Small Batch Pumpkin Spice Sugar Cookies
This small batch of pumpkin spice sugar cookies starts with a simple, buttery soft dough flavored with vanilla and warm spice. After a chill, the one dozen cookies roll out easily, cut cleanly, and bake with tender centers and defined edges. The cookies are ideal for small-scale decorating sessions with a maple royal icing, or anytime you want sugar cookie nostalgia with a seasonal twist.
One Dozen Cookies That Keep Decorating Simple
There are two things you can count on here at Butter and Bliss: we stick to smaller portions and skip over-the-top cookie decorating (case in point: my scaled-down classic cut-out sugar cookies). What matters is flavor — and making sure whatever cookie-cutter you grab actually looks like that shape once it’s baked.
I’ve reworked this dough several times to get it perfect. Where most sugar cookies rely on icing to save them, these don’t need rescuing. They lean more butter cookie with the sweetness tempered with pumpkin spice and a proper pinch of salt (which is non-negotiable in a good cookie). Even my sugar cookie-adverse husband eats these without hesitation — and that’s saying something.
I’m also a firm believer in chilling cookie dough so it can hydrate and develop flavor. Even my one dozen gluten free sugar cookies get a chill. But most importantly, it saves you the headache of saggy shapes and frantic icing triage to make them look like something they’re not. See? Full circle. 🙂
Enjoy your easy decorating, friends! This is small batch baking at its most forgiving.
Steps to Make Pumpkin Spice Sugar Cookies
Literally, 10 to 15 minutes of actual hands-on prep is all you need to make these cookies. The dough does need to chill, but after you see how we roll the dough, you’ll be totally fine with the extra time!
We start with the familiar creaming butter and sugar method. I provide tips directly in the recipe for using a stand mixer or hand mixer.
Along with the other dry ingredients, I add a bit of cornstarch to give these cookies their signature soft texture. I’ve tested with and without, and it does make a delightful, noticeable difference.
The weather can play a role in how easily the sugar cookie dough comes together. If it’s especially dry or hot, you’ll need to add liquid to the dough. I opt for milk to keep the cookies rich.
Here’s where things get especially easy: roll the dough with a rolling pin before chilling it, directly on the parchment paper it will bake on. So much easier! Once chilled, cutting out shapes is a breeze — the dough is already flat, already cold, and already on the right pan. I love this method so much, I even do it for my crispy marshmallow sugar cookies.
While the first batch bakes, re-roll the scraps and cut out on the second sheet of parchment, and pop that sheet in the fridge until ready to bake. There, you’ve just saved time following this process!
Icing On The … Cookies
I rarely use plain royal icing. Just like the apple cider icing on my gingerbread cut-out cookies, the flavor needs to complement the cookie. Here, maple syrup is a natural companion to the pumpkin spices in these cookies, and the caramel notes do an exceptional job at highlighting flavor.
Mixed with powdered sugar (and a splash of milk to reach the right consistency), the maple syrup creates a smooth icing that’s easy to work with. Pipe it, drizzle it, or swipe it on with a spoon; the cookies stay tender underneath no matter how you finish them.
And once the icing sets, it dries firm enough for stacking and gifting — exactly what you want from a decorated sugar cookie!
Did You Make It? Let’s Hear About It!
