These Pumpkin Spice Cookies are soft, fluffy, and filled with comforting fall flavors like cinnamon, nutmeg, and cloves. A delicious cross between sugar cookies and snickerdoodles, these Easy Pumpkin Cookies are perfect for large holiday gatherings or whenever you’re craving something sweet.
These pumpkin spice cookies were one of the very first food recipes I ever decided to blog about. It was October 2014 and my baking level was somewhere between premade cake mix and break-and-bake cookies.
Translation- zero skill.
When I decided to start a food blog I knew sweets and baked goods wouldn’t be my primary focus. Although I really love eating cake and cookies, I find the process of baking stressful.
So why did I decide to make a batch of these pumpkin spice cookies all those years ago and several times since? Because, dear friends, homemade is always best. And sometimes, given the right recipe, baking can be fun rather than stressful.
Ingredients in Pumpkin Spice Cookies
- brown sugar
- granulated sugar
- vanilla extract
- pumpkin pie spice
- baking powder
- all-purpose flour
You’ll notice that these cookies don’t call for cream of tartar or pumpkin puree. Personally, I’m ok with this. Cream of tartar, found in traditional Snickerdoodle cookies, is one of those pantry essentials that always manage to lose. I don’t know how it happens, but it does. Despite the absence of this ingredient, these pumpkin spice cookies taste quite similar to pumpkin snickerdoodle cookies.
Why I love these pumpkin spice cookies
- These are some seriously easy cookies to make. If I can do it, you can do it.
- You may easily store leftover cookie dough in the freezer. If you’re like me and completely lose all self-control when placed in front of two dozen cookies, freezing any extra dough is probably a good idea. Or not…depends on the day.
- You probably have all the ingredients in your pantry. Assuming you’ve baked cookies once or twice before, you probably have everything you need to bake a batch of these delicious, beautiful, chewy pumpkin spice cookies.
- They’re coated in cinnamon and sugar giving the perfect crunchy sugar coating.
- You do not have to have a stand mixer to make these pumpkin spice cookies. A hand mixer would work just as well.
Equipment needed to make pumpkin spice cookies
- Stand mixer or electric hand mixer
- Parchment paper
- Baking sheets
- Pumpkin pie spice
- Mixing bowls, measuring cups, measuring spoons
For more cookie recipes check out,
- Best Ever Browned Butter Chocolate Chip Cookies
- Sprinkle Confetti Cookies
- Bourbon Bacon Chocolate Chip Cookies
- Caramelized Apple Oatmeal Cookies
- Lemon Raspberry Cookies
For more pumpkin spice recipes check out,
- Healthy Pumpkin Smoothie Recipe
- Spiced Butternut Squash Chia Pudding
- Pumpkin Pie Yogurt Overnight Oats
- Pumpkin Churro French Toast Sticks with Pumpkin Spice Icing
DON’T FORGET TO PIN THIS PUMPKIN SPICE COOKIE RECIPE TO MAKE FOR YOUR FAMILY AND FRIENDS OR WHENEVER YOU CRAVE SOFT, FLUFFY, HOMEMADE PUMPKIN COOKIES.
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Easy Pumpkin Spice Cookies
- Preheat oven to 375 degrees F.
- Add the butter and the two sugars to the bowl of a large stand mixer. Mix the butter with the sugars until light and fluffy, approximately 2-3 minutes, scraping down sides as needed.
- Mix in the eggs plus the additional yolk to the butter/sugar mixture, beating until smooth and scraping the sides as necessary. Mix in the vanilla.
- In a separate bowl, whisk together the pumpkin pie spice, baking powder, salt, and flour.
- Reduce mixer speed to low and carefully add the flour mixture to the butter mixture, mixing until combined and the dough has come together (the dough will be thick). Chill dough for at least an hour (I chilled mine overnight).
- When ready to bake, line a large baking sheet with parchment paper and preheat oven to 375 degrees F.
- Mix the light brown sugar, granulated sugar, and pumpkin pie spice together in a shallow bowl, set aside.
- Roll dough into balls, about 1 1/2 inches in diameter, and then roll into the sugar/pumpkin pie spice mixture, coating completely.
- Bake for 8-10 minutes, or just until cookies are lightly browned on the bottom. Remove from oven and transfer to wire rack to cool. Enjoy!
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)