Pumpkin Spice Cookies — Soft, Spiced
Introduction
These Pumpkin Spice Cookies are everything we love about fall — soft, chewy, full of cinnamon and pumpkin flavor, and so easy to make. Each bite feels like a cozy hug on a chilly day!
They’re ready in just 25 minutes, need no special equipment, and make your kitchen smell amazing.
Ingredients
2 cups (240 g) all-purpose flour
1 tsp baking soda
½ tsp fine salt
2 tsp pumpkin pie spice (or mix 1½ tsp cinnamon + ½ tsp ginger + pinch of nutmeg & cloves)
½ cup (113 g) unsalted butter, softened
¾ cup (165 g) packed brown sugar
¼ cup (50 g) granulated sugar
1 large egg (about 50 g)
1 tsp pure vanilla extract
½ cup (120 g) pumpkin puree (not pumpkin pie filling)
Optional: ½ cup chopped pecans or ¾ cup chocolate chips
Prep & Bake Time
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Total Time: 22–25 minutes
Yield: About 24 cookies
Step-by-Step Guide
Step 1: Preheat your oven
Preheat to 350°F (175°C). Line baking sheets with
Step 2: Mix dry ingredients
In a medium bowl, whisk together:
2 cups flour
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
Set aside.
Step 3: Cream butter & sugars
In a large bowl, beat together ½ cup butter, ¾ cup brown sugar, and ¼ cup white sugar until smooth and slightly fluffy (1–2 minutes).
Step 4: Add wet ingredients
Beat in 1 egg, 1 tsp vanilla, and ½ cup pumpkin puree until fully combined. The mixture will look creamy and slightly glossy — that’s perfect.
Step 5: Combine wet & dry
Add the dry ingredients to the wet ingredients and stir just until you no longer see flour. Don’t over mixed or your cookies will turn dense.
Step 6: Add extras
Fold in any add-in so like chopped nuts or chocolate chips.
Step 7: Scoop and shape
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared sheets — about 2 inches apart. Flatten lightly for even baking.
Step 8: Bake
Bake at 350°F (175°C) for 10–12 minutes, or until edges are firm and the centers look just set.
(Remember: they’ll continue cooking slightly on the hot sheet.
Step 9: Cool
Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool completely.
Nutrition (Approximate, per cookie)
Calories: 115 kcal
Carbohydrates: 18 g
Protein: 2 g
Fat: 4 g
Sugar: 10 g
Fiber: 1 g
(Values vary slightly by ingredients used.)
Important Baking Tips
1. Use pumpkin puree, not pie filling. Pie filling contains sugar and spices, which can make the cookies too sweet or soft.
2. Avoid overmixing. Stop stirring as soon as your dry ingredients disappear for soft, fluffy cookies.
3. Chill dough (optional). If your dough feels too sticky, chill for 20 minutes — this helps cookies hold their shape.
4. Perfect softness: Pull cookies from the oven when the centers still look slightly soft; they’ll firm up as they cool.
5. Boost flavor: Add 1 tsp orange zest or 2 Tbsp maple syrup for extra fall flavor.
6. Customize: Add white chocolate chips, pecans, or a drizzle of cream cheese glaze for a bakery-style finish.
7. Storage: Keep in an airtight container at room temp for up to 4 days, or freeze up to 2 months.
8. Healthy swap: Replace half the butter with Greek yogurt or use coconut sugar for a lighter version.
Serving Ideas
Serve warm with coffee, tea, or apple cider.
Drizzle with cinnamon glaze for a festive dessert tray.
Crumble a few over vanilla ice cream for a quick fall sundae!
Final Thoughts
These Pumpkin Spice Cookies are soft, chewy, and full of cozy fall flavor — perfect for when you want something sweet and seasonal without spending hours in the kitchen.
Whether you bake them for a family gathering, a school treat, or just a cozy night in, these cookies will definitely bring smiles.
