If you’re craving that perfect fall treat, let me introduce you to this fan-freaking-tastic Pumpkin Spice Cookies Recipe. These cookies are everything you want in a seasonal treat: soft, chewy, packed with warm spices, and absolutely bursting with pumpkin pie vibes. Trust me, once you try these, you’ll want to bake them all year round!
Why You’ll Love This Recipe
- Perfect Texture: Soft and chewy in the center with a lightly crisp edge—just like homemade should be.
- Rich Pumpkin Spice Flavor: Balanced pumpkin spice blend means no one spice overpowers the other.
- Super Easy to Make: Minimal ingredients and straightforward steps make this recipe a breeze for all skill levels.
- Family Favorite: My kids and guests ask for these cookies every fall—and I know you’ll get the same rave reviews.
Ingredients You’ll Need
Each ingredient plays a beautiful role here, coming together to create those nostalgic pumpkin spice flavors we all love. A few tips on some pantry staples and you’ll be all set.
- Unsalted Butter: Softer butter works best for creaminess and helps the cookies spread just right.
- Brown Sugar: The moisture and molasses notes add a rich depth to every bite.
- Pumpkin Spice: Use your favorite blend or mix your own with cinnamon, nutmeg, ginger, and cloves—it’s what gives these cookies their heartwarming flavor.
- Ground Cinnamon: Add a touch for extra warmth and aroma.
- Egg + Egg Yolk: The egg yolk adds tenderness and helps keep the cookies chewy.
- Vanilla Extract: This little addition amps up all the flavors beautifully.
- All-Purpose Flour: The base that holds everything together.
- Baking Soda: Essential for those soft cookies with just enough rise.
- Cream of Tartar: Helps maintain that wonderful chewy texture.
- Table Salt: Balances out sweetness and enhances flavors.
- Granulated Sugar + Pumpkin Spice (for rolling): Creates a sweet, spiced crust that adds a lovely crunch and pop of color.
Variations
I love tweaking this Pumpkin Spice Cookies Recipe to suit different moods or occasions. Feel free to play around and find your personal favorite!
- Add-ins: Chopped pecans or walnuts bring a delightful crunch. One time, I threw in some white chocolate chips, and my family went crazy for the extra sweetness.
- Dietary Changes: Swap half of the flour with whole wheat for a nuttier flavor, or experiment with gluten-free flour blends—you’ll still get those cozy spice notes.
- Frosting: For a special treat, top with a simple cream cheese frosting or drizzle melted white chocolate on top.
- Extra Pumpkin: If you want a more pronounced pumpkin flavor, add ¼ cup of pure pumpkin puree and reduce the butter slightly; just know it’ll make the dough softer!
How to Make Pumpkin Spice Cookies Recipe
Step 1: Cream the Butter and Sugars Until Smooth
Start by combining the softened butter, brown sugar, pumpkin spice, and cinnamon in a large bowl. I use an electric mixer for this part because it speeds things up and makes the texture silky smooth. Cream everything together on medium speed until the mixture looks light and fluffy—this usually takes about 2-3 minutes. It’s key to get a good creaming here because it helps your cookies have that perfect chewiness.
Step 2: Incorporate the Eggs and Vanilla
Next, add in the whole egg, the extra egg yolk, and the vanilla extract. Mix on low to medium speed, scraping down the sides of your bowl as you go. This helps everything blend so you don’t get streaks of egg or vanilla left behind. The egg yolk is my secret tip—it really boosts that tender texture. This step usually takes about a minute or so.
Step 3: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, cream of tartar, and salt. Taking this step seriously means your leavening distributes evenly, so your cookies bake uniformly. I’ve learned that this little detail really makes the difference between good and great cookies.
Step 4: Gradually Add Dry Ingredients to Wet Mixture
With your mixer on low speed, add the dry ingredients to the wet batter in about 3-4 parts. Don’t dump it all at once—it helps avoid a big flour cloud in your kitchen and lets the dough blend evenly without overmixing (which can make cookies tough). Scrape the bowl as needed to combine everything nicely. Once you see no streaks of flour left, stop mixing and cover your bowl with plastic wrap. I always chill the dough for 30 minutes in the fridge here, which really helps control spreading during baking.
Step 5: Prep Your Oven and Rolling Mixture
While your dough chills, whisk together the granulated sugar and pumpkin spice in a small bowl. Then preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This setup makes rolling and baking quick and mess-free when the dough is ready.
Step 6: Shape, Coat, and Bake
Once the dough is chilled, scoop out about 1 ½ tablespoon-sized balls. Roll each one generously in the sugar and pumpkin spice mixture until completely coated. I make sure to space them at least 2 inches apart on the baking sheet—they’ll spread slightly but should keep their shape nicely. Pop them into the center rack of your preheated oven and bake for 8-10 minutes. You’ll notice the edges firm up while the centers stay a tad soft—trust me, that’s perfect! Let them cool completely on the pan before moving; otherwise, they’ll fall apart easier.
Pro Tips for Making Pumpkin Spice Cookies Recipe
- Chill the Dough: Chilling prevents spreading and keeps flavors tight—I never skip this step anymore.
- Rolling Size Matters: Using a tablespoon measure helps you get uniform cookies that bake evenly every time.
- Don’t Overbake: Pull your cookies out when edges are set but the centers remain soft—they’ll firm up as they cool.
