Pumpkin spice cookies bring all the cozy flavors of fall into a soft, chewy bite. Warm cinnamon, nutmeg, and ginger blend with pumpkin puree to create a spiced, fragrant dough that tastes like a hug in dessert form.
Each cookie is soft in the center, slightly crisp around the edges, and offers a comforting, seasonal flavor that everyone loves.
Making pumpkin spice cookies at home is easier than you think. With simple ingredients and minimal prep, you can create a batch that fills your kitchen with irresistible aromas.
ptional add-ins like white chocolate chips or chopped pecans enhance both texture and flavor.
Perfect for fall gatherings, lunchboxes, or an afternoon treat with tea or coffee, pumpkin spice cookies are versatile and crowd-pleasing.
Bite into one, and you’ll instantly appreciate the balance of warm spices and soft, tender dough. Every cookie is a little moment of comfort and indulgence, making them a must-bake recipe for the season.
How to Make Pumpkin Spice Cookies
Soft, warmly spiced, and full of pumpkin flavor, these cookies taste like fall in every bite. They stay moist and tender long after baking.
If you love cozy baking, let’s start here.
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How to Get Your Pumpkin Spice Cookies Just Right
Getting the perfect pumpkin spice cookie means balancing flavor, texture, and moisture.
Here’s how to consistently achieve soft, flavorful, and beautifully spiced cookies:
1. Use the right pumpkin
Fresh or canned pumpkin puree works, but make sure it’s not watery. Excess moisture will make the dough too loose and the cookies spread too much.
Blot fresh pumpkin with paper towels or let it sit in a lined bowl to absorb some liquid.
Aim for roughly 1⅓–1½ cups of pumpkin. This range ensures the cookies stay tender but not soggy.
2. Cream butter and sugars properly
Beat the butter and sugars until smooth and creamy, about 2 minutes. This step incorporates air, helping cookies rise slightly and creating a soft, tender texture.
Don’t skip scraping the sides and bottom of the bowl. This ensures even mixing.
3. Don’t overmix once the dry ingredients are added
Mix just until the flour and spices are incorporated. Overmixing develops gluten and can make cookies dense or tough.
4. Measure flour accurately
Spoon flour into your measuring cup and level with a knife. Scooping directly from the bag packs flour and can lead to dry, heavy cookies.
5. Spacing matters
Leave about 3 inches between cookie mounds on the baking sheet.
These cookies spread slightly while baking, and giving them room ensures even cooking and prevents sticking.
6. Watch baking times closely
Bake until edges are set but centers remain soft (14–15 minutes).
Slightly underbaking ensures a tender, chewy center. The cookies will firm up as they cool.
Avoid overbaking, which can result in dry, crumbly cookies.
7. Cooling is crucial
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to set without breaking apart.
For optimal flavor, allow cookies to rest overnight—the spices deepen and the texture becomes perfect.
8. Optional icing tips
Only apply the maple cream cheese icing once the cookies are completely cool; otherwise, it can melt and run off.
Adjust cinnamon in the icing to taste. This balances sweetness with a subtle warmth.
9. Flavor boosters
Adding a pinch of extra pumpkin pie spice or a tiny dash of nutmeg can elevate the aroma.
A small sprinkle of coarse sugar before baking can add a delicate crunch and sparkle.
10. Storage and freshness
Proper storage preserves texture and flavor. Store in an airtight container at room temperature or refrigerate if using icing.
Resting for a day enhances taste, so don’t rush. These cookies are best after the flavors meld overnight.
Pumpkin Spice Cookies
32
servings20
minutes15
minutesWant cozy, spiced treats? These pumpkin spice cookies are soft, aromatic, and full of warm autumn flavors.
Ingredients
3 cups (375 g) all-purpose flour (spooned & leveled)
1 and 1/2 cups (340 g) fresh or canned pumpkin puree
3/4 cup (12 Tbsp; 170 g) unsalted butter, softened to room temperature
1 cup (200 g) packed light or dark brown sugar
3/4 cup (150 g) granulated sugar
1 large egg, at room temperature
2 teaspoons pumpkin pie spice
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground ginger
2 teaspoons pure maple syrup, milk, or orange juice (see note)
- Maple Cream Cheese Icing (Optional)
3/4 cup (90 g) confectioners’ sugar
3 ounces (85 g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (30 ml) pure maple syrup
2 Tablespoons (28 g) unsalted butter, softened to room temperature
Pinch ground cinnamon (about 1/8 teaspoon)
Directions
- Prepare the Pumpkin
- For best results, remove some of the pumpkin’s excess moisture.
