There’s just something about fall that makes me crave all things cozy — the soft glow of pumpkin, the cinnamon scent that drifts through the house, and of course, those irresistible pumpkin spice cookies. I remember the first time I baked these last year; the smell alone brought everyone to the kitchen, and before I knew it, half the batch was gone. Honestly, they’re similar to gingerbread cookies but with a softer, more melt-in-your-mouth vibe, and that punch of pumpkin plus all the warm spices just hits differently. They’re the kind of treat my kids ask for all the time, especially on chilly weekend mornings when we’re curling up with coffee and blankets. Trust me on this — these cookies are so easy to make, they’ll become your go-to for fall gatherings, school snacks, or even a quick sweet fix when you’re craving something comforting. The best part? You probably already have everything you need sitting in your pantry. Let’s dive into this beloved recipe — I promise it’ll be a new seasonal favorite in no time!
Thank you for reading this post, don't forget to subscribe!What is pumpkin spice cookie?
Think of pumpkin spice cookies as the lovechild of the classic fall flavors — cinnamon, nutmeg, clove, and ginger — all wrapped up in a soft, chewy cookie that’s got a hint of pumpkin puree to add moisture and a subtle sweetness. It’s essentially like baking a little piece of autumn, with that warm, cozy aroma filling your kitchen. The name’s pretty straightforward: these are cookies flavored with pumpkin spice — a blend of spices that instantly evoke fall vibes. But what makes them really special is the pumpkin addition — it keeps the cookies super tender and gives them a slightly earthy, seasonal twist. My friends always ask me for the recipe during sweater weather, and I love how versatile they are — they’re perfect as a teatime treat, a fall-planting snack, or even a light dessert after a hearty meal. They’re simple yet festive, and I’ve learned over the years that everyone from kids to grown-ups can’t resist their comforting flavor. This is one of those recipes that’ll forever remind you of cool mornings and crisp leaves.
Why you’ll love this recipe?
What I love most about these pumpkin spice cookies is how they seem to tick all the boxes — flavor, ease, and that warm-fuzzy feeling they bring. First off, the flavor is just unbeatable. The combo of rich pumpkin, aromatic spices, and a hint of sweetness creates a cookie that smells as good as it tastes. Seriously, I’ve made these countless times, and the smell alone draws everyone into the kitchen — it’s like a hug in cookie form. They’re also incredibly straightforward to make. No fancy techniques or obscure ingredients — just simple pantry staples that you’re probably already stocked with, making this a no-fuss baking project. Budget-wise, they’re super affordable since they don’t require expensive add-ins, and you can customize the spices or add-ins to suit your taste. I’ve even added a touch of ginger or swapped in maple syrup for a deeper, richer flavor, and it works beautifully. What really makes these cookies shine is their versatility. You can serve them with a dollop of cream cheese frosting, sprinkle a touch of sea salt on top before baking, or even dip them in chocolate — they’re that adaptable. Honestly, I think they’re a seasonally perfect treat that you’ll want to keep making year after year. Plus, they freeze beautifully, so when you’ve got extra, you can stash them for later. Trust me, once you try these, they’ll quickly become a family favorite — the kind everyone asks for and looks forward to.
How do I make pumpkin spice cookies?
Quick Overview
This recipe is a breeze — you basically mix your dry ingredients, cream the butter and sugar, add in pumpkin, and then fold everything together. I love how quick it is to whip up a batch, especially when you’re craving something sweet but don’t want to spend hours baking. The key is not overmixing once you combine the wet and dry ingredients, which keeps the cookies soft and tender. After shaping the dough into balls, they bake in the oven for about 10-12 minutes until they’re just golden around the edges. Once out of the oven, I always recommend letting them cool a bit before glazing or serving — it’s how you get that perfect chewy texture. These cookies aren’t too sweet, so the flavors really shine through, and they get even better the next day as the spices settle. Honestly, it’s the kind of recipe that’s perfect for last-minute fall get-togethers or cozy nights in when you want a homemade treat that doesn’t require you to be in the kitchen all afternoon.
