Pumpkin Pie Spice Cookies
These Pumpkin Pie Spice Cookies are like fall season in cookie form! They’re basically pumpkin snickerdoodles but with extra pumpkin pie spice (hence the name!). Soft, fluffy, and rolled in cinnamon sugar for the perfect sweet spice in every bite!
Craving more pumpkin recipes for fall baking? Check out some of my most popular recipes with pumpkin like pumpkin snickerdoodle cookies, pumpkin pie spice pancakes, and pumpkin chocolate chip bread.
SAVE THIS RECIPE FOR LATER!
We'll send this recipe to your inbox, so you can find it when you need it!
I’ve been making these easy cookies every pumpkin season for years, and they never last long! They’re perfectly spiced without being overwhelming, and that little bit of pumpkin keeps them so soft and chewy.
They’re the kind of yummy cookies that disappear from the cookie jar faster than you can make them! They’re a perfect snack for this time of year!
What you’ll love about this pumpkin cookie recipe:
Recipe Ingredients:
You’ll need the following ingredients to make these Pumpkin Spice Cookies:
- All-purpose flour
- Baking soda
- Salt
- Pumpkin pie spice
- Unsalted butter, softened
- Brown sugar, packed
- Granulated sugar
- Large egg
- Vanilla extract
- Pumpkin puree- Make sure it’s pure pumpkin puree.
- Water
Ingredient Notes:
- Pumpkin Puree: Make sure to use pure cup of pumpkin puree, not pumpkin pie filling which already has spices and sugar added. You want that pure pumpkin flavor to shine through.
- Butter: Should be softened to room temperature for proper creaming with the sugars using an electric mixer or hand mixer.
- Brown Sugar: The packed brown sugar adds moisture content and a deeper molasses flavor that complements the pumpkin spice flavor perfectly.
How to make Pumpkin Pie Spice Cookies step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 350°F. Line cookie sheet with parchment paper.
Step 2: In a small bowl, whisk together flour, baking soda, salt, and pumpkin pie spice for your dry ingredients.
Step 3: In a large bowl, cream butter and both sugars until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed.
Step 4: Beat in egg, vanilla, and pumpkin puree until well combined for your wet ingredients.
Step 5: Gradually mix the flour mixture into the butter mixture with a wooden spoon until just combined. Don’t add too much flour or overmix.
Step 6: Roll dough into 1 1/2-inch balls using a cookie scoop for even sizing.
Step 7: In a small bowl, combine the granulated sugar and pumpkin pie spice for rolling. Roll each ball in the sugar-spice mixture to coat.
Step 8: Place on prepared baking sheets, spacing 2 inches apart
Step 9: Bake cookies for 10-12 minutes until edges are set and centers look slightly underbaked.
Step 10: Cool on baking sheet for 5 minutes before transferring to a wire rack.
PRO TIP:
Don’t over bake these spice cookies! They should look slightly underbaked in the centers when you take them out – this is the best way to ensure that perfect chewy cookie result. They’ll continue cooking on the hot baking sheet
Storage and Reheating:
Storage: Store cookies in an airtight container. For longer storage, wrap in plastic wrap.
Reheating: These are delicious at room temperature, but you can warm them in the microwave for 10-15 seconds for that fresh-baked taste. Perfect with your morning coffee!
Freezing: Freeze baked cookies in a freezer-safe bag for up to 3 months, or freeze cookie dough balls on a baking sheet, then transfer to freezer bags for up to 3 months.
Additions and Substitutions:
ADDITIONS:
- Mix-ins: Try adding mini chocolate chips, white chocolate chips, or chopped pecans to take them to the next level.
- Glaze: Drizzle with a simple powdered sugar glaze or cream cheese frosting for extra indulgence.
- Spices: Make your own homemade pumpkin pie spice with ground cloves and ground allspice for more warmth.
SUBSTITUTIONS:
- Sugars: All brown sugar will make them chewier, all white sugar will make them more crispy.
- Pumpkin Puree: Sweet potato puree works as a substitute for a different flavor profile.
- Measuring: Use a dry measuring cup to ensure accuracy with your flour measurements.
FAQs about these Pumpkin Spiced Cookes:
Why are my cookies spreading too much?
Make sure your butter isn’t too warm and that you’re measuring flour correctly. The only thing that helps prevent spreading is chilling the dough for 30 minutes before baking.
Can I make other variations?
Absolutely! This base recipe works great for pumpkin chocolate chip cookies, pumpkin snickerdoodles, or even pumpkin oatmeal cookies by adding quick oats. Check out my other pumpkin recipes for more ideas!
How do I get that perfect bakery texture?
The key is not over baking, you want soft pumpkin cookies with that chewy center, not cakey pumpkin cookies. They should still look slightly soft in the center when you remove them and will be perfectly golden brown around the edges.
What can I serve with these Pumpkin Pie Cookies?
These cookies are great on their own, but they’re also amazing with a warm mug of apple cider, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
They make a wonderful addition to fall dessert spreads and are one of the best things about this season! They go great with pumpkin spice lattes too!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Pumpkin Spiced Cookies Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Pumpkin Pie Spice Cookies
Equipment
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1/4 cup water
For Rolling:
- 1/4 cup granulated sugar mixed
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and 2 teaspoons pumpkin pie spice. 2 1/4 cups all-purpose flour,1 teaspoon baking soda,1/2 teaspoon salt,2 teaspoons pumpkin pie spice.
- In a large bowl, cream butter, brown sugar, and 1/2 cup white sugar until light and fluffy, about 3 minutes. 1/2 cup unsalted butter,1/2 cup brown sugar,1/2 cup granulated sugar.
- Beat in egg, vanilla, pumpkin puree, and water until well combined. 1 large egg,1 teaspoon vanilla extract,1/3 cup pumpkin puree,1/4 cup water.
- Gradually mix the flour mixture into the butter mixture until just combined.
- Roll dough into 1 1/2-inch balls using a cookie scoop for even sizing.
- In a small bowl, combine the 1/4 cup sugar and pumpkin pie spice for rolling. Roll each ball in the sugar-spice mixture to coat. 1/4 cup granulated sugar mixed ,1 teaspoon pumpkin pie spice.
- Place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set and centers look slightly underbaked.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Nutrition
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Oh these are so incredible the BEST
Thank you, Cathy!
These cookies were so incredible! Me and my daughters ate the whole recipe before my husband came home from work. So I made them again the next day and he loved them as well.
Hi Nancy! I’m so happy to hear your family loved them as much as mine!