⭐⭐⭐⭐⭐
Tried the recipe? Tell me everything! Did your snowflakes stay snowflake-shaped? Did the maple icing make you a believer? Drop a rating and a comment below — it helps fellow small batch bakers know they’re in good hands. 🫶
Small Batch Pumpkin Spice Sugar Cookies
by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.Equipment
- Rolling Pin
- Cookie Cutters
Ingredients
Pumpkin Spice Sugar Cookies
- 6 tablespoons (56 g) unsalted butter, room temperature
- 6 tablespoons (50 g) granulated sugar
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla bean paste, or vanilla extract
- 1 cup, plus 1 tablespoon (93.75 g) all-purpose flour
- 1 tablespoon corn starch
- ¼ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 to 4 teaspoons milk, any kind
Maple Royal Icing
- 1 cup (60 g) powdered sugar
- 3 teaspoons pure maple syrup
- 2 to 4 teaspoons milk or water
Instructions
Pumpkin Spice Sugar Cookies
- In a medium mixing bowl, add the butter and sugar. Use a hand mixer and beat on medium-high speed until the butter is creamy – at least 3 minutes. Add the egg yolk and vanilla and beat until well combined. Note – See below for using your stand mixer.6 tablespoons unsalted butter, room temperature, 6 tablespoons granulated sugar, 1 large egg yolk, room temperature, 1/2 teaspoon vanilla bean paste, or vanilla extract
- Sift the flour, corn starch, baking powder, pumpkin pie spice, and salt over the top of the butter mixture. Mix on low speed until a crumbly dough starts to form.1 cup, plus 1 tablespoon all-purpose flour, 1/4 teaspoon baking powder, 1/2 teaspoon pumpkin pie spice, 1/4 teaspoon salt, 1 tablespoon corn starch
- Add the milk 1 teaspoon at a time until a dough ball forms – it will pull away from the sides of the bowl, feel dry yet sticky. Depending on the temperature and humidity, you may need more milk. Note – If you add too much milk, you will need to flour the top of the dough when you roll it out to keep it from sticking to your rolling pin.2 to 4 teaspoons milk, any kind
- Form the dough into a ball with your hands and place it on the parchment paper from one of the prepared baking sheets. Roll the dough to almost 1/4-inch thick. Place back onto the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 2 days.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- Remove the baking sheet from the fridge and use a cookie cutter to cut out your shapes. Save the scraps to re-roll. Bake the cookies for 12 to 13 minutes or until the bottom edges start to turn light golden. The longer you bake the cookies, the crisper they will be. Note – I find I don't need to flour the dough or parchment. However, if your dough is sticking to your rolling pin, lightly flour the top.
- While the first batch of cookies is baking, re-roll the dough scraps onto the second piece of parchment paper, place back onto the baking sheet, and cut out your shapes. Loosely cover and refrigerate until ready to bake – again, for 12 to 13 minutes.
- Cool the cookies on the baking sheet(s) set on a wire cooling rack for 10 minutes, then transfer to the rack to cool completely.
Maple Royal Icing
- Once the cookies are cool, make the icing. In a small mixing bowl, add the powdered sugar and maple syrup. Whisk together until the powdered sugar is moist. Add a teaspoon of milk at a time to get to your desired icing/decorating consistency.1 cup powdered sugar, 3 teaspoons pure maple syrup, 2 to 4 teaspoons milk or water
Notes
- Serving Size – This is a small batch recipe that can be doubled. I recommend 2 egg yolks for a double batch.
- Yield – The number of cookies in your batch will depend on how thick you roll out your dough and the size of your cookie cutters.
- Corn Starch – I add this to make the cookies lighter and more tender. You can omit it and replace it with a tablespoon of flour.
- Dough Consistency – Sugar cookie dough is supposed to be thick, dry, and a little sticky. As you mix it, it will probably be crumbly, which is ok! Add milk a little at a time until a dough ball forms.
- Rolling the Dough – I find it is easier to roll the dough on a piece of parchment paper before chilling it. However, you can form the dough into a disc, wrap it, and chill. You will just need to bring it out of the fridge a few minutes before you plan to roll it, so it is easier to roll.
- Stand Mixer – You can use your stand mixer, and will have to scrape down the sides of the bowl a few times as the butter will stick. Or, use your standard mixer and attachment with a smaller, 3-quart mixing bowl!
- Baking Tip – I prefer baking one baking sheet of cookies at a time. For an even bake, and not worry about rotating baking sheets in the middle of baking.
- Crispy Cookie – For a crispier cookie, bake for a couple of extra minutes.
- Storage – Cover and store the cookies at room temperature for up to one week.
- Freezing Cookie Dough – The cookie dough can be frozen for up to 3 months. Shape the dough into a disc, wrap in plastic wrap, and place in a freezer bag. Thaw in the refrigerator.
- Freezing Baked Cookies – Baked and decorated cookies can be frozen for up to 3 months. Either in a Tupperware or gently placed in a freezer bag. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →
I am so excited for a small batch cookie recipe and these look and sound so tasty! I can’t wait to try them
Thank you Jara! It is definitely sugar cookie season! 🙂