Ingredients
For the Main Batter:
– 2 cups all-purpose flour (I always use unbleached for a richer flavor)
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 tablespoon pumpkin pie spice (or make your own blend with cinnamon, nutmeg, cloves, and ginger)
– ½ teaspoon salt
– ¾ cup unsalted butter, softened (trust me, softened butter makes all the difference)
– 1 cup brown sugar (light or dark, your choice; I like dark for deeper flavor)
– 1 large egg
– ½ cup pumpkin puree (not pumpkin pie filling – just plain mashed pumpkin)
– 1 teaspoon vanilla extract
For the Filling: (Optional, but I love a little swirl of cream cheese in the middle!)
– ½ cup cream cheese, softened
– 2 tablespoons powdered sugar
– ¼ teaspoon vanilla extract
For the Glaze:
– ½ cup powdered sugar
– 1-2 teaspoons milk or pumpkin spice latte-branded creamer
– A dash of cinnamon or extra pumpkin pie spice for topping (optional)
“New family favorite! This Autumn Spice Cookies How to Bake Them was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Set your oven to 350°F (175°C). Line your baking sheet with parchment paper — I can’t tell you how much easier it makes cleanup, plus the cookies won’t stick. Get out a mixing bowl and your silicone spatula or wooden spoon, and let’s get ready to bake!
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt. I always do this first to make sure everything’s evenly distributed — trust me, it prevents clumps of spices later on.
Step 3: Mix Wet Ingredients
In a large bowl, beat the softened butter and brown sugar until it’s fluffy — this usually takes about 2-3 minutes with a hand mixer or vigorously with a spoon. Add the egg, pumpkin, and vanilla, and mix until everything’s well combined. The pumpkin should look glossy and thick, almost like a smooth batter.
Step 4: Combine
Gradually add the dry mixture to the wet, stirring just until everything’s incorporated — don’t overmix, or your cookies might turn out dense instead of tender. The dough should be soft but scoopable. If it feels too sticky, sprinkle in a little more flour; if it’s too dry, a splash of milk will loosen it up.
Step 5: Prepare Filling
If you’re making the cream cheese swirl, beat the cream cheese, powdered sugar, and vanilla until smooth. Set aside. This trick adds a little surprise center in every bite, which I think elevates the cookies from simple to special.
Step 6: Layer & Swirl
Using a cookie scoop or two spoons, form balls of dough and flatten slightly on your baking sheet. Pipe or dollop a small spoonful of the cream cheese mixture in the center of each, then fold or swirl the dough around it gently to seal. For a pretty marbled effect, a quick swirl with a toothpick or skewer works wonders. You want that marbling look but also for the filling to stay put during baking.
Step 7: Bake
Pop the tray into your preheated oven and bake for 10-12 minutes. The edges should look lightly golden, and the centers will still seem soft — that’s perfect. If you like a slightly cakier cookie, add an extra minute or two, but don’t overbake, or they’ll lose that tender chewiness.
Step 8: Cool & Glaze
Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack. This helps them set and prevents breaking. Once cooled, drizzle with your prepared glaze or just dust with powdered sugar if you prefer a more rustic look.
“Packed with flavor and so simple. Exactly what I wanted from this Autumn Spice Cookies How to Bake Them!”
Step 9: Slice & Serve
They’re best enjoyed slightly warm or at room temperature. Serve with a cup of coffee or tea, and watch your house fill with that irresistible fall aroma. These cookies taste just as good the next day if kept in an airtight container — no leftover guilt here!
What to Serve It With
These pumpkin spice cookies are quite versatile, so they can brighten up any moment. For breakfast, pair one with a strong cup of coffee — the warm spices complement a dark brew perfectly. I love to serve them on a pretty wire rack during brunch, alongside pumpkin pancakes or spiced apple cider. They make a lovely end to a cozy dinner, especially if you add a dollop of whipped cream or a dusting of cinnamon. And as a snack, they’re great tucked into lunchboxes — my kids ask for these all the time, and I secretly enjoy sneaking in that extra pumpkin goodness for them to enjoy after school. For a more indulgent treat, I sometimes melt a little dark chocolate and dip half the cookie — it’s a game-changer at holiday parties. These cookies also go wonderfully with a scoop of vanilla ice cream or a cup of warm spiced tea. Basically, they’re an all-season crowd-pleaser dressed up in fall flavors, and I love that they’re so easy to adapt to whatever vibe you’re going for.
