Perfect Pumpkin Spice Halloween Sugar Cookies
Soft, buttery pumpkin spice sugar cookies that are quick and easy to make, with no chilling required. A secret ingredient gives you all the warm, cozy flavor without the texture issues of pumpkin puree.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups (280g) all-purpose flour
- ¾ cup (170g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- For the glaze (optional):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Orange food coloring (optional)
- Halloween-themed sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly combined. Set aside.
- In a separate large bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk until smooth and glossy, about 30 seconds.
- Add the egg, vanilla extract, and pumpkin spice extract. Whisk vigorously until the mixture is pale and slightly thickened, about 1 minute.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to fold together just until no streaks of flour remain. Do not overmix.
- Scoop the dough onto the prepared baking sheet using a 1.5-tablespoon cookie scoop or two spoons. Place dough balls about 2 inches apart.
- Bake for 9-11 minutes, until the edges are set and the centers are still soft and slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- While the cookies cool, make the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract. Add more milk, one teaspoon at a time, until the glaze is thick but pourable. Add food coloring if desired.
- Drizzle the glaze over the cooled cookies and add sprinkles immediately. Let the glaze harden for about 15 minutes before serving.
Notes
For a dairy-free version, use plant-based butter and oat milk in the glaze. For a gluten-free version, use a 1:1 gluten-free baking flour blend. The dough can be chilled for 30 minutes for thicker cookies. Bake a test cookie first to check oven temperature. Store in an airtight container at room temperature for up to 5 days. Freeze unglazed baked cookies for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12
- Sodium: 95
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 0.5
- Protein: 2
Keywords: pumpkin spice, sugar cookies, Halloween cookies, easy cookie recipe, fall baking, pumpkin spice extract, no chill cookies