Name: Pumpkin Spice Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 ½ cups (300 g) brown sugar, firmly packed; 1 Tablespoon pumpkin spice; ¼ teaspoon ground cinnamon; 1 large egg; 1 egg yolk; 1 teaspoon (5 ml) vanilla extract; 2 ¾ cups (350 g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon cream of tartar; ½ teaspoon table salt; ¼ cup (50 g) granulated sugar; 1 teaspoon pumpkin spice

Hey friend, if you’re craving a cozy treat that wraps you in all the warm, nostalgic flavors of fall, this Pumpkin Spice Cookies Recipe is exactly what you need. These cookies come out perfectly soft, chewy, and bursting with that classic pumpkin spice flavor we all adore. Whether you’re baking for a crowd or just treating yourself, this recipe is foolproof and a surefire crowd-pleaser. So, grab your mixing bowl, and let’s dive into some seriously delicious pumpkin spice magic!

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Why You’ll Love This Recipe

Perfect Texture: Soft, chewy edges with just a touch of underdone center for that ideal bite.
Authentic Flavor: A well-balanced pumpkin spice blend that’s warm without overpowering.
Easy Prep: No special pumpkin puree needed—just pantry staples and simple steps.
Family Favorite: Every time I bake these, my family finishes them faster than I can blink!

A black metal rectangular tray lined with a white kitchen towel with black stripes holds two stacks of round, light brown cookies dusted with sugar. The cookies have a crinkled, soft texture with slightly darker edges. The background shows a white marbled texture with blurred orange pumpkins, adding an autumn feel to the scene. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Cookies, Pumpkin Spice Cookies Recipe, Fall Cookies with Pumpkin Spice, Chewy Pumpkin Cookies, Easy Pumpkin Spice Cookies

Ingredients You’ll Need

What I love about this Pumpkin Spice Cookies Recipe is how the ingredients come together without needing fresh pumpkin, yet still deliver that unmistakable fall flavor. When gathering your ingredients, take a moment to pick a good quality pumpkin spice blend—it really makes a difference!

Flat lay of a soft golden block of unsalted butter, a small mound of rich dark brown sugar with sparkling deep amber crystals, a vibrant orange pumpkin with smooth skin beside a scattering of warm brown pumpkin spice powder and ground cinnamon dust, two fresh brown-speckled eggs with shiny shells, a vanilla bean pod with glossy black seeds spilling out, a delicate heap of fine white all-purpose flour, and a few cinnamon sticks with textured bark, all beautifully arranged with natural light and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Spice Cookies, Pumpkin Spice Cookies Recipe, Fall Cookies with Pumpkin Spice, Chewy Pumpkin Cookies, Easy Pumpkin Spice Cookies

Unsalted butter: Softened butter gives these cookies their tender, chewy texture.
Brown sugar: Adds moisture and richness; I always pack it firmly for consistent sweetness.
Pumpkin spice: The star of the show – warm, aromatic spices blend perfectly here.
Ground cinnamon: Enhances the spice profile with a subtle warmth.
Egg & egg yolk: Adds moisture and richness — the yolk especially helps keep cookies soft.
Vanilla extract: Rounds out the flavors beautifully.
All-purpose flour: Forms the sturdy base for your cookies.
Baking soda: Helps the cookies rise just enough for tender crumb.
Cream of tartar: Adds a slight tartness and chewiness—trust me, don’t skip it.
Table salt: Balances and elevates all the sweetness and spices.
Granulated sugar (for rolling): Creates a lovely crackly, sweet crust on the outside.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Pumpkin Spice Cookies Recipe is how easy it is to customize. Whether you like adding nuts, skipping sugar for a less sweet bite, or tweaking the spice mix, these cookies welcome your personal touch!

Add-ins: My personal favorite is chopping up a handful of toasted pecans for a nice crunch and rustic feel.
Gluten-free version: Try swapping all-purpose flour with a 1-to-1 gluten-free blend—I found the texture still stays lovely!
Less sweet: Cut back on brown sugar by 1/4 cup if you prefer your cookies less sugary but still flavorful.
Extra spice kick: I sometimes add a pinch of ground ginger or nutmeg alongside the pumpkin spice for extra warmth.

How to Make Pumpkin Spice Cookies Recipe

Step 1: Cream Butter, Sugar, and Spices

Start by combining softened butter, brown sugar, pumpkin spice, and cinnamon in a large mixing bowl or stand mixer fitted with the paddle attachment. Beat them together on medium speed until the mixture is smooth and creamy. This step is key because it incorporates air, making the cookies light yet chewy. If your butter isn’t soft enough, the mixture won’t cream well—so patience here pays off!

Step 2: Add Eggs and Vanilla

Next, add the whole egg, egg yolk, and vanilla extract. Stir on low speed, scraping down the bowl every now and then to make sure everything gets mixed evenly. I always make sure to mix just until combined—overmixing can make cookies tough, which we definitely don’t want.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Mixing the dry ingredients separately helps distribute everything evenly and prevents clumps in your dough.