Top Tips for Perfecting Your Pumpkin Spice Cookies
Over the years, I’ve picked up a few tricks to make these cookies even better. First, always soften your butter — this helps create a uniform, fluffy batter that spreads beautifully during baking. Trust me, soft butter makes all the difference! When adding the pumpkin, make sure it’s well-drained if you’ve got leftover moisture — too much liquid will make the dough too sticky to handle. Speaking of mixing, don’t overdo it once you combine the wet and dry ingredients — overmixing can toughen the cookies, and nobody wants that. For the swirl effect, I’ve found that piping or dolloping the filling allows for neater marbling; a quick swirl with a toothpick can give you a gorgeous pattern. Want to switch things up? Swap out the sugar for honey or maple syrup for a more complex sweetness, but reduce the liquids slightly to keep the dough manageable. When baking, I always position my rack in the middle for even heat distribution — I learned the hard way that edges can brown faster if it’s too high or too low. And for the glaze, I like to keep it thick enough to set but still pourable; a good test is to drizzle it from a spoon and see how it flows. You can also add a pinch of cinnamon or nutmeg right into the glaze for an extra spice hit. My biggest lesson? Always let the cookies cool before glazing — it prevents melting and helps the toppings set nicely. Trust me, these tips help turn a good batch into the best!
Storing and Reheating Tips
These cookies stay fresh surprisingly well! Store them in an airtight container at room temperature for up to 3 days; I like to keep them on the counter, covered with a tea towel for a softer, more bakery-like feel. If you want them to stay crispier, just make sure they’re stored in a sealed container (or cookie jar) and avoid stacking too high — the toppings can get squished. For longer storage, these freeze beautifully. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep up to 3 months, which is perfect for prepping ahead. When you’re ready to enjoy, let them thaw at room temperature for about 15 minutes before serving. If you’ve glazed the cookies, I recommend waiting until they’re fully thawed before adding the glaze again, as freezing can sometimes cause the glaze to crack. To reheat, you can microwave a cookie for about 10 seconds for that fresh-out-of-the-oven feel. Just be careful not to overheat, or the edges might get too soft or melt the glaze. I’ve also tried warming them slightly in a low oven (about 300°F or 150°C) for about 5 minutes — it’s perfect if you want that just-baked smell and warmth on a chilly morning. These storage tips help you keep the flavor and texture just right, so you can enjoy your pumpkin spice cookies anytime!
Frequently Asked Questions
Final Thoughts
If you’re someone who loves the flavors of fall and enjoys baking something that feels both comforting and a little special, these pumpkin spice cookies are calling your name. I’ve made them every year since I discovered the recipe, and each batch reminds me of cool mornings, crackling fires, and the simple joy of homemade baking. They’re easy enough that even busy weeknights seem manageable, yet indulgent enough to wow your friends and family. What I really love is how adaptable they are — you can tweak the spices, add chunks of chocolate, or swirl in some cream cheese to make them your own. And, if you’re like me, you’ll find yourself making extra to stash in the freezer so you can enjoy a bite of fall whenever the mood strikes. I hope you give this recipe a try — I can’t wait to hear how yours turns out! Don’t forget to leave a comment or share your own variations — happy baking!
pumpkin spice cookies
Ingredients
Main Ingredients
- 0.5 cup unsalted butter
- 0.75 cup light brown sugar
- 0.25 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 2 tbsp cream or half-and-half
- 2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 2 tsp corn starch
- 1 tsp baking soda
- pinch salt
- 2 cups fisher pecan halves
Instructions
Preparation Steps
- In a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed, about 4 minutes.
- Scrape down sides of the bowl, add cream or half-and-half, and beat on low until well combined, about 1 minute.
- Add flour, pumpkin pie spice, corn starch, baking soda, and salt, and beat on low until just combined, about 1 minute.
- Add pecans and beat on low until combined, about 30 seconds.
- Form dough into approximately 14 balls, flatten slightly, and refrigerate for at least 3 hours.
- Preheat oven to 350°F. Line baking sheets with Silpat or spray. Place cookies 2 inches apart.
- Bake for about 10 minutes until edges are set and centers are glossy. Cool on baking sheet 10 minutes.
