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    Home · Recipes · Cookies · Pumpkin Spice Cookies

    October 13, 2022

    Pumpkin Spice Cookies

    Jump to Recipe Print Recipe

    If you want to kick off pumpkin spice season in the most delicious way possible, you'll want to have this Pumpkin Spice Cookie Recipe on hand. These cookies are somehow soft, chewy, and fluffy all at once. Like pumpkin bread in cookie form, these things are absolute cakey-cookie heaven.

    An overhead look at pumpkin spice cookies sitting on a white surface with cinnamon sticks and a bowl of cinnamon topping sitting nearby.

    Unlike our soft and chewy old-fashioned oatmeal cookies and classic peanut butter cookies, these get super plump and puffed up, while still maintaining a delicate interior. Think Lofthouse cookie...but even fluffier, if you can imagine that. On top of all of this, they come together super easily, and you don't even have to chill the dough!

    A pumpkin spice cookie that has been broken in half leaned against a stack of cookies. they are orange/brown, fluffy and domed.

    I think it goes without saying that these Pumpkin Spice Cookies are perfect for Fall. But within the season I guarantee they are welcome at any type of event. Make a batch of these for a Halloween party, Thanksgiving, work socials, school parties, or just the next time you want a cozy, little pick-me-up.

    HOW TO MAKE PUMPKIN SPICE COOKIES

    To begin, preheat your oven to 375°F and have ready one or two baking sheets lined with either parchment paper or silicone baking mats.

    To kick off your pumpkin spice cookies, the first thing you want to do is get your dry ingredients in order! For the dry ingredients, you will need all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves!

    In this recipe, we are whipping up our very own full-flavored pumpkin spice. However, if you have pumpkin spice already on hand, use 2 ½ teaspoons of pumpkin pie spice, and omit the cinnamon, ginger, nutmeg, and clove from the recipe card.

    In a medium bowl, whisk together the dry ingredients until the spices are evenly distributed throughout the flour mix and set aside.

    dry ingredients being whisked in a glass bowl

    Next, you'll add one cup of room-temperature unsalted butter and the granulated sugar to a large bowl or to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, you'll want to have an electric mixer on hand. Mix on medium-high speed until the butter and sugar are properly creamed, and appear lightened in color and fluffy. This process should take right about 3 minutes.

    butter and sugar that has been creamed together in a metal bowl

    For this recipe, we went with granulated sugar over brown sugar to produce a soft, fluffy, and cake-like pumpkin cookie. If you prefer chewy pumpkin spice cookies, feel free to sub in brown sugar.

    Add in the eggs one at a time, mixing well after each addition, and then add the vanilla extract and the pumpkin puree. Mix once more until combined.

    Speaking of pumpkin, be sure to add our pumpkin chocolate chip cookies to your Fall baking lineup as well!

    bright orange Pumpkin Puree added to the creamed butter and sugar mixture but not yet mixed in

    Be sure you are using pumpkin purée, and not pumpkin pie filling for your Pumpkin Spice Cookies! If you have a fresh is best mentality, the thought of roasting fresh pumpkin for these cookies might have crossed your mind. However, in our experience, there is not a large enough difference in flavor or texture to qualify the prep time that goes into working with a homemade pumpkin puree.

    Now with the mixer on low, you will gradually add in the flour mixture. Once the dry ingredients are fully incorporated, you can scoop your cookie dough right away onto the prepared baking sheets or chill the dough, if you'd like.

    a close look at the cookie dough in the bowl. it is thick and orange

    This cookie dough is sticky, and you will find it is much easier to handle by using a medium-sized cookie scoop. If you don't have a cookie scoop, definitely consider chilling the dough.

    hands using two spoons to scoop the cookie dough from the bowl

    You also want to take care to space the cookies at least 2 inches apart. You don't want your pumpkin spice cookies baking into one another! Once your cookies are on the baking sheet, mix up that cinnamon sugar snickerdoodle topping!

    For the cinnamon sugar topping, you will need granulated sugar and ground cinnamon. Mix the two together in a small bowl and generously sprinkle over the tops of your cookie dough rounds.

    balls of dough lined up on a cookie sheet lined with parchment paper. the dough has a sprinkling of cinnamon and sugar on it

    Transfer the cookies to the oven and bake for 13 to 15 minutes. Your pumpkin spice cookies are ready as soon as the edges of the cookies are tinging golden-brown in color.

    MORE WAYS TO TOP YOUR COOKIES

    Although we are most definitely partial to the amazing texture and flavor the cinnamon snickerdoodle topping adds to these pumpkin cookies, you might be thinking more along the lines of an icing or a glaze. The good news is, we've got you covered every which way!

    Keep in mind, any time you're adding a frosting or glaze to a cookie, it's extremely important that your cookies have cooled completely before any toppings go on!

    PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

    Pumpkin and cream cheese are a match made in heaven. People have been pairing these two together forever, but honestly, it never gets old. Something about the warm flavors of the pumpkin in contrast with the slightly tangy, creamy goodness of the cream cheese is just a hard-to-beat combination, so why reinvent the wheel? Here's what you'll do to make a killer and quick cream cheese frosting for your Pumpkin Spice Cookies:

    To a large mixing bowl or the bowl of your stand mixer, add 1 8 oz package of room-temperature cream cheese, ⅓ cup room-temperature butter, and ½ a cup powdered sugar. Begin mixing on low but you can increase the speed once most of the sugar and incorporated and you're no longer at risk of creating a powdered sugar dust storm.