- Pat it gently with paper towels to absorb extra liquid—no need to dry it completely.
- You can also place the pumpkin in a bowl lined with a paper towel or clean kitchen towel to soak up moisture (note: pumpkin may stain fabric).
- After this, you should have just under 1½ cups of pumpkin; around 1⅓ cups (315 g) works perfectly.
- This amount is flexible, anywhere between 1⅓–1½ cups is fine. Set aside until Step 4, or cover and refrigerate for up to 24 hours.
- It’s okay if the pumpkin is cold when added to the dough.
- Prep the Oven & Baking Sheets
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats and set aside.
- Combine the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ground ginger. Set this mixture aside.
- Cream the Butter & Sugars
- In a mixing bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter with both the brown and granulated sugar on medium speed until smooth and creamy, about 2 minutes.
- Incorporate the Wet Ingredients
- Add the egg and mix on high until fully combined, around 1 minute, scraping down the sides of the bowl as needed. Next, add the maple syrup, vanilla, and prepared pumpkin, mixing on high until combined. The batter may look slightly curdled—this is normal.
- Combine Wet & Dry Ingredients
- Reduce the mixer to low and gradually add the dry ingredients. Mix just until incorporated. The dough will be thick and slightly sticky.
- Shape the Cookies
- Scoop or roll about 1½ tablespoons of dough per cookie and place on prepared baking sheets, spacing them approximately 3 inches apart.
- Bake
- Bake for 14–15 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The flavor deepens after resting, and these cookies are often best on the second day.
- Optional Maple Cream Cheese Icing
- In a medium bowl, beat the cream cheese with a handheld or stand mixer on medium-high until smooth and creamy.
- Add the butter and mix until combined.
- Stir in the confectioners’ sugar, maple syrup, and a pinch of cinnamon (about 1/8 teaspoon) on low speed until fully smooth.
- Taste and adjust cinnamon if desired.
- Once cookies are completely cooled, either dip the tops into the icing or spread it on with a knife.
Variation Tips
Pumpkin spice cookies are wonderfully versatile!
ere are creative ways to tweak the flavors, textures, and ingredients without losing the classic soft, spiced cookie charm:
1. Spice it up or tone it down
- Extra warmth: Add ¼–½ teaspoon ground nutmeg, a pinch of cloves, or ginger for a spicier, autumnal flavor.
- Milder profile: Reduce the pumpkin pie spice to 1 teaspoon for a subtle fall flavor, letting the pumpkin and cinnamon shine.
2. Swap sugars or adjust sweetness
- Alternative sugars: Use coconut sugar or maple sugar in place of brown sugar for a deeper, caramel-like flavor.
- Less sweet: Reduce granulated sugar slightly if you prefer a more naturally spiced cookie.
3. Mix-ins for texture and flavor
- Fold in ½ cup chopped pecans, walnuts, or almonds for crunch.
- Add ½ cup dark chocolate chunks or white chocolate chips for a rich twist.
- Mix in ½ cup dried cranberries or raisins for a chewy, fruity addition.
4. Make it healthier or dietary-friendly
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free flour blend. Expect a slightly denser texture.
- Vegan: Replace butter with coconut oil or vegan butter, and substitute the egg with a flax or chia egg (1 tablespoon ground flax/chia + 3 tablespoons water, set for 5 minutes).
- Lower sugar: Reduce sugar by 25% or replace part of it with natural sweeteners like maple syrup or date syrup. Adjust dry ingredients slightly if using liquid sweeteners.
5. Change the icing or topping
- Alternative glaze: Swap the maple cream cheese icing for a simple maple glaze (1 cup powdered sugar + 2–3 tablespoons maple syrup).
- Crunchy topping: Sprinkle coarse sugar, chopped nuts, or cinnamon sugar on top before baking for extra texture.
