Pumpkin Spice Cookies: A Cozy Fall Treat You’ll Love

Pumpkin cookies so irresistible isn’t just their moist, chewy texture, it’s the aroma of cinnamon, nutmeg, ginger, and cloves that hits you the moment you open the oven. Each bite carries that warm, comforting flavor we crave in cooler months.

Pumpkin spice cookies are a fun, flavorful twist on classic fall desserts. Their roots go back to early American settlers. They baked pumpkin into breads and pies using ingredients available during the harvest. Over time, these simple treats evolved.

The spice blends we now love cinnamon, nutmeg, ginger, cloves, and allspice come from European holiday baking traditions.

Later, in the late 20th century, pumpkin spice became a seasonal superstar. It appeared everywhere, from lattes to muffins, and finally found its way into cookies.

Today, pumpkin spice cookies are a go-to autumn treat. With the earthy sweetness of real pumpkin and the nostalgic warmth of classic spices, every bite feels cozy and comforting. Soft, fragrant, and irresistible, they truly capture the essence of fall.

Typical ingredients

Dry Ingredients
All-purpose flour
Baking soda (or baking powder, sometimes both)
Salt
Pumpkin spice (usually a blend of cinnamon, nutmeg, ginger, and cloves)
Extra ground cinnamon (optional, for stronger flavor)

Wet Ingredients
Unsalted butter (softened or melted)
Brown sugar
Granulated sugar
Pumpkin purée (100% pumpkin, not pumpkin pie filling)
Egg (or egg yolk)
Vanilla extract

Optional
Cream cheese frosting or glaze
Chocolate chips or white chocolate chips
Chopped pecans or walnuts
Oats
Maple syrup
Cinnamon sugar
Pumpkin spice sugar

Typical Pumpkin Spice Cookies are made with warm fall flavors and simple pantry staples. By adding pumpkin purée to cookie dough, bakers discovered that these soft, slightly spiced treats stayed moist longer than traditional cookies, making them perfect for sharing at autumn gatherings or enjoying with a warm mug of cider. Over time, pumpkin cookies evolved, incorporating chocolate chips, nuts, and even cream cheese glazes, creating the indulgent fall treats we know today.

Crafting these pumpkin spice cookies is surprisingly simple, making them a perfect treat not just for Thanksgiving, but anytime you’re craving that cozy fall flavor. With warm spices and sweet pumpkin in every bite, they’re a delicious reminder of autumn, no matter the season. Whether you're baking for a holiday gathering or just want a quick dessert fix, this easy pumpkin spice cookie recipe is sure to become a year-round favorite.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Chill Time 30

Servings: 40 cookies

Course: Dessert

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

Dry Ingredients

3 cups (360 g) all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
1 tsp ground cinnamon

Wet Ingredients

1 cup (225 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1 1/4 cups (250 g) packed brown sugar
1 cup (240 g) pumpkin purée (not pie filling)
1 large egg
2 tsp vanilla extract

Optional

1 cup (175 g) chocolate chips or white chocolate chips
1/2 cup (60 g) chopped pecans or walnuts
1 tsp cinnamon + 2 tsp sugar (for sprinkling)

Instructions

Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
Cream Butter & Sugar
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients
Beat in pumpkin purée, egg, and vanilla extract until smooth and fully combined.
Combine Wet & Dry Ingredients
Gradually add dry ingredients to wet, mixing until just combined. Don’t overmix.
Fold in chocolate chips or nuts if using.
Scoop Cookies
Use a cookie scoop or spoon to drop 1.5 tbsp dough per cookie onto prepared sheets, spacing about 2 inches apart.
Optional: sprinkle cinnamon sugar on top.
Bake
Bake for 12–15 minutes or until edges are lightly golden. Center may look slightly soft. For crispier cookies, bake 1–2 minutes longer.
Cool
Let cookies cool 5 minutes on baking sheet, then transfer to a cooling rack.

Notes

Use Pure Pumpkin Purée: Be sure to use 100% pure pumpkin, not pumpkin pie filling. The latter contains added sugar and spices, which can throw off the flavor and texture.

Chill the Dough (Optional but Helpful): If your cookie dough feels too soft, chilling it for 30 minutes helps prevent spreading and enhances the flavor.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense cookies instead of soft and fluffy ones.

Adjust the Spice Level: Love bold flavors? Feel free to add an extra pinch of cinnamon or nutmeg. Prefer it mild? You can tone down the cloves or allspice.

Nutrition Facts (Estimated Per 1 Cookie)

Nutrient	Amount	% Daily Value*
Calories	160 kcal	8%
Total Fat	7 g	9%
Saturated Fat	4 g	20%
Cholesterol	20 mg	7%
Sodium	110 mg	5%
Total Carbs	23 g	8%
Dietary Fiber	1 g	4%
Sugars	14 g	—
Protein	2 g	4%

*Percent Daily Values are based on a 2,000-calorie diet.

Flavorful add-ins:

These simple upgrades are just right for cookie swaps during the holidays, special events, or even when you’re just in the mood for something sweet. Honestly, no matter how you decide to dress them up, pumpkin spice cookies have that warm, inviting vibe that everyone seems to love. They really are a hit!

White Chocolate Chips: The creamy sweetness pairs beautifully with the warm spices and adds a melty, rich bite.

Chopped Pecans or Walnuts: For a little crunch and nutty depth, toss in a handful of your favorite chopped nuts.

Maple Glaze Drizzle: Whisk together powdered sugar, maple syrup, and a splash of milk to create a simple glaze. Drizzle it over cooled cookies for a bakery-style finish.

Cream Cheese Filling: Turn your pumpkin spice cookies into sandwich cookies with a sweet cream cheese frosting in the middle—like pumpkin spice whoopie pies!

Cranberries or Raisins: For a chewy, tart contrast, add dried cranberries or raisins. They play well with the spice mix and make your cookies feel extra festive.

Pumpkin Pie Spice Sugar Coating: Roll your dough balls in a mix of sugar and extra pumpkin pie spice before baking for a slightly crispy, spiced exterior.

Storage

Room Temperature: Store cookies in an airtight container at room temperature for up to 4–5 days. Add a slice of bread or a piece of parchment between layers to keep them from sticking and to help retain moisture.

Refrigeration: Not necessary unless your cookies have cream cheese frosting or filling. In that case, store them in an airtight container in the fridge for up to 1 week.

Freezing Baked Cookies: Let cookies cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container or zip-top bag. They’ll keep well for up to 2 months. Just thaw at room temperature when ready to eat.

Freezing Cookie Dough: You can freeze the raw cookie dough, too! Scoop dough into balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 1–2 extra minutes to the baking time.