🎉 Introduction
The holidays just aren’t complete without the warm, comforting flavors of pumpkin spice. These Pumpkin Spice Cookies are soft, chewy, and spiced with cinnamon, nutmeg, cloves, and ginger—the perfect bite of fall and winter coziness.
They’re festive enough for holiday cookie platters, easy enough for weekday baking, and guaranteed to be a hit with family and friends. Whether enjoyed with coffee, hot cocoa, or tucked into holiday tins for gifting, these cookies are the very definition of baked holiday comfort.
🧰 Equipment Needed
- Mixing bowls (large & medium)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Baking sheets
- Parchment paper or silicone mats
- Cooling rack
🛒 Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 ½ tsp pumpkin spice (or blend of cinnamon, nutmeg, cloves, ginger)
(Optional): 1 cup white or dark chocolate chips, or chopped nuts
👩🍳 Directions
Step 1: Prep oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream butter & sugars
In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
Step 3: Add wet ingredients
Mix in pumpkin purée, egg yolk, and vanilla until smooth.
Step 4: Combine dry ingredients
In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice. Slowly add to wet mixture.
Step 5: Bake
Scoop dough (about 1½ tbsp each) onto sheets. Bake 10–12 minutes, until edges are set but centers remain soft.
Step 6: Cool & serve
Cool on baking sheet for 5 minutes, then transfer to rack. Enjoy plain or drizzle with a light glaze.
🍽️ Servings & Timing
- Servings: ~24 cookies
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: ~27 minutes
🧊 Storage & Reheating
- Room Temperature: Store in airtight container up to 4 days.
- Refrigerator: Keeps up to 1 week.
- Freezer: Freeze baked cookies or dough balls up to 2 months.
- Reheating: Microwave 10 seconds for soft, warm cookies.
🥄 Variations
- Glazed Pumpkin Spice Cookies: Drizzle with a powdered sugar glaze.
- Chocolate Pumpkin Cookies: Stir in chocolate chips or chunks.
- Nutty Spice Cookies: Add walnuts or pecans for crunch.
- Sandwich Cookies: Fill two cookies with cream cheese frosting.
- Extra Spiced: Add an extra ½ tsp ginger for zing.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
❓ 10 FAQs
Do I need to chill the dough?
Not required, but 30 minutes makes thicker cookies.
Can I use pumpkin pie filling instead of purée?
No—pie filling is too sweet and spiced already.
Why just an egg yolk?
It makes the cookies chewy instead of cakey.
Can I make these ahead?
Yes, dough can be made a day in advance.
Do they taste like pumpkin pie?
Similar—but chewier and less custardy.
What glaze works best?
Powdered sugar + milk + vanilla makes a simple drizzle.
Can I double the recipe?
Yes, it scales perfectly.
Do these freeze well?
Yes—store in freezer bags for up to 2 months.
Can I make them vegan?
Yes—use plant butter and egg replacer.
Do kids enjoy them?
Definitely—soft, sweet, and lightly spiced.
🏁 Conclusion
These Pumpkin Spice Cookies are the ultimate holiday treat—soft, chewy, spiced just right, and perfect for gifting or enjoying fresh from the oven. With their cozy pumpkin flavor and festive aroma, they’ll quickly become a seasonal baking tradition.
Bake a batch, share with loved ones, and make your holidays even sweeter.
Pumpkin Spice Cookies | Holiday Cookies, Baked Treats & Cozy Recipes
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
- Mix in pumpkin purée, egg yolk, and vanilla until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice. Slowly add to wet mixture.
- Scoop dough (about 1½ tbsp each) onto sheets. Bake 10–12 minutes, until edges are set but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to rack. Enjoy plain or drizzle with a light glaze.
Notes
Not required, but 30 minutes makes thicker cookies. Can I use pumpkin pie filling instead of purée?
No—pie filling is too sweet and spiced already. Why just an egg yolk?
It makes the cookies chewy instead of cakey. Can I make these ahead?
Yes, dough can be made a day in advance. Do they taste like pumpkin pie?
Similar—but chewier and less custardy. What glaze works best?
Powdered sugar + milk + vanilla makes a simple drizzle. Can I double the recipe?
Yes, it scales perfectly. Do these freeze well?
Yes—store in freezer bags for up to 2 months. Can I make them vegan?
Yes—use plant butter and egg replacer. Do kids enjoy them?
Definitely—soft, sweet, and lightly spiced. 🏁 Conclusion These Pumpkin Spice Cookies are the ultimate holiday treat—soft, chewy, spiced just right, and perfect for gifting or enjoying fresh from the oven. With their cozy pumpkin flavor and festive aroma, they’ll quickly become a seasonal baking tradition. Bake a batch, share with loved ones, and make your holidays even sweeter.
