Irresistible Pumpkin Spice Cookies for Cozy Fall Baking (Easy Recipe Inside!)
These Pumpkin Spice Cookies are soft, chewy, and packed with the warm, comforting flavors of fall. Made with pumpkin puree, cinnamon, nutmeg, and cloves, they’re the perfect treat for any autumn occasion.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ½ cups (300g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup (113g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
½ cup (120g) pumpkin puree
1 large egg
1 teaspoon vanilla extract
½ cup (100g) sugar mixed with 1 tablespoon cinnamon (for rolling)
Optional: Chopped pecans or walnuts
Optional: White chocolate chips
Optional: Cream cheese drizzle
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter with granulated sugar until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix until no flour pockets remain, but don’t overmix.
- Shape and coat: Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheet.
- Bake: Bake for 10–12 minutes, or until the cookies are puffed and lightly golden around the edges. They’ll still look soft in the center—that’s perfect!
- Cool and enjoy: Let cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes if it’s too soft to roll.
For extra decadence, try adding white chocolate chips or drizzling the cookies with a cream cheese glaze.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
These cookies can be frozen. Place them in an airtight container or freezer bag for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 17g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
