These Pumpkin Butter Cookies bring a twist to my French Butter Cookie recipe. Crisp edges, buttery centers, and that sugar sparkle you just cannot miss.

Crisp pumpkin butter cookies stacked on a wooden board, coated in sugar and baked until golden.

Adapted from my slice-and-bake French Butter Cookies, a reader favorite, this version adds pumpkin purée and spice for amazing flavor and golden color.

They hold their shape beautifully without spreading as they bake, with a crisp, buttery texture and sugar edge.

Simple yet elegant, and perfect for sharing.

Close-up of pumpkin butter cookies showing crisp sugar edges and golden buttery centers

Ingredient notes and substitutions

The full printable recipe is at the end of the post if you’d like to save or print it

For the cookies

½ cup (113 g) butter, at room temperature — Get it out of the fridge about an hour before baking, it should be soft but still cool, not shiny or melted. I used salted butter and added ¼ teaspoon salt for balance; if using unsalted, keep the same amount of salt. I've tested the recipe with both and the difference is minimal.

½ cup (60 g) powdered (icing) sugar — This sugar dissolves quickly when mixed with butter, giving the dough a smooth texture.

2 Tablespoons (30 g) pumpkin or butternut purée — You can use 100% pure canned pumpkin, or make your own. I steamed and strained butternut to remove excess water, then blended it until smooth. It’s naturally sweet, silky, and very similar to canned pumpkin. Avoid pumpkin pie filling, which has added sugar and spices that change the flavor and texture of the cookies.

½ teaspoon vanilla extract

1 teaspoon pumpkin pie spice — Or use ½ teaspoon cinnamon instead. Cinnamon gives great flavor on its own if you don’t have pumpkin spice.

1 cup plus 2 Tablespoons (135 g) all-purpose flour (plain flour) — Add 2 -4 teaspoons extra only if the dough feels too soft.

For rolling edges

¼ cup (50 g) granulated sugar

½ teaspoon pumpkin spice or cinnamon — Cinnamon alone works perfectly and gives that warm, sweet finish.

Step by step photos: Making Pumpkin Butter Cookies

These photos help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Mixing butter, sugar, pumpkin purée, and spice for cookie dough.

Beat butter and sugar: Beat the butter and powdered sugar together until smooth and creamy, about 1 minute on medium speed just until smooth and creamy
Add pumpkin and flavorings: Add in the pumpkin purée, vanilla, and pumpkin pie spice (or cinnamon) until evenly combined.
Combine: Beat for about 1 minute. The mixture should be soft, not runny

Mixing flour into pumpkin cookie dough until smooth.

Add flour: Add the flour and salt to the pumpkin mixture.
Mix gently: Stir just until no streaks of flour remain, avoid overmixing.
Form dough: The dough should be soft and pliable, not sticky. If it feels too soft, add 1–2 teaspoons extra flour. Then place it in the fridge for 10–15 minutes to firm up, this makes it easier to handle and roll into logs in the next step.

Rolling pumpkin butter cookie dough into logs and coating in sugar.

Divide the dough in half and shape each portion into logs about 4 inches (10 cm) long and 1 inch (3 cm) thick, they don’t have to be exact. Wrap in parchment or plastic wrap and chill for 1 hour, or freeze for 30–45 minutes, until firm enough to slice.
Coat in sugar: Roll the chilled logs in granulated sugar mixed with cinnamon or pumpkin spice.

Slicing and arranging 15 mm (½-inch) sugar-coated pumpkin butter cookie rounds on a baking tray.

Slice the logs into ½ inch (15 mm) rounds. Roll the cut edges in sugar if any falls off during slicing.
Bake: Arrange on a parchment-lined baking sheet, leaving a little space between each. Bake at 350°F (180°C) or 160°C fan for 15–18 minutes, until edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Pumpkin butter cookies with crisp sugar edges and a tender center, one broken to show texture.

Storage and freezing

Storage: Keep the cookies in an airtight container at room temperature for up to 1 week. They stay crisp on the outside and buttery inside.

Freezing: The dough logs can be frozen for up to 2 months. Wrap well in parchment and plastic wrap. When ready to bake, let the logs thaw at room temperature for 10–15 minutes, or until just firm enough to slice, then bake as directed in recipe.

Watch how to make Pumpkin Butter Cookies

Recipe

Pumpkin Butter cookies

PREP TIME 20

Chill 1

TOTAL TIME 1 20

15 -18 cookies

These Pumpkin Butter Cookies bring a twist to my French Butter Cookie recipe. Crisp edges, buttery centers, and that sugar sparkle you just cannot miss

Ingredients

For the cookies

½ cup (113 g) butter, at room temperature (see note 1)
½ cup (60 g) powdered sugar (icing sugar)
2 tablespoons (30 g) pumpkin or butternut purée (see note 2)
½ teaspoon vanilla extract
1 teaspoon pumpkin pie spice or ½ teaspoon ground cinnamon
1 cup plus 2 tablespoons (135 g) all-purpose flour (plain flour)
¼ teaspoon salt (use the same amount for salted or unsalted butter) (see note 3)

For rolling edges

¼ cup (50 g) white granulated sugar
½ teaspoon pumpkin spice or ground cinnamon

Instructions

Beat butter and sugar: In a medium bowl, beat the butter and powdered sugar until smooth and creamy, about 1 minute.
Add flavorings: Mix in the pumpkin purée, vanilla, and pumpkin spice (or cinnamon) until combined.
Add flour: Stir in the flour and salt until no dry spots remain. The dough should be soft and easy to handle.
Chill briefly: Place the dough it in the fridge for 10–15 minutes to firm up, this makes it easier to handle and roll into logs in the next step.
Shape into logs: Divide the dough in half and roll each portion into logs about 4 inches (10 cm) long and 1 inch (3 cm) thick. Wrap in parchment or plastic wrap.
Chill or freeze: Chill for 1 hour in the fridge, or freeze for 30–45 minutes, until firm enough to slice.
Coat in sugar: Mix the granulated sugar and spice. Roll the chilled logs in the mixture to coat the edges.
Slice: Cut into ½-inch (15 mm) thick rounds. If any sugar falls off, roll the edges of the sliced cookies again to coat.
Bake: Preheat the oven to 350°F (180°C) or 160°C fan about 8–10 minutes before baking.
Place the sliced cookies on a parchment-lined baking sheet, leaving a little space between each.
Don’t worry, they keep their shape and won’t spread while baking.
Bake 15–18 minutes, until the edges are lightly golden.
Cool: Remove from the oven but leave the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage and Freezing

Storage: Keep the cooled cookies in an airtight container at room temperature for up to 1 week.
Freezing: The dough logs can be frozen for up to 2 months, great for planning ahead. Wrap well in parchment and plastic wrap.
When ready to bake, let the logs thaw at room temperature for 10–15 minutes, or just until firm enough to slice, then bake as directed.

Recipe Notes

1. Butter: Get it out the fridge about an hour before baking. It should be soft but still cool, not shiny or melted.

2. Pumpkin purée: You can use 100% pure canned pumpkin or make your own. I steamed and strained butternut to remove excess water, then blended it until smooth. It’s naturally sweet, silky, and very similar to canned pumpkin. Avoid pumpkin pie filling, which has added sugar and spices that change the flavor and texture of the cookies.

3. Salt: Use ¼ teaspoon salt whether using salted or unsalted butter. It enhances flavor and balances sweetness without making the cookies salty. The amount is small enough that it won’t taste salty even with salted butter.

See the post above for step-by-step photos — they’ll help you follow along easily.

There’s also a short video in the post if you’d like to see how it’s done.

Nutrition

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