Craving a fall treat that’s festive and fun to decorate? Pumpkin Sugar Cookies deliver crisp, buttery cookies with warm vanilla and almond flavors, perfect for shaping into pumpkins or other fall designs. These cookies hold their shape beautifully, making them ideal for Halloween, Thanksgiving, or gifting. With a smooth royal icing finish, they’re as delightful to make as they are to eat. Bake these sugar cookies for a cozy autumn vibe!
Why You’ll Love This Recipe
- Festive Fun: Perfect for pumpkin-shaped cutouts and decorating.
- Crisp Shapes: Dough holds its form for sharp, defined cookies.
- Buttery Flavor: Rich taste with a tender, melt-in-your-mouth texture.
- Great for Gifting: Stackable and sturdy for holiday cookie boxes.
- Customizable: Add your favorite icing colors and designs.
Ingredients for Pumpkin Sugar Cookies
Here’s what you’ll need for these sugar cookies (makes 24 cookies):
Cookie Dough
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp almond extract
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Royal Icing
- 2 cups (240g) powdered sugar
- 1 tbsp (9g) meringue powder
- 3–4 tbsp (45–60ml) warm water
- Gel food coloring (orange, green, optional brown or cream)
Equipment
- Large mixing bowl
- Hand or stand mixer
- Parchment paper
- Baking sheets
- Pumpkin-shaped cookie cutter (or other fall shapes)
- Rolling pin
- Piping bags with #2 tip
- Toothpick or scribe tool
- Wire rack
Ingredient Tips
- Butter: Soften for 1 hour at room temperature for smooth cookies.
- Extracts: Skip almond extract for a milder flavor in these sugar cookies.
- Flour: Use all-purpose flour for sturdy, well-shaped cookies.
- Icing: Adjust water for thick (outlining) or thinner (flooding) icing.
- Coloring: Gel food coloring gives vibrant hues for festive designs.
Directions for Pumpkin Sugar Cookies
Let’s bake these delightful Pumpkin Sugar Cookies!
Make the Cookie Dough
- In a large bowl, I cream 1 cup softened butter and 1 cup granulated sugar with a mixer until pale and fluffy, about 1–2 minutes.
- I add 1 egg, 1 tsp vanilla extract, and ½ tsp almond extract, mixing until combined.
- In another bowl, I whisk 3 cups flour, 1 tsp baking powder, and ¼ tsp salt.
- I gradually mix the dry ingredients into the wet until a soft dough forms, using my hands if needed to bring it together.
Chill the Dough
- I divide the dough into two discs, wrap each in plastic wrap, and chill in the fridge for 1 hour to firm up for clean cutting.
Roll and Cut
- On a lightly floured surface, I roll one disc to ¼-inch thickness.
- Using a pumpkin-shaped cookie cutter, I cut out shapes, pressing straight down to keep edges sharp.
- I place them 1 inch apart on a parchment-lined baking sheet, then repeat with the second disc.
Bake
- I preheat the oven to 350°F (175°C).
- I bake the cookies for 8–10 minutes until the bottoms are lightly golden but tops remain pale.
- I cool them on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Royal Icing
- In a bowl, I mix 2 cups powdered sugar, 1 tbsp meringue powder, and 3 tbsp warm water on low speed until smooth, adding more water (1 tsp at a time) for flooding consistency.
- I divide the icing and add gel food coloring (orange for pumpkins, green for stems).
Decorate
- Using a #2 piping tip, I outline each cookie with thick icing and let it set for 2 minutes.
- I flood the centers with thinner icing, using a toothpick to guide it to the edges and pop bubbles.
- I add pumpkin ridges with slightly thicker icing and pipe green stems last.
- I let the cookies dry uncovered for 6–8 hours.
Serve
- I serve these sugar cookies on a festive tray, perfect for fall celebrations or gifting with a colorful, polished look.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes
- Chill Time: 1 hour
- Total Time: ~1.5 hours (plus 6–8 hours for icing to dry)
- Servings: 24 cookies (1 per serving)
- Calories: ~120–150 kcal per cookie (with icing)
- Macros per Cookie: 15g carbs, 1g protein, 6g fat, 0g fiber
Nutrition Notes
Calories and macros are estimates based on 1 cookie with icing. Using less icing may reduce calories to ~100–120 kcal per cookie.
Variations for Pumpkin Sugar Cookies
Try these twists on this sugar cookie recipe:
- Spice It Up: Add ½ tsp cinnamon for warm Fall Sugar Cookies.
- Shape Swap: Use leaf or ghost cutters for varied sugar cookies.
- Icing Twist: Use white chocolate drizzle instead of royal icing.
