Pumpkin Brown Cinnamon Cookies Recipe


  • 1½ cups plus 2 Tbsp butter, softened and divided

  • 1¼ cups packed brown sugar

  • 1 Tbsp vanilla extract

  • Two large eggs at room temperature

  • 4½ cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ½ tsp salt

  • 3 Tbsp cinnamon sugar


  1. Preheat oven to 350°F.

  2. Line baking sheets with parchment paper.

  3. Beat 1½ cups butter, brown sugar, and vanilla with an electric mixer for 3 to 5 minutes or until light and fluffy.

  4. Add eggs, one at a time, mixing until blended after each addition.

  5. Add flour, baking soda, cinnamon, ginger, nutmeg, and salt; beat until blended and dough forms.

  6. Transfer the dough to a floured board (or floured parchment paper on your countertop), and flatten it into a disc. Roll out dough to ¼-inch thickness, flouring board (or parchment paper) as needed.

  7. Cut out cookies using pumpkin-shaped cookie cutters; transfer to prepared baking sheets.

  8. Cover the baking sheet, and freeze cutouts for 15 to 20 minutes or until firm.

  9. Bake cookies for 8 to 12 minutes or until the sides are light golden brown. Cool completely on the baking sheet.

  10. Melt 2 Tbsp butter in the microwave. Brush butter over cookies; sprinkle with cinnamon sugar or orange decorative sanding sugar.