Bready or Not Original: Pumpkin Spice Sugar Cookies

Posted by on Oct 4, 2023 in Blog, Bready or Not, cookies, pumpkin | 0 comments

Pumpkin Spice Sugar Cookies! These are simple, delicious classic cookies, with warm spices inside and out.

Bready or Not Original: Pumpkin Spice Sugar Cookies

These were among the last cookies I made in Arizona as I was frantically trying to use up my remaining butter and eggs. I thought I had everything figured out, and then I realized (after I made the dough) that I’d already packed up all of my rolling pins. Whoops. Therefore, I used good ol’ arm muscle to flatten the dough, and I ended up satisfied with how they turned out!

Bready or Not Original: Pumpkin Spice Sugar Cookies

That said, don’t be like me. Make your life easier and use a rolling pin! You’ll get more consistent cookies, for sure.

Bready or Not Original: Pumpkin Spice Sugar Cookies

Bready or Not Original: Pumpkin Spice Sugar Cookies

These are classic butter and spice cookies, crisp yet chewy, great for autumn or year-round.
Course: Dessert, Snack
Keyword: cookies
Servings: 55 cookies
Author: Beth Cato


  • plastic wrap
  • parchment paper
  • Rolling Pin
  • 2 1/2-inch round cookie cutter
  • cooling rack


Cookie dough

  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 cups white sugar
  • 2 large eggs room temperature
  • 2 3/4 cups all-purpose flour
  • 2 Tablespoons pumpkin pie spice


  • 1/2 cup white sugar
  • 1/2 Tablespoon ground cinnamon


  • In a large bowl, cream together butter and sugar until they are light and fluffy. Add the eggs. Gradually mix in the flour and pie spice. Roughly divide the dough in half, flattening each portion into a disc, and wrap in plastic wrap. Tuck into the fridge overnight.
  • Let dough sit out about 20 minutes to warm up enough to roll out. Preheat oven at 350-degrees. Prepare a large cookie sheet with parchment paper. Place the topping ingredients in a bowl and stir to combine.
  • On a lightly floured flat surface, roll out one disc of cookie dough to 1/4-inch thickness. Portion out using the cookie cutter. Press the top of each round into the topping mix and then set, spaced out, on prepared cookie sheet.
  • Bake for 10 to 12 minutes, until cookies ae set. Let sit on sheet for a few minutes, then transfer to a cooling rack. Repeat process with remaining dough, reassembling scraps to create more cookies. Store cookies in a sealed container at room temperature.


    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.