Name: Pumpkin Spice Cookies
Prep time: 15 min
Cook time: PT-489416H25M23S
Total time: PT-489416H25M23S
Cuisine: American
Ingredients: All-purpose flour; Baking soda; Baking powder; Ground cinnamon; Ground nutmeg; Ground ginger; Ground cloves; Salt; Unsalted butter, softened; Brown sugar; Granulated sugar; Egg; Pumpkin puree (not pumpkin pie filling); Vanilla extract

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These pumpkin spice cookies are soft, chewy, and filled with warm fall flavors that instantly make me feel cozy. With a tender texture and that unmistakable pumpkin pie spice aroma, they’re my go-to treat when the air gets crisp and I’m ready to bake something comforting.

Why You’ll Love This Recipe

I love how easy these cookies are to make and how perfectly they capture the essence of fall. The pumpkin keeps them moist, while cinnamon, nutmeg, and cloves add depth and warmth. They’re great for sharing, storing, or enjoying with a mug of tea or coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Pumpkin puree (not pumpkin pie filling)
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, baking powder, spices, and salt.
In a separate bowl, I cream the softened butter with both sugars until light and fluffy.
I beat in the egg, pumpkin puree, and vanilla extract until smooth.
I gradually add the dry ingredients to the wet mixture, stirring until just combined.
I scoop the dough onto the prepared baking sheet, spacing them apart.
I bake for 10–12 minutes, until the edges are set and the tops look slightly puffed.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes to prep and 10–12 minutes to bake per batch.

Variations

Sometimes I add white chocolate chips or chopped walnuts for extra texture and flavor. For a fancier touch, I drizzle them with a simple vanilla glaze once cooled. I also like to roll the dough in cinnamon sugar for a snickerdoodle-like crust.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. They reheat well in the microwave for a few seconds to bring back that fresh-baked softness.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling has added sugar and spices that can throw off the balance of the recipe.

How do I keep the cookies from becoming too cakey?

I avoid overmixing and make sure to use just the right amount of flour. The texture should be soft and chewy, not puffy or dry.

Can I chill the dough before baking?

Yes, chilling for 30 minutes helps the flavors develop and keeps the cookies from spreading too much.

Are these cookies freezer-friendly?

Absolutely. I freeze them baked or unbaked and store for up to 2 months. When I’m ready, I bake from frozen or thaw overnight.

Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free flour blend and keep everything else the same. They come out just as delicious.

Conclusion

Pumpkin spice cookies are my favorite way to welcome fall into the kitchen. With every bite packed with soft texture and warm spices, they’re a seasonal must-bake that I come back to year after year.

Pumpkin Spice Cookies