When the air turns crisp, the leaves transform into fiery shades of orange and red, and cozy sweaters come out of hiding, one thing is certain: it’s cookie season.
Fall is the perfect time to bring comforting flavors like pumpkin, maple, cinnamon, and chai into your baking.
And what better way to celebrate than with sugar cookies?
Versatile, sweet, and endlessly adaptable, sugar cookies can be dressed up with autumnal spices, glazes, and festive decorations to suit the season.
In this collection of 25 fall sugar cookie recipes, you’ll find everything from classics with a seasonal twist (like Maple Snickerdoodles) to unique, flavor-packed creations (like Mulled Wine Sugar Cookies or Chai Latte Sugar Cookies).
Whether you’re baking for a family gathering, a fall bake sale, or simply to enjoy with a hot cup of coffee, these recipes will fill your kitchen with warmth and your table with treats everyone will love.
From cozy pumpkin spice flavors to elegant chestnut-infused cookies, this roundup is your ultimate fall baking inspiration.
25 Delicious Fall Sugar Cookie Recipes to Try This Season
Sugar cookies may be simple at heart, but with a touch of autumn magic, they transform into something extraordinary.
These 25 fall sugar cookie recipes highlight the best flavors of the season—maple, pumpkin, cinnamon, chai, and more.
Whether you lean toward comforting classics or adventurous twists, there’s a cookie here for every craving.
So preheat your oven, grab your favorite spices, and let your fall baking journey begin—one delicious sugar cookie at a time.
Pumpkin Spice Sugar Cookies
Pumpkin spice sugar cookies capture the warm, comforting flavors of fall with a delightful blend of cinnamon, nutmeg, ginger, and cloves.
These cookies are soft, chewy, and slightly spiced, making them a cozy treat perfect for crisp autumn afternoons.
Pair them with a hot mug of cider or coffee for the ultimate seasonal indulgence.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup pumpkin purée (not pie filling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes with an electric mixer.
- Beat in the egg, vanilla extract, and pumpkin purée until smooth and well combined.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Using a tablespoon or cookie scoop, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and lightly golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Pumpkin spice sugar cookies are an autumn classic that balance sweetness with spice beautifully.
They’re soft, aromatic, and bursting with fall flavors that make every bite feel like a cozy hug.
Maple Brown Sugar Cookies
These maple brown sugar cookies combine the deep, caramel-like richness of brown sugar with the sweet, woodsy notes of pure maple syrup.
The result is a chewy cookie with crisp edges and a flavor profile that perfectly matches the essence of fall.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 3 tbsp pure maple syrup (not pancake syrup)
- Optional: ¼ cup finely chopped pecans for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugars together until smooth and fluffy, about 3 minutes.
- Beat in the egg, vanilla extract, and maple syrup until fully incorporated.
- Gradually add the flour mixture, stirring until just combined. The dough should be soft and slightly sticky.
- Scoop tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. If desired, sprinkle chopped pecans on top of each cookie before baking.
- Bake for 10-12 minutes, or until the edges turn golden brown but the centers are slightly soft.
- Cool on the sheet for 2-3 minutes, then transfer to a cooling rack.
Maple brown sugar cookies are a comforting fall dessert that marries deep, sweet flavors with a touch of nutty crunch.
These cookies pair wonderfully with a warm drink and make a perfect addition to holiday cookie platters.
Caramel Apple Sugar Cookies
Caramel apple sugar cookies bring together the flavors of fresh apples, warm cinnamon, and gooey caramel in a soft sugar cookie base.
These cookies are festive, flavorful, and an irresistible way to celebrate the bounty of autumn orchards.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 cup finely diced tart apples (like Granny Smith)
- 12 soft caramel candies, chopped into small pieces
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter and both sugars until fluffy and well combined.
- Mix in the egg and vanilla extract until smooth.
- Stir in the dry ingredients gradually until just combined.
- Gently fold in the diced apples and caramel pieces, ensuring even distribution throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11-13 minutes, or until the edges are golden and the centers are just set. Be careful not to overbake, as the caramel can harden too much.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Caramel apple sugar cookies are a delightful fusion of orchard-fresh apples and sweet caramel, nestled into a chewy sugar cookie base.
