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closeup of pumpkin spice sugar cookie with frosting

Pumpkin Spice Cookies

Pumpkin Spice Cookies are an easy sugar cookie recipe filled with warm fall pumpkin spices, both in the cookie and the easy frosting!
Course Dessert
Cuisine American
Keyword cookie, frosting, pumpkin spice, sugar cookie
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 22 cookies
Calories 198kcal
Author Dorothy Kern
Cost $6


For the Cookies:

  • ¾ cup (170g) unsalted butter softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups (248g) all-purpose flour

For the Frosting:

  • 4 tablespoons (57g) unsalted butter softened
  • ¼ teaspoon salt
  • 2 cups (226g) powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon pumpkin pie spice
  • 3 tablespoons (45ml) heavy whipping cream


  • Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.
  • Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.
  • Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.
  • Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). They’ll finish cooking as they cool. If they get too golden on the bottom before you remove them, they won’t be as pillowy and soft!
  • Cool 5 minutes before removing from cookie sheets. Place on a wire rack to cool completely before frosting.
  • Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla, pumpkin spice and 2 tablespoons heavy whipping cream. Mix until the frosting comes together and becomes smooth, adding remaining tablespoon of heavy whipping cream as needed for consistency. Frost.
  • Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.



To make the frosting with Pumpkin Spice Coffee Creamer instead:

Mix 3 tablespoons softened unsalted butter with 2 cups powdered sugar and a pinch of salt. Mix in 1/2 teaspoon pumpkin spice, 1 teaspoon vanilla extract and 3 tablespoons pumpkin spice coffee creamer until smooth. Frost as desired.


Serving: 1cookie | Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 110mg | Potassium: 29mg | Fiber: 1g | Sugar: 18g | Vitamin A: 301IU | Calcium: 8mg | Iron: 1mg