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Pumpkin Spice Sugar Cookies - A Family Feast

These delicious Pumpkin Spice Sugar Cookies have been waiting in the wings to share here on A Family Feast ever since last year!

My husband Jack developed today’s easy cookie recipe last fall…we photographed the cookies…and then for some reason (which for the life of me I can’t remember) we never shared them with you.  (I’m sorry!)

I’ve been looking at these photographs on my computer for the last year – and even now, I clearly remember how deliciously addictive these Pumpkin Spice Sugar Cookies are!

Pumpkin Spice Sugar Cookies - A Family Feast

These cookies are loosely adapted from this fantastic recipe for Saigon Cinnamon Cookies which Jack also baked last year. But he swapped in pumpkin pie spice – a blend of cinnamon, ginger, nutmeg and cloves – which you can find in most supermarkets (our you can buy it here), and he added pumpkin puree to the cookie dough which makes these Pumpkin Spice Sugar Cookies super moist, light and perfectly chewy with a sweet sugar crunch!

Because the dough for these cookies is fairly soft, you do need to refrigerate the rolls of dough until very firm – at least an hour or more – before slicing it into the cookies. The slices are dipped in Demerara sugar before baking which gives them that gorgeous sparkly and sweet topping. Enjoy!

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Pumpkin Spice Sugar Cookies

  • Prep Time: 90 mins
  • Cook Time: 12 mins
  • Total Time: 1 hour 42 minutes
  • Yield: 4 dozen


  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons plus one teaspoon of pumpkin pie spice
  • 2 sticks softened butter (8 ounces)
  • 1 cup white sugar
  • 1/3 cup dark molasses
  • 1 large egg
  • 1 cup canned pumpkin puree
  • to 2 cups Demerara or Turbinado sugar


  1. In a medium bowl, sift flour, salt, baking powder and pumpkin spice and set aside.
  2. In the bowl of a stand mixer with the paddle attachment, cream butter, white sugar and molasses until fluffy, about 3-4 minutes.
  3. Add egg and beat for 30 seconds. Scrape sides of bowl and mix again.
  4. Add pumpkin puree and beat until mixed.
  5. Add dry ingredients on low speed until thoroughly mixed. The dough will be sticky but easier to manage once they firm up under refrigeration.
  6. Divide dough into four logs, eight inches long. Seal each one in plastic wrap and refrigerate for 60 minutes or longer.
  7. Preheat oven to 325 degrees.
  8. On a cutting board, unwrap one log, then cut it into quarters. Then cut each quarter into thirds, yielding 12 cookies per log. Repeat for other three logs – you will have 48 pieces. The dough will still be a bit sticky but easier to handle once rolled in the Demerara sugar.
  9. Pour the Demerara sugar into a pie plate. Line four cookie sheets with parchment paper or if nonstick, no parchment needed.
  10. Roll each slice in the sugar on the edges and both sides, pressing down slightly and then place on the pans; 12 per pan.
  11. Bake one pan 12 to 13 minutes until cookies start to dry out around the edges but are still soft in the middle. Ours took exactly 12 minutes but ovens differ and cookie sheets differ. Repeat for the other three pans. When they come out, let them sit on the pan for five minutes then transfer to cooling racks using a spatula to remove them.
  12. Cool completely. Once they are cooled, they will be firmer and easier to handle but they are a delicate cookie so be gentle.

Disclosure: This post contains affiliate links.

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Pumpkin Spice Sugar Cookies - Moist, light and incredibly delicious with a sweet sugar crunch. So good!

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  • Shellie Prichard wrote:

    Where do you find this sugar that is used on top

    • Martha wrote:

      Hi Shellie – Our local supermarket sells Demerara sugar right near the regular sugars. Or, Amazon is always a good place to check if you can’t find it locally. Hope this helps!

  • Liz wrote:

    Delicious cookie, but very hard to “slice” even after refrigeration. More or less reshaped it with my hands as I rolled it in sugar. After cooling, I kept them in a covered container but they were too soft by the next day. Should they be refrigerated?

    • Martha wrote:

      Hi Liz – Thanks for the feedback. This is a softer cookie…you can definitely refrigerate them to firm them up a bit.

  • Joyce wrote:

    I made these for a class of 50+ ladies. They were so good, we almost forgot to discuss the topic! Great recipe, and great results.

    • Martha wrote:

      Thanks Joyce! So glad you all enjoyed the recipe!

  • Carolynn C. wrote:

    I just tried this recipe and I doubled it. Therefore I had a hard time judging 8th of the dough. Is the dough firm enough if I refrigerate it overnight to make it into a drop cookie? Either to roll it in the sugar or sprinkle it on too? The slice and bake way was not working out for me at all. TIA

    • Martha wrote:

      You can certainly try Carolynn – the dough doesn’t spread very much as it bakes so if you do make it as a drop cookie, you’ll probably still want to shape it/flatten it into a round shape before baking. Hope that helps!

  • Hanady | Recipe Nomad wrote:

    These look amazing! I can’t wait to try them!

    • Martha wrote:

      Thank you!

  • Judy C wrote:

    Really good. However, I was confused with how big to make them.
    I cut the log in half lengthwise and then again. It made many more cookies. Not sure if they should have been bigger.

    • Martha wrote:

      Thanks for your feedback Judy! I’ll see if we can clarify the instructions. We got 12 cookies out of each log (and thought it was easier to have our readers cut the log into quarters first) – but if you made thinner slices and got more cookies out of the recipe that is totally fine! Thanks for take the time to write to us today!

  • Mandy wrote:

    When you say one can of pumpkin, what size (mL) can do you mean? Thanks!

    • Martha wrote:

      Hi Mandy – The ingredients list shows 1 cup of canned pumpkin.

  • Linda wrote:

    will these cookies freeze well? or how long do they stay “fresh” ?

    • Martha wrote:

      Hi Linda – They should stay fresh 2-3 days if stored in an air-tight container. I haven’t tried freezing them. They are slightly softer cookies so if you try, I’d suggest freezing them on a pan in a single later and covering them tightly. Hope that helps!

  • Ashley@blondegirlcravings wrote:

    ooh, soo trying these! I have been craving a pumpkin cookie lately!

    • Martha wrote:

      Thanks Ashley – it’s definitely the season for pumpkin cookies!

  • Becki wrote:

    These look wonderful – I love that you used molasses in here as well. The turbinado sugar looks so pretty, too! I use my pumpkin pie spice all year long – its a favorite!

    • Martha wrote:

      Thanks Becki!

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