Pumpkin Spice Cookies
Okay, imagine this: the air turning crisp, leaves crunching underfoot, and your kitchen filled with the cozy scent of cinnamon and nutmeg. These pumpkin spice cookies are basically fall baked into a bite! I can almost hear the gentle “mmm”s as you pull them fresh from the oven—soft, chewy, and just the right hint of autumn warmth wrapped up in every cookie. Trust me, once you taste these, you’ll want to keep a stash on hand for that perfect mid-afternoon pick-me-up or to impress anyone who walks through your door (because, really, who doesn’t love a good seasonal treat?). Bonus: they’re super easy to make, even if you’re new to baking pumpkin goodies. Let’s get cozy and bake some happiness!
Quick Facts
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 cup (8 oz) canned pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + pinch of cloves)
How I Make It
Step 1:
First things first, preheat your oven to 350°F. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s nice and fluffy—this usually takes about 3 to 4 minutes if you use a hand mixer. Then beat in the egg, vanilla, and that glorious pumpkin puree. Your kitchen will start smelling like autumn right here!
Step 2:
In a separate bowl, whisk together your flour, baking soda, salt, and that warm pumpkin pie spice. Gradually add the dry ingredients into the wet mix, stirring just until combined. Don’t overmix—you want these cookies tender and soft, not tough.
Step 3:
Drop spoonfuls of dough onto a parchment-lined baking sheet. I like to leave about 2 inches between each ball because they spread a bit while baking. For a prettier cookie, gently press down on the dough balls to flatten slightly.
Step 4:
Bake at 350°F for 12 to 14 minutes, until the edges are just set and the centers look slightly soft. Resist the urge to bake them until firm—these cookies finish cooking on the baking sheet once out of the oven, keeping them chewy.
Step 5:
Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack. This step is key because they’re delicate when warm.
Step 6:
Enjoy these pumpkin beauties with a glass of cold milk, hot tea, or even a chai latte. They’re the ultimate fall treat that’s as fun to make as it is to eat!
Variations & Tips
- Add 1/2 cup chopped walnuts or pecans for a nutty crunch.
- Stir in 1/2 cup of white chocolate chips or dark chocolate chunks for a sweet surprise.
- Use pumpkin pie spice blend or make your own by mixing cinnamon, nutmeg, ginger, and cloves.
- If dough feels too sticky, chill it in the fridge for 20 minutes before scooping.
- For a softer cookie, slightly underbake and let them finish on the cooling rack.
How I Like to Serve It
I love serving these cookies warm right out of the oven during crisp fall afternoons, maybe alongside a steaming mug of spiced cider. They’re also perfect for packing in lunchboxes or bringing to weekend brunches—an easy way to add some seasonal magic. And hey, if you’re hosting Thanksgiving or a cozy gathering, these little bites of autumn will disappear fast!
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- To reheat, pop them in the microwave for 10-15 seconds to soften before serving.
Closing: Seriously, these pumpkin spice cookies are the kind of cozy, flavorful bites that make every autumn day just a little sweeter—once you try them, they’ll become your go-to fall favorites too!
