Pumpkin Spice Cookies

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Pumpkin spice season is my favorite time of year, and these Pumpkin Spice Cookies are the reason why. They fill the kitchen with a warm, inviting aroma that reminds me of cozy sweaters, colorful leaves, and everything I love about fall. These cookies are soft, chewy, and coated in a cinnamon-sugar crust that adds the perfect sweet crunch with every bite.

I wanted to create a cookie that had all the comfort of a snickerdoodle, but with a pumpkin twist—and this is it. Whether you’re baking a batch for friends or just indulging on a quiet afternoon, these Pumpkin Spice Cookies always hit the spot. They’re as simple to make as they are irresistible, and they’re sure to become your go-to fall treat.

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Why You’ll Love This Pumpkin Spice Cookie Recipe

These cookies are everything fall dreams are made of—warm, spiced, and satisfyingly chewy. They’re easy enough for a weekday baking session but impressive enough for holiday gatherings. The sugar coating gives them a bakery-style finish, and the pumpkin adds just the right amount of moisture without making them cakey. Plus, no chilling time means cookies on your plate faster.

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What Kind of Pumpkin Should I Use?

Use canned pumpkin puree, not pumpkin pie filling. The puree gives you the clean pumpkin flavor you want, without added sugar or spices. Make sure to blot some of the moisture out with a paper towel if it’s too watery—excess moisture can make the cookies too soft and cause them to spread too much.

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Options for Substitutions

• Butter: If you need a dairy-free version, use plant-based butter. Just be sure it’s a stick version, not the spreadable tub kind.
• Flour: For gluten-free, a 1:1 gluten-free flour blend works well.
• Egg: A flax egg (1 tbsp flaxseed + 3 tbsp water) can be used as a vegan substitute.
• Sugar: Coconut sugar can replace white sugar for a deeper, caramel-like flavor.
• Pumpkin Pie Spice: You can make your own with cinnamon, nutmeg, ginger, and cloves.

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Ingredients for Pumpkin Spice Cookies

• Unsalted Butter – Adds richness and helps create that soft, chewy texture. Room temperature butter creams perfectly with sugar.
• Granulated Sugar – Sweetens the dough and adds crisp edges.
• Brown Sugar – Deepens the flavor and gives the cookies extra chewiness.
• Pumpkin Puree – The star of the recipe! Adds moisture and autumn flavor. Make sure to blot excess moisture before adding.
• Egg Yolk – Helps bind the dough without adding too much extra moisture.
• Vanilla Extract – Enhances the warm flavors of the spices.
• All-Purpose Flour – Gives structure to the cookies.
• Baking Soda – A leavening agent to help the cookies puff slightly.
• Cream of Tartar – Adds that signature tang of snickerdoodle-style cookies and keeps them soft.
• Pumpkin Pie Spice – A fragrant blend of cinnamon, nutmeg, ginger, and cloves.
• Ground Cinnamon – Boosts the spice and is also used in the sugar coating.
• Salt – Balances sweetness and intensifies the flavors.
• Cinnamon-Sugar Coating – A simple mix of cinnamon and sugar that gives the cookies a crunchy, sparkling crust.

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the room temperature butter with granulated sugar and brown sugar until light and fluffy—about 2–3 minutes. This step ensures the cookies have a tender, chewy bite.

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Step 2: Add Pumpkin, Egg Yolk, and Vanilla

Mix in the blotted pumpkin puree, egg yolk, and vanilla extract. Make sure everything is well combined. The mixture may look slightly curdled at first—that’s totally normal.

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Step 3: Whisk Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, cream of tartar, pumpkin pie spice, cinnamon, and salt. This ensures the leavening and spices are evenly distributed.

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Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir just until no streaks of flour remain—do not overmix. The dough will be soft but should hold its shape.

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Step 5: Prepare Cinnamon-Sugar Coating

In a small bowl, mix extra granulated sugar with cinnamon. Roll each dough ball (about 1.5 tablespoons) into this mixture until evenly coated.

