Soft Pumpkin Spice Sugar Cookies with a Cinnamon Crunch Topping
Pumpkin season is full of cozy favorites, but sometimes you just want a simple pumpkin cookie, soft, warmly spiced, and perfect with a cup of coffee or an after-school snack. These Pumpkin Spice Sugar Cookies are everything I love about fall baking: a tender pumpkin cookie base, plenty of pumpkin spice flavor, and a sweet cinnamon crunch topping that adds the perfect little bakery-style finish. Made without dairy, eggs, or nuts, these allergy-friendly pumpkin cookies are a treat the whole family can enjoy. They’re soft and chewy with a slightly crisp, sugary topping, the kind of cookie that disappears from the kitchen faster than expected. Whether you’re baking for a fall gathering, packing lunchbox treats, or just using up that extra can of pumpkin puree, these cookies are an easy seasonal favorite.
Ingredients
- ½ cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup dairy-free butter, softened
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ cup sugar
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- tiny pinch salt
Instructions
- 1Prepare the Cookie Dough
Preheat the oven to 350°F. Line baking sheets with parchment. Cream softened dairy-free butter, sugar, and brown sugar until smooth. Add pumpkin puree and vanilla. Mix until combined.
- 2Mix the Dry Ingredients
In a separate bowl whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- 3Combine the Dough
Add dry ingredients to wet ingredients. Mix until a soft dough forms. The dough should be scoopable but not sticky. (If your pumpkin is extra wet, chill 20–30 minutes.)
- 4Make Cinnamon Sugar Topping
In a small bowl, combine the sugar, cinnamon, pumpkin pie spice and salt and mix. Scoop dough into 1 ½ tablespoon portions. Roll into balls, then flatten slightly and top with the cinnamon sugar mixture.
- 5Bake Until Soft
Bake for 10–12 minutes. The cookies should look slightly underdone in the center when they come out. Cool on the pan for 5 minutes before transferring.
