Pumpkin Spice Cookies Recipe

Pumpkin spice cookies bring the warm flavors of fall into every bite, with a soft texture and just the right balance of spice and sweetness. This recipe takes the classic favorite a step further, offering a simple method and consistent results whether you prefer them chewy or soft. With a fragrant spice blend and a touch of pumpkin puree, these cookies bake up golden and inviting. They’re easy to prepare, cozy to share, and perfect for everything from family gatherings to quiet evenings at home.

Why You Will Love This Recipe

• Quick and simple: The dough comes together in minutes with pantry staples.
• Perfectly spiced: A balanced blend of pumpkin pie spice delivers warm, cozy flavor without overpowering.
• Customizable texture: Follow the directions for either soft and cakey or chewy with crisp edges.
• Crowd-pleaser: These cookies are just as welcome at a holiday party as they are in a lunchbox.
• Make-ahead friendly: The dough or baked cookies freeze well, so you can enjoy them any time.

Unlike many versions that turn out overly cakey, this recipe guides you toward your ideal cookie texture while keeping the flavor rich and comforting.

Ingredients Needed

For the cookies

• 2 3/4 cups all-purpose flour: measured correctly for best results.
• 2 teaspoons cream of tartar: gives a subtle tang and chewy bite.
• 1 teaspoon baking soda: helps the cookies rise.
• 3/4 teaspoon kosher salt: balances sweetness.
• 2 teaspoons pumpkin pie spice: warms up the dough.
• 1 cup unsalted butter, room temperature: softened for easy creaming.
• 1 cup granulated sugar: for sweetness and structure.
• 1/2 cup light brown sugar: adds moisture and depth.
• 2 large eggs: room temperature for even mixing.
• 1/2 cup canned pumpkin puree: blotted for better texture.

For the coating

• 1/3 cup granulated sugar: gives a crisp finish.
• 1/2 teaspoon pumpkin pie spice: boosts the spiced aroma.

Optional cream cheese icing

• Cream cheese, butter, powdered sugar, and a splash of vanilla for a tangy-sweet drizzle.

Notes & Substitutions

• Flour alternatives: Swap with a 1:1 gluten-free blend if needed.
• Dairy-free: Use plant-based butter and skip the cream cheese icing or try a cashew-based frosting.
• Sugar swaps: Coconut sugar works but will darken the color slightly.
• Extra flavor: Stir in white chocolate chips, chopped pecans, or a maple glaze for variety.

How to Make Pumpkin Spice Cookies

1. Preheat and prep

Set your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and promotes even baking.

2. Mix the dry ingredients

In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and 2 teaspoons pumpkin pie spice. Keeping the dry mix uniform ensures the cookies bake evenly.

3. Cream the butter and sugars

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes. This step builds air into the dough for better texture.

4. Add eggs and pumpkin

Beat in the eggs one at a time until smooth. Mix in the pumpkin puree on low speed, then increase speed briefly until the batter looks uniform. Blotting the pumpkin beforehand helps reduce excess moisture for a less cakey cookie.

5. Combine wet and dry

Add the dry ingredients to the wet mixture and mix on low until just combined. Avoid overmixing, which can toughen the cookies.

6. Roll in spiced sugar

Stir the remaining sugar with the remaining pumpkin pie spice. Scoop 2-tablespoon portions of dough, roll them into balls, coat each in the spiced sugar, and space them 2 inches apart on your baking sheets.

7. Bake

Bake for 13–15 minutes, rotating the pans halfway. The cookies are done when the edges are lightly golden and the tops look set. Cool on a wire rack to firm up.

8. Optional icing

Once cooled, drizzle or spread cream cheese icing for a tangy-sweet finish.

Pro Tips & Troubleshooting

Expert Tips

• Blot the pumpkin puree: Removing extra moisture helps prevent cookies from turning cakey.
• Chill for control: If your dough feels sticky, a 20-minute chill makes it easier to handle.
• Use room-temperature eggs: This helps the batter blend smoothly without curdling.
• Mix just until combined: Stop mixing once the flour disappears to avoid activating gluten and ending up with dense cookies.

Common Mistakes to Avoid

• Skipping the sugar coating: It adds flavor and a crisp texture that sets these cookies apart.
• Overbaking: Pumpkin cookies can dry out quickly. Pull them as soon as the tops look dry and edges are set.
• Not spacing dough balls: They spread slightly, so leave room on the pan.

Handy Shortcut

Short on time? Use a cookie scoop to portion dough directly into the spiced sugar bowl. It keeps your hands clean and your cookies uniform in size.

Serving, Storage & Variations

How to serve and pair

Enjoy these cookies warm with a glass of cold milk or a hot mug of coffee. They also make a cozy dessert when topped with cream cheese icing and sprinkled with cinnamon.

Storage and freezing guide

• Room temperature: Store in an airtight container for up to 4 days.
• Freezer (baked cookies): Freeze in layers separated by parchment for up to 2 months. Thaw at room temp before serving.
• Freezer (dough balls): Freeze coated dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to bake time.

Reheating for best texture

Warm leftover cookies in a 300°F oven for 5 minutes to refresh their soft, chewy bite.

Quick flavor twists and dietary tweaks

• Gluten-free: Swap flour with a cup-for-cup gluten-free blend.
• Dairy-free: Use plant-based butter and a cashew cream drizzle.
• Extra indulgent: Stir in chocolate chips, drizzle with caramel, or sandwich with cream cheese frosting.

Nutritional Information

Per cookie (approximate, based on a batch of 24)

Nutrient	Amount
Calories	165
Total Fat	7g
Saturated Fat	4g
Carbohydrates	24g
Sugars	14g
Protein	2g
Fiber	1g
Sodium	120mg

What the key ingredients add

• Pumpkin puree adds fiber, vitamin A, and natural moisture, according to USDA FoodData Central.
• Spices like cinnamon and nutmeg are rich in antioxidants, as reported by the National Center for Biotechnology Information.
• Butter and eggs provide structure and flavor.
• Brown sugar gives depth while keeping cookies soft.

Tip: Use online tools like Cronometer or MyFitnessPal to double-check values if you make substitutions.

Conclusion

Pumpkin spice cookies bring cozy autumn flavors to your kitchen with every batch. They’re easy to prepare, versatile in texture, and perfect for sharing or enjoying on your own. Whether you frost them, keep them simple, or freeze extras for later, these cookies are always a win.

Tried the recipe? Leave a comment and a star rating to let us know how it turned out. Share your batch on Pinterest or Facebook so friends can try them too. What variation will you bake first soft, chewy, or topped with icing? We’d love to hear your twist!

Frequently Asked Questions