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Last Updated: September 1, 2025

Most of us associate pumpkin purée with pies and lattes, but this Bake My Sweet recipe convinced me otherwise. It adds moisture, a gentle sweetness, and a gorgeous orange hue not a greasy weight. What surprised me was how it helped the cookies bake up thick and soft, not flat and oily like some heavier doughs. If you’re skeptical, I get it. I was, too, until I tasted the warm spices and crispy edges. It just feels right for autumn. Bonus: you don’t even need a mixer for these, just a bowl, a whisk, and a bit of patience. And trust me, chilling the dough overnight is the not-so-secret trick. Skip it, and your cookies might flatten out and lose their spice charm.

The Science (and a Little Experimentation) Behind the Recipe

Why does pumpkin work so well here? It’s not just about the color. Pumpkin seems to keep the cookies tender without drying them out, and its natural sweetness lets you ease up on the refined sugar a bit. I tried cutting back once, and honestly, the chew was still there. The acidity in pumpkin also helps activate the baking soda for a more even rise. As for the spices cinnamon, ginger, nutmeg, and clove,s they’re not just a nod to tradition. When they hit the heat, their oils bloom, deepening the pumpkin’s earthy notes. If you skimped on any of them last time, don’t. The sugar crust, while optional, is a crisp, caramelized finish that most people try once and then never skip again.

Ingredient List: What’s In—and Why

Here’s what you’ll need (with a quick “why” for each):

• All-purpose flour (260g): Holds everything together, gives chew.
• Baking powder & baking soda (½ tsp each): Lift and spread.
• Salt (½ tsp): Balances flavors, sharpens spice.
• Ground cinnamon (1½ tsp): The main spice warmth.
• Ground ginger (½ tsp) + nutmeg (¼ tsp) + cloves (⅛ tsp): For complexity and a touch of heat.
• Unsalted butter (115g), softened: For richness and structure.
• Granulated sugar (150g): Sweetness and moisture.
• Pumpkin purée (120g): Adds color, moisture, and subtle earthiness.
• Egg (1 large): Binding and lift.
• Vanilla extract (1 tsp): A classic touch, but you can skip if you must.
• Demerara or turbinado sugar (60g): For that crunchy exterior.

India note: Amul butter is fine. If pumpkin purée’s hard to find, roast any orange squash or kaddu, then purée. For egg-free, see the swaps below.

Tools You’ll Need

• Must-haves: Mixing bowl, whisk, rubber spatula, digital scale, two baking sheets, parchment paper, oven (OTG or conventional), oven thermometer, cooling rack.
• Nice extras: Dough scoop, kitchen timer, sieve for flour/spice sifting, offset spatula for lifting.

Step-by-Step: Visual, Hands-On, Real-World

1. Mix the Dry Stuff

Whisk together flour, baking powder, baking soda, salt, and all the spices. Don’t skip the salt it really makes the spices pop. If your spices are clumpy, a quick sift helps.

2. Cream Butter & Sugar

Beat soft butter and sugar until light and fluffy about 3–4 minutes, by hand or mixer. Rub a pinch between your fingers; it should feel smooth, not gritty.

3. Add Wet Ingredients

Beat in the egg, pumpkin purée, and vanilla. The mixture might look a bit curdled that’s fine, just don’t beat it to death. Overmixing here can toughen your cookies.

4. Bring It All Together

Fold the dry ingredients into the wet ones. The dough should be thick, orange-tinted, and hold its shape. Don’t leave any bits at the bottom of the bowl.

5. Chill Time—No Shortcuts

Cover and chill the dough for at least 2 hours, ideally overnight. In my experience, 12 hours is the sweet spot for the best spice flavor and thick cookies. If the dough gets too hard, let it sit on the counter for 5–10 minutes.

6. Prep to Bake

Preheat your oven to 180°C (350°F), line your sheets, and double-check your oven temp with a thermometer.

7. Shape & Roll

Scoop dough into 3-tablespoon balls, roll each in demerara sugar, and space them 5 cm apart. Go easy don’t compress the dough, or your cookies might not spread right.

