There’s just something about the cozy warmth of autumn baked into a cookie, right? That’s exactly why I’m excited to share this Pumpkin Spice Cookies Recipe with you—it’s got all the magic of pumpkin pie in a soft, chewy treat. Whether you’re new to pumpkin spices or a seasoned fan, these cookies will quickly become your go-to fall indulgence. Trust me, you’re going to want to stick around for all my tips to get every bite perfectly spiced and just the right texture.
Why You’ll Love This Recipe
- Perfect Fall Flavor: The blend of pumpkin spice and cinnamon really brings that signature warmth to every bite.
- Soft and Chewy Texture: Thanks to a mix of brown sugar and chilling the dough, these cookies are wonderfully tender and not overly crisp.
- Simple Ingredients: You don’t need any fancy stuff — everything’s probably already in your pantry.
- Fun Rolling Sugar Coating: The sugar and pumpkin spice mix on the outside gives a delightful sparkle and an extra flavor punch.
Ingredients You’ll Need
When you look at the ingredients for this Pumpkin Spice Cookies Recipe, you’ll notice it’s all about classic pantry staples with a lovely seasonal boost from pumpkin spice. I always recommend fresh spices to bump up flavor, but even store-bought pumpkin spice will do beautifully here.
- Unsalted butter: Use softened butter at room temperature for the creamiest blend and best cookie texture.
- Brown sugar: The molasses in brown sugar gives these cookies their rich, caramel depth.
- Pumpkin spice: This is the star of the show—freshly ground or store-bought blends both work, just make sure it’s fragrant.
- Ground cinnamon: Just a pinch to add extra warmth layering with the pumpkin spice.
- Egg and extra egg yolk: The yolk adds chewiness and richness, my secret weapon!
- Vanilla extract: Enhances the sweet spices and adds a smooth flavor.
- All-purpose flour: The backbone ingredient that holds everything together.
- Baking soda: Gives the cookies just the right lift and softness.
- Cream of tartar: This little addition helps balance the acidity for a tender crumb and subtle tang.
- Salt: Balances the sweet and spices perfectly.
- Granulated sugar: For rolling the dough balls, adding a sweet, crunchy coating.
Variations
I love that this Pumpkin Spice Cookies Recipe is a flexible canvas. You can keep it classic or get creative depending on the season, occasion, or your mood—it’s really forgiving. I enjoy switching up a few things depending on what I have on hand or who I’m baking for.
- Add-ins: I’ve stirred in chopped pecans or walnuts for a nice crunch, and my family goes crazy for it every time.
- Gluten-free version: I swapped the all-purpose flour for a gluten-free blend with great success—just check your flour blend’s instructions on substitution!
- Spice level: Sometimes I boost the pumpkin spice with a bit of fresh nutmeg or ginger for extra warmth.
- Chocolate chips: A handful mixed into the dough makes these irresistible for the chocolate lovers in your life.
How to Make Pumpkin Spice Cookies Recipe
Step 1: Cream Butter, Sugar, and Spices
Start with softened butter and brown sugar in a large mixing bowl or your stand mixer with paddle attachment. Beat them together with pumpkin spice and cinnamon until smooth and well-creamed. This step is key—I promise, taking the time to get a creamy texture here makes your cookies melt-in-your-mouth tender.
Step 2: Add Eggs and Vanilla
Next, add in the egg, egg yolk, and vanilla extract. Stir on low speed, pausing to scrape the bowl’s sides and bottom every so often so everything blends perfectly. The extra egg yolk is my go-to trick for extra moist, chewy cookies—you’ll notice the difference immediately.
Step 3: Combine Dry Ingredients Separately
Whisk the flour, baking soda, cream of tartar, and salt together in a medium bowl. Combining your dry ingredients separately helps ensure an even distribution of leavening agents and salt so your cookies bake up just right.
Step 4: Gradually Mix Dry Ingredients into Wet
With your mixer on low speed, add the dry mixture in 3 or 4 additions to the wet ingredients. Don’t rush this—making sure you scrape down the sides and bottom each time is crucial so no pockets of flour remain. Once fully combined, wrap the bowl in plastic wrap and chill the dough for 30 minutes. This chilling step sets the flavors and prevents spreading while baking.
Step 5: Prep the Rolling Sugar Coating
While the dough is chilling, whisk granulated sugar and pumpkin spice together in a small bowl. This coating adds the perfect sweet crunch and extra spice punch on the cookie exterior—it’s one of my favorite parts!
Step 6: Shape and Coat Your Cookies
Remove the chilled dough from the fridge and roll into balls about 1 ½ tablespoons each. Roll them in the sugar-spice coating until they’re fully covered, then place on parchment-lined baking sheets spaced about 2 inches apart. I like using parchment paper for easy cleanup and to prevent sticking.
Step 7: Bake to Chewy Perfection
Bake in a 350°F (175°C) oven for 8-10 minutes. You want the edges to be set but the centers to still look slightly underdone—that’s how you get that beautiful chewy texture once cooled. Let them cool completely on the baking sheet before moving them—they firm up perfectly as they rest.
Pro Tips for Making Pumpkin Spice Cookies Recipe
- Chill Dough Thoroughly: I learned chilling really helps prevent spreading and intensifies flavors for perfect texture.