They’re the perfect autumn dessert to share during harvest celebrations or cozy family gatherings.
Chai Spice Sugar Cookies
Chai spice sugar cookies are infused with the warm, aromatic spices of a classic chai tea blend—cardamom, cinnamon, cloves, ginger, and a hint of black pepper.
These cookies are delicate yet deeply flavorful, offering a comforting and exotic twist on a fall favorite.
Perfect with a cup of tea or coffee, they’re an elegant addition to any autumn cookie spread.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground black pepper
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla, mixing until smooth.
- Gradually fold in the dry ingredients until just combined.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.
- Bake for 10-12 minutes until the edges are golden and the centers are soft but set.
- Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.
Chai spice sugar cookies offer a spiced, aromatic twist that captures the essence of fall.
They’re warm, fragrant, and perfect for anyone who loves cozy, spice-filled desserts.
Brown Butter Pecan Sugar Cookies
Brown butter pecan sugar cookies are a nutty, caramel-scented delight that celebrates the flavors of fall.
The browned butter adds a rich depth to the dough, while toasted pecans provide a crunchy, buttery bite.
These cookies are chewy, decadent, and full of autumn character.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 cup toasted pecans, chopped
Instructions
- Place butter in a saucepan over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty. Remove from heat and let cool for 10 minutes.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Mix until smooth.
- Add the egg, egg yolk, and vanilla extract, stirring until well combined.
- Gradually stir in the flour mixture until just incorporated.
- Fold in the toasted pecans.
- Scoop tablespoon-sized dough balls onto baking sheets lined with parchment.
- Bake at 350°F (175°C) for 11-13 minutes, until edges are golden.
- Cool on the sheet for 5 minutes before moving to a wire rack.
Brown butter pecan sugar cookies are rich, nutty, and irresistibly chewy.
The combination of browned butter and toasted pecans makes them an autumn essential, perfect for cozy gatherings and festive tables.
Cranberry Orange Sugar Cookies
Cranberry orange sugar cookies combine tart, chewy dried cranberries with the bright, citrusy zest of fresh oranges.
The sweet-tart pairing makes these cookies refreshing yet cozy, and their jewel-like cranberry pieces give them a festive, seasonal flair.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- Zest of 1 large orange
- 2 tbsp fresh orange juice
- 1 cup dried cranberries, chopped
Instructions
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Beat in the egg, vanilla extract, orange zest, and orange juice.
- Slowly add the dry ingredients, mixing until just combined.
- Fold in the chopped cranberries.
- Drop tablespoon-sized scoops of dough onto the prepared sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cool on the sheet for 2-3 minutes before transferring to a cooling rack.
Cranberry orange sugar cookies are bright, tart, and slightly sweet—like a burst of autumn sunshine in cookie form.
They’re ideal for holiday baking, fall gatherings, or simply enjoying with a steaming cup of tea.
Sweet Potato Cinnamon Sugar Cookies
Sweet potato cinnamon sugar cookies bring the cozy flavors of autumn into a chewy, soft cookie.
The natural sweetness of mashed sweet potatoes pairs beautifully with a cinnamon-sugar coating, creating a dessert that feels like a comforting bite of fall.
These cookies are reminiscent of sweet potato pie but in handheld form.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (plus ¼ cup for rolling)
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup mashed cooked sweet potato (well-drained and cooled)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and mashed sweet potato until smooth.
- Gradually mix in the dry ingredients until just incorporated.
- Roll tablespoon-sized portions of dough into balls, then coat each one in granulated sugar.
- Place on prepared baking sheets, spacing 2 inches apart.
- Bake for 11-13 minutes, until edges are golden but centers remain soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Sweet potato cinnamon sugar cookies are soft, spiced, and naturally sweet.
They’re a unique autumn treat that bridges the gap between cookies and classic fall desserts like pie and casserole.
Ginger Molasses Sugar Cookies
These ginger molasses sugar cookies are a chewy, spiced dream.
The molasses adds depth and richness while ground ginger and cinnamon bring warmth.