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Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Place the coated dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the centers look slightly underdone. They’ll finish setting as they cool.

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Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up without losing their soft centers. Enjoy warm or completely cooled for the best flavor and texture.

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How Long to Prepare the Pumpkin Spice Cookies

Prep Time: The dough comes together in about 15–20 minutes. That includes creaming the butter and sugars, mixing in the pumpkin and dry ingredients, and rolling the dough in cinnamon-sugar. Because there’s no need to chill the dough, it’s a great choice for quick baking.

Bake Time: Each batch takes about 10–12 minutes in the oven. Depending on the size of your baking sheet and how many cookies you’re making, you’ll likely need 2–3 rounds of baking. Total time from start to finish is around 30–40 minutes.

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Tips for Perfect Pumpkin Spice Cookies

• Blot the Pumpkin Puree: Place it between paper towels or in a fine mesh strainer for a few minutes. Less moisture = less cakey texture.
• Use Room Temperature Butter: This ensures even creaming with the sugars and leads to better cookie structure.
• Don’t Overmix the Dough: Stir just until combined to avoid tough cookies.
• Underbake Slightly: Pull them out when the centers look a bit soft—they’ll firm up as they cool.
• Double the Spice: If you love a bold pumpkin spice flavor, add an extra 1/2 teaspoon of pumpkin pie spice.

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Watch Out for These Mistakes While Cooking

• Using Pumpkin Pie Filling Instead of Puree: It contains extra sugar and spices that throw off the balance.
• Skipping the Blotting Step: Extra moisture leads to cakier cookies that spread too much.
• Overbaking: They’ll lose their soft, chewy centers.
• Not Measuring Flour Correctly: Too much flour = dry cookies. Spoon and level it for accuracy.
• Baking Too Close Together: The cookies spread, so give them space on the sheet.

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What to Serve With Pumpkin Spice Cookies?

1. Hot Apple Cider

The warm spices in cider perfectly complement the pumpkin and cinnamon flavors.

2. Vanilla Ice Cream

Serve the cookies warm with a scoop on top for a dreamy fall dessert.

3. Chai Tea Latte

The creamy, spiced tea pairs beautifully with each bite.

4. Maple Glazed Pecans

Add a crunchy sweet snack on the side for texture contrast.

5. Whipped Cream Topped Coffee

Light and fluffy cream atop strong coffee balances the cookie’s sweetness.

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Storage Instructions

Room Temperature: Store cooled cookies in an airtight container for up to 4 days. Slip in a slice of bread to help maintain softness.

Refrigerator: Not recommended—it can dry out the cookies.

Freezer (Baked): Let cookies cool completely, then place in a freezer-safe container or bag. Freeze up to 2 months. Thaw at room temperature.

Freezer (Dough): Scoop dough balls and freeze on a tray. Once solid, transfer to a bag. Bake directly from frozen—add 1–2 minutes to the baking time.

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Estimated Nutrition (per cookie)

• Calories: ~145
• Carbohydrates: 20g
• Sugar: 11g
• Fat: 6g
• Saturated Fat: 3.5g
• Protein: 1.5g
• Fiber: 0.5g
• Sodium: 90mg

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Frequently Asked Questions

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to help retain moisture. Don’t overbake them!

Can I make the dough ahead of time?

Yes! Refrigerate it up to 24 hours or freeze the dough balls for longer storage.

Can I use fresh pumpkin instead of canned?

Yes, just make sure to puree it smoothly and blot it well to remove excess moisture.

Why did my cookies turn out cakey?

Most likely due to too much pumpkin or over-measuring flour. Make sure to blot the puree and spoon/level the flour.

Do I need to chill the dough?

Nope! These cookies are designed to be baked right away, making them super convenient.

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Conclusion

Pumpkin Spice Cookies are the ultimate cozy treat for autumn and beyond. They’re easy to make, rich with warm spices, and just the right amount of sweet. Whether you’re baking them for a holiday table or a midweek indulgence, these cookies deliver big on flavor and texture. Grab your ingredients and get ready for your kitchen to smell like fall magic!

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