This post contains affiliate links. Please see our disclosure policy.
This Pumpkin Spice Cookies recipe makes cookies that are so soft and chewy. They are finished with a pumpkin spice and sugar coating before baking, that adds just the right amount of extra sweetness. They taste like the best parts of fall in one bite, with just the right touch of pumpkin and spice.
“Pumpkin spice cookies are simple, soft, and perfect for fall.”
-Becky
As soon as the weather starts to cool, these pumpkin spice cookies bring cozy flavors to the table with every bite. Whether you’re baking a batch for family, bringing them to a gathering, or enjoying them with your morning coffee, pumpkin cookies are a delicious way to celebrate the arrival of fall.
If you’re craving more cozy pumpkin recipes, try my Pumpkin Spice Coffee, Pumpkin Spice Syrup, or Pumpkin Spice Creamer. If you are short on pumpkin spice, try this Homemade Pumpkin Spice recipe so you will have a supply ready!
Table of Contents
Ingredients You Will Need
- all-purpose flour – Provides structure for the cookies.
- pumpkin pie spice – Brings warm fall flavors with cinnamon, ginger, nutmeg, and cloves. Try making this Homemade Pumpkin Pie Spice.
- salt – Balances sweetness and enhances flavor.
- unsalted butter, softened – Adds richness and makes the texture tender.
- brown sugar – Sweetens and keeps the cookies soft and chewy.
- granulated sugar – Adds sweetness and helps the sugar coating stick.
- fresh pumpkin puree – Gives pumpkin flavor without adding too much excess liquid.
- egg white – Binds ingredients together while keeping the dough light.
- vanilla extract – If you have time, try making this Homemade Vanilla Extract.
For Rolling
- granulated sugar – Creates a sweet, crunchy coating.
- pumpkin pie spice – Adds extra pumpkin spice flavors on the outside.
A full list of ingredients is included in the recipe card below.
Variations
- Add extra sweetness: Roll the cookie dough balls in cinnamon sugar instead of pumpkin spice sugar for a traditional cookie snickerdoodle style dessert.
- Make them nutty: Stir in chopped pecans or walnuts for crunch and a different texture of the cookies.
- Add frosting: Add white chocolate chips and finish cooled cookies with cream cheese frosting for a bakery style treat.
How to Make Pumpkin Spice Cookies
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or a silicone mat. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In a large bowl, use an electric mixer to cream butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in fresh pumpkin puree, egg white, and vanilla until smooth.
- Gradually stir the dry ingredients into the bowl until a soft dough forms.
- In a small bowl, stir together ¼ cup sugar and 1 teaspoon pumpkin pie spice. Using a cookie scoop, portion the dough into tablespoon sized cookie dough balls. Roll each ball of dough until coated in the sugar spice mixture.
- Place dough balls on baking sheets, about 2 inches apart. Bake 10–12 minutes, until edges are set and centers are soft. Let cookies cool on the baking sheet for 1–2 minutes before moving to a cooling rack.
Expert Tips
- Chill the dough: Place in the refrigerator for 30 minutes if it feels too soft or sticky.
- Don’t overbake: Remove when the edges are set to keep them chewy pumpkin spice cookies instead of cakey pumpkin cookies.
- Boost flavor: Add a pinch of nutmeg or allspice to the rolling sugar for more spice depth.
- Storage: Keep these soft pumpkin cookies in an airtight container at room temperature for 3–4 days or freeze for later.
Pumpkin Spice Cookies FAQs
Yes, you can make the dough, roll it in sugar, and refrigerate it for up to 24 hours before baking. This makes it easy to bake fresh, delicious pumpkin cookies when you need them.
The egg white adds structure without extra moisture, helping create chewy pumpkin cookies instead of overly cakey pumpkin cookies.
Yes! Bake, cool completely, and store in a freezer-safe container. Thaw at room temperature on a cooling rack and enjoy, or warm in the microwave for a few seconds.
More Fall Recipes
Desserts
Pecan Pie Recipe
Halloween Recipes
Mummy Hot Dogs
Desserts
Candied Pecans
Fall Recipes
Pumpkin Spice Coffee
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Pumpkin Spice Cookies
Equipment
- Baking Sheet
- Mixing Bowls
- Mixer
- Scoop
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 large egg white
- 1 teaspoon vanilla extract
Coating
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt, set aside.
- In a large bowl, use an electric mixer to cream butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in fresh pumpkin puree, egg white, and vanilla until smooth.
- Gradually stir the dry ingredients into the bowl until just combined, and a soft dough form.
- In a small bowl, stir together ¼ cup sugar and 1 teaspoon pumpkin pie spice. Using a cookie scoop, portion the dough into tablespoon sized cookie dough balls, roll them, then coat in the sugar spice mixture.
- Place dough balls on baking sheets, about 2 inches apart. Bake 10–12 minutes, until edges are set and centers are soft.
- Let cookies cool on the baking sheet for 1–2 minutes before moving to a cooling rack.
Notes
- Chill the dough: Place in the refrigerator for 30 minutes if it feels too soft or sticky.
- Don’t overbake: Remove when the edges are set to keep them chewy pumpkin spice cookies instead of cakey pumpkin cookies.
- Boost flavor: Add a pinch of nutmeg or allspice to the rolling sugar for more spice depth.
- Storage: Keep these soft pumpkin cookies in an airtight container at room temperature for 3–4 days or freeze for later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love baking these cookies, especially in the fall!