Pumpkin Spice Pressed Sugar Cookies Recipe for Fall Baking

These cookies bring autumn flavor without changing the texture of my favorite pressed sugar cookie dough. A warm blend of cinnamon, nutmeg, ginger, and allspice infuses the dough; after baking, the cookies are gently pressed to create a wide, even surface for a generous swirl of browned butter frosting.

Soft and tender, they’re perfect for Thanksgiving cookie trays, bake sales, or anywhere you want a festive seasonal treat.

Why You’ll Love These Pumpkin Spice Cookies

• Balanced spice. The pumpkin pie spice adds cozy autumn flavor without overpowering the cookie.
• Quick to prepare. The dough comes together easily and can be scooped and baked immediately—no chilling required.
• Great for gatherings. They’re an attractive and tasty option for holiday dessert tables, cookie exchanges, and bake sales.
• Easy to decorate. The flattened tops take frosting and sprinkles beautifully, so you can customize them for any occasion.

Ingredients

These cookies are packed with fall aroma and look festive with browned butter frosting and sprinkles. Below are the key ingredients; full measurements are included in the printable recipe section.

Sugar Cookie Dough

• Butter and oil: Butter for flavor; vegetable or canola oil keeps the cookies tender.
• Flour: All-purpose flour, measured carefully—use a scale or spoon and level the cup to avoid packing.
• Sugar: A mix of granulated and powdered sugar produces a tender, melt-in-your-mouth texture.
• Eggs and vanilla: Large eggs at room temperature and pure vanilla extract for depth of flavor.
• Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and allspice or cloves. Adjust to taste.
• Cream of tartar: Helps keep the cookies soft and chewy.
• Baking soda and salt: For proper rise and seasoning.

Browned Butter Frosting

• Powdered sugar (confectioners’ sugar) for a smooth frosting.
• Browned butter for rich, nutty flavor—brown the butter until amber and allow it to solidify before making the frosting.
• Milk (or water if storing at room temperature) to reach a spreadable consistency.
• Optional: Food coloring and fall-colored sprinkles for decoration.

Method

These steps walk you through making the dough, baking and pressing the cookies, and finishing them with browned butter frosting.

1. Make the cookie dough: Cream together butter, oil, and both sugars until smooth. Beat in eggs, vanilla, pumpkin pie spice, baking soda, cream of tartar, and salt. Add flour on low speed until just combined.
2. Scoop and bake: Use a large cookie scoop (about 3 tablespoons) to portion dough onto a parchment-lined baking sheet. Bake at 350°F for 10–12 minutes, until edges begin to color.
3. Press while warm: Immediately after removing from the oven, gently press each cookie with the bottom of a glass to flatten the center. Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Frosting and Decorating

1. Brown the butter: Melt butter in a saucepan over medium-low, swirling frequently until it becomes amber and nutty. Cool the butter and place it in the refrigerator until solid again. Bring it back to room temperature before using.
2. Make the frosting: Place the solidified browned butter in a mixer bowl, add powdered sugar, vanilla, and milk (or water), and beat until smooth and creamy. Add food coloring if desired.
3. Frost the cookies: Spread about a tablespoon of frosting on each cooled cookie and add sprinkles if you like.

Recipe Tips

• Measure accurately: Avoid too much flour to prevent dry, crumbly cookies—use a scale or spoon and level the flour.
• Don’t overmix: Mix only until the flour is incorporated to keep the cookies tender.
• Adjust spice: Increase pumpkin pie spice if you prefer a bolder fall flavor, or dust a little on top of the frosting.

Storage

• Refrigerate frosted cookies: Store in an airtight container in the fridge for up to a week; they remain soft and are enjoyable chilled. If you prefer room temperature storage for unfrosted cookies, use water instead of milk in the frosting.
• Freeze baked cookies: Cool completely, pre-freeze on a baking sheet, then transfer to a freezer-safe bag with parchment between layers for up to 3 months. Thaw in the fridge overnight or at room temperature.
• Freeze dough: Roll unbaked dough into balls and freeze in a bag. Bake from frozen, adding a few extra minutes to the bake time.

Printable Recipe Summary

Instructions (Condensed)

Notes

Store unfrosted cookies airtight at room temperature for up to 3 days. Frosted cookies keep best refrigerated for up to a week.

Nutrition (Per Cookie, approximate)

• Calories: 299
• Sugar: 20.7 g
• Sodium: 218 mg
• Fat: 15.7 g
• Carbohydrates: 38.3 g
• Protein: 3.8 g
• Cholesterol: 15.5 mg