With aromatic fall spices and flavors, this Pumpkin Spice Cookie recipe is an easy, mouthwatering dessert that's a true crowd pleaser.
"I think these are the best cookies you've ever made."
That's what my 20-year-old said after eating one of these Pumpkin Spice Cookies.
I've made a LOT of cookie recipes over the years, and my kids have taste-tested all of them. So when one of my kids says this Pumpkin Spice Cookie recipe is the best cookie recipe that I've made? You KNOW it's a true winner!
And it's so easy to make that beginning bakers and pro bakers alike will fall in love with this recipe.
I hope you love these cookies as much as our family loves them!
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🌟 Why this recipe works
When the cool autumn breeze starts to sweep in, nothing says fall quite like the warm, comforting aroma of pumpkin spice wafting from the oven.
These pumpkin spice cookies are a perfect way to celebrate the season. They are:
- Soft and chewy
- Full of fragrant fall spices like cinnamon, nutmeg, and cloves
- Easy to make
- Made with simple ingredients you probably already have in your pantry or are easy to find in any local grocery store.
🛒 Ingredient notes
With a few basic ingredients and a dash of autumn spirit, you can have a batch of cookies ready in no time!
- Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. Follow the directions in the printable recipe card at the bottom of this post for removing excess liquid so the cookies end up with the right consistency.
- Pumpkin pie spice: If you don’t have a pre-made blend, you can easily make your own with cinnamon, nutmeg, ginger, and cloves. You'll use this twice in the recipe: to create the spiced sugar, and in the cookie batter.
- Granulated sugar: You'll mix this with additional pumpkin pie spice to create a flavorful and aromatic spiced sugar.
- Brown sugar: Adds moisture and a slight caramel flavor that complements the spices and pumpkin.
- Butter: Use unsalted butter that is softened to room temperature.
- Eggs: Room temperature eggs mix smoothly into the batter and help give the cookies structure.
- Flour: All-purpose flour works best to give the cookies the right structure.
- Baking powder & baking soda: Gives the cookies the right amount of rise.
- Vanilla extract: A hint of vanilla brings out the warmth in the spices and complements the pumpkin.
- Salt: A little kosher salt helps balance the flavors.
✅ Step-by-step instructions
You'll find more detailed instructions as well as the full list of ingredients with measurements in the printable recipe card at the bottom of this post. Here are step-by-step photos to show you how to make the best pumpkin spice cookies!
Make the spiced sugar: In a medium bowl, whisk together the granulated sugar with pumpkin pie spice. Set aside.
Remove excess liquid from the pumpkin puree: Spread the pumpkin puree out on a plate. Gently blot with paper towels, pressing down lightly, to soak up excess liquid. Repeat with paper towels until you're left with about ¼ cup of thick pumpkin puree. Discard the towels with excess liquid and set aside the plate with the pumpkin puree.
Whisk together the dry ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. Set aside.
In a stand mixer (or in a large bowl using a hand mixer) cream together the butter and brown sugar for 2-3 minutes. Add the egg yolks and vanilla and beat together for 1-2 minutes more, until the mixture is light and fluffy. Add in the pumpkin puree and mix together on low just until combined.
Add in the dry ingredients. Mix together on low just until combined. Do not overmix!
Using a medium cookie scoop, scoop batter into a ball and then roll gently into the spiced sugar mixture. Place on the prepared cookie sheets about 2 inches apart.
Bake at 350°F for 12-14 minutes, just until the edges are slightly darkened. The centers will be soft. Allow to cool on the pans for 10-15 minutes.
👩🏻🍳 Recipe FAQs
Yes! You can use homemade pumpkin puree by roasting and blending fresh pumpkin. Just ensure it's well-drained, as homemade puree tends to be wetter than canned.
Absolutely! Scoop the dough into balls, freeze on a baking sheet, then transfer them to a freezer-safe container. You can bake them straight from the freezer; just add a couple of minutes to the baking time.
Pumpkin naturally adds moisture, which is why the recipe calls for blotting the puree with paper towels to remove excess liquid. If there is too much liquid left, the cookies will be soft. You can try increasing the baking time by a minute or two if you still find them too soft.
Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
🍽 Serving ideas
Whether you’re serving them for a cozy family dessert or as a treat at your next gathering, these pumpkin spice cookies will become a favorite staple for the season.
They go so well with a big hot cup of coffee, tea, or cocoa.
Some fun serving ideas:
- Top with a dollop of whipped cream.
- Spread cream cheese frosting on top.
- Make cookie sandwiches by spreading vanilla buttercream between two pumpkin spice cookies.
- Serve with vanilla ice cream or dairy free chocolate chip ice cream.
🍷 🥂 Wine pairings
Pairing wine with fall desserts can be a little tricky, but here are two that I find pair beautifully with these pumpkin pie spice cookies:
- Late Harvest Riesling: The sweetness and floral notes of a late harvest Riesling will balance out the spices and subtle pumpkin flavor in the cookies.
- Sparkling Moscato: The light bubbles and fruity profile of a sparkling Moscato enhance the spices while cutting through the richness of the cookie.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
More pumpkin dessert recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Pumpkin Spice Cookies
Equipment
Ingredients
Pumpkin Pie Spice Sugar
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
Cookie batter
- ½ cup pumpkin puree
- 2 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
- Make the spiced sugar: In a medium bowl, whisk together the granulated sugar with pumpkin pie spice. Set aside
- Remove excess liquid from the pumpkin puree: Spread the pumpkin puree out on a plate. Gently blot with paper towels, pressing down lightly, to soak up excess liquid. Repeat with paper towels until you're left with about ¼ cup of thick pumpkin puree. Discard the towels with excess liquid and set aside the plate with the pumpkin puree..
- Whisk together the dry ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and kosher salt. Set aside.
- In a stand mixer (or in a large bowl using a hand mixer) cream together the butter and brown sugar for 2-3 minutes. Add the egg yolks and vanilla and beat together for 1-2 minutes more, until the mixture is light and fluffy. Add in the pumpkin puree and mix together on low just until combined.
- Add in the dry ingredients. Mix together on low just until combined. Do not overmix!
- Using a medium cookie scoop, scoop batter into a ball and then roll gently into the spiced sugar mixture. Place on the prepared cookie sheets about 2 inches apart.
- Bake at 350°F for 12-14 minutes, just until the edges are slightly darkened. The centers will be soft. Allow to cool on the pans for 10-15 minutes.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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