Soft & Spiced Pumpkin Spice Cookies Recipe
You know those cookies that are soft, chewy, and make your whole house smell like a cozy fall dream? Yeah, these Pumpkin Spice Cookies are that. Imagine the comfort of a pumpkin spice latte—but in cookie form and without spending six bucks. Bonus: they’re foolproof. Even if your baking skills are “microwave popcorn and vibes,” you got this.
Why This Recipe is Awesome
These cookies are everything you want in a fall dessert—soft, warm, spiced, and slightly chewy. They hit that sweet spot between comforting and indulgent, with just the right hint of pumpkin. No dry, cakey mess here; we’re talking moist, tender perfection.
Plus, you don’t need fancy equipment or wild ingredients. If you’ve got a mixing bowl, a spoon, and some pumpkin puree, you’re halfway there. It’s also impossible to mess up (trust me, I tried). And when that cinnamon-ginger aroma hits your kitchen? You’ll swear fall just officially started.
Course: Dessert
Cuisine: American
Difficulty: Easy peasy
Servings: About 20 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Calories: Around 120 per cookie (worth it)
Total Time: 27 minutes
Ingredients You’ll Need
The Cookie Base
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice (the MVP of fall)
- ½ teaspoon cinnamon
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree (not pie filling, unless you enjoy chaos)
- 1 egg yolk
- 1 teaspoon vanilla extract
Optional Add-Ins
- ½ cup white chocolate chips or butterscotch chips
- A sprinkle of sea salt on top (for that fancy bakery vibe)
Pro tip: Don’t overdo the pumpkin! A little goes a long way—too much and you’ll end up with muffin texture instead of cookies.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheet with parchment paper. You’ll thank yourself later for the easy cleanup.
- Whisk your dry ingredients. Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a medium bowl. Set aside.
- Cream butter and sugars. In another bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Basically, until your arm hurts or your mixer does all the work.
- Add the wet ingredients. Mix in the pumpkin puree, egg yolk, and vanilla. It’ll look slightly separated—don’t panic, that’s normal.
- Combine wet and dry. Slowly mix the dry ingredients into the wet until you have a soft dough. It’ll be a little sticky—that’s good!
- Add mix-ins. Stir in white chocolate or butterscotch chips if you’re feeling extra. Or skip them if you’re a cookie purist.
- Scoop and shape. Drop tablespoon-sized scoops of dough onto your baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the edges look set and slightly golden. The centers will still look soft—that’s the magic moment.
- Cool them down. Let them chill on the sheet for 5 minutes before transferring to a rack. Patience, my friend. It’s worth it.
Tip: The cookies might look a little underbaked when you pull them out—good! That’s how they stay soft and chewy.
Common Mistakes to Avoid
- Using too much pumpkin. It’s tempting, I know, but it’ll make them cakey instead of chewy.
- Skipping the egg yolk. It adds richness and texture—don’t ghost it.
- Overbaking. You’re not making biscotti. Pull them out while they’re soft.
- Using pumpkin pie filling. It’s sweetened and spiced already, which will mess with your flavor balance big time.
- Not chilling the dough (if it’s too soft). A quick 10-minute chill can help them hold shape better.
Alternatives & Substitutions
- Flour swap: Use 1:1 gluten-free flour if needed. Works like a charm.
- Sugar-free option: Swap granulated sugar with coconut sugar or monk fruit sweetener.
- Butter alternative: Coconut oil can work, but you’ll lose that buttery depth. Still delicious, though.
- Spice it your way: Don’t have pumpkin pie spice? Mix cinnamon, nutmeg, ginger, and cloves in equal parts—it’s basically DIY fall magic.
- Mix-ins: Craving texture? Add chopped pecans, walnuts, or even a handful of mini marshmallows (yep, I said it).
My personal favorite: Sandwich these cookies with cream cheese frosting for mini pumpkin cookie sandwiches. It’s dangerously good.
FAQ (Frequently Asked Questions)
1. Can I make the dough ahead of time?
Yes! Refrigerate for up to 48 hours. The flavors deepen, and the texture gets even better. Win-win.
2. Can I freeze them?
Totally. Scoop the dough into balls, freeze on a tray, then store in a bag. Bake straight from frozen—just add 1–2 minutes to the bake time.
3. Do I need to chill the dough?
Not necessarily, but if your kitchen’s warm or the dough feels super sticky, a quick chill helps them bake evenly.
4. How long do they stay soft?
Up to 4 days in an airtight container. Pop one in the microwave for 10 seconds to bring it back to fresh-baked glory.
5. Can I frost them?
Absolutely! Try a simple cream cheese frosting or maple glaze for a bakery-level upgrade.
6. What’s the difference between pumpkin puree and pie filling?
Pumpkin puree = pure pumpkin. Pie filling = pumpkin plus sugar and spices. You want the plain stuff for this recipe.
7. Can I make them vegan?
Sure! Use vegan butter and replace the egg yolk with 1 tablespoon flaxseed + 3 tablespoons water. Boom—vegan cookies that still taste amazing.
Final Thoughts
And there you have it—Soft & Spiced Pumpkin Spice Cookies that are cozy, chewy, and full of fall flavor. They’re perfect for lazy weekends, Halloween parties, or just when you want to feel like you have your life together for 20 minutes.
Pair them with a mug of coffee (or that PSL you’re pretending not to love) and enjoy the ultimate fall treat. These cookies are the edible version of fuzzy socks and a blanket—simple, warm, and totally irresistible.
Now go preheat that oven and embrace your inner cookie artist. You’ve earned it. 🍪