    Once it's all well combined, add in 1 teaspoon vanilla extract and a pinch of sea salt and mix once more until smooth. And there you have it! Cream cheese frosting in 5 minutes!

    It is important to note that your butter and cream cheese must be at room temperature in order for this frosting to come together correctly. Cold ingredients will leave you with a lumpy icing and nobody wants that!

    Cream cheese will generally warm up enough after a couple of hours on the counter, but butter takes longer, so you will want to set it out the night before if at all possible.

    PUMPKIN COOKIES WITH VANILLA GLAZE

    A vanilla glaze is the perfect way to give your cookies a simple and beautiful little something extra, without overpowering the flavor of the cookies.

    This glaze is just about as simple as it gets! All you need to do is grab a small bowl and add 2 ¼ cups powdered sugar, ¼ cup milk, and ½ a teaspoon pure vanilla extract. Whisk it all up until smooth and you're done!

    Once you have dipped, drizzled, or painted your baked goods, they will need to set for about 30 minutes before serving.

    HOW TO STORE PUMPKIN SPICE COOKIES

    Your Pumpkin Spice Cookies can be stored at room temperature in an airtight container for up to 4 days.

    However, if you decide to add the cream cheese frosting, you'll want to keep the cookies in the fridge in accordance with the FDA's recommendations for food safety.

    Made too many? No worries! You can also pop these cookies in a freezer-safe, zip-top bag, or air-tight container and freeze them for up to 3 months.

    an overhead view of pumpkin spice cookies scattered across a white surface with cinnamon sticks. one cookie is broken in half to show that the inside is fluffy and cake-like

    6 MORE PUMPKIN RECIPES YOU’LL LOVE

    • Pumpkin Mousse
    • Pumpkin Ice Cream
    • Pumpkin Coffee Cake
    • Pumpkin Cream Cheese Muffins
    • Pumpkin Chocolate Chip Muffins
    • Spiced Pumpkin Muffins

    • Pumpkin Mousse

    • a classic, glass ice cream dish of yellow/orange colored ice cream with a caramel sauce drizzle, candied pecans, and whipped cream on top

      Pumpkin Ice Cream

    • A slice of pumpkin coffee cake on a serving spatula.

      Pumpkin Coffee Cake

    • A pumpkin cream cheese muffin on a wooden surface with other muffins behind it.

      Pumpkin Cream Cheese Muffins

    • A close up shot of Pumpkin Chocolate Chip Muffins with the muffin liner peeled back on a cooling rack.

      Pumpkin Chocolate Chip Muffins

    • Easy Pumpkin Muffins

      Easy Pumpkin Muffin Recipe

    3.8 from 5 votes
    Print
    Pumpkin Spice Cookies
    Prep Time
    15 mins
    Cook Time
    13 mins
    Total Time
    28 mins
     

    These Pumpkin Spice Cookies are the fluffiest, most cake-like cookies you will ever meet and they're super easy to make!

    Course: Dessert
    Cuisine: American
    Keyword: Pumpkin Spice Cookies
    Servings: 24
    Calories: 203 kcal
    Author: Kelly Anthony
    Ingredients
    • 3 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 ¼ teaspoon fine sea salt
    • 1 ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground clove
    • 1 cup unsalted butter, room temperature
    • 1 ¾ cup granulated sugar
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 1 cup canned pumpkin puree
    For the Cinnamon-Sugar Topping:
    • ⅓ cup granulated sugar
    • 2 teaspoons ground cinnamon
    Instructions
    1. Preheat the oven to 375°F and have ready a cookie sheet lined with a silicone baking mat or parchment paper.

    2. Add the flour, baking powder, baking soda, salt, 1 ½ teaspoon cinnamon, ginger, nutmeg, and clove to a medium-sized mixing bowl and whisk to combine. Set aside until ready to use.

    3. Add the butter and 1 ¾ cup sugar to a bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Beat on medium-high speed until lightened in color and fluffy, about 3 minutes.

    4. Add the eggs one at a time and mix after each addition. Add the vanilla and the pumpkin and mix on medium speed until combined.

    5. With the mixer on low, gradually mix in the dry ingredients. The dough will be sticky. Set aside, and in a small bowl, combine the sugar and cinnamon for the topping.

    6. Scoop heaping tablespoon-sized mounds of dough and roll them in the cinnamon-sugar mix. Then, place onto the baking sheet, spacing each cookie about 2" apart.

    7. Bake for 13-15 minutes, until the edges of the bottom edges of the cookies are tinging golden-brown.

    Recipe Video

    Nutrition Facts
    Pumpkin Spice Cookies
    Amount Per Serving
    Calories 203 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Trans Fat 0.3g
    Polyunsaturated Fat 0.4g
    Monounsaturated Fat 2g
    Cholesterol 34mg11%
    Sodium 174mg8%
    Potassium 65mg2%
    Carbohydrates 30g10%
    Fiber 1g4%
    Sugar 18g20%
    Protein 2g4%
    Vitamin A 1846IU37%
    Vitamin C 0.4mg0%
    Calcium 20mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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