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+ servings
Fall Buttermilk Pumpkin Spice Sugar Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
A delicious cookie that is perfect for fall!
Course: Dessert
Cuisine: American
Keyword: bakery sugar cookie recipe, fall sugar cookies
Servings: 18
Author: Jackie
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon pumpkin spice seasoning
  • ½ teaspoon salt
  • 1 cup softened butter
  • 1 ¾ cups white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 tablespoons buttermilk or cream
  • Tie-Dye Chocolate Topping
  • cup brown melting chocolate
  • cup white melting chocolate
  • cup yellow melting chocolate
  • 3 teaspoons vegetable shortening
  • Chocolate Jimmies optional
  1. In a large bowl, combine flour, baking soda and powder, pumpkin pie spice and salt; mix to combine. Set aside.
  2. In the bowl of your mixer beat together butter and sugar until light and fluffy.
  3. Add egg and vanilla and beat until combined.
  4. Gradually add flour to butter/sugar and mix until just combined.
  5. Add buttermilk or cream and mix again, until just combined.
  6. On a parchment lined baking sheet, roll out dough balls and space about 2 inches apart.
  7. Bake at 375 for 10 minutes. Cool completely.
  8. Melt brown melting chocolate with 1 teaspoon of vegetable shortening in a small bowl for 45 seconds. Once done stir until smooth. If needed, heat for additional 15 second increments, stirring in between, until smooth.
  9. Repeat with white and yellow chocolate.
  10. To decorate the cookies spread the white melting chocolate over the cookie. Top the white with a dollop of brown and yellow. Swirl together with the tip of a chopstick or toothpick. Set aside to set.
  11. Once set, cookies can be vacuum sealed with the FoodSaver® and frozen for up to 3 months. Remove from freezer and bring to room temperature before serving.