- Nutty Crunch: Add ¼ cup chopped pecans to the dough for texture.
- Vegan Option: Use plant-based butter and egg substitute for vegan cookies.
Serving Ideas:
- Pair with hot cider for a cozy fall treat.
- Serve with pumpkin soup for a themed meal.
- Include in a dessert tray with other fall sweets.
Storage
I store cooled sugar cookies in an airtight container at room temperature for up to 5 days. For freezing, I wrap unbaked dough discs tightly in plastic and foil, storing for up to 1 month, thawing in the fridge before rolling. I store icing in the fridge for up to 1 week, re-whipping before use. Baked cookies freeze well for 1 month if undecorated.
Serving Tips
- Presentation: Arrange cookies on a fall-themed platter for charm.
- Garnish: Add edible glitter or sprinkles for extra festive flair.
- Pairing: Enjoy with coffee or tea to complement these sugar cookies.
- Portion Size: 1–2 cookies per person as a snack or dessert.
- Occasions: Perfect for Halloween, Thanksgiving, or cookie exchanges.
FAQs About Pumpkin Sugar Cookies
Here are answers to common questions about these sugar cookies:
How do I keep these cookies from spreading?
Chill the dough for 1 hour to ensure sharp, defined shapes.
Can I skip the almond extract?
Yes, use extra vanilla for a milder flavor in these cookies.
Can I prep these sugar cookies ahead?
Make and chill dough up to 2 days ahead for easy baking.
What icing consistency is best for decorating?
Thick for outlining, thinner for flooding these sugar cookies.
Can I make these cookies gluten-free?
Use a 1:1 gluten-free flour blend for gluten-free treats.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Pumpkin Sugar Cookies are a festive, buttery delight that shine at any fall gathering. This sugar cookie recipe is a must-try. Bake these cookies, decorate with flair, and enjoy the cozy, autumnal magic!
Pumpkin Sugar Cookies
These festive pumpkin sugar cookies feature a buttery, tender base and smooth royal icing. Their cheerful fall design makes them a seasonal favorite. The cookie dough holds its shape well for clean edges, and the icing dries to a crisp finish that’s ideal for decorating.
Ingredients
For the sugar cookies:
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract optional, but recommended
- 2 ¾ cups 345g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the royal icing:
- 4 cups 480g powdered sugar, sifted
- 3 tablespoons meringue powder
- 5 –6 tablespoons warm water more as needed
- Orange gel food coloring
- Green gel food coloring
Instructions
- CREAM THE BUTTER AND SUGAR: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
- ADD EGG AND EXTRACTS: Mix in the egg, vanilla extract, and almond extract until fully incorporated.
- MIX DRY INGREDIENTS: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until a dough forms. Use your hands if needed to bring the dough together at the end.
- CHILL THE DOUGH: Divide the dough into two flat discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to help the dough firm up and maintain clean cookie cutter edges during baking.
- ROLL AND CUT: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies and place them onto parchment-lined baking sheets.
- BAKE: Bake the cookies for 8 to 10 minutes, or until the edges just begin to turn golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- MAKE THE ICING: In a stand mixer or large bowl, combine the powdered sugar, meringue powder, and 5 tablespoons of warm water. Mix on low speed for about 2 minutes, until the icing becomes thick and glossy. Add more water a teaspoon at a time if needed to reach piping consistency. For outlining, aim for a thick toothpaste-like texture; for flooding, the icing should be slightly thinner and flow smoothly.
- COLOR YOUR ICING: Divide the icing into two bowls. Add orange gel coloring to one bowl and green to the other, mixing well. Cover bowls with a damp cloth or plastic wrap to prevent the icing from drying out.
- PIPE AND FLOOD: Fit piping bags with small round tips (such as a #2 tip). Use the orange icing to pipe an outline around each cookie. Allow the outline to set for a few minutes, then flood the interior with thinned orange icing. Use a toothpick or scribe tool to guide the icing and remove air bubbles.
- ADD PUMPKIN DETAILS: Once the base layer has set slightly, pipe curved lines on each cookie to mimic pumpkin ridges. Use the green icing to pipe a small stem at the top of each pumpkin.
- LET DRY COMPLETELY: Allow the decorated cookies to dry at room temperature for 6 to 8 hours, or overnight, until the icing is fully set and hardened.
Notes
- For best results, store cookies in an airtight container at room temperature for up to 5 days.
- Dough can be made ahead and refrigerated for up to 3 days or frozen for 1 month.
- Royal icing can be stored in airtight containers in the refrigerator for up to 1 week—re-whip gently before use.
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