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Best Mini Pumpkin Pie Sugar Cookies – Easy & Kid-Approved

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These soft, cake-like sugar cookies are packed with warm pumpkin pie spice and coated in a crunchy sugar shell. They come together in about 30 minutes with simple pantry ingredients and are perfect for fall baking with kids.

Ingredients

Scale
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup granulated sugar (plus 1/4 cup for rolling)
  • 1/4 cup packed light brown sugar
  • 1/2 cup canned pumpkin puree (100% pumpkin)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup granulated sugar (for topping)
  • 1 teaspoon pumpkin pie spice (for topping)

Instructions

  1. Cream the butter and sugars: In a large mixing bowl, beat the cold cubed butter with granulated sugar and brown sugar for about 2 minutes until sandy and slightly lighter in color. Scrape the sides once.
  2. Add the wet ingredients: Beat in pumpkin puree, egg yolk, and vanilla extract on medium speed for about 1 minute until combined and smooth.
  3. Mix the dry ingredients separately: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low or by hand until just combined. Dough will be soft and slightly sticky.
  5. Chill the dough: Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  7. Prepare the sugar coating: In a small bowl, mix 1/4 cup granulated sugar with 1 teaspoon pumpkin pie spice.
  8. Scoop and roll: Using a 1.5-tablespoon cookie scoop, scoop dough balls. Roll each ball between palms until smooth, then roll in spiced sugar mixture until coated. Place 2 inches apart on prepared baking sheet.
  9. Flatten slightly: Gently press each dough ball to about 1/2-inch thickness using the bottom of a glass or your palm.
  10. Bake for 10 to 12 minutes, until edges are set and lightly golden. Centers will still look soft.
  11. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for at least 30 minutes to prevent spreading. If pumpkin puree is watery, blot with paper towels before using. For extra crispy edges, bake 12 minutes; for softer cookies, bake 10 minutes. Dough can be made up to 3 days ahead or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cookies, sugar cookies, fall baking, kid-friendly, easy cookies, pumpkin pie cookies

Find it online: https://perkypan.com/best-mini-pumpkin-pie-sugar-cookies-easy-and-kid-approved/