The first time I baked Pumpkin Spice Cookies, my whole kitchen smelled like autumn—warm cinnamon, nutmeg, and cloves wrapped around the sweet aroma of pumpkin. When I pulled them out of the oven, the cookies were soft, chewy, and just the right balance of sweet and spiced. I couldn’t resist biting into one while it was still warm, and it practically melted in my mouth. These cookies quickly became one of my go-to fall bakes, perfect for cozy afternoons or sharing at holiday gatherings.
What I love most about these cookies is how easy they are to make and how universally loved they are. They’re soft and pillowy, with just enough pumpkin to make them moist without being heavy. They’re a wonderful cross between a spiced sugar cookie and a mini pumpkin cake. Whether you frost them, drizzle them with glaze, or enjoy them plain, they capture the spirit of the season in every bite.
Why You’ll Love This Recipe
These Pumpkin Spice Cookies are everything you love about fall in cookie form—soft, chewy, and spiced to perfection. The pumpkin makes them moist, while cinnamon, nutmeg, and cloves bring cozy, comforting flavors. They’re simple to make, easy to decorate, and perfect for sharing at family gatherings, bake sales, or holiday dessert tables.
Plus, they’re versatile: you can keep them plain, add a glaze or cream cheese frosting, or even toss in chocolate chips or pecans for extra flair. They’re the kind of cookie that feels festive without requiring hours in the kitchen.
What You’ll Need
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (or plant-based milk)
- ½ teaspoon vanilla extract
Pro Tips
- Use pure pumpkin puree (not pumpkin pie filling, which already has sugar and spices).
- Don’t overmix the dough; it keeps the cookies tender.
- Chill the dough for 30 minutes if you want thicker cookies.
- Add-ins like chocolate chips or nuts make them even more indulgent.
- Frost after cooling to prevent melted glaze or frosting.
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Substitutions and Variations
- Flour: Swap half with whole wheat flour for extra nuttiness.
- Sweetener: Use coconut sugar or maple syrup (reduce other liquid slightly).
- Dairy-free: Replace butter with coconut oil and milk with almond or oat milk.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Mix-ins: Add chocolate chips, pecans, or dried cranberries.
Make-Ahead Tips
- Dough can be made 2 days ahead and chilled.
- Baked cookies freeze well for up to 2 months; thaw at room temperature.
- Glaze or frost cookies just before serving for best texture.
How to Make Pumpkin Spice Cookies
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Step 3: Cream Butter and Sugars
In another bowl, beat butter, granulated sugar, and brown sugar until fluffy. Add pumpkin, egg, and vanilla, and mix until smooth.
Step 4: Combine
Gradually mix in dry ingredients until just combined. Do not overmix.
Step 5: Scoop Dough
Drop tablespoonfuls of dough onto prepared baking sheets.
Step 6: Bake
Bake for 12–14 minutes, until edges are set. Cool on wire racks.
Step 7: Add Glaze (Optional)
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Serving Suggestions
- Serve warm with coffee, tea, or spiced cider.
- Top with cream cheese frosting for a richer treat.
- Sprinkle with cinnamon sugar before baking for extra sweetness.
- Pair with vanilla ice cream for a fall-inspired dessert.
Leftovers & Storage
Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for 1 week. Freeze baked cookies for longer storage.
Nutrition & Benefits
Pumpkin is packed with vitamin A, fiber, and antioxidants, making these cookies a sweet treat with a little nutrition boost. The warm spices not only add flavor but also bring natural anti-inflammatory benefits. While still a dessert, these cookies are lighter than many frosted varieties and perfect for mindful indulgence.
Recipe FAQ
1. Can I use fresh pumpkin puree?
Yes, just make sure it’s thick and not watery—strain if needed.
2. Can I make these cookies crispier?
Bake a few minutes longer, but they’re best enjoyed soft and chewy.
3. Can I add chocolate chips?
Absolutely—they pair perfectly with pumpkin spice.
4. How do I keep cookies from spreading too much?
Chill the dough for at least 30 minutes before baking.
5. Can I make them vegan?
Yes—use flax egg, vegan butter, and plant-based milk for glaze.
6. Can I frost instead of glaze?
Yes, cream cheese frosting is a classic pairing with pumpkin.
7. How many cookies does this recipe make?
About 24 medium-sized cookies.
Soft, Spiced, and Perfectly Autumn
These Pumpkin Spice Cookies are the definition of cozy baking—soft, chewy, and full of fall flavor. Whether you enjoy them plain, glazed, or frosted, they’ll quickly become a seasonal favorite for holidays, gatherings, or just an afternoon treat with coffee.