Rolled in sugar before baking, these cookies have a sparkling exterior and a soft, flavorful bite that’s perfect for chilly fall evenings.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar (plus ¼ cup for rolling)
- 1 large egg
- ¼ cup molasses
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the egg, molasses, and vanilla extract.
- Slowly add dry ingredients to the wet mixture, mixing until just combined.
- Roll dough into tablespoon-sized balls and coat in granulated sugar.
- Place on baking sheets, spacing 2 inches apart.
- Bake for 9-11 minutes, until edges are set but centers are soft.
- Cool for 5 minutes before transferring to wire racks.
Ginger molasses sugar cookies are chewy, spiced, and slightly caramel-like.
They’re a classic fall cookie with just enough spice to warm you from the inside out.
Toasted Coconut & White Chocolate Sugar Cookies
For a unique autumn twist, toasted coconut and white chocolate sugar cookies combine nutty, golden coconut with creamy chunks of white chocolate.
These cookies are slightly chewy with bursts of sweetness, making them a cozy but elegant seasonal dessert.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 cup toasted shredded coconut
- ¾ cup white chocolate chunks or chips
Instructions
- Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5-7 minutes, stirring once, until golden. Set aside to cool.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter and sugars until smooth and fluffy.
- Beat in the egg and vanilla extract.
- Gradually stir in the dry ingredients until just incorporated.
- Fold in toasted coconut and white chocolate chunks.
- Drop tablespoon-sized portions of dough onto lined baking sheets.
- Bake for 10-12 minutes, until edges are lightly golden.
- Allow to cool on sheets for 5 minutes before transferring to wire racks.
Toasted coconut and white chocolate sugar cookies are indulgent and comforting, with the nutty crunch of coconut and the smooth sweetness of white chocolate.
They make a sophisticated yet cozy addition to your fall cookie lineup.
Apple Cider Glazed Sugar Cookies
Apple cider glazed sugar cookies are soft, tender cookies infused with apple cider reduction and finished with a sweet, tangy cider glaze.
Each bite tastes like a warm fall orchard, perfectly spiced and delicately sweetened.
These cookies are both rustic and festive—ideal for harvest gatherings.
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup apple cider (reduced to 3 tbsp for stronger flavor)
For the glaze:
- 1 cup powdered sugar
- 2 tbsp apple cider
- ½ tsp cinnamon
Instructions
- In a small saucepan, simmer ½ cup apple cider over medium heat until it reduces to about 3 tablespoons. Let cool completely.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter and sugars until fluffy. Beat in egg, vanilla, and reduced apple cider.
- Stir in dry ingredients until just combined.
- Scoop tablespoon-sized portions of dough onto baking sheets.
- Bake for 10-12 minutes until golden around edges. Cool on sheet for 5 minutes.
- For glaze, whisk powdered sugar, apple cider, and cinnamon until smooth. Drizzle over cooled cookies.
Apple cider glazed sugar cookies taste like autumn in cookie form—spiced, sweet, and finished with a tangy glaze that makes them irresistible.
Spiced Oatmeal Sugar Cookies
Spiced oatmeal sugar cookies bring together hearty rolled oats with warm fall spices like cinnamon and nutmeg.
These cookies are chewy in the center, slightly crisp on the edges, and bursting with comforting autumn flavor.
Perfect for a cozy snack or a sweet treat with tea.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups rolled oats
Instructions
- Preheat oven to 350°F (175°C). Prepare baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in rolled oats until evenly distributed.
- Drop spoonfuls of dough onto baking sheets, spacing 2 inches apart.
- Bake for 11-13 minutes until lightly golden on edges.
- Let cool for 5 minutes before transferring to a wire rack.
Spiced oatmeal sugar cookies are hearty, fragrant, and comforting.
They combine classic oatmeal cookie goodness with a fall-inspired spiced twist.
Honey Cinnamon Sugar Cookies
Honey cinnamon sugar cookies are naturally sweet with golden honey and dusted in a cinnamon-sugar coating.
Soft and chewy with a subtle floral sweetness, these cookies are warm, inviting, and perfect for cool autumn evenings.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar (plus ¼ cup for rolling)
- ½ cup honey
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream butter and sugar until fluffy.
