Pumpkin Spice Cookies Recipe

Active Time:

30 mins

Total Time:

45 mins

Yield:

28 cookies

Pumpkin spice and pumpkin puree are mixed into these pumpkin spice cookies, making for cookies that are just as moist as they are flavorful. Made with butter, granulated sugar, and brown sugar, these cookies have a rich, buttery flavor, with added moisture from pumpkin transforming the typical airy crumb into something soft and velvety.

The use of cream of tartar and the process of rolling cookie dough in a mixture of sugar and pumpkin spice before baking makes these cookies a riff on a classic snickerdoodle. These fall-inspired cookies keep well for a few days, and if you're feeling extra decadent, they could easily benefit from a thin layer of cream cheese frosting. Whether it's fall or a time when you're simply missing the season, make these cookies to enjoy some of the best flavors of the year!

Ingredients for Pumpkin Spice Cookies

This pumpkin spice cookie recipe relies on pantry staples, with pumpkin puree and pumpkin pie spice in the mix for a warming, fall-inspired dessert. To make these cookies you'll need:

All-purpose flour: The base of the cookie dough.
Cream of tartar: Acidity works alongside the baking soda to add lift and depth to the cookies.
Baking soda: Leavens the cookies.
Kosher salt: Enhances the flavor.
Pumpkin pie spice: Spice to augment the pumpkin flavor.
Butter: Adds richness for a chewy, buttery cookie.
Granulated sugar: Sweetens the mixture while providing crisp edges and a spiced coating.
Brown sugar: Adds a hint of molasses that complements the pumpkin flavor.
Large eggs: Adds volume and binds the dough.
Canned pumpkin: Moisture in pumpkin makes for a tender, velvety crumb.

How To Make Pumpkin Spice Cookies

These cookies mix up in no time, and with a quick roll into spiced sugar, they're ready to bake. Full instructions are below, but here's a brief recap before you get started:

Step 1. Preheat oven to 350°F. Line 2 baking sheets with parchment; set aside.
Step 2. Stir together all-purpose flour, cream of tartar, baking soda, salt, and 2 teaspoons pumpkin spice; set aside.
Step 3. Cream butter, 1 cup sugar, and brown sugar until light and fluffy. Add eggs, one at a time, mixing between each addition. Mix in pumpkin to incorporate, then beat 3 minutes. Add dry ingredients and mix on low until just combined.
Step 4. Mix remaining sugar and pumpkin spice in a small bowl. Roll 2 tablespoon-sized portions of cookies into balls, then coat in sugar mixture. Transfer to baking sheets, spacing 2 inches apart.
Step 5. Bake 13 to 15 minutes, rotating halfway through. Cool on wire rack.

How Does Pumpkin Affect Baked Goods?

Pumpkin doesn't just add great color and flavor to baked goods; it also alters the texture. The moisture in pumpkin affects the dry-to-wet ratios in baking recipes, often creating more moist baked goods in the process. This can be great for cakes, but a bit trickier for cookies. Recipes must be formulated with this additional moisture in mind.

Some bakers dab their pumpkin puree with paper towels before baking to eliminate excess liquid before mixing into their doughs for the chewiest results.

The Difference Between Pumpkin Puree and Pumpkin Pie Filling

Note: Don't use one in place of the other.

Canned pumpkin in simply cooked, pureed pumpkin. Different brands can vary based on the type of pumpkin used and the processing methods, meaning you may prefer one over the other in terms of color or texture.

Pumpkin pie filling is pumpkin that's sweetened and flavored with fall spices like ginger, nutmeg, clove, and more. It's a great product for when you're looking to whip up a pumpkin pie in a flash. But don't be tempted to use this in place of canned pumpkin puree—the additional ingredients will throw off the balance of your recipe.

Which Canned Pumpkin Is Best?

When it comes to canned pumpkin, subtle differences may be obvious or not so obvious. Color, flavor, and texture can vary from brand to brand.

In our taste test of five canned pumpkin purees, our unanimous favorite was Libby's 100% Pure Pumpkin Puree for it's fresh pumpkin-y flavor and thick texture. Easy to obtain and always consistent, stock up for all your best fall baking recipes.

What To Make With Leftover Canned Pumpkin

This recipe only calls for 1/2 cup of pumpkin puree, meaning you will probably have some leftover pumpkin on hand. Check out our favorite pumpkin recipes to use it up, or freeze your leftovers in a freezer bag or portioned into smaller quantities for up to three months. A quick defrost and you'll always have pumpkin on hand when you need it.

How To Store Pumpkin Spice Cookies

Store these pumpkin cookies in an airtight container at room temperature for up to five days. Freeze for longer storage (up to three months).

More Pumpkin Dessert Recipes You'll Love

Once pumpkin season begins, it's good to have a variety of recipes at the ready. These desserts are a great way to celebrate the fall season:

Editorial contributions by Katie Rosenhouse.

Ingredients

2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
3/4 tsp. kosher salt
2 1/2 tsp. pumpkin pie spice, divided
1 cup unsalted butter, room temperature
1 1/3 cup granulated sugar, divided
1/2 cup light brown sugar
2 large eggs
1/2 cup canned pumpkin puree

Directions

Prepare oven and baking sheets:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
Combine dry ingredients:

In a bowl, stir together all-purpose flour, cream of tartar, baking soda, salt, and 2 teaspoons pumpkin spice. Set aside.
Make cookie dough:

In a mixer, cream together butter, 1 cup sugar, and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, waiting for the first to fully incorporate before adding the next. Beat on medium-high for 4 minutes. Add pumpkin and mix on low until incorporated, then beat on medium until the pumpkin is no longer separated from butter-sugar mixture, about 3 minutes. Add dry ingredients and mix on low until just combined.
Roll cookie dough in sugar-spice mixture:

In a small bowl, mix together remaining 1/3 cup sugar and 1/2 tsp. pumpkin spice. Scoop out a 2 tablespoon-sized portion of cookie dough and roll into a ball. Roll ball in spiced sugar mixture to coat. Transfer to prepared baking sheet. Repeat with remaining dough, leaving 2 inches between each cookie dough ball.
Bake cookies:

Bake for 13 to 15 minutes, rotating halfway through, until edges are lightly browned and cookie tops are dry to the touch. Transfer to cool on wire rack.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree for baking?

When it comes to baking, canned pumpkin in preferred because of its consistent texture and flavor. If you typically make your own pumpkin puree, you can experiment with using it in this recipe.
Can I make this pumpkin spice cookie dough ahead?

Prepare this cookie dough, roll into balls, wrap and refrigerate up to two days in advance (or freeze up to one month). Roll in the spiced sugar and bring to room temperature before baking to ensure a good spread.
Can I make my own pumpkin pie spice?

If you'd like to make your own pumpkin pie spice, check out our recipe for a quick blend.
Can I substitute apple pie spice for pumpkin pie spice?

The spices in apple pie spice and pumpkin pie spice are similar. Feel free to substitute if needed.

Additional reporting by

Katie Rosenhouse

Pumpkin Spice Cookies

Ingredients for Pumpkin Spice Cookies

How To Make Pumpkin Spice Cookies

How Does Pumpkin Affect Baked Goods?

The Difference Between Pumpkin Puree and Pumpkin Pie Filling

Which Canned Pumpkin Is Best?

What To Make With Leftover Canned Pumpkin

How To Store Pumpkin Spice Cookies

More Pumpkin Dessert Recipes You'll Love

Ingredients

Directions

Prepare oven and baking sheets:

Combine dry ingredients:

Make cookie dough:

Roll cookie dough in sugar-spice mixture:

Bake cookies:

Frequently Asked Questions

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