These soft and chewy pumpkin spice cookies are the ultimate fall treat! Filled with warm spices, real pumpkin purée, and rolled in sugar, they’re cozy, comforting, and taste just like autumn in every bite.
Fall isn’t complete without the comforting taste of pumpkin spice! These Pumpkin Spice Cookies are soft, chewy, and full of warm autumn flavors. Each bite is packed with cozy notes of cinnamon, nutmeg, ginger, and cloves—balanced perfectly with real pumpkin purée for that moist, tender texture.
They’re the kind of cookies that make your kitchen smell like a coffee shop in October—sweet, spicy, and inviting. Roll them in cinnamon sugar for a little sparkle and crunch, or enjoy them plain for a classic pumpkin spice treat. Whether you’re baking for a fall party, Thanksgiving dessert table, or just to enjoy with a warm latte, these cookies will quickly become your go-to autumn recipe.
If you’re looking for the best pumpkin spice cookies to bake this fall, you’ve found them! These soft and chewy pumpkin spice cookies are easy to make, packed with real pumpkin purée, and filled with warm autumn spices like cinnamon, nutmeg, ginger, and cloves.
This easy fall cookie recipe is perfect for cozy baking days, holiday parties, or even a quick treat to enjoy with your morning coffee or pumpkin spice latte. Rolled in sugar for a touch of sparkle and crunch, these cookies stay soft for days and make your whole kitchen smell like autumn.
Whether you’re making a batch for Thanksgiving dessert, a Halloween party, or just because you love pumpkin spice everything, these cookies are sure to become a new favorite.
Why You’ll Love This Pumpkin Spice Cookie Recipe 🍂
- Soft & Chewy Texture – These cookies stay moist and tender thanks to real pumpkin purée.
- Full of Fall Flavor – Spiced with cinnamon, nutmeg, ginger, and cloves for that classic pumpkin spice taste.
- Easy to Make – Simple ingredients and no complicated steps—great for beginner bakers.
- Perfect for Any Occasion – Ideal for Thanksgiving, Halloween parties, fall bake sales, or cozy nights in.
- Stays Fresh for Days – Store in an airtight container and enjoy soft cookies all week long.
Pro Tips for the Best Pumpkin Spice Cookies 🎃
- Use canned pumpkin purée, not pumpkin pie filling – Pumpkin pie filling already has sugar and spices added, which will throw off the recipe. Stick with 100% pure pumpkin.
- Blot the pumpkin purée – If your pumpkin seems watery, gently blot it with paper towels before adding it to the dough. This keeps the cookies soft without being cakey.
- Don’t overmix the dough – Mix just until the flour is combined. Overmixing can make the cookies dense instead of tender.
- Chill the dough (optional) – If your dough feels too sticky, chilling it for 30 minutes makes it easier to roll and helps prevent spreading.
- Roll in cinnamon sugar for sparkle – A light coating gives them a bakery-style look and extra flavor.
- Bake until just set – Pull them out when the edges are firm but the centers look slightly soft. They’ll finish baking on the sheet for perfect chewiness.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin purée
Optional: Extra granulated sugar or cinnamon sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Cream butter & sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
- Add wet ingredients: Beat in the egg, vanilla, and pumpkin purée until smooth.
- Combine: Slowly mix in the dry ingredients until just combined. Don’t overmix.
- Shape cookies: Scoop tablespoon-sized portions, roll into balls, and (optional) coat in cinnamon sugar. Place on baking sheet 2 inches apart.
- Bake: Bake 12–14 minutes, until edges are set but centers look soft.
- Cool: Let cool 5 minutes on the sheet, then transfer to a wire rack.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups & spoons
- Whisk
- Baking sheets
- Parchment paper
- Cooling rack
Nutrition (per cookie, approx. 24 cookies)
- Calories: 120
- Carbohydrates: 18g
- Protein: 1g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 80mg
- Sugar: 10g
- Fiber: 1g
FAQs
Q: Can I freeze these cookies?
Yes! Store baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use fresh pumpkin instead of canned?
Yes—just be sure to roast and purée it until smooth. Drain excess water since fresh pumpkin can be wetter.
Q: How do I make them even softer?
Add 2 tablespoons of molasses for extra chewiness.
Q: Can I frost these cookies?
Absolutely! A cream cheese glaze or maple frosting takes them to the next level.
Storage & Freezing Instructions ❄️
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy!
- Refrigerator: If you like them extra chewy, keep them in the fridge for up to 7 days. Let them come to room temp before serving.
- Freezing Baked Cookies: Place cookies in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
- Freezing Cookie Dough: Scoop the dough into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen—just add 1–2 minutes to the bake time.
Pumpkin Spice Cookies 🎃🍪
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups & spoons
- Whisk
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin purée
- Optional: Extra granulated sugar or cinnamon sugar for rolling
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Cream butter & sugars: In a large mixing bowl, beat butter, granulated sugar, and brown sugar until fluffy (about 2 minutes).
- Add wet ingredients: Beat in the egg, vanilla, and pumpkin purée until smooth.
- Combine: Slowly mix in the dry ingredients until just combined. Don’t overmix.
- Shape cookies: Scoop tablespoon-sized portions, roll into balls, and (optional) coat in cinnamon sugar. Place on baking sheet 2 inches apart.
- Bake: Bake 12–14 minutes, until edges are set but centers look soft.
- Cool: Let cool 5 minutes on the sheet, then transfer to a wire rack.