Pumpkin Spice Sugar Cookies Banner
Tis' the season to bake and decorate! October is the perfect time of year to get cozy, pull out your favorite holiday recipes and get to baking! We are sharing a seasonal cookie dough recipe that not only has a hint of pumpkin spice, but is easy to make and great for Fall, Halloween, and Thanksgiving. 


1 cup butter, softened

2 Large eggs, room temperature

2-3/4 Cups all -purpose flour

2 Tablespoons pumpkin pie spice

2 Cups of granulated sugar 

Cinnamon sugar, optional


1. Choose festive shaped cookie cutters. 

2. Grab your Crazy Chicken Lady Egg Tray and get to crackin'.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
3. Measure with love and mix all your ingredients.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar.
4. Bake, decorate, and enjoy!
Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool.


Freeze option: Transfer wrapped disks to an airtight container; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.