There’s something magical about the first whiff of pumpkin spice in the fall—it’s like a warm hug from the season itself. Every year, when the leaves start turning, I pull out my favorite mixing bowl and get to work on these pumpkin spice cookies. They’re soft, chewy, and just sweet enough, with that cozy blend of cinnamon, nutmeg, and cloves that makes you want to curl up under a blanket. Plus, they couldn’t be easier—one bowl, no fancy equipment, and just a handful of pantry staples. My kids love rolling the dough in cinnamon sugar before baking, and honestly, I’ve caught my husband sneaking spoonfuls of the dough more than once (don’t worry, I won’t tell). These cookies disappear fast, so I always double the batch—trust me, you’ll want to do the same!
Table of Contents
Table of Contents
Why You’ll Love These Pumpkin Spice Cookies
These cookies are my fall baking go-to for so many reasons:
- Quick to make: One bowl, no mixer needed—just stir, chill, and bake. Perfect for last-minute cravings.
- Heavenly texture: Soft centers with slightly crisp edges, thanks to that magical cornstarch trick.
- Warm spice magic: Cinnamon, nutmeg, and cloves make your kitchen smell like a cozy autumn day.
- Easy cleanup: Minimal dishes mean more time enjoying cookies (and fewer groans from whoever does the washing-up).
Seriously, one bite and you’ll be hooked—my kids beg for these weekly!
Ingredients for Pumpkin Spice Cookies
Gathering the right ingredients makes all the difference with these cookies—trust me, I’ve learned the hard way! Here’s what you’ll need:
- 2 1/2 cups all-purpose flour (spooned and leveled—don’t scoop!)
- 2 teaspoons cornstarch (the secret to that perfect chewy texture)
- 3/4 cup unsalted butter (room temperature—about 70°F, not melted!)
- 3/4 cup packed light brown sugar (pack it tight like you mean it)
- 1/2 cup white sugar (plus extra for coating)
- 1/2 cup canned pumpkin puree (not pie filling—I learned this lesson the messy way)
- The spice squad: cinnamon, nutmeg, cloves (measure with your heart, but stick close to the recipe the first time)
Pro tip: Set your egg and butter out an hour before baking—cold ingredients just don’t play nice here.
How to Make Pumpkin Spice Cookies
Alright, let’s get to the fun part! I’ll walk you through each step just like I do when teaching my kids—simple, straightforward, and with plenty of “why’s” explained. These cookies come together so easily, but a few key tricks make all the difference between good and “oh-my-goodness-I-need-another” amazing.
Step 1: Mix Dry Ingredients
First things first—grab that big mixing bowl (you know, the one with the little chip on the rim from last Thanksgiving). Whisk together the flour, cornstarch, baking soda, cream of tartar, and salt. Now here’s where the magic starts: add those gorgeous spices—cinnamon, nutmeg, and cloves. I like to whisk them right into the flour mixture so every bite gets that warm, cozy flavor. No sifting needed (hallelujah!), but do break up any little flour lumps with your whisk. Set this aside while you work on the wet ingredients—it’s like giving the spices time to make friends with the flour.
Step 2: Cream Wet Ingredients
Time to work that butter! In another bowl (or the same one if you’re doing this in stages like me), beat the room-temperature butter with both sugars until it’s light and fluffy. This takes about 2 minutes with a hand mixer—you’ll know it’s ready when it looks like pale brown clouds. Now beat in the egg and vanilla, then the pumpkin puree. Don’t panic if it looks a bit curdled at this point—that’s just the pumpkin saying hello. The dry ingredients will smooth everything out.
Step 3: Combine and Chill Dough
Here’s where patience comes in (not my strong suit!). Gradually mix the dry ingredients into the wet until just combined—no overmixing! The dough will be soft and slightly sticky. Now cover and chill it for at least 2 hours (overnight is even better). I know, I know—waiting is hard, but this step stops the cookies from spreading into sad little pancakes in the oven. The flavors also deepen beautifully during this rest. Pro tip: If you’re desperate, scoop the dough balls first, then chill—they’ll bake up faster later!
Step 4: Coat and Bake
Preheat your oven to 350°F and mix that cinnamon sugar coating. Roll tablespoon-sized dough balls between your palms (about the size of a ping pong ball), then coat them generously in the cinnamon sugar. Place them on parchment-lined baking sheets and gently flatten slightly—just a light press with your palm or a glass. These don’t spread much, so you can place them about 2 inches apart. Bake for 8–10 minutes until the edges are set but centers still look soft. They’ll firm up as they cool on the sheet for 5 minutes before transferring to a rack. The hardest part? Waiting for them to cool enough to eat without burning your tongue!
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Irresistible Pumpkin Spice Cookies That Melt in Your Mouth
Soft and chewy pumpkin spice cookies with warm fall spices, made in one bowl for easy preparation.
