With our favourite fall holidays quickly approaching, we thought it was the right time to share these sweet pumpkin-shaped cinnamon sugar cookies! They're the cutest, and so perfect for the season.

You need just 8 ingredients for these cookies, and a little time to roll out and decorate. It makes a pretty big batch - several dozen - so you can drop some off at a family member or friend's doorstep, or freeze for later.

For some more fantastic fall desserts, try our apple cinnamon rolls, classic pumpkin custard pie, or fun-to-decorate Halloween sugar cookies.

Close up of pumpkin shaped iced sugar cookies on a rack.
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Cinnamon sugar cookie ingredients.

Ingredient Notes and Substitutions

  • Cinnamon: you could try adding extra spices, like nutmeg or cloves, or go for pumpkin pie spice.
  • Sugar: these are made with plain white sugar, but cane sugar will work too. The texture will be slightly different but not noticeably so.


Cinnamon sugar cookies steps 1 to 4.

Step 1: Cream the butter and sugar until fluffy.

Step 2: Add the eggs and vanilla and beat again to combine.

Step 3: Add the remaining ingredients and mix to a crumbly dough.

Step 4: Press together and roll the dough out.

Sugar cookies steps 5 and 6.

Step 5: Cut into desired shapes and chill before baking.

Step 6: Bake, cool, and decorate.

Top Tips

Use two baking sheets: if you have a fan-forced oven, you can bake more than one batch of cookies at once.
Cool fully before icing: it's not Bake Off, take your time! Chill the cookies before icing to ensure it doesn't melt when piped on.
Don't over-mix: as soon as the flour is just mixed in, stop mixing. Over-mixing can lead to tough cookies.

Recipe Notes

Freezing the cut out cookies before baking helps them to retain their shape in the oven and prevent too much spreading. We highly recommend not skipping this step, but you can if you're not worried about the cookies holding their shape.

We used royal icing in the pictured cookies, but you can use any type you like. Cream cheese icing or vanilla buttercream are both great!

How to Store

Storage: let the icing dry fully (or store without icing) and place into a container with paper between layers. Store at room temperature for up to a week.

Freezing: make sure any icing you've added is hardened first. Place the cookies in single layers in an airtight container, with parchment paper between each layer to prevent sticking. They can be frozen for up to a month.

Pumpkin shaped cinnamon sugar cookies, iced, with cinnamon sticks.


How do I stop sugar cookies from spreading?

Be sure to chill the cookies before baking and don't add any extra butter or sugar. This way they'll keep their shapes perfectly in the oven.

Are sugar cookies hard or soft?

This style of cut-out sugar cookie is soft and slightly snappy, but not hard. If they've turned out hard, they're either over baked or over mixed.

Can I leave sugar cookies out overnight?

Yes, it's no problem to leave sugar cookies out at room temperature in a sealed container or cookie jar, even after topping with royal icing. They'll keep for a few days.

If you make these Cinnamon Cookies or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.

Pumpkin-shaped and iced cookies on a wire rack.
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Cinnamon Sugar Cookies

With our favourite fall holidays quickly approaching, we thought it was the right time to share these sweet pumpkin-shaped cinnamon sugar cookies! They're the cutest, and so perfect for the season.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time15 minutes
Total Time40 minutes
Yield: 25 cookies


  • Measuring cups and spoons or a digital kitchen scale
  • Large bowl
  • Hand or stand mixer
  • Rolling Pin
  • baking sheet
  • Parchment paper
  • Cookie cutters
  • Wire rack


  • 1 ¼ cup sugar
  • ¾ cup butter room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt


  • Add the sugar and butter to a large bowl (or the bowl of a standing mixer) and use an electric mixer to beat on high speed for about 2 minutes. It should be fluffy and lighter in colour.
  • Add the egg and vanilla and beat again until well combined.
  • Add the flour, cinnamon, baking powder, and salt to the bowl. Mix again until the flour has been well incorporated and the dough is well mixed. It will be slightly crumbly but hold when pressed between finger and thumb.
  • Turn the cookie dough out onto a lightly floured work surface. Roll the dough with a rolling pin about ¼-inch (6-mm) thick.
  • Cut the dough into your desired shapes.
  • Place the cut-out cookies on a baking sheet lined with parchment paper. Place the sheet in the freezer for 10-15 minutes.
  • While the cookies are chilling, preheat the oven to 350ºF (180ºC).
  • Place the tray of cookies in the oven and bake for 9-11 minutes, or until the edges are very lightly golden. Repeat for the remaining dough.
  • Remove the cookies from the oven and cool on the baking sheet for 5-10 minutes.
  • Remove the cookies from the tray and let them cool completely on a wire rack before icing.


Serving: 1cookie | Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 79mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 182IU | Vitamin C: 0.003mg | Calcium: 10mg | Iron: 1mg

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