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Pumpkin Spice Cookies Recipe
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 30 minutes
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
 

  1. Preheat Oven
    Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Mix Dry Ingredients
    In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. Cream Butter & Sugar
    In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
  4. Add Wet Ingredients
    Beat in pumpkin purée, egg, and vanilla extract until smooth and fully combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.