Name: Pumpkin Spice Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 ¼ cups brown sugar; ½ cup granulated sugar; 1 cup canned pumpkin puree; 1 large egg; 2 teaspoons vanilla extract; Optional Add-ins:; 1 cup white chocolate chips or semi-sweet chocolate chips; ½ cup chopped pecans or walnuts

Jump to Recipe

Pumpkin spice cookies are like autumn in cookie form , warm, cozy, and slightly chaotic (just like your aunt’s Thanksgiving dinner). These cookies smell so good that your neighbors might “accidentally” stop by for a chat. Soft, chewy, and full of pumpkin flavor, they’re the kind of treat that makes you want to grab a blanket, light a candle, and pretend you have your life together.

Why You’ll Love This Recipe

These cookies have a tender, cake-like texture with the perfect mix of cinnamon, nutmeg, and cloves. They’re easy to make, hard to resist, and pair well with coffee, tea, or even milk straight from the carton (we won’t judge).

Prep and Servings

Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Servings: 24 cookies

Nutrition Information (per cookie)

Calories: 140
Fat: 6g
Carbohydrates: 20g
Sugar: 12g
Protein: 2g

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cups brown sugar
½ cup granulated sugar
1 cup canned pumpkin puree
1 large egg
2 teaspoons vanilla extract

Optional Add-ins

1 cup white chocolate chips or semi-sweet chocolate chips
½ cup chopped pecans or walnuts

Kitchen Tools Needed

Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Rubber spatula
Baking sheet
Parchment paper or silicone baking mat
Cooling rack

How to Make Pumpkin Spice Cookies

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
Add pumpkin puree, egg, and vanilla. Mix until smooth.
Gradually add the dry ingredients to the wet mixture. Stir until combined.
Fold in chocolate chips or nuts if using.
Drop spoonfuls of dough onto the baking sheets, leaving space between cookies.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let cool on the sheet for 5 minutes, then transfer to a rack.
Try not to eat them all before they cool completely.

Tips

For extra flavor, sprinkle cinnamon sugar on top before baking.
Store cookies in an airtight container for up to 5 days.
To freeze, place cooled cookies in a sealed bag and store for up to 2 months.

Final Thought

Pumpkin spice cookies are proof that fall flavors never go out of style. They’re simple, comforting, and just the right amount of sweet. Bake a batch, share them with friends, or don’t. No judgment!