There’s something special about freshly baked pumpkin spice sugar cookies, especially as autumn begins to settle in. Soft in the centre, lightly golden at the edges and coated in cinnamon sugar, these cookies are full of warm seasonal flavour.
Paired with a freshly brewed cup of our Pumpkin Spice blend, the spices become even more inviting. Cinnamon, ginger and vanilla complement the pumpkin, cinnamon and nutmeg in the cookies, while the gentle warmth of the infusion balances their buttery sweetness. Together, they create a pairing that feels cosy, comforting and made for cooler days.
Pumpkin Spice is also our Blend of the Month, making this the perfect time to enjoy a cup alongside a freshly baked batch. They’re simple to make and ideal for slow afternoons, autumn catch-ups or sharing with friends and family. You can shop Pumpkin Spice here.
Made for Sharing
These cookies are an easy bake to bring to an autumn gathering or share over a pot of tea at home. Paired with a box of Pumpkin Spice, they also make a thoughtful seasonal treat for someone special.
Whether enjoyed while they’re still slightly warm or shared over an afternoon cup, they’re a simple way to welcome the season together.
Pumpkin Spice Sugar Cookies
Ingredients
Cookies
- 226g unsalted butter, softened
- 156g pumpkin purée, room temperature
- 108g granulated sugar
- 128g dark brown sugar, packed
- 38g large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 208g plain flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
Cinnamon sugar
- 67g granulated sugar
- 1 teaspoon ground cinnamon
Method
Preheat the oven to 180°C and line two baking trays with baking paper.
Strain the excess liquid from the pumpkin purée through a sieve, using a spatula to press it against the mesh. Alternatively, use kitchen roll to remove any excess moisture.
Whisk the butter with the dark brown sugar and granulated sugar for 1 minute.
Whisk in the egg yolks, vanilla extract and pumpkin purée.
Fold in the flour, cinnamon, nutmeg, bicarbonate of soda and salt until just combined.
Place the dough in the fridge for 5 minutes to firm up.
Scoop the dough into 3 tablespoon-sized balls and place them on the lined baking trays, leaving enough space between each one to expand.
Bake the cookies one tray at a time for 10–12 minutes, or until the edges are golden brown and the centres are puffy and slightly underbaked.
Allow the cookies to cool on the tray for 10 minutes on a wire rack.
Mix the granulated sugar and cinnamon together, then gently coat each cookie in the cinnamon sugar.
Enjoy while still slightly warm with a freshly brewed cup of Pumpkin Spice.
At English Tea Shop, we believe simple moments shared over tea can often become the most memorable. From farm to cup, bringing people together through flavourful organic blends and thoughtful recipes is always something worth celebrating. Explore more of our organic teas and gifts
