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Pumpkin Sugar Cookies

Rated as 4.15 out of 5 Stars
13

"A rolled sugar cookie with the taste of pumpkin."
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Ingredients

2 h 25 m servings 136
Original recipe yields 24 servings (2 dozen cookies)

Directions

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  1. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
  4. Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

Nutrition Facts


Per Serving: 136 calories; 6.1 18.8 1.7 23 115 Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Loved it! It has a subtle pumpkin taste. Had made cut outs with these and once rolled, you have to be very quick with the cut outs because the dough soften really fast and it can get sticky. ...

Most helpful critical review

While it wasn't a bad cookie, I had no luck making it into a sugar cookie. I couldn't roll it out. I ended up throwing it into the freezer after making it a cylinder and cutting off slices. Need...

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Loved it! It has a subtle pumpkin taste. Had made cut outs with these and once rolled, you have to be very quick with the cut outs because the dough soften really fast and it can get sticky. ...

I really enjoyed these! I changed a few things- I added extra cinnamon and an extra egg yolk. I also baked them at 185C for 10 mins. The dough was too gooey to be rolled out like traditional s...

These were pretty good, although I think I need to do some tweaking. I always use fresh pumpkin vs canned, which in turn may have made the dough too soft. They just didn't get quite right. Th...

This was truly a great recipe! I followed all of the directions, except I added an additional ½ cup of flour to compensate for the extra stickiness. It worked wonders. Also, be sure to flour you...

GREAT!! I tried it as is which is good. Then i also made it with canned sweet potatoes. From now on I’m using sweet potatoes. My mom and gramma always make sweet potato pie instead of pumpkin pi...

I made these. I was worried about the reviews saying they were sticky but figured I would try it out. I ran out of white flour but had some whole wheat flour. so I did half white and half whole...

Tastes good. Quite cakey though. But good.

While it wasn't a bad cookie, I had no luck making it into a sugar cookie. I couldn't roll it out. I ended up throwing it into the freezer after making it a cylinder and cutting off slices. Need...

These are delicious - the pumpkin gives the basic sugar cookie some flavour and keeps the cookie moist. My only challenge is that I could not get the dough to roll out and cut shapes. It’s a lit...