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Pumpkin Spice Sugar Cookies


  • 3/4 cups sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, at room temperature
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 1/4 cups unbleached all purpose - flour plus additional flour for rolling the dough out on

For the frosting:

  • 1/2 cup butter softened
  • 1/4 cup milk
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon cloves


To make the cookies:

  • In medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • In a separate bowl, cream together the sugar and butter with electric mixer until creamy.
  • Add milk and vanilla and mix to combine.
  • Add the egg.
  • Finally, add the dry ingredients to the wet.
  • Put the dough in the refrigerator to chill for 1-2 hours.
  • After chilling, preheat oven to 350 degrees F.
  • Roll out chilled dough (I used about 1/3 of the dough at a time) onto floured surface, unless you are planning to just roll into balls. In that case, just roll into approximately 1-2 tablespoon sized dough balls and place on parchment paper-lined cookie sheets.
  • If rolling the dough out for cookie cutter cookies, make sure to flour the rolling pin too and cut out with cookie cutters. I rolled the dough until it was about 1/8-1/4? thick, which results in a softer cookie.
  • Place the cut out/dough ball cookies 1/2? apart onto non-stick baking sheet and bake 10-12 minutes, until the edges are very light brown.
  • You do not want the top of the cookies to be brown. Cool the cookies completely on wire rack before frosting them.

To make the frosting:

  • Combine the butter and powdered sugar in a large bowl with electric mixer and beat until creamy.
  • Add vanilla extract and milk, and beat until well combined, then add spices and beat until combined.
  • Frost cooled cookies and enjoy!