- Beat in honey, egg, and vanilla extract until smooth.
- Stir in dry ingredients until just incorporated.
- Roll dough into tablespoon-sized balls, then coat in granulated sugar.
- Place on baking sheets and bake for 9-11 minutes until golden around edges.
- Allow to cool for 5 minutes on the sheet before transferring to a wire rack.
Honey cinnamon sugar cookies are delicately sweet and spiced, with a comforting flavor that makes them a simple yet special fall treat.
Salted Caramel Pecan Sugar Cookies
Salted caramel pecan sugar cookies are the ultimate indulgence for fall.
With buttery, nutty pecans baked into a soft sugar cookie base and finished with a drizzle of caramel sauce and a sprinkle of flaky sea salt, these cookies strike the perfect balance between sweet and salty.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 cup toasted pecans, chopped
- ½ cup caramel sauce (store-bought or homemade)
- Flaky sea salt, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in the egg and vanilla extract until smooth.
- Stir in the dry ingredients until just combined.
- Fold in toasted pecans.
- Scoop tablespoon-sized dough balls onto baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Once cooled, drizzle with caramel sauce and sprinkle lightly with flaky sea salt.
Salted caramel pecan sugar cookies are rich, nutty, and decadently sweet with a touch of salt to elevate every bite.
A fall showstopper that’s impossible to resist.
Brown Sugar Cinnamon Roll Sugar Cookies
Inspired by classic cinnamon rolls, these brown sugar cinnamon roll sugar cookies are swirled with a buttery cinnamon-sugar filling and topped with a drizzle of glaze.
They’re soft, spiced, and taste just like a cinnamon roll in cookie form—perfect for fall mornings or cozy evenings.
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
For the filling:
- ½ cup brown sugar, packed
- 2 tsp cinnamon
- 2 tbsp melted butter
For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare cookie dough: cream butter and sugar, then beat in egg and vanilla. Stir in flour, baking powder, baking soda, and salt until dough forms. Chill for 30 minutes.
- Roll dough into a rectangle about ¼-inch thick. Spread with melted butter, then sprinkle with brown sugar and cinnamon.
- Roll up the dough tightly into a log, wrap in plastic, and chill for 1 hour.
- Slice into ½-inch rounds and place on parchment-lined baking sheets.
- Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden.
- For glaze, whisk powdered sugar, milk, and vanilla, then drizzle over cooled cookies.
Brown sugar cinnamon roll sugar cookies are the best of both worlds: soft sugar cookies with the cozy swirl of a cinnamon roll.
Perfect for breakfast-inspired desserts or fall holiday trays.
Maple Glazed Walnut Sugar Cookies
Maple glazed walnut sugar cookies are nutty, earthy, and sweetened with a rich maple glaze that highlights the flavors of autumn.
The toasted walnuts provide crunch while the glaze adds sweetness, creating a perfectly balanced fall cookie.
Ingredients
For the cookies:
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ¾ cup chopped toasted walnuts
For the glaze:
- 1 cup powdered sugar
- 3 tbsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Prepare baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Beat in egg and vanilla until smooth.
- Stir in the dry ingredients until just combined. Fold in walnuts.
- Drop tablespoon-sized scoops of dough onto baking sheets, spacing evenly.
- Bake for 10-12 minutes until edges are golden. Cool completely.
- For glaze, whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies.
Maple glazed walnut sugar cookies are sweet, nutty, and deeply autumnal.
They’re a sophisticated yet simple dessert, perfect for cozy fall evenings or festive gatherings.
Spiced Pear Sugar Cookies
Spiced pear sugar cookies are a soft, tender cookie made with fresh pear purée and warm spices like cinnamon, nutmeg, and ginger.
These cookies have a naturally sweet flavor with a hint of fruitiness that makes them stand out as an elegant autumn dessert.
Perfect for afternoon tea or holiday gatherings.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- ½ cup pear purée (made from ripe pears, peeled and blended until smooth)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in the egg, vanilla, and pear purée until well combined.