- Total Time: 2 hours 23 minutes
- Yield: 24 cookies 1x
Ingredients
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup unsalted butter (room temperature, 70°F)
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup canned pumpkin puree
- 1/4 cup white sugar (for coating)
- 1 1/2 teaspoons ground cinnamon (for coating)
Instructions
- Whisk flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- Cream butter, brown sugar, and white sugar until fluffy. Beat in egg, vanilla, and pumpkin.
- Gradually mix dry ingredients into wet until dough forms. Chill for 2 hours.
- Preheat oven to 350°F (175°C). Mix cinnamon and sugar for coating.
- Shape dough into 1.5-tablespoon balls, coat in cinnamon sugar, flatten slightly, and bake for 8–10 minutes.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- Chilling the dough prevents spreading and enhances flavor.
- Rotate baking sheets halfway through for even baking.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Tips for Perfect Pumpkin Spice Cookies
After baking countless batches (some great, some… learning experiences), here are my can’t-live-without tips:
- Rotate those pans! Halfway through baking, switch your cookie sheets front to back for even browning—my oven’s right side runs hotter, and yours probably does too.
- Underbake slightly—pull them out when centers still look doughy. They’ll set perfectly as they cool (overbaked cookies lose that dreamy chew).
- Pure pumpkin only—pie filling has added sugars and spices that throw off the balance. I learned this the hard way with a batch that spread like pancakes!
- Cookie scoop FTW: Use a #40 scoop (about 1.5 tbsp) for uniform cookies that bake evenly—no more “why is that one burnt while this one’s raw?” moments.
Follow these, and you’ll get bakery-worthy cookies every single time.
Ingredient Substitutions & Notes
Life happens, and sometimes you need to improvise—here are my tested swaps that still deliver amazing cookies:
- Flour: For gluten-free, use a 1:1 GF blend (I like Bob’s Red Mill). The texture stays perfect!
- Sugars: Coconut sugar works for brown sugar—just pack it tight. For coating, turbinado sugar adds a fun crunch.
- Spices: Out of cloves? A pinch of allspice or ginger works. Pumpkin pie spice (2 1/2 tsp) can sub for all spices if you’re in a rush.
- Pumpkin: Fresh puree works if you drain excess liquid first—but canned is more reliable for texture.
Remember: Butter and eggs don’t swap well here—trust me, I’ve had some “interesting” experiments!
Storing and Freezing Pumpkin Spice Cookies
These cookies disappear fast in my house, but when we miraculously have leftovers (rare!), here’s how to keep them fresh:
- Room temp: Store in an airtight container with a slice of bread—it keeps them soft for up to 5 days (the bread trick works miracles!).
- Freezing baked cookies: Layer between parchment in a freezer bag—they’ll keep for 3 months. Thaw overnight or warm in a 300°F oven for 5 minutes.
- Freeze the dough: Scoop balls onto a tray, freeze solid, then bag. Bake straight from frozen—just add 1-2 extra minutes. Perfect for sudden cookie emergencies!
Pro tip: The cinnamon sugar coating stays crispest if you freeze without it—just roll before baking!
Pumpkin Spice Cookies FAQ
Can I freeze the dough?
Absolutely! I do this all the time for spontaneous cookie cravings. Scoop the chilled dough into balls, freeze them on a tray until solid (about 2 hours), then toss them in a freezer bag. When you’re ready, bake straight from frozen—just add an extra minute or two. The dough keeps beautifully for 3 months.
Why did my cookies turn out flat?
Oh no! This usually happens when the butter was too soft or the dough wasn’t chilled enough. Remember, your butter should be cool to the touch—if it’s melty, pop it in the fridge for 10 minutes. And never skip that 2-hour chill time—it’s what keeps these cookies thick and chewy instead of pancake-flat.
Can I double the spices?
You sure can—I often add an extra pinch of cinnamon when I’m feeling extra cozy! Just be careful with cloves—they can overpower quickly. Start with the recipe amounts first, then adjust next time if you want more spice.
Why use cornstarch?
This is my secret weapon! Cornstarch gives that perfect bakery-style chewiness—it’s what makes these cookies stay soft for days. Don’t skip it unless you want a cakey texture instead.
Can I make these without pumpkin?
Technically yes (use applesauce instead), but then they’re just… spice cookies. The pumpkin adds moisture and that signature fall flavor—trust me, it’s worth hunting down that can!
Nutritional Information
While I believe cookies should be enjoyed first and analyzed second (life’s too short!), here’s a general idea of what’s in each pumpkin spice cookie. Keep in mind—these are estimates and may vary slightly based on your specific ingredients and brands. A little indulgence never hurt anybody, especially when it tastes this good!
Share Your Thoughts!
Did you make these pumpkin spice cookies? I’d love to hear how they turned out! Leave a rating below or tag me on Instagram—seeing your cozy baking moments makes my day. Happy baking, friends! Follow us on Facebook for more updates!
