Soft, chewy and brimming with fall flavors, these Pumpkin Pie Spice Cookies are the perfect to bake and enjoy from now through the holidays! You'll need just 10 minutes of prep time and a few pantry staples to make these warm and comforting sweet treats together!
I love experimenting with new recipes every holiday season! This time, I tried my hands at a soft yogurt banana bread, some beautiful pumpkin shaped dinner rolls and apple cinnamon pancakes and everyone in my house loved them all!
Of course, I just couldn't stop there. I absolutely had to try a nice fall cookie recipe, too! This one just made my house smell incredible while they were baking! Try this herb-roasted turkey if you are also looking for something else for your centerpiece.
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What I Love About this Recipe
These cookies are so easy to make. You'll literally need just a few minutes to make the cookie dough, and only 10 minutes to bake them!
They smell (and taste) incredible! The soft and chewy center and the slight crispiness on the outside is just perfect. And that hint of fall spice OMG!
You can customize them too! Try adding different mix-ins or experiment with different toppings to give these cookies an extra bit of deliciousness.
Ingredients For the Pumpkin Pie Spice Cookies Recipe
Flour: Use your regular all purpose flour. Make sure you measure it out correctly- adding too much flour can cause the cookies to dry out and be tough and hard.
Butter: Use softened, unsalted butter.
Pumpkin puree: I recommend using canned pumpkin puree for the perfect consistency and color. Remember to use pumpkin puree- not pumpkin pie filling.
Brown sugar: For that beautiful caramel-like flavor, I've used only brown sugar for this recipe. You can use either light brown sugar or dark brown sugar- whatever you prefer.
Vanilla: Just a dash, to balance out the spices.
Leavening agents: I used a mix of baking powder and baking soda to help the cookies rise.
Spices: For that perfect fall flavor, I used cinnamon, clove and ginger powder.
See recipe card for quantities.
Variations & Substitutions
- If you don't have the individual powdered spices needed for this recipe, you can just use some pumpkin pie spice and a dash of ginger powder.
- You can enjoy these cookies as-is, or sprinkle them with some cinnamon sugar right when they're out of the oven to give them a bit of extra sweetness.
- Another great idea is to top the cookies with your favorite cream cheese frosting or vanilla frosting or even just some icing glaze and your favorite fall sprinkles.
- You can also throw some mini chocolate chips into the cookie dough to lend the cookies a bit of texture and extra chocolate-y flavor.
How to Make Pumpkin Spiced Cookies
To make these pumpkin spiced cookies, start by preheating the oven to 350℉ and lining your baking sheet with parchment paper.
- Cream together the butter and sugar.
- Add the pumpkin puree and the other wet ingredients into the bowl. Mix well.
- Now add in all of the dry ingredients for the cookies.
- Mix everything well, but don't overmix.
- Use a 2 tablespoon cookie scoop and scoop out the dough onto a cookie sheet. Slightly press down on the dough with a wet spoon (optional), and bake for about 10 minutes.
Storing Leftovers
You can store your leftover pumpkin ginger cookies in an airtight container at room temperature for 2-3 days, if not longer. They can be refrigerated too, but it might cause them to become slightly sticky, so I won't recommend that.
If you want to prep for these cookies in advance, you can make the dough, cover the bowl with cling wrap and refrigerate it for up to 24 hours ahead of time. Then, when you want to bake the cookies, get the dough out and let it come to room temperature before you scoop it and bake!
Tips & Tricks to Make the Pumpkin Spice Cookies
- To get the perfectly round-shaped cookies, go around the cookies with a circular shaped cookie cutter as soon as they're out of the oven.
- Remember to allow the cookies to cool down completely before you serve them. Let them rest on the baking sheet for a few minutes, and then transfer them to a wire rack.
- Make sure you add the correct amount of flour. If you can, measure the flour to get the perfect chewy cookies.
- You can turn these cookies into a Whoopie pie too! Sandwich some cream cheese frosting between two of these cookies, top with some icing sugar and serve!
Serving Ideas & Suggestions
These moist and chewy pumpkin cookies have become my favorite to enjoy during the colder months. They're perfect as a snack or even as a dessert.
If you're planning on making these for a little get-together you're hosting, team them up with some other sweet treats like pumpkin loaf cake, crunchy carrot buns, twisted donuts and my favorite pumpkin Bread Rolls
Recipe FAQs
These cookies are usually perfectly done at the 10 minute mark. To double check, look at the edges and see if they have started to crisp up slightly. Remember that the center will look slightly undercooked, but it'll firm up once it cools down.
Make sure your leavening agents aka baking powder and baking soda are well within their expiry date. Old leavening agents can be ineffective, and can leave your cookies flat and dry.
I wouldn't recommend it, since fresh pumpkin puree tends to have a lot more moisture and water content, and using it might cause your cookie dough to become too soft and runny.
More Sweet Treats to Try
Looking for other recipes like this? Try these:
If you tried these pumpkin spiced cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Pie Spice Cookies
Ingredients
- ½ cup Butter softened
- ¾ cup Brown Sugar
- ¾ cup Pumpkin Puree
- 1 teaspoon Vanilla
- 2 cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 teaspoon Cinnamon powder
- 1 teaspoon Ginger powder
- ½ teaspoon Cloves powder
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350℉ and line your baking sheet with parchment paper.
- Cream together the butter and sugar.
- Stir in the rest of the wet ingredients.
- Add in all of the dry ingredients for the cookies and stir well.
- Use a 2 tablespoon cookie scoop and scoop out the dough onto a cookie sheet.
- Slightly press down on the dough with a wet spoon (optional), and bake for about 10 minutes.
- Allow the cookies to cool and enjoy!
Notes
- You can enjoy these cookies as-is, or sprinkle them with some cinnamon sugar right when they're out of the oven to give them a bit of extra sweetness.
- To get the perfectly round-shaped cookies, go around the cookies with a circular shaped cookie cutter as soon as they're out of the oven.
- Remember to allow the cookies to cool down completely before you serve them. Let them rest on the baking sheet for a few minutes, and then transfer them to a wire rack.
- Make sure you add the correct amount of flour. If you can, measure the flour to get the perfect chewy cookies.
- You can turn these cookies into a Whoopie pie too! Sandwich some cream cheese frosting between two of these cookies, top with some icing sugar and serve!
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Lisa says
Delicious! I made these today and wow, they are great! Soft and moist, not too sweet but sweet enough! Thanks Claudy, I can’t wait to find more recipes to try!
They are super good and my go to everytime.
Bilikis says
So nice
Bilikis says
Thanks for the recipe ma
Just the perfect recipe for fall. Soft and chewy! Save this recipe