Best Pumpkin Spice Cookies Recipe
These Pumpkin Spice Cookies are soft, chewy, and packed with the warm, comforting flavors of pumpkin and spices. Topped with a creamy glaze or left plain, these cookies are perfect for fall or anytime you crave the cozy taste of pumpkin.
These cookies bring the perfect balance of pumpkin flavor and spice. Each bite is soft, slightly chewy, and loaded with cinnamon, nutmeg, and cloves. The aroma while baking alone will make you fall in love with this recipe!
Tools to Use
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon (optional)
Instructions
- Preheat Oven and Prep Baking Sheet:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Scoop and Bake:
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the tops are slightly firm.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Add the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon until smooth. Drizzle or spread the glaze over the cooled cookies.
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Best Pumpkin Spice Cookies Recipe
These Pumpkin Spice Cookies are soft, chewy, and packed with the warm, comforting flavors of pumpkin and spices. Topped with a creamy glaze or left plain, these cookies are perfect for fall or anytime you crave the cozy taste of pumpkin.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop
Ingredients
- For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For the Glaze Optional:
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of cinnamon optional
Instructions
- Preheat Oven and Prep Baking Sheet:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Mix Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Scoop and Bake:
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the tops are slightly firm.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Add the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon until smooth. Drizzle or spread the glaze over the cooled cookies.
Tips for Cooking
- Use Pure Pumpkin: Make sure to use 100% pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Chill for Thicker Cookies: If you prefer thicker cookies, chill the dough for 30 minutes before baking.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for longer freshness.
Why You Should Try This Recipe
These pumpkin spice cookies are a delightful treat for fall and beyond. Their soft, tender texture and warm, spiced flavor make them irresistible. They’re easy to make and perfect for sharing with friends and family.
Whether you enjoy these cookies plain or topped with a sweet glaze, they’re sure to become a seasonal favorite. Whip up a batch of these Pumpkin Spice Cookies and experience the cozy taste of fall in every bite!