6. Flavor infusions
- Add a teaspoon of orange zest or a splash of orange juice for a bright, citrusy note.
- Stir in a teaspoon of espresso powder to deepen the spice and chocolatey undertones if adding chocolate chips.
7. Shape and presentation tweaks
- Make mini cookies for bite-sized treats; reduce bake time by 2–3 minutes.
- Press a whole pecan or chocolate chip into the center for a decorative and tasty accent.
With these variations, you can customize your pumpkin spice cookies for every occasion; cozy fall afternoons, holiday gifting, or a healthy twist that still feels indulgent.
Storage Tips
Proper storage ensures your pumpkin spice cookies stay soft, flavorful, and fresh for as long as possible.
Follow these tips based on your storage method:
1. Room Temperature
- Storage method: Place completely cooled cookies in an airtight container or a resealable plastic bag. Layer with parchment paper to prevent sticking.
- Shelf life: Cookies without icing will stay fresh for up to 1 week. Cookies with maple cream cheese icing are best enjoyed within 2 days at room temperature.
- Tip: Store away from direct sunlight or heat sources to avoid drying out.
2. Refrigeration
- Storage method: Place iced or non-iced cookies in an airtight container. Refrigeration is particularly useful for cream cheese–topped cookies.
- Shelf life: Iced cookies can last up to 1 week in the fridge. Non-iced cookies maintain their flavor and texture for about 7–10 days.
- Tip: Let refrigerated cookies come to room temperature before serving to restore softness and flavor.
3. Freezing
- Storage method: Wrap cooled cookies individually in plastic wrap or foil, then place them in a freezer-safe container or bag. For easier portioning, freeze cookie dough balls instead of baked cookies.
- Shelf life: Baked cookies can be frozen for up to 3 months, while unbaked dough can last up to 2 months.
- Thawing: Let frozen baked cookies thaw at room temperature for 1–2 hours, or warm in a 300°F (150°C) oven for 5–7 minutes to refresh their softness.
- Tip: Avoid thawing cookies in a humid environment to prevent them from becoming soggy.
4. Common Storage Mistakes to Avoid
- Stacking warm cookies: Always allow cookies to cool completely before storing. Storing warm cookies can create condensation, making them soggy.
- Improper containers: Using containers that aren’t airtight can dry out the cookies quickly.
- Overcrowding: Avoid stacking too many cookies in a single layer without parchment paper to prevent sticking and tearing.
5. Extra Tip for Maintaining Softness
Place a small slice of bread in the container with your cookies at room temperature. The cookies will absorb moisture from the bread, staying soft and chewy longer.
With these storage strategies, your pumpkin spice cookies will stay fresh, soft, and delicious for days or even weeks if frozen so you can enjoy that perfect fall flavor anytime.
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FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can substitute fresh homemade pumpkin purée, but make sure it’s well-drained. Fresh purée often contains more moisture, which can make the dough too soft. If using fresh, pat it with paper towels to remove excess liquid before adding it to the batter.
Why did my cookies turn out cakey instead of chewy?
Pumpkin adds moisture, which naturally creates a cakier texture. To keep them chewier, avoid overmixing the dough, use pumpkin purée—not pumpkin pie filling—and refrigerate the dough for at least 30 minutes before baking. Adding a touch more brown sugar and melted butter also helps create a denser, chewier cookie.
Can I skip the pumpkin spice or replace it with something else?
If you don’t have pumpkin spice, use a mix of cinnamon, nutmeg, ginger, and cloves. Adjust to taste, but start with 1 teaspoon cinnamon and ¼ teaspoon each of the others. You can also make a simpler, cinnamon-forward cookie by using only cinnamon.
How should I store Pumpkin Spice Cookies to keep them fresh?
Store your cookies in an airtight container at room temperature for 3–4 days. For longer storage, refrigerate them for up to a week. They also freeze well—place cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
What’s the best way to serve Pumpkin Spice Cookies?
These cookies taste amazing on their own but are even better slightly warmed. Serve them with a cup of coffee, chai, or hot chocolate. For a fun twist, sandwich two cookies together with cream cheese frosting to make a delicious pumpkin spice cookie sandwich.
