Pumpkin Spice Cookies Recipe Easy
These soft and chewy pumpkin spice cookies are loaded with warm fall flavors and stay tender for days. They’re made with real pumpkin puree, cozy spices, and a hint of molasses for the perfect autumn treat.
Whether you’re baking for a holiday gathering or just craving something sweet and seasonal, these cookies come together in one bowl with simple ingredients. No chilling required, and they bake up perfectly golden in just 12 minutes.
Why You’ll Love This Recipe
These cookies capture everything you love about fall in one soft, pillowy bite. The pumpkin keeps them incredibly moist while the blend of cinnamon, ginger, nutmeg, and cloves creates that signature spice flavor everyone craves.
Unlike some pumpkin cookies that spread too thin or turn out cakey, this recipe strikes the perfect balance. They have crispy edges with a tender center that melts in your mouth.
Plus, they’re easy enough for beginner bakers but impressive enough to share. The dough comes together quickly, and you can even freeze baked cookies for up to three months.
Read More: Spooky Halloween Cookies
Ingredients You’ll Need
The beauty of this pumpkin spice cookie recipe is that you probably have most ingredients in your pantry already. Here’s what makes these cookies so flavorful and perfectly textured.
Dry Ingredients:
Wet Ingredients:
Optional Coating:
How to Make Pumpkin Spice Cookies
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This prevents sticking and ensures even baking every time.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all your spices. Set this aside while you work on the wet ingredients.
In a large bowl, cream the softened butter with both sugars until light and fluffy, about 2 to 3 minutes. Beat in the pumpkin puree, egg, molasses, and vanilla until well combined.
Step by Step Instructions:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix or your cookies will be tough.
- If using the cinnamon sugar coating, mix it in a small bowl. Scoop 2 tablespoon sized portions of dough and roll into balls.
- Roll each dough ball in the cinnamon sugar mixture and place on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12 to 14 minutes until edges are set but centers still look slightly underdone. They’ll continue cooking on the hot pan.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without breaking.
Pumpkin Spice Cookies Recipe Easy
Course: DessertCuisine: AmericanDifficulty: Easy36
15
minutes12
minutes27
minutesSoft, chewy pumpkin spice cookies with warm fall flavors and a tender crumb that stays fresh for days.
Ingredients
- Dry Ingredients
2 ¾ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
- Wet Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
1 cup pumpkin puree
1 large egg
1 tablespoon molasses
2 teaspoons vanilla extract
- For Rolling
½ cup granulated sugar
1 teaspoon ground cinnamon
Directions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl. Set aside.
- In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
- Add pumpkin puree, egg, molasses, and vanilla to the butter mixture. Beat until well combined and smooth.
- Gradually mix in the dry ingredients on low speed until just combined. Do not overmix.
- Combine cinnamon and sugar in a small bowl. Scoop 2 tablespoon portions of dough and roll into balls.
- Roll each ball in cinnamon sugar mixture and place on prepared baking sheets 2 inches apart.
- Bake for 12 to 14 minutes until edges are set but centers look slightly soft. Do not overbake.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Libby’s is a reliable brand.
Texture: For thicker cookies, chill dough for 30 minutes before baking. For flatter cookies, press dough balls slightly before baking.
Add Ins: Fold in 1 cup chocolate chips, white chocolate chips, or chopped pecans if desired.
Gluten Free: Use a 1 to 1 gluten free flour blend as a direct substitute.
Nutrition Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 118 |
| Total Fat | 5g |
| Sugars | 10g |
| Protein | 1g |
Tips for Perfect Cookies
Use canned pumpkin puree, not pumpkin pie filling which contains added spices and sugar. Make sure to measure it correctly by spooning it into your measuring cup rather than packing it down.
Room temperature butter is key for proper creaming. It should be soft enough to leave an indent when pressed but not melted or greasy looking.
Don’t overbake these cookies. They should look slightly underdone in the center when you remove them from the oven. They’ll firm up as they cool and stay wonderfully soft inside.
Storage and Freezing
Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking if you stack them.
For longer storage, freeze baked cookies in a freezer safe container or bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
You can also freeze the unbaked dough balls. Roll them in cinnamon sugar first, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes.
Variations to Try
Swap half the all purpose flour for whole wheat flour for a nuttier flavor and extra fiber. The texture will be slightly denser but still delicious.
Add chocolate chips, white chocolate chips, or chopped pecans to the dough for extra richness. About 1 cup of mix ins works perfectly without overwhelming the pumpkin flavor.
Make them gluten free by using a 1 to 1 gluten free baking flour blend. The texture will be nearly identical to the original recipe.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use homemade pumpkin puree, but make sure it’s thick and not watery. Canned pumpkin is more consistent and convenient, giving you the same results every time. If using fresh pumpkin, drain any excess liquid through a cheesecloth first.
Why are my pumpkin spice cookies flat?
Flat cookies usually result from melted butter, too much pumpkin, or overmixing the dough. Make sure your butter is softened but not melted, measure pumpkin carefully without packing it, and mix just until ingredients are combined. Chilling the dough for 30 minutes can also help cookies keep their shape.
Can I make these cookies vegan?
Absolutely! Replace the butter with vegan butter or coconut oil, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg, and ensure your sugar is vegan friendly. The texture will be slightly different but still delicious.