8. Bake & Watch Closely

Bake one tray at a time, rotate halfway, and stop at 12–14 minutes. Edges should be set, centers still soft—don’t wait for them to look “done,” or the centers may dry out.

9. Cool & Enjoy

Let them cool a few minutes on the sheet, then move to a rack. Hot ones are fragile; cool ones snap and crumble just right.

When Things Go Wrong—And How to Fix Them

• Flat, spread-out cookies: Dough too warm, not enough chill, or maybe too much leavening. Chill longer and check your measurements.
• Dry or gummy centers: Overbaked or watery purée. Use thick purée, start checking at 12 minutes, track oven temp.
• Burnt edges, gooey centers: Oven too hot or dark pans. Try 170°C (340°F), lighter pans, and double-check your temp.
• No spice flavor: Old or skimpy spices. Freshly grind if possible, and don’t skimp on the cinnamon.
• Sticking: Always parchment, and never hot trays for your next batch.

Substitutions & Variations

• Egg-free: 60g applesauce or banana purée + ½ tsp extra baking powder—cakier, but still tasty.
• Dairy-free: 120ml coconut oil (solid) for butter; coconut flavor may sneak in.
• Gluten-free: 260g 1:1 GF blend—texture will be more delicate.
• Flavor twists: Add orange or lemon zest, fold in chocolate chips, or toss in toasted pecans or walnuts.
• Big or small batch: Halve or double as needed. For jumbos, just double the scoop size and add a few minutes baking time.

Storage, Make-Ahead, Freezing

• Counter: 3 days in a tin.
• Fridge: Not necessary, and the butter may weep.
• Freezer: Dough balls for up to 3 months, baked cookies for a month. Thaw dough in fridge overnight, bake as usual. To re-crisp baked cookies, warm at 150°C (300°F) for 3 minutes.

Serving Ideas

Best with cold milk or chai. For a fall treat, sandwich two with cream cheese frosting or ice cream. For contrast, offer a tart cranberry compote.

Frequently Asked Questions

• Fresh pumpkin instead of canned? Yes, but roast, purée, and squeeze out excess water—raw won’t cut it.
• Why cakey cookies? Too much pumpkin, dough not chilled enough, or overmixed. Stick to 120g purée, chill well, mix gently.
• Can I scale the recipe? Yes, but bake in batches for best results—adjust scoop size and bake time for jumbos or minis.
• Best sugar for rolling? Demerara or turbinado for crunch; granulated is fine, but less caramelization.
• Air fryer? Sure, at 160°C (320°F) for 8–10 minutes—don’t overcrowd the basket.
• Fix too-salty dough? Make a new batch without salt, then blend—there’s no real fix once it’s mixed in.

My Kitchen Notes (First-Hand Results)

• Batch 1: No chill—flattened, bland cookies. Lesson learned.
• Batch 2: Extra pumpkin—gummy, burnt edges. 120g is enough.
• Batch 3: Brown butter—amazing taste, but cookies spread too much.
• Batch 4: Garam masala—fun, but not classic.
• Batch 5: Too-hot oven—burnt edges. Lowered to 180°C, perfect caramelization.
• Final batch: Overnight chill, right pumpkin, right temp—crisp edges, soft centers, spice that lingers.

Nutrition & Honesty

Per cookie (1 of 18): ~130 kcal, 7g fat, 16g carbs, 1g protein, 8g sugar. These are estimates actuals depend on brands and your scoops. For food safety, handle dairy and eggs with care. Extra cookies? Share them—they’re best fresh.

One Last Thought

I tested this with multiple pumpkin purées, spice blends, and plenty of chill time. Sometimes the smallest detail waiting overnight is what turns a good cookie into a favorite. If you try this, expect a tray of thick, spice-forward cookies with just a hint of caramel crunch. And if you tweak it, let me know what worked.

