Pumpkin Spice Sugar Cookies

These pumpkin spice sugar cookies with maple icing capture the cozy flavors of fall in a small batch that is easy to whip up anytime you want a seasonal treat. Classic cutout cookies are brightened with pumpkin pie spice and topped with a sweet maple syrup royal icing that adds the perfect finishing touch. They are ideal for holiday gatherings or just a comforting afternoon snack.

I discovered this recipe when craving something festive yet not overly sweet and now they are my go to whenever the leaves start to turn. My kids love cutting out shapes and decorating them making it a fun seasonal activity.

Ingredients

• Unsalted butter: Four tablespoons unsalted butter at room temperature for creamy texture
• Granulated sugar: One quarter cup granulated sugar to give subtle sweetness and help creaming
• Egg yolk: One large egg yolk at room temperature binds the dough and adds richness
• Vanilla extract: Half teaspoon vanilla extract to enhance the overall flavor profile
• All purpose flour: Three quarters cup all purpose flour is the base for structure choose fresh for better texture
• Baking powder: Half teaspoon baking powder helps lift the cookie slightly for a tender bite
• Pumpkin pie spice: Half teaspoon pumpkin pie spice brings traditional autumn seasoning opt for a blend with cinnamon, nutmeg, ginger, and cloves
• Salt: Eighth teaspoon salt balances the sweetness and elevates flavor
• Powdered sugar: Half cup powdered sugar in the icing to create smooth and sweet texture
• Pure maple syrup: Two teaspoons pure maple syrup gives the icing a distinctive fall flavor
• Milk: One to two teaspoons milk to adjust icing consistency any kind works depending on dietary preference

Instructions

Softer Butter Creaming:

In a medium bowl, beat the unsalted butter and granulated sugar on medium high speed with a handheld mixer until the butter looks silky smooth and creamy. This usually takes a few minutes and is key to a tender cookie base.

Mixing Wet and Dry Ingredients:

Add the egg yolk and vanilla extract to the butter mixture and continue beating until everything is fully combined. Overmixing here is not necessary.

Sifting and Combining Dry Ingredients:

Sift the all purpose flour, baking powder, pumpkin pie spice, and salt over the wet mixture to avoid lumps. Mix on low speed just until a soft dough forms and you see no remaining flour streaks. Avoid mixing too long to keep cookies tender.

Chilling the Dough:

Turn the dough out onto a sheet of plastic wrap. Shape it into a firm disc and wrap tightly before refrigerating for at least 30 minutes. This chilling step is important for helping the dough hold shape while baking and making cutting easier.

Preparing to Bake:

Preheat the oven to 350 degrees Fahrenheit and set your rack in the middle position. Line two baking sheets with parchment paper for even baking and easy cleanup.

Rolling and Cutting:

Lightly flour a clean work surface. Roll the chilled dough out to about one quarter inch thickness. For softer thicker cookies roll less. Use your favorite cookie cutters to create shapes and place them on the baking sheets at least two inches apart. Reroll leftover dough up to twice but not more to avoid toughness.

Refrigerate Cut Cookies:

Place one baking sheet in the fridge while you bake the other batch to keep cookies firm and reduce spreading. You can also chill both sheets for about ten minutes if dough softens while rolling.

Baking:

Bake cookies for 10 minutes or until the edges just start to turn golden. For crunchier cookies leave them in a couple minutes longer. Remove from oven and let cookies cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.

Making the Maple Royal Icing:

In a small bowl whisk powdered sugar and maple syrup together until the sugar is hydrated. Gradually add milk a teaspoon at a time stirring until you reach a spreadable or piping consistency depending on how you want to decorate.

Decorating:

Once the cookies are fully cool spread or pipe the maple icing on top. Allow icing to set before stacking or storing.

These cookies have become a family tradition each fall. My favorite ingredient has to be the pumpkin pie spice. It turns simple sugar cookies into something truly festive and warm. One year my nephew and niece helped me roll and cut the dough, turning the kitchen into a fun mess and lots of laughter.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to a week. Placing a slice of bread or paper towel in the container helps keep them moist. You can freeze baked cookies once decorated by placing parchment between layers in a sealed container and thaw at room temperature. For freezer friendly dough wrap well to prevent freezer burn and thaw in the fridge overnight before rolling.

Ingredient Substitutions

Butter can be swapped for vegan margarine or coconut oil but flavor and texture will slightly change. Use a dairy free milk alternative like almond or oat milk in icing to make it vegan. If you do not have pumpkin pie spice blend cinnamon, nutmeg, ginger, and cloves yourself for a fresher spice profile. Pure maple syrup in the icing can be replaced with honey or agave but it changes the characteristic flavor.

Serving Suggestions

These cookies go beautifully with a warm cup of chai or a pumpkin spiced latte for full fall vibes. Try adding chopped nuts or dried cranberries to the dough for a twist. Decorate with colored sugars, edible glitter, or small candy bits for holiday festivities.

This recipe slices autumn into bites you can hold and share perfectly cozy and just sweet enough. Give it a try and I promise it will become one of your seasonal go tos.

Your Recipe Questions Answered

→ What gives the cookies their pumpkin spice flavor?

The cookies are flavored with a blend of pumpkin pie spice, which includes cinnamon, nutmeg, and cloves, lending warm autumnal notes.

→ How does chilling the dough affect the cookies?

Chilling the dough firms it up, preventing spreading during baking and maintaining crisp edges and defined shapes.

→ Can I use a different sweetener for the icing?

While maple syrup is used for its unique flavor, other liquid sweeteners like honey or agave can be substituted, though they will alter the taste.

→ What is the best way to achieve crispier cookies?

Baking the cookies a few minutes longer after edges turn golden helps intensify crispness without drying out the center.

→ How should these cookies be stored to maintain freshness?

Store the cookies in an airtight container at room temperature; they can also be frozen to extend shelf life without sacrificing texture.