Oh, you guys. If there’s one thing that instantly makes me feel cozy and ready for all things autumn, it’s the scent of pumpkin spice wafting through my kitchen. And let me tell you, these pumpkin spice cookies? They are the absolute *crown jewels* of my fall baking. Forget those dry, crumbly store-bought versions or even those ones that promise a lot and deliver… well, not much. These are the real deal. Imagine a cookie that’s impossibly soft and chewy on the inside, with just the right amount of spice that warms you from the inside out, all kissed with a sweet, tangy glaze. They’re like a hug in cookie form, and honestly, I’ve been perfecting this recipe for years. It’s the one my family asks for the minute the leaves start to turn, and they disappear so fast, I often have to double the batch. If you’re a pumpkin spice lover, or even if you’re just looking for a fantastic, foolproof Cookie Recipe that screams fall, you’ve landed in the right place. These are seriously so good, they might just convince a pumpkin-spice-skeptic or two!
What are some of the best pumpkin spice cookies?
So, what exactly *are* these magical little bites of autumn? Think of them as the superior cousin to your standard Chocolate Chip Cookie. They’re soft, cakey yet chewy, and infused with all the wonderful flavors of fall: cinnamon, nutmeg, ginger, and of course, pumpkin! The name itself, “Pumpkin Spice Cookies,” is pretty straightforward, but it’s the *experience* that’s complex and utterly delightful. They’re not overly sweet on their own, which is a huge plus for me because it means they pair perfectly with a sweet glaze. The pumpkin puree is the secret ingredient that gives them that incredible moisture and tender texture, making them way more forgiving than a traditional cookie. It’s essentially a little bit of pumpkin bread batter transformed into a perfectly portioned, delightful cookie. They’re approachable, comforting, and just about the easiest way to capture that quintessential fall feeling in a bite-sized treat.
Why you’ll love this recipe?
Honestly, where do I even begin with why you’re going to adore these Pumpkin Spice cookies? First and foremost, the *flavor*. It’s that perfect symphony of warm spices that just sings “fall.” It’s not too much of any one spice; it’s a harmonious blend that makes your taste buds do a happy dance. And the texture! Oh, the texture is pure magic. They are wonderfully soft and chewy, with that delightful slight crumb that you get from a really well-made cookie. They’re not crisp, and thank goodness for that! They have a tenderness that just melts in your mouth. Then there’s the simplicity. I’ve tested this recipe so many times, tweaking it to make sure it’s foolproof. Even if you’re new to baking, you can nail these. No fancy techniques, no complicated steps – just straightforward goodness. They’re also surprisingly cost-effective. Most of the ingredients are pantry staples, and a can of pumpkin puree is pretty inexpensive. Plus, they make a generous batch, so you get a lot of cookie bang for your buck. And their versatility! They’re perfect for a quick afternoon snack with a cup of tea, an impressive addition to a dessert platter, or even a sweet treat to pack in a lunchbox. What I love most, though, is the aroma they fill your home with while baking. It’s pure autumnal bliss! Honestly, they stand out from other fall treats because they hit that perfect balance of comforting and exciting. They’re not just “good for a fall cookie,” they’re just plain *good* cookies.
How do you make pumpkin spice cookies?
Quick Overview
Making these Pumpkin Spice cookies is surprisingly simple, making them a lifesaver on those busy fall days. The whole process involves mixing up a tender, spiced dough, shaping it, and baking until perfectly golden. The magic happens when you add a sweet glaze right after they cool a bit, which really elevates them from good to absolutely unforgettable. You’ll be amazed at how quickly these come together, and the results are consistently delicious, every single time. They’re the perfect example of how simple ingredients and a little bit of love can create something truly special.
Ingredients
For the Main Cookie Batter:
We want a soft, chewy base that holds up to all those wonderful spices.
* 2 and 1/4 cups all-purpose flour: Spooned and leveled, please! This is the foundation.
* 1 teaspoon baking soda: Our leavening agent that gives them that perfect puff.
* 1/2 teaspoon baking powder: Works with the soda for a lovely lift.
* 2 teaspoons pumpkin pie spice: The star of the show! You can buy a blend or make your own. I always have a big jar of it ready to go from September to December.
* 1/2 teaspoon salt: Balances out the sweetness and really brings out the other flavors.
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s truly softened, not melted. I usually leave mine out on the counter for a couple of hours before I start.
* 3/4 cup granulated sugar: For sweetness and structure.
* 3/4 cup packed light Brown Sugar: This is key for that chewy texture and a lovely caramel note.
* 1 large egg: At room temperature, if possible. It helps bind everything together.
* 1 teaspoon vanilla extract: Because vanilla makes everything better!
* 1 cup pumpkin puree: Make sure it’s pumpkin puree, NOT pumpkin pie filling. Trust me, I’ve grabbed the wrong one in a hurry before, and it’s not the same! I like to use Libby’s or Farmer’s Market brands; they both work beautifully. Drain off any excess liquid if it looks watery.
For the Cream Cheese Glaze:
This glaze is a game-changer! It adds that perfect tangy counterpoint to the sweet cookies.