Step 4: Slowly Incorporate Dry Ingredients

With your mixer on low, gradually add the flour mixture in parts to your wet ingredients. I usually do this in 3 to 4 additions, scraping the sides and bottom of the bowl in between. This slow addition is crucial to avoid flour clouds and ensure everything comes together uniformly.

Step 5: Chill the Dough

Cover your bowl with plastic wrap and pop the dough into the fridge for 30 minutes. Here’s what I learned: chilling firms up the dough, making it easier to roll and helps those pumpkin spice flavors to mellow and deepen. While the dough chills, mix the granulated sugar with pumpkin spice in a small bowl—that’s going to give your cookies a gorgeous, fragrant coating.

Step 6: Roll and Coat

Once chilled, scoop out 1 ½ tablespoon-sized balls of dough (about 35 grams each if you want to be precise) and roll them thoroughly in the spiced sugar mixture. Placing them at least 2 inches apart on a parchment-lined baking sheet gives them enough room to spread without sticking. I like to do this part quickly so the dough doesn’t warm back up too much.

Step 7: Bake to Perfection

Slide your tray onto the center rack of a preheated 350°F (175°C) oven. Bake for 8 to 10 minutes—edges should look set but centers might still seem slightly underdone. That’s the sweet spot for maximum chewiness. Let the cookies cool completely on the baking sheet before moving them; this helps them firm up just right without breaking apart.

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Pro Tips for Making Pumpkin Spice Cookies Recipe

Softened Butter Matters: Butter should be soft but not melted; this creates the perfect creamy texture for batter.
Don’t Skip the Chilling: Chilling keeps your dough manageable and flavors well blended—plus it improves the cookie’s shape.
Check Baking Time Closely: Pull the cookies as soon as edges are set but centers look a bit underbaked for that chewy center everyone loves.
Use Parchment Paper: It keeps the cookies from sticking and makes clean-up a breeze.

How to Serve Pumpkin Spice Cookies Recipe

Garnishes

When I serve these cookies, I sometimes dust them lightly with a pinch of cinnamon sugar for an extra cozy touch. I’ve also drizzled a little melted white chocolate on top for holiday parties—it adds a beautiful look and sweetness contrast that guests love.

Side Dishes

Pair these cookies with a hot cup of chai tea, creamy latte, or even a glass of cold milk. I find the spices in the cookies match beautifully with warm drinks, instantly lifting the whole experience. Plus, they’re great alongside a simple bowl of vanilla ice cream for an indulgent treat.

Creative Ways to Present

For a festive get-together, I stack these cookies like little towers tied together with twine and tuck in a cinnamon stick as a garnish. It’s a lovely way to gift them or add charm to a dessert table. You could also arrange them on a wooden board with small autumn leaves or mini pumpkins for that season-perfect vibe.

Make Ahead and Storage

Storing Leftovers

After the cookies have completely cooled, I store them in an airtight container at room temperature. In my experience, they stay fresh and chewy for up to 5 days—perfect for enjoying through the week or sharing with neighbors.

Freezing

If I want to make a big batch ahead, I freeze the unbaked dough balls (rolled and coated) on a baking sheet, then transfer them to a zip-top freezer bag. When I’m ready to bake, I pop them straight into the oven, adding a couple extra minutes to bake time. The flavor and texture hold up really well this way!

Reheating

To freshen up leftover cookies, I warm them in a preheated 300°F oven for 5 minutes. This softens the edges and brings back that freshly baked magic without drying them out. I always skip microwaving as it tends to make cookies rubbery.

FAQs

Can I make this Pumpkin Spice Cookies Recipe without cream of tartar?

You can omit cream of tartar if needed, but it helps create a tender, chewy texture and slightly tangy bite. If you don’t have it, try adding a pinch of lemon juice or vinegar to activate the baking soda, though the texture might be a little different.
Why are my pumpkin spice cookies spreading too much?

Over-soft butter or not chilling the dough long enough often causes cookies to spread too much. Make sure your butter is just soft, not melted, and don’t skip the 30-minute chill. Also, check your flour measurement; too little flour can cause spreading as well.
Can I use store-bought pumpkin pie spice for this recipe?

Absolutely! Store-bought pumpkin pie spice works perfectly and often already contains cinnamon, nutmeg, ginger, and cloves, which suits this recipe well. Just be sure to measure accurately to avoid overpowering the cookies.
How do I know when the pumpkin spice cookies are done baking?

Bake until the edges are set and starting to turn light golden brown, but the centers should still look slightly underbaked—that’s the secret to soft, chewy cookies. They firm up as they cool on the baking sheet.

Final Thoughts

I absolutely love how this Pumpkin Spice Cookies Recipe turns out every single time. It’s a simple combination of ingredients that comes together into a cookie bursting with cozy, comforting flavor—just like the best part of fall in every bite. I hope you give it a try soon and enjoy sharing them as much as I do. Baking these cookies is like a little hug in the kitchen, and I’m excited for you to experience that same warm joy!