There’s something absolutely magical about the way pumpkin sugar cookies fill your kitchen with the warm, cozy scents of fall!
Last October, I was desperately trying to find the perfect cookie recipe that would capture that adorable pumpkin shape without requiring fancy cookie cutters or complicated decorating skills.
After several kitchen experiments (and a few not-so-perfect batches that my kids still devoured), I finally created these stunning pumpkin sugar cookies that look like actual little pumpkins when you slice them.
Trust me, the “wow” factor when you cut into the dough and reveal those perfect pumpkin shapes is absolutely worth every step of this recipe!
These cookies combine the classic buttery sweetness of traditional sugar cookies with a fun visual twist that makes them perfect for Halloween parties, fall gatherings, or just because you want to bring some seasonal joy to your cookie jar.
Plus, if you love creative baking projects, you’ll definitely want to check out my healthy pumpkin cookies recipe for another delicious fall treat option.
Why You’ll Love These Pumpkin Sugar Cookies
- No special equipment needed just basic mixing bowls and food coloring create the magic
- Make-ahead friendly the dough can be refrigerated for up to a week before baking
- Kid-approved fun children absolutely love the surprise pumpkin reveal when you slice the dough
- Perfect texture soft, buttery, and not overly sweet
- Instagram worthy presentation these cookies photograph beautifully for your fall social media posts
- Versatile timing great for Halloween, Thanksgiving, or any autumn celebration
Ingredients for Pumpkin Sugar Cookies
For the Cookie Base:
- 1 cup (226 g) unsalted butter, softened (but not melty!)
- 1½ cups (300 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
For the Pumpkin Design:
- Orange gel food coloring (I prefer Amerigel electric orange)
- Green gel food coloring
I can’t stress enough how important it is to use gel food coloring instead of liquid coloring.
The gel gives you those vibrant, true-to-life pumpkin colors without adding extra moisture to your dough.
Plus, you need much less of it to achieve the perfect shade!
How to Make Pumpkin Sugar Cookies
Step 1: Create the Base Dough
Combine the softened butter, granulated sugar, egg, and vanilla extract in a large mixing bowl.
Use an electric mixer or stand mixer to beat everything until the mixture becomes creamy, fluffy, and well-combined.
This usually takes about 3-4 minutes on medium speed.
Step 2: Add Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add this flour mixture to your butter mixture, stirring on low speed until all ingredients are completely combined.
Don’t forget to pause occasionally and scrape the sides and bottom of the bowl!
Step 3: Divide and Color the Dough
Here’s where the magic happens!
Remove about ¼ of your dough (this should be about ¾ cup or 220g) and place it in a separate bowl.
Take a tablespoon from that portion and place it in another bowl.
Add orange food coloring to the ¾ cup portion, stirring until you achieve that perfect pumpkin orange color.
Add green food coloring to the 1 tablespoon portion until it’s a vibrant green.
Leave the remaining majority of your dough uncolored.
Step 4: Shape the Pumpkin Centers
If your colored dough feels too sticky to work with, pop it in the fridge for 15-30 minutes.
Once manageable, divide the orange dough into two pieces and roll each into a skinny log that’s about ⅔” tall by 1″ wide.
Use a wooden skewer or knife to create an indent line along the top of each orange log.
Step 5: Add the Stems
Roll your green dough into thin strips and place these into the indent you created on the orange logs.
This creates the adorable pumpkin stem effect!
Place these assembled pieces on a tray and freeze for 15 minutes to 1 hour.
Step 6: Wrap with Outer Dough
Remove your pumpkin logs from the freezer and divide your uncolored dough into two pieces.
Carefully wrap each half around one pumpkin log, forming smooth, even logs with the pumpkin design at the center.
Wrap these logs with plastic wrap and refrigerate for at least 4 hours (or up to one week).
Step 7: Slice and Bake
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Slice your chilled dough into ¼” thick slices and space them at least 2″ apart on your prepared baking sheets.
Bake for 10 minutes or until the edges just begin to turn light golden brown.
Pumpkin Sugar Cookies FAQ
Can I make these Pumpkin Sugar Cookies ahead of time?
Absolutely! The dough logs can be refrigerated for up to one week before baking, making them perfect for holiday meal prep.
You can also freeze the dough for up to 3 months.
What kind of food coloring should I use for these cookies?
Gel food coloring works best for achieving vibrant orange and green colors without adding excess moisture to your dough.
Liquid food coloring can make the dough too sticky and affect the final texture.