- Use Parchment Paper: It prevents sticking and makes cleanup a dream. Trust me, future you will thank present you.
How to Serve Pumpkin Spice Cookies Recipe
Garnishes
I like to sprinkle a tiny pinch of extra pumpkin spice on top of the cookies right when they come out of the oven for an extra aromatic touch. Sometimes, a light drizzle of melted white chocolate elevates these cookies to cafe-level fancy. And if I’m feeling festive, some crushed candied ginger on top adds a lovely zing that balances the spices perfectly.
Side Dishes
These cookies pair beautifully with a steaming mug of chai tea or a frothy pumpkin spice latte. For brunch spreads, I often serve them alongside cinnamon-spiced oatmeal or a simple cream cheese spread—because why not trick yourself into breakfast AND dessert?
Creative Ways to Present
For gatherings, I love arranging these Pumpkin Spice Cookies Recipe beauties on a rustic wooden board with autumnal leaves and cinnamon sticks scattered around. Wrapping a few in wax paper tied with twine turns them into charming, edible party favors. Last Thanksgiving, I even layered them between wax paper sheets in a mason jar for a thoughtful homemade gift that disappeared fast!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your pumpkin spice cookies in an airtight container at room temperature. From experience, I find they stay deliciously soft for up to five days. If they start to firm up too much, I add a slice of apple in the container to help maintain moisture overnight.
Freezing
I’ve frozen the cookie dough balls just after rolling them in sugar and spice, placing them on a tray until firm before transferring to a freezer-safe bag. When you’re ready, bake them straight from frozen by adding an extra couple of minutes to your bake time. It’s a real lifesaver for last-minute fall cravings!
Reheating
If you want that fresh-baked warmth, pop stored cookies in a 300°F (150°C) oven for 5 minutes or microwave one cookie for 10-15 seconds. They soften right back up without losing any of that tender, spicy goodness.
FAQs
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Can I make this Pumpkin Spice Cookies Recipe without pumpkin puree?
This particular recipe actually uses pumpkin spice seasoning rather than pumpkin puree, so you don’t need any pumpkin puree at all. The warm spice blend is enough to give you all those cozy pumpkin vibes without extra moisture.
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What is the role of cream of tartar in this recipe?
Cream of tartar helps stabilize the cookie’s texture. It adds a bit of chewiness and tenderness, making the cookies less cakey and more delightfully soft—a little trick I learned from testing variations.
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Can I substitute brown sugar with white sugar?
You could, but brown sugar adds moisture and a richer flavor thanks to its molasses content, which really complements the pumpkin spice profile. Using all white sugar will give you crisper, less flavorful cookies. If you must substitute, try half and half.
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How long will these cookies stay fresh?
Stored properly in an airtight container at room temperature, these pumpkin spice cookies stay fresh and soft for up to five days. Beyond that, they may start to dry out, but you can revive them with a quick oven warm-up.
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Can I make this recipe vegan?
To make these vegan, swap the butter with a plant-based alternative and use a flax or chia egg in place of the eggs. The texture might be slightly different, but adding a bit of applesauce or pumpkin puree can help keep the cookies moist and tender.
Final Thoughts
This Pumpkin Spice Cookies Recipe has become such a cozy staple in my kitchen during the cooler months. Every time I bake them, the house fills with that irresistible aroma that instantly lifts my mood. If you’re looking for a simple, comforting treat that feels like a warm hug, I absolutely recommend giving this recipe a try. Once you do, I bet your family and friends will be asking for seconds just like mine have!
Print
Pumpkin Spice Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes (including 30 minutes chilling)
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Pumpkin Spice Cookies are soft, flavorful, and perfectly spiced with pumpkin spice and cinnamon. Featuring a rich butter and brown sugar base, these cookies are rolled in a sweet pumpkin spice sugar mixture for an extra burst of autumn flavor. Ideal for fall gatherings or cozy evenings, they deliver a comforting and classic taste with a soft, slightly underdone center and set edges.
Ingredients
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) brown sugar, firmly packed
- 1 large egg + 1 egg yolk
- 1 teaspoon (5 ml) vanilla extract
Dry Ingredients
- 1 tablespoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 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 and well-creamed, ensuring an even blend of all ingredients.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed mixture. Stir on low speed, pausing occasionally to scrape the bowl’s sides and bottom, until everything is well incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until thoroughly combined.
- Combine Wet and Dry Mixtures: With your mixer on low speed, gradually add the dry ingredient mixture in 3-4 parts to the wet ingredients. Continue mixing until fully combined, scraping the bowl as needed to ensure uniform dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for 30 minutes. Meanwhile, prepare the rolling sugar coating by whisking together the granulated sugar and pumpkin spice in a small bowl.
- Prepare Baking Sheet and Oven: As the dough nears completion of chilling, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set them aside.
- Shape and Coat Cookies: Remove the chilled dough from the refrigerator and roll it into balls approximately 1 ½ tablespoons (about 35 grams) each. Roll each ball thoroughly in the sugar and pumpkin spice mixture until fully coated. Place them onto the prepared baking sheet, spacing them at least 2 inches (5 cm) apart to allow for spreading.
- Bake: Transfer the baking sheet to the center rack of the preheated oven. Bake for 8-10 minutes, or until the edges are set but the centers remain slightly underdone, which ensures a soft texture.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving plate to enjoy.
Notes
- Storing: After cooling, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
