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Pumpkin Spice Cookies | Holiday Cookies, Baked Treats & Cozy Recipes

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
bake time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls (large & medium)
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups & spoons
  • Baking sheets
  • Parchment paper or silicone mats
  • Cooling rack

Method
 

Step 1: Prep oven
  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream butter & sugars
  1. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
Step 3: Add wet ingredients
  1. Mix in pumpkin purée, egg yolk, and vanilla until smooth.
Step 4: Combine dry ingredients
  1. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice. Slowly add to wet mixture.
Step 5: Bake
  1. Scoop dough (about 1½ tbsp each) onto sheets. Bake 10–12 minutes, until edges are set but centers remain soft.
Step 6: Cool & serve
  1. Cool on baking sheet for 5 minutes, then transfer to rack. Enjoy plain or drizzle with a light glaze.

Notes

🧊 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.