- Don’t Overbake: Pull the cookies out when centers look just set but still soft—they’ll finish cooking as they cool.
- Use Fresh Pumpkin Spice: I keep my spices fresh to maximize that warm aroma in every bite.
- Even Rolling: I weigh each ball or measure them equally so cookies bake evenly—no burnt edges or underdone middles here.
How to Serve Pumpkin Spice Cookies Recipe
Garnishes
I love sprinkling a little extra cinnamon sugar on top of the cookies just before baking for extra sparkle and spice. For a festive touch, a dusting of powdered sugar after they cool looks beautiful and adds a gentle sweetness.
Side Dishes
These cookies are incredible paired with a creamy hot latte or chai tea. If you’re making a dessert board, add some cream cheese frosting or pumpkin butter for dipping—it’s a total crowd-pleaser!
Creative Ways to Present
For parties or gift-giving, I stack these cookies in a pretty jar with cellophane and a ribbon, adding a small cinnamon stick on top for a rustic look. They also look adorable served in mini burlap bags with a personalized tag—perfect for sharing autumn vibes with friends.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store these cookies in an airtight container at room temperature—they stay soft and flavorful for up to 5 days, if they last that long!
Freezing
I freeze leftover cookie dough balls on a baking sheet, then transfer to a freezer bag once solid. This way I always have dough ready to bake fresh cookies at a moment’s notice. Baked cookies freeze well too—just wrap tightly and thaw at room temperature.
Reheating
When I want to freshen up cookies, I pop them into a 300°F oven for 3-4 minutes. This softens them right up, like they just came out of the oven again, without drying them out.
FAQs
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Can I use pumpkin puree in this Pumpkin Spice Cookies Recipe?
This recipe doesn’t include pumpkin puree, but if you want a more moist, cake-like cookie with real pumpkin, you’ll want to adjust flour and sugar ratios accordingly—try searching for pumpkin cookies specifically with puree. For these, the pumpkin spice blend gives all the pumpkin flavor without the moisture.
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What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can leave it out—it helps slightly with texture and tang but isn’t essential. You might notice cookies are just a tad less tender, but they’ll still be delicious!
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How do I keep my Pumpkin Spice Cookies soft?
The key is not to overbake and to store them properly once cooled. Chilling the dough also prevents spreading and helps keep them thick and chewy. If they start to dry out, reheat briefly or store with a slice of bread in the container to maintain moisture.
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Can I make this recipe vegan?
Yes! You can substitute butter with a vegan alternative and use flax or chia eggs instead of real eggs. Keep in mind the texture might be slightly different, but it’s still a tasty option.
Final Thoughts
I absolutely love how this Pumpkin Spice Cookies Recipe turns out because it captures all those warm, cozy flavors we crave without complicated steps or ingredients. When I first tried this recipe, I knew it would become a fall staple for my family—and it has, year after year. I hope you enjoy making (and eating) these cookies as much as I do, and that they bring you as much comfort as they bring to my kitchen. So go ahead, grab your ingredients, and start rolling—these cookies are worth every delicious moment!
Print
Pumpkin Spice Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and flavorful Pumpkin Spice Cookies, perfectly spiced with a blend of pumpkin spice and cinnamon. These classic cookies are easy to make, featuring a rich buttery dough that’s rolled in a sweet-spiced sugar coating before baking to golden perfection. Ideal for fall gatherings or anytime you crave a cozy treat.
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) brown sugar, firmly packed
- 1 Tablespoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 1 large egg
- 1 egg yolk
- 1 teaspoon (5 ml) vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon table salt
For Rolling
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pumpkin spice
Instructions
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the softened butter, brown sugar, pumpkin spice, and ground cinnamon. Beat together until the mixture is smooth, creamy, and well combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the bowl. Stir on low speed, pausing occasionally to scrape down the sides and bottom, until fully incorporated into the mixture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and table salt, ensuring they are evenly combined.
- Combine Wet and Dry Mixtures: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients in 3 to 4 parts. Scrape down the bowl’s sides and bottom after each addition to achieve a fully homogenous dough.
- Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to firm up the dough and allow flavors to meld. While chilling, mix the granulated sugar and pumpkin spice in a small bowl for rolling.
- Preheat Oven and Prepare Baking Sheet: As the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Form and Roll Cookies: Remove the dough from the refrigerator. Using about 1 ½ tablespoons (35 g) per cookie, roll the dough into balls. Dip each ball thoroughly into the sugar and pumpkin spice mixture to coat completely, then arrange them on the prepared baking sheet with a minimum spacing of 2 inches (5 cm) between cookies.
- Bake: Place the baking sheet in the center rack of the preheated oven. Bake for 8 to 10 minutes until the cookie edges are set but the centers remain slightly soft and underdone for a tender texture.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring or serving. Enjoy the delightful spiced aroma and taste!
Notes
- Storage: Once completely cooled, store the cookies in an airtight container at room temperature. They will keep fresh for up to 5 days.
- Chilling: Chilling the dough before baking helps prevent spreading and improves flavor development.
- Spice Mix: You can adjust the pumpkin spice quantity slightly to match your taste preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
