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Pumpkin Spice Cookies

Pumpkin Spice Cookies

Cozy and flavorful Pumpkin Spice Cookies perfect for fall, featuring soft, chewy centers with slightly crisp edges and a warm blend of cinnamon, nutmeg, cloves, and ginger. Easy to bake with simple ingredients, these cookies deliver a comforting and rich treat that captures the essence of autumn in every bite.

  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Main Ingredients

  • 1 ¾ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 cup pumpkin puree (preferably canned pumpkin, not pumpkin pie filling)
  • ½ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (or coconut oil for vegan option)
  • 1 large egg (or flax egg: 1 tablespoon flaxseed meal + 3 tablespoons water for vegan)
  • 1 teaspoon vanilla extract

Optional Add-ins & Variations

  • ½ cup chopped walnuts or pecans
  • ½ cup semi-sweet or white chocolate chips
  • Adjust spices: increase or reduce cinnamon and cloves to taste

Instructions

  1. Prep Your Ingredients: Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. Measure all ingredients in advance to streamline the mixing process.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until fluffy and light in color, usually around 3-4 minutes. This step ensures the cookies have a soft texture.
  3. Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract until fully combined. This mixture brings moisture and richness to the dough.
  4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, and pumpkin spice blend of cinnamon, nutmeg, cloves, and ginger. This evenly distributes the spices and leavening agent.
  5. Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can make cookies tough, so stop when everything is incorporated.
  6. Scoop and Bake: Drop tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
  7. Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting helps the cookies firm up perfectly.

Notes

  • Use real pumpkin puree rather than pumpkin pie filling for best moisture and flavor.
  • Chill the dough for 30 minutes to prevent excessive spreading and deepen flavor.
  • Do not overbake; cookies should be pulled out when edges are set but centers remain soft.
  • Measure flour correctly by spooning and leveling instead of scooping directly to ensure accuracy.
  • Add a pinch of salt to enhance spices and balance sweetness.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 9g
  • Sodium: 140mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: Pumpkin spice cookies, soft cookies, fall cookies, autumn recipes, gluten free cookies, pumpkin cookies, cozy desserts