* 4 ounces cream cheese, softened: Again, soft is important for smooth blending.
* 1/2 cup (1 stick) unsalted butter, softened: Yes, more butter! It makes it rich and delicious.
* 2 cups powdered sugar: Sifted, if you can, to avoid lumps.
* 1-2 tablespoons milk (any kind works!): To reach your desired drizzling consistency.
* 1/2 teaspoon vanilla extract: Just a touch more flavor.
* Pinch of salt: To cut through the sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 375°F (190°C). While the oven is heating up, grab your baking sheets. I like to line mine with parchment paper. It’s a total lifesaver for clean-up and ensures the cookies don’t stick. If you don’t have parchment, a lightly greased baking sheet works too, but parchment is my go-to for this recipe.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is super important because it prevents pockets of baking soda or spice in your cookies. We want consistent flavor and texture in every single bite!
Step 3: Mix Wet Ingredients
In a large bowl, using an electric mixer (or a stand mixer with the paddle attachment), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes. Then, beat in the egg and vanilla extract until just combined. Finally, add the pumpkin puree and mix on low speed until it’s fully incorporated and the batter looks smooth and uniformly colored. It will be a lovely, soft orange hue!
Step 4: Combine Wet and Dry
Now, it’s time to bring our wet and dry ingredients together. Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Be careful not to overmix here! Overmixing can develop the gluten too much, leading to tough cookies. Stop mixing as soon as you no longer see streaks of dry flour. A few small lumps are totally fine. The dough will be quite soft and a bit sticky – that’s exactly what we want for these chewy cookies.
Step 5: Prepare the Glaze
While the cookie dough is chilling briefly (optional, but recommended!), let’s whip up that glorious glaze. In a medium bowl, beat together the softened cream cheese and softened butter until completely smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until it’s all incorporated, then increase the speed to medium-high and beat until light and fluffy. Stir in the vanilla extract and a pinch of salt. If the glaze is too thick, add milk, one tablespoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat the back of a spoon but thin enough to drizzle easily.
Step 6: Shape the Cookies
Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. I like to use a cookie scoop for uniform size, but you can also just use two spoons. Don’t flatten them; they’ll spread on their own. For a slightly more rustic look, you can gently press the tops with your fingers or the bottom of a glass dipped in a little flour.
Step 7: Bake the Cookies
Bake for 9-12 minutes, or until the edges are lightly golden and set, and the centers look slightly soft. They’ll continue to cook a little on the baking sheet as they cool. I usually check mine around 9 minutes. If you like them extra chewy, pull them out a bit earlier. If you prefer them a little more firm, leave them in for a minute or two longer. Ovens can vary, so keep an eye on them!
Step 8: Cool and Glaze
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once they are mostly or completely cooled (you don’t want the glaze to melt off!), drizzle generously with the cream cheese glaze. You can use a spoon for a rustic drizzle or put the glaze in a piping bag or a zip-top bag with a corner snipped off for more control.
Step 9: Slice and Serve
Once the glaze has set a bit, your perfect pumpkin spice cookies are ready to be devoured! They’re best enjoyed fresh, but they do store well. I usually cut them in half or quarters for little bites, or just let people grab a whole one. They look so beautiful with that drippy glaze!
What to Serve Them With
These pumpkin spice cookies are so versatile, they fit into almost any fall occasion! They’re not just for dessert; they can elevate breakfast, brunch, or just be your cozy companion for an evening in.
For Breakfast: My kids absolutely love these with a glass of cold milk first thing in the morning. They’re a special treat that makes getting up a little easier. I also love them with my morning coffee – the spices and the coffee are such a comforting pairing. You can serve them on a simple plate, or for a little extra flair, arrange them on a cute holiday-themed platter.
For Brunch: To make these feel a bit more elegant for a brunch spread, I like to serve them on a tiered cake stand. They look beautiful alongside mini quiches, fruit salads, and perhaps some mini muffins. A warm cup of spiced apple cider or a pumpkin spice latte is the perfect beverage to complement them. You can even add a sprinkle of chopped pecans or candied ginger on top of the glaze while it’s still wet for an extra touch of sophistication.
As Dessert: These are fantastic on a dessert table after a holiday meal. They’re a lighter option than a heavy cake, and everyone loves a cookie! Serve them alongside a slice of apple pie or a scoop of vanilla bean ice cream for a delightful contrast of flavors and temperatures. A dusting of powdered sugar on the plate can also add a lovely finishing touch.
For Cozy Snacks: This is probably my favorite way to enjoy them! On a chilly afternoon, curled up with a good book and a mug of hot tea or a rich hot chocolate. They are the ultimate comfort food. I sometimes just put them in a bowl on the coffee table when friends come over for a casual get-together, and they always disappear in minutes. They’re just so easy and satisfying.
Top Tips for Perfecting Your Pumpkin Spice Cookies
I’ve learned a thing or two over the years of making these cookies, and I’m happy to share my secrets so yours turn out just as amazing!
Pumpkin Puree Matters: Always, always use pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will throw off the balance of your recipe. Also, if your puree seems very watery, give it a quick drain. I usually just dump it into a fine-mesh sieve set over a bowl for a few minutes to let any excess liquid drip away. This ensures your cookies aren’t too cakey and have a better texture.
