Soft, chewy Pumpkin Spice Cookies are the ultimate fall treat, bursting with warm cinnamon, nutmeg, and ginger flavors. Each bite delivers a perfect balance of sweetness and spice, complemented by a tender, melt-in-your-mouth texture. Ready in just 40 minutes, these cookies are ideal for cozy afternoons or holiday gatherings.
Packed with pumpkin’s natural richness, these cookies offer a delightful aroma and a hint of autumn in every bite. Their golden edges and soft centers make them irresistible, while the subtle crunch of sugar on top adds a satisfying finish. Whether enjoyed with coffee or shared with loved ones, these cookies are a comforting, crowd-pleasing delight.
Ingredients for Pumpkin Spice Cookies
- 1 cup (227 g) butter, softened (unsalted preferred)
- 1 ½ cups (300 g) brown sugar, tightly packed
- 1 large egg + 1 egg yolk (room temperature for better mixing)
- 1 tsp (5 ml) vanilla extract
- 2 ¾ cups (350 g) flour (all-purpose)
- 1 Tbsp (6 g) pumpkin spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
- 1 tsp (4 g) baking soda
- ½ tsp (2 g) cream of tartar (optional, but helps with texture)
- ½ tsp (3 g) salt
- ¼ tsp cinnamon (optional, for extra spice)
- For rolling:
- ¼ cup (55 g) sugar
- 1 tsp (2 g) pumpkin spice
Step-by-Step Instructions
- Cream butter and sugar: In a stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Stir in the egg and egg yolk, pausing to scrape down the sides of the bowl to ensure everything is well incorporated. Mix in the vanilla extract.
- Combine dry ingredients: In a separate medium-sized bowl, whisk together the flour, pumpkin spice, baking soda, cream of tartar, salt, and cinnamon.
- Mix wet and dry ingredients: With the mixer on low speed, gradually add the flour mixture to the wet ingredients until completely combined. Scrape down the sides and bottom of the bowl to ensure no dry pockets remain.
- Chill the dough: Chill the dough in the refrigerator for 10 minutes. Meanwhile, stir together the sugar and pumpkin spice in a small bowl for rolling.
- Shape the cookies: Line a large plate with wax paper. Remove the dough from the refrigerator and roll into 1 ½ Tablespoon-sized balls. Roll each ball in the sugar/pumpkin spice mixture and place on the prepared plate.
- Chill again: Chill the dough balls in the refrigerator for at least 30 minutes to prevent spreading during baking.
- Preheat the oven: Preheat the oven to 350°F (177°C) and line cookie sheets with parchment paper.
- Bake: Place the dough balls on the cookie sheet at least 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.
Storage and Reheating Tips for Perfect Cookies
To keep your Pumpkin Spice Cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm them in the oven at 300°F (149°C) for 3-5 minutes for that just-baked taste.
Creative Serving Suggestions
Pair these cookies with a hot cup of chai tea or a pumpkin spice latte for a cozy autumn treat. For a fun twist, serve with a dollop of whipped cream or a drizzle of caramel sauce. They also make a delightful addition to a dessert platter at holiday gatherings.
Time-Saving Tips for Busy Bakers
If you’re short on time, you can skip the second chilling step and bake the cookies immediately after rolling them in the sugar mixture. While the texture may be slightly different, they’ll still taste delicious. Alternatively, prepare the dough in advance and refrigerate it overnight for a quicker bake the next day.
Recipe Variations to Try
For a nutty twist, add ½ cup of chopped pecans or walnuts to the dough. If you prefer a softer cookie, reduce the baking time by 1-2 minutes. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for the best texture.
Common Questions Answered
Can I use pumpkin puree in this recipe?
No, this recipe relies on pumpkin spice for flavor, not pumpkin puree. Adding puree would alter the dough consistency.
Can I use margarine instead of butter?
While butter is recommended for the best flavor and texture, margarine can be used as a substitute if needed. Just ensure it’s softened.
Pumpkin Spice Cookies
Ingredients
- 1 cup butter softened
- 1 ½ cups brown sugar tightly packed
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 2 ¾ cups flour
- 1 Tbsp pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon Cream of Tartar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
For rolling:
- ¼ cup sugar
- 1 teaspoon pumpkin spice
Instructions
- In a stand mixer fitted with a paddle attachment, cream butter and brown sugar together until well-combined.
- Stir in egg and egg yolk, pausing to scrape down sides of bowl to ensure that all ingredients are well-incorporated.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, salt, and cinnamon.
- With mixer on low-speed, gradually add flour mixture to wet ingredients until completely combined (scrape down sides and bottom of bowl to completely combine).
- Chill dough in refrigerator for 10 minutes. While dough is chilling, stir together sugar and pumpkin spice in a small bowl.
- Line a large plate with wax paper. Remove cookie dough from refrigerator and roll into 1 ½ Tablespoon-sized balls. Roll in sugar/pumpkin spice mixture and place on prepared plate.
- Chill in refrigerator at least 30 minutes.
- Preheat oven to 350F (177C) and line cookie sheets with parchment paper.
- Place dough balls on cookie sheet at least 2″ apart and bake on 350F (177C) 10-12 minutes
- Allow cookies to cool on cookie sheet for 5 minutes before transferring to cooling rack to cool completely.