These delicious Pumpkin Spice Cookies are the perfect Fall treat made with pumpkin puree, pumpkin pie spice and other simple ingredients plus they are sprinkled with a cinnamon-sugar, pumpkin spice topping for even more flavor!
This easy pumpkin cookie recipe uses simple ingredients and will make your house smell amazing while baking!
Why You Will Love This Recipe
- Delicious thick and chewy pumpkin cookies with a spice sugar topping.
- It’s the perfect Fall cookie recipe to start your holiday baking.
- Uses simple ingredients you probably already have on hand.
- Makes 24 cookies so you can share!
As soon as the weather cools down it's time for all things pumpkin! You can never have too many pumpkin recipes.
A few favorite pumpkin recipes to enjoy at breakfast or brunch are these Pumpkin Spice Cinnamon rolls, Pumpkin Sheet Pan Pancakes and you can never go wrong with these Baked Pumpkin donuts.
To satisfy your sweet tooth try these Pumpkin Spice Maple Sugar Cookies, homemade Pumpkin Sheet Cake, or these Chocolate Pumpkin Swirl Brownies.
Ingredient Notes
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Butter - Use real butter, softened (not margarine) for best flavor.
- Sugar and Brown sugar - A combination of granulated white sugar and Brown Sugar are used as sweetener for the cookies.
- Pumpkin puree - Make sure you use a can of 100% pumpkin and not the pie filling. I like Libby's canned pumpkin.
- Egg - The egg helps to bind ingredients together.
- Vanilla extract - For best flavor use pure vanilla extract.
- All-purpose flour - When measuring flour, spoon it into a dry measuring cup and level off the excess with the smooth edge of a butter knife.
- Baking Soda and Baking Powder - Acts as leavening agent and provides light and fluffy texture.
- Pumpkin spice - The perfect mix of spices add flavor to the cookies.
Topping Ingredients:
- sugar
- pumpkin spice
- ground cinnamon
How To Make Pumpkin Spice Cookies
- In medium bowl beat together the softened butter, sugar and brown sugar with a hand mixer or stand mixer, until smooth and creamy.
- Add in the egg, pumpkin and vanilla and beat to combine.
- In a separate bowl, add the flour, baking powder, baking soda, and pumpkin spice and whisk together.
- Next add the dry ingredients to the wet ingredients and beat to combine.
- Cover the bowl with plastic wrap and place in refrigerator to chill for at least 2 hours.
- When you are ready to bake, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- For the topping, combine the sugar, pumpkin spice, and cinnamon in a small bowl.
- Scoop out the dough with a cookie scoop and use your hands to roll it into a ball. Then roll the dough in the topping mixture and place on baking sheets. Press each cookie down to flatten slightly.
- Bake in the preheated oven for 13 to 15 minutes, until golden brown.
- Allow the cookies to cool on the pan until set before transferring them to a wire cooling rack.
How To Store Cookies
Room Temperature: Store the baked cookies in an air-tight container for up to 3 days.
Freezer: You can freeze the raw cookie dough balls but do not roll them in the spiced topping mixture before freezing. Store the dough balls in an airtight container or freezer bag for up to one month. When you are ready to bake, bring them to room temperature and then roll them in the spiced topping mixture and bake.
Recipe Tips
- Soften the butter to room temperature before using to make it easier to cream with the sugar. It's ready when you press it with your fingers and it leaves a slight indent in the butter.
- Don't skip chilling the dough. The dough will be sticky and chilling makes it easier to handle and roll into balls. It also prevents the cookies from spreading too much when baked and chilled dough produces a more flavorful cookie.
- For best results bake one batch of cookies at a time on the center rack.
Helpful Supplies and Tools
Here are a few items that I recommend and use in my kitchen that are helpful when baking and cooking. (Affiliate links).
If you bake a lot this Wilton 3 Tier Cooling Rack comes in handy. Perfect for baking big cookie batches for the holidays. You can stack them to save space.
This set of 3 KitchenAid Mixing Bowls nest together for easy storage. Each bowl has a pour spout and non-slip base.
These are my favorite Spatula's. They come in a set of 4 and are available in 3 colors.
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I hope you enjoy these Pumpkin Spice Cookies! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Pumpkin Spice Cookies
Ingredients
- 1 stick butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin spice
Topping Ingredients
- ⅓ cup sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
Instructions
- In medium bowl beat together the softened butter, sugar and brown sugar with a hand mixer or stand mixer, until smooth and creamy.
- Add in the egg, pumpkin and vanilla and slowly beat to combine.
- In a separate bowl, add the flour, baking powder, baking soda, and pumpkin spice and whisk together.
- Next add the dry ingredients to the wet ingredients and beat to combine.
- Cover the bowl with plastic wrap and place in refrigerator to chill for at least 1½ hours.
- When you are ready to bake, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- For the topping, combine the sugar, pumpkin spice, and cinnamon in a small bowl.
- Scoop out the dough with a cookie scoop and use your hands to roll it into a ball. Then roll the dough in the topping mixture and place on baking sheets. Press each cookie down to flatten slightly.
- Bake in the preheated oven for 13 to 15 minutes, until golden brown.
- Allow the cookies to cool on the pan until set before transferring them to a wire cooling rack.