How can I prevent the dough from being too sticky?
If your colored dough becomes too sticky to handle, simply chill it in the refrigerator for 15-30 minutes.
The cold temperature will firm up the butter and make the dough much easier to work with.
Can I use a different type of sugar in this pumpkin cookies recipe?
While granulated sugar is recommended for the best texture and sweetness distribution, you can substitute with superfine or caster sugar if needed.
Avoid using brown sugar as it will affect both the color and texture of your final cookies.
Conclusion
These pumpkin sugar cookies have become one of my absolute favorite fall baking projects!
There’s something so satisfying about slicing into that plain-looking dough and revealing those perfect little pumpkins inside.
The kids get so excited every single time, and honestly, so do I.
The combination of buttery sweetness with that fun visual surprise makes these cookies perfect for any autumn gathering.
Whether you’re bringing them to a Halloween party, making them for Thanksgiving dessert, or just want to add some seasonal joy to your week, these fall sugar cookies deliver both on taste and presentation.
I promise you, once you master this technique, you’ll find yourself making these cookies every fall season.
The make-ahead friendly nature means you can prep the dough whenever you have time and bake fresh cookies when you need them.
So grab your mixing bowls, some gel food coloring, and get ready to create some cookie magic!
Don’t forget to tag me on Instagram when you make these I absolutely love seeing your beautiful pumpkin sugar cookies and hearing about your family’s reactions to that adorable pumpkin surprise.
Recipes You May Like
- Healthy Pumpkin Chia Seed Pudding Recipe Another delicious pumpkin treat that’s perfect for fall breakfast or dessert
- Pumpkin Flax Granola Recipe A crunchy, nutritious way to enjoy pumpkin flavors
- Blueberry Cheesecake Cookies Recipe If you love unique cookie designs, you’ll adore these fruity treats
Happy baking
Print
Pumpkin Sugar Cookies
- Total Time: 4 hours 55 minutes
- Yield: 24 cookies
Description
Delightful sugar cookies with a festive pumpkin design baked right into each cookie. These soft, buttery cookies feature vibrant orange and green colors that create an adorable pumpkin pattern when sliced.
Ingredients
- 1 cup (226 g) unsalted butter softened (but not melty!)
- 1 ½ cups (300 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (315 g) all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- Orange food coloring (gel food coloring preferred)
- Green food coloring
Instructions
- Combine butter, sugar, egg and vanilla extract and use an electric mixer or stand mixer to beat until creamy, fluffy, and well-combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add flour mixture to butter mixture, stirring on low-speed, until all ingredients are completely combined. Pause occasionally to scrape the sides and bottom of the bowl.
- Remove about ¼ of the dough (this is ¾ cup or 220g) and place it in a separate bowl. Remove a tablespoon from that and place in another bowl.
- Add orange food dye to the ¾ cup of dough and stir, adding more until it’s a nice pumpkin-y color. Add green food coloring to the 1 Tablespoon of dough and stir until it’s a vibrant green. Leave the uncolored majority of the dough plain.
- If the colored dough is too sticky to manage, pop it in the fridge for about 15-30 minutes. When manageable, divide the orange dough into two pieces and roll each into a skinny log that’s about 2/3″ tall by 1″ wide. Use a wooden skewer or knife to indent a line into the top of the orange dough.
- Roll the green dough into a series of skinny strips and line these into the indent of the orange log. Repeat with the remaining orange and green dough. Place these on a tray and place in the freezer to chill for 15 minutes to an hour. Cover your uncolored dough and place that in the refrigerator in the meantime.
- When pumpkin logs are firm, remove from freezer and remove uncolored dough from refrigerator. Divide uncolored dough into two pieces and wrap one half around one pumpkin log and the second half around the other. Form a smooth log and mold the dough so the pumpkin is the center. Wrap dough logs with plastic wrap and place on a plush kitchen towel and place in the refrigerator to chill for at least 4 hours and up to one week.
- Before baking, preheat oven to 375F (190C) and line baking sheets with parchment paper.
- Slice dough into ¼” thick slices and space cookies at least 2″ apart on prepared baking sheet.
- Bake in 375F (190C) oven for 10 minutes or edges are just beginning to turn a light golden brown. Allow cookies to cool completely on baking sheet before enjoying.
Notes
For best results, use gel food coloring for more vibrant colors. Make sure to chill the dough properly for easier slicing and better pumpkin pattern definition.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 96
- Sugar: 7g
- Sodium: 44mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 16mg