Don’t Overmix the Dough: This is crucial for chewy cookies. Once you add the dry ingredients to the wet, mix *just* until combined. You want to avoid developing the gluten in the flour, which can make your cookies tough. A few small streaks of flour are okay; they’ll disappear as the dough rests slightly.
Softened, Not Melted Butter: For the cookies, your butter needs to be softened to room temperature. This means it should yield slightly when you press it with your finger. If it’s melted, your cookies will spread too much and become greasy. The same goes for the cream cheese and butter in the glaze – they need to be soft for a smooth, lump-free consistency.
Room Temperature Egg: While not strictly essential, using a room temperature egg helps it incorporate more evenly into the batter, creating a smoother dough and a more consistent cookie texture. If you forget to take your egg out, you can quickly warm it up by placing it in a bowl of warm (not hot!) water for about 5-10 minutes.
The Glaze Consistency: Don’t be afraid to adjust the milk in the glaze. If it’s too thick, it’s hard to drizzle nicely. If it’s too thin, it will just run off the cookies. Start with one tablespoon of milk and add more, a tiny bit at a time, until it’s perfect for drizzling. You want it to hold its shape slightly but still flow easily off your spoon.
Baking Time is Key: Ovens are wonderfully unique, so baking times can vary. I watch for the edges to be set and lightly golden. The centers should still look a little soft and underdone; they’ll firm up as they cool on the baking sheet. Pulling them out at this stage is the secret to that perfect chewy texture. If you bake them until they look completely dry in the center, they’ll likely be overbaked.
Cooling is Not Optional: Let the cookies cool on the baking sheet for at least 5 minutes before moving them. This allows them to set up properly. Trying to move them too soon will result in broken cookies. Then, transfer them to a wire rack to cool completely before glazing. Glazing warm cookies will just result in a melted mess!
Ingredient Swaps: If you don’t have pumpkin pie spice, you can make your own by combining 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. For a dairy-free glaze, you can try using a vegan cream cheese and vegan butter, or even just a simple powdered sugar glaze made with plant-based milk and a touch of lemon juice for tang.
Storing and Reheating Tips
These pumpkin spice cookies are so good, you’ll want to make sure you can keep them fresh for as long as possible. Luckily, they store beautifully!
Room Temperature Storage: Once the glaze has fully set (give it at least an hour or two), you can store the cookies in an airtight container at room temperature. They’ll stay delicious and wonderfully soft for about 3-4 days. Make sure the container is truly airtight to prevent them from drying out.
Refrigerator Storage: If your kitchen is particularly warm, or if you want them to last a bit longer (up to a week), you can store them in an airtight container in the refrigerator. They might firm up slightly, but you can easily bring them back to room temperature or gently warm them. Placing a small slice of bread in the container with them can help keep them moist!
Freezer Instructions: These cookies freeze exceptionally well, with or without the glaze! If freezing unglazed cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They’ll keep their deliciousness for up to 2-3 months. If freezing glazed cookies, ensure the glaze is completely set before freezing. The glaze might crack slightly upon thawing, but they’ll still taste amazing. Thaw them overnight in the refrigerator or on the counter for a few hours.
Glaze Timing Advice: For optimal freshness, especially if you plan to store them for more than a day or two, I recommend glazing them just before serving or within a day of baking. If you’re freezing unglazed cookies, you can make the glaze and then thaw the cookies and glaze them right before you plan to enjoy them. This keeps the glaze fresh and vibrant.
Frequently Asked Questions
Final Thoughts
There you have it, my friends! My absolute favorite pumpkin spice cookies. I genuinely believe this recipe captures the essence of fall in every single bite. It’s that perfect balance of warm spices, tender chewiness, and a delightful tangy glaze that just makes everything feel right. They’re easy enough for a weeknight treat but special enough to share with loved ones during any gathering. If you’re a fan of cozy flavors and comforting bakes, you really, *really* need to give these a try. They’ve become a staple in my kitchen, and I have a feeling they might become one in yours too! I can’t wait to hear what you think and how they turn out for you. Tag me in your photos if you make them – I’d love to see your creations! If you enjoyed these cookies, you might also want to check out my Perfectly Spiced Apple Crumble Pie or my Chewy Ginger Molasses Cookies for more fall baking inspiration. Happy baking, everyone!
Pumpkin Spice Cookies
Ingredients
Main Ingredients
- 1 cup all purpose flour
- 2 cups quick oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 2 teaspoon pumpkin pie spice
- 2 tablespoon unsalted butter, room temperature
- 0.5 cup sugar
- 0.5 cup unpacked brown sugar
- 1 large egg egg
- 6 tablespoon canned pumpkin (not pumpkin pie filling)
- 2 teaspoon vanilla extract
- 0.75 cup chopped pecans
Instructions
Preparation Steps
- Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice, and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
- Add the egg, followed by the pumpkin and vanilla extract.
- Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.
- Drop 1 tablespoon of the dough at a time onto prepared baking sheets.
- Bake for about 10-12 minutes, or until cookies become light brown at the edges.
- Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
