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Spooky Cute Pumpkin Spice Sugar Cookies: Best Easy Halloween Treat

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These spooky cute pumpkin spice sugar cookies are soft, tender, and full of warm fall flavor. Easy to make and perfect for Halloween parties, they hold their shape beautifully and are a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¾ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk
  • Orange and black gel food coloring
  • Sprinkles or candy eyes (optional)

Instructions

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add egg, vanilla extract, and pumpkin puree to the butter mixture. Beat on low speed until just combined. The mixture may look curdled at first but will come together.
  4. Add the flour mixture to the wet ingredients in two additions, mixing on low speed after each until just combined. Fold in any remaining flour with a rubber spatula. The dough should be soft and slightly sticky.
  5. Divide the dough in half, flatten each half into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Lightly flour a work surface and rolling pin. Roll one disc of dough to ¼-inch thickness. Cut into shapes with Halloween cookie cutters. Transfer to prepared baking sheets, spacing 1.5 inches apart.
  8. Bake for 8-10 minutes, until edges are just barely golden. Centers will look slightly underdone. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until fluffy. Add milk 1 tablespoon at a time to reach desired consistency. Divide and color with gel food coloring as desired.
  10. Decorate cooled cookies with icing using piping bags or zip-top bags. Add sprinkles or candy eyes while icing is wet. Let icing set for at least 30 minutes before serving.

Notes

Chill the cut-out shapes on the baking sheet for 15 minutes before baking for cleaner edges. Rotate baking sheets halfway through baking for even browning. Cookies taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze un-iced cookies for up to 3 months.

Nutrition

Keywords: pumpkin spice, sugar cookies, Halloween cookies, spooky cookies, fall baking, easy cookie recipe, cream cheese icing

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