- Slowly stir in the dry ingredients until just incorporated.
- Scoop tablespoon-sized portions of dough onto baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
Spiced pear sugar cookies are light, fragrant, and delicately fruity.
They’re a refreshing change from pumpkin-heavy desserts, while still celebrating the cozy flavors of fall.
Hot Chocolate Sugar Cookies
Hot chocolate sugar cookies bring the warmth of a steaming mug of cocoa into a handheld treat.
These chocolatey sugar cookies are topped with mini marshmallows and drizzled with melted chocolate for a festive, comforting fall and winter treat.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- ½ cup mini marshmallows
- ½ cup melted chocolate (for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, cream butter and sugars until fluffy.
- Beat in egg and vanilla until smooth.
- Gradually add dry ingredients until just combined.
- Scoop dough into tablespoon-sized balls and place on baking sheets.
- Bake for 9-11 minutes until edges are set.
- While still warm, press a few mini marshmallows into the tops of each cookie. Let cool.
- Drizzle cooled cookies with melted chocolate.
Hot chocolate sugar cookies are rich, cozy, and fun—perfect for chilly nights when you’re craving the flavors of a classic hot cocoa.
Pumpkin Cheesecake Sugar Cookies
Pumpkin cheesecake sugar cookies are indulgent fall treats that combine spiced pumpkin dough with a creamy cheesecake filling.
Soft, rich, and festive, they taste like pumpkin cheesecake wrapped in a cookie—perfect for Thanksgiving or autumn celebrations.
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup pumpkin purée
- 2 tsp vanilla extract
For the filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Chill in the fridge while preparing dough.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter and sugars until fluffy.
- Beat in egg, pumpkin purée, and vanilla.
- Stir in dry ingredients until just combined.
- Scoop a tablespoon of dough, flatten it, add ½ tsp cheesecake filling in the center, and cover with another piece of dough, sealing edges.
- Place on baking sheets and bake for 12-14 minutes until set.
- Cool before serving.
Pumpkin cheesecake sugar cookies are decadent and festive, with a creamy surprise center that makes them the star of any fall dessert table.
Maple Chai Latte Sugar Cookies
Maple chai latte sugar cookies take inspiration from the cozy fall drink.
They’re warmly spiced with chai flavors, sweetened with maple syrup, and topped with a light maple glaze.
Soft, chewy, and fragrant, they’re like sipping your favorite latte—but in cookie form.
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in egg, maple syrup, and vanilla until smooth.
- Stir in the dry ingredients until just incorporated.
- Scoop tablespoon-sized balls of dough onto baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Once cooled, drizzle cookies with maple glaze.
Maple chai latte sugar cookies are cozy, fragrant, and festive—just right for pairing with a hot drink on a crisp autumn day.
Pumpkin Oat Sugar Cookies
Pumpkin oat sugar cookies combine the hearty texture of rolled oats with the sweet, spiced flavor of pumpkin.
These cookies are soft, chewy, and lightly spiced, making them a wholesome and satisfying fall treat.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 cup rolled oats
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup pumpkin purée
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and oats.
- In a large bowl, cream butter and sugars until fluffy.
- Beat in egg, pumpkin purée, and vanilla.
- Slowly add the dry ingredients until just incorporated.
- Scoop tablespoon-sized dough balls onto baking sheets.
- Bake for 11-13 minutes until golden brown around edges.
- Cool for 5 minutes before transferring to a wire rack.
Pumpkin oat sugar cookies are hearty and comforting, with a balance of sweetness and spice that makes them feel like fall in every bite.
Maple Snickerdoodle Sugar Cookies
Maple snickerdoodle sugar cookies are a fall-inspired twist on the classic snickerdoodle.
The dough is sweetened with maple syrup and rolled in a maple-cinnamon sugar mixture before baking, creating soft, chewy cookies with a crisp, spiced coating.
Ingredients
For the cookies:
- 2 ¾ cups all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¼ cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
For the coating:
- ¼ cup granulated sugar
- 1 tsp cinnamon
- 1 tsp maple sugar (or substitute with brown sugar)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a bowl, whisk flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Beat in maple syrup, egg, and vanilla extract.
