Perfect Pumpkin Spice Cookies Recipe

Introduction

These perfect pumpkin spice cookies bring the warm flavors of fall right to your kitchen. Soft, moist, and coated in cinnamon sugar, they’re an easy treat that feels cozy and festive with every bite.

Ingredients

• 2 1/2 cups all-purpose flour, spooned and leveled
• 2 tsp cornstarch
• 1/2 tsp cream of tartar
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup white sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1/2 cup plain canned pumpkin (not pumpkin pie blend)
• 1/4 cup white sugar (for coating)
• 1 1/2 tsp ground cinnamon (for coating)

Instructions

1. Step 1: In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. Set aside.
2. Step 2: In a large bowl, beat the room temperature butter, light brown sugar, and white sugar with an electric mixer until light and fluffy. Reduce speed and add egg, vanilla extract, and pumpkin; beat until fully incorporated and dough is soft.
3. Step 3: Gradually add the dry mixture to the wet ingredients with the mixer on low, mixing until a very sticky dough forms. Cover the bowl and refrigerate for at least 2 hours or up to 2 days to prevent spreading while baking.
4. Step 4: Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper or silicone mats. In a small bowl, mix white sugar and cinnamon to make the coating.
5. Step 5: Shape the chilled dough into 1.5 tablespoon-sized balls. Roll each ball in the cinnamon sugar coating and flatten slightly. Place cookies about 2 inches apart on prepared trays.
6. Step 6: Bake for 8–10 minutes until tops look set. Cool on trays for a few minutes before transferring to a wire rack. For softer cookies, bake slightly less and let them set as they cool.

Tips & Variations

• Use plain canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
• Chilling the dough is crucial to control spreading and maintain a soft interior.
• Try swapping ground cloves with ginger or allspice for a different spice profile.
• For a festive twist, add white chocolate chips or chopped pecans to the dough before chilling.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—thaw at room temperature before serving. To refresh, warm briefly in a low oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of plain canned pumpkin?

No, pumpkin pie filling contains added sugars and spices which will alter the cookie’s flavor and texture. Plain canned pumpkin is best for this recipe.

Why do I need to chill the dough?

Chilling prevents the cookies from spreading too much during baking and helps develop a moist, tender texture. It also makes the dough easier to handle when shaping.

Perfect Pumpkin Spice Cookies Recipe

Print Recipe

★★★★★

4.5 from 117 reviews

Delightfully soft and flavorful pumpkin spice cookies that balance warm autumn spices with the moistness of canned pumpkin. Perfectly coated with cinnamon sugar, these cookies offer a tender texture and a cozy seasonal taste, ideal for fall baking and festive treats.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: 24 cookies 1x
• Category: Desserts & Sweets
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Mixture

• 2 1/2 cups all-purpose flour, spooned and leveled
• 2 tsp cornstarch
• 1/2 tsp cream of tartar
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves

Wet Mixture

• 3/4 cup unsalted butter, at room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup white sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 1/2 cup plain canned pumpkin (not pumpkin pie blend)

Cinnamon-Sugar Coating

• 1/4 cup white sugar
• 1 1/2 tsp ground cinnamon

Instructions

1. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until thoroughly combined. Set aside for later use.
2. Cream Butter and Sugars: Using an electric mixer in a large bowl, beat the room temperature unsalted butter, packed light brown sugar, and white sugar together until the mixture is light and fluffy. Then, on low speed, beat in the egg, pure vanilla extract, and plain canned pumpkin until incorporated, ensuring the dough is extra soft and moist.
3. Combine Wet and Dry Ingredients; Chill Dough: Gradually add the dry mixture into the wet mixture with the mixer on low speed, mixing until a very sticky dough forms. Cover the bowl tightly with clingfilm and refrigerate for at least 2 hours, up to 2 days, to prevent spreading during baking.
4. Prepare for Baking and Make Cinnamon Sugar Coating: Preheat the oven to 350°F (175°C) and line two cookie trays with parchment paper or silicone baking mats. In a small bowl, whisk together the white sugar and ground cinnamon to create the coating.
5. Shape and Coat the Cookies: Form the chilled dough into balls about 1.5 tablespoons in size. Roll each dough ball in the cinnamon sugar mixture, then flatten slightly. Arrange on prepared baking trays with about 2 inches spacing.
6. Bake the Cookies: Bake in the preheated oven for 8-10 minutes, until the tops are just set. Allow the cookies to cool on the trays briefly before transferring to a wire rack to cool completely. For softer cookies, slightly underbake as they firm up while cooling.

Notes

• Chilling the dough is essential to prevent cookies from spreading too much while baking.
• Use plain canned pumpkin, not pumpkin pie seasoning blend, for the best texture and flavor.
• Rolling the dough balls generously in cinnamon sugar adds a delicious sweet-spice crunch to the exterior.
• Underbaking slightly helps maintain a soft, tender cookie.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: pumpkin spice cookies, autumn cookies, fall baking, soft pumpkin cookies, cinnamon sugar cookies, seasonal cookie recipe