These Fall Sugar Cookies are soft, sweet, and coated in colorful sugar for a light crunch, with a candy pumpkin on top as the cutest finishing touch. They’re fun to make with kids and perfect for any fall celebration, from Halloween to Thanksgiving.
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Shopping list:
- all purpose flour
- baking soda
- salt
- unsalted butter
- granulated sugar
- large egg
- vanilla extract
- milk
- orange food coloring
- colored sugar or sprinkles
- candy pumpkins
Fall has officially arrived, and with Halloween just around the corner, it’s the perfect time to start baking! These festive Fall Sugar Cookies are the ultimate treat to make with your kids and are great for any occasion throughout the season.
They bake up slightly soft and sweet with just the right amount of crunch from the colorful sugar coating, and the candy pumpkin on top is the cutest finishing touch. They’re easy to make, and kids love helping—whether it’s adding ingredients to the mixer, rolling the dough, or pressing the pumpkins on top once they’re baked. This recipe makes a big batch, so you’ll have plenty to share for fall parties, Halloween, or even Thanksgiving celebrations.
Need some more fall cookie recipes? Try these Halloween Pinwheel Cookies or Pumpkin White Chocolate Cookies!
Looking for recipes to use leftover Halloween candy? Check out my Reese's Pieces Banana Bread or Candy Corn Fluff!
Keep scrolling for the full printable recipe 💙
Recipe tips and substitution ideas:
- Store the cookies in an airtight container at room temperature for up to five days, or refrigerate them for up to 3 weeks. Once cooled, they can also be frozen, but be aware that sudden temperature changes may cause the sprinkles or candy to “bloom,” which is harmless but can affect the appearance.
- Food coloring and colored sugar are optional if you prefer a simpler look. If using salted butter, be sure to omit the added salt. You can also swap the candy pumpkins for Hershey's Kisses to give the cookies a fun twist.
Our favorite kitchen equipment and supplies used with this recipe:
- NutriChef 3-Piece Nonstick Cookie Sheets
- Unbleached Parchment Paper Sheets
- KitchenAid Classic Series Stand Mixer
- OXO Good Grips Cookie Scoop 3-Pack
- Wilton Perfect Results Cooling Rack
- OXO Good Grips 7-Piece Nesting Measuring Beaker Set
Fall Sugar Cookies
This easy Fall Sugar Cookie recipe makes a big batch, so there’s plenty to share at parties, school events, or cozy baking days at home. Kids love helping mix the dough, roll the cookies, and press the pumpkins on top after baking!
Ingredients
- 2 cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 to 2 tablespoons milk
- orange food coloring
- ⅓ cup brightly colored sugar or sprinkles
- 48 candy pumpkins
Instructions
- Preheat the oven to 350 degrees F. Prepare a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
- Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
- Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
- Add orange food coloring, mix to combine until you reach your desired color.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar. Place on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one pumpkin into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Nutrition Facts
Calories
89.43Fat
2.1 gSat. Fat
1.26 gCarbs
17.05 gFiber
0.14 gNet carbs
16.91 gSugar
11.6 gProtein
0.71 gSodium
37.39 mgCholesterol
9.02 mgHot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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