- Stir in the dry ingredients until dough forms. Chill for 30 minutes if sticky.
- In a small bowl, mix the coating ingredients.
- Roll dough into balls, then coat in maple-cinnamon sugar mixture.
- Place on baking sheets and bake 9-11 minutes until puffy and golden.
- Cool on wire racks before serving.
Maple snickerdoodle sugar cookies are chewy, spiced, and maple-kissed—bringing a cozy fall upgrade to a timeless favorite.
Carrot Cake Sugar Cookies
Carrot cake sugar cookies combine the nostalgic flavor of spiced carrot cake with the soft, chewy texture of a sugar cookie.
Filled with grated carrots, warm spices, and topped with a light cream cheese drizzle, these cookies are moist, flavorful, and perfect for cozy fall gatherings.
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely grated carrots (well-drained)
For the drizzle:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream butter and sugars until fluffy.
- Beat in egg and vanilla extract.
- Stir in grated carrots until well incorporated.
- Add dry ingredients gradually, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto baking sheets.
- Bake for 11-13 minutes until lightly golden.
- For drizzle, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Carrot cake sugar cookies are tender, spiced, and slightly sweet with a creamy drizzle that elevates them into a truly decadent fall dessert.
Mulled Wine Sugar Cookies
Mulled wine sugar cookies capture the flavors of warm spiced wine in cookie form.
Infused with cinnamon, cloves, orange zest, and a touch of red wine, these cookies are festive, sophisticated, and ideal for autumn or holiday gatherings.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
- Zest of 1 orange
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 2 tbsp red wine (such as cabernet or merlot)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and orange zest.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in egg, red wine, and vanilla extract.
- Slowly stir in dry ingredients until dough forms.
- Scoop dough into tablespoon-sized balls and place on baking sheets.
- Bake for 10-12 minutes until edges are golden.
- Cool completely before serving.
Mulled wine sugar cookies are aromatic, spiced, and subtly fruity—a refined twist on classic sugar cookies, perfect for autumn evenings with friends.
Roasted Chestnut Sugar Cookies
Roasted chestnut sugar cookies bring the earthy, nutty flavor of chestnuts into a soft, buttery cookie.
With subtle vanilla undertones and a delicate crunch of roasted nuts, these cookies evoke the warmth of fall markets and cozy firesides.
Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- ¾ cup roasted chestnuts, finely chopped
Instructions
- Preheat oven to 350°F (175°C). Prepare baking sheets with parchment.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy.
- Beat in egg and vanilla until smooth.
- Stir in dry ingredients gradually until just combined.
- Fold in chopped roasted chestnuts.
- Scoop tablespoon-sized dough portions onto baking sheets.
- Bake for 10-12 minutes until lightly golden.
- Cool for 5 minutes before transferring to wire racks.
Roasted chestnut sugar cookies are rich, nutty, and subtly sweet.
They’re an elegant and cozy fall cookie, especially lovely when served with coffee or tea.
Maple Pumpkin Spice Latte Sugar Cookies
Maple pumpkin spice latte sugar cookies are inspired by the beloved fall coffeehouse drink.
These cookies combine pumpkin purée, pumpkin pie spices, and a touch of espresso powder for a rich, cozy flavor.
Finished with a sweet maple glaze, they’re like enjoying your favorite seasonal latte in cookie form.
Ingredients
For the cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 tsp espresso powder (or instant coffee granules)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup pumpkin purée
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and espresso powder.
- In a large mixing bowl, cream butter and sugars until fluffy.
- Beat in the egg, pumpkin purée, and vanilla extract until smooth.
- Gradually stir in dry ingredients until just incorporated.
- Scoop tablespoon-sized portions of dough onto baking sheets.
- Bake for 11-13 minutes until golden around the edges. Cool completely.
- Whisk glaze ingredients until smooth, then drizzle over cooled cookies.
Maple pumpkin spice latte sugar cookies are a fall lover’s dream—spiced, sweet, and infused with the cozy essence of a pumpkin latte.
Perfect for pairing with an actual cup of coffee on a crisp autumn day.