Pumpkin Sugar Cookies (Crisp Edges, Soft Centers)

Course: Dessert, CookiesCuisine: AmericanDifficulty: Intermediate

Servings

18

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

130

kcal

Total time

1

hour 

10

minutes

Chill time: 2–24 hours (overnight best)

Thick, spiced pumpkin sugar cookies with crisp, caramelized edges and soft, tender centers. No stand mixer required. Dough must be chilled for best flavor and controlled spread.

Ingredients

• All-purpose flour — 260 g (2 cups + 1 tbsp)

• Baking powder — 2 g (1/2 tsp)

• Baking soda — 2 g (1/2 tsp)

• Fine salt — 3 g (1/2 tsp)

• Ground cinnamon — 4 g (1 1/2 tsp)

• Ground ginger — 1 g (1/2 tsp)

• Ground nutmeg — 0.5 g (1/4 tsp)

• Ground cloves — 0.3 g (1/8 tsp)

• Unsalted butter, softened — 115 g (1/2 cup/1 stick)

• Granulated sugar — 150 g (3/4 cup)

• Pumpkin purée (not pie filling) — 120 g (1/2 cup)

• Large egg, room temperature — 50 g (1 egg)

• Pure vanilla extract — 5 ml (1 tsp)

• Demerara or turbinado sugar — 60 g (1/4 cup), for rolling

Directions

• Dry mix (1 minute)
  Whisk 260 g flour, 2 g baking powder, 2 g baking soda, 3 g salt, 4 g cinnamon, 1 g ginger, 0.5 g nutmeg, 0.3 g cloves until evenly speckled.
  Visual cue: Uniform, no spice clumps.
  Pro tip: Sift if spices are clumpy.
• Cream butter & sugar (3–4 minutes)
  In a separate bowl, beat 115 g soft butter with 150 g granulated sugar by hand or hand mixer until pale and fluffy.
  Visual cue: Light, airy mixture that clings to the whisk; rub a pinch—should feel mostly smooth, not gritty.
• Add wet ingredients (1–2 minutes)
  Beat in 50 g egg, 120 g pumpkin purée, and 5 ml vanilla just until combined.
  Visual cue: Glossy batter that may look slightly curdled—this is fine.
  Avoid: Overmixing here; you’ll add flour next.
• Combine (about 1 minute)
  Add dry mix to wet, folding with a spatula until just combined.
  Visual cue: Thick, orange-tinted dough that holds mounds; a few flour streaks are okay.
  Scrape bowl well to hydrate all flour.
• Chill (2–24 hours; overnight best)
  Cover and chill in the refrigerator.
  Visual cue after chilling: Dough firms but remains scoopable; if too hard, rest 5–10 minutes at room temp.
  Why: Chilling hydrates flour, relaxes gluten, concentrates spice, and controls spread.
• Preheat & prepare sheets (20 minutes)
  Heat oven to 180°C (350°F), line sheets with parchment.
  Bake one sheet at a time for most even results.
• Shape & roll (10 minutes)
  Scoop dough into 40 g balls (about 3 tbsp each).
  Roll each ball in demerara/turbinado sugar; place 5 cm (2 in) apart.
  Visual cue: Craggy, sugar-coated balls that hold shape.
  Pro tip: Roll gently—don’t compress or you’ll reduce crackle.
• Bake (12–14 minutes)
  Bake 1 tray at a time; rotate at 6–7 minutes.
  Visual cues at doneness: Edges set and lightly golden; centers puffed, soft, and just starting to set. Gentle press springs back slightly.
  Start checking at 12 minutes; avoid exceeding 14 minutes to prevent dryness.
• Cool (10 minutes total)
  Rest on baking sheet 5 minutes, then transfer to a rack until just warm or cool.
  Visual cue: Cookies are fragile when hot; they firm as steam escapes.

Notes

• NOTES
• Mandatory chill improves spice flavor and prevents spreading.
  120 g pumpkin purée is the sweet spot; more leads to gummy centers.
  Brown butter adds complexity but increases spread—regular butter chosen for structure.
  180°C (350°F) yields crisp edges without burning; higher temps scorched edges before centers set.
  Rolling in demerara creates a superior crackly crust compared to granulated sugar.