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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.

Girl reaching for a pumpkin spice cookie

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.

Key Ingredients

  • butter
  • brown sugar
  • eggs
  • vanilla extract
  • pumpkin pie spice
  • salt
  • all-purpose flour
  • cinnamon

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.

Pile of sugar and cinnamon coated pumpkin spice 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

Pumpkin spice cookies broken in half and stacked on top of each other.

For more cookie recipes check out,

Overhead image of pumpkin spice cookies displayed in a pile on a table.

For more pumpkin spice recipes check out,

a pile of pumpkin spice cookies
5 from 24 votes

Easy Pumpkin Spice Cookies Recipe


Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
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.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 24 servings
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Ingredients 

Cookie Ingredients:

Coating Ingredients:

Instructions 

  • 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!

Notes

After coating with the sugar mixture, I flattened the balls of dough between the palms of my hands just slightly.  This made my cookies slightly flatter than if I had left them in a ball to bake (not necessary, but a personal preference).

Nutrition

Calories: 192kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 149mg | Potassium: 58mg | Fiber: 0g | Sugar: 15g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessicaโ€™s approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




5 from 24 votes (24 ratings without comment)