Oh my gosh, you guys – there’s nothing quite like the smell of pumpkin spice cookies wafting through your kitchen on a crisp fall afternoon. I mean, can we talk about how that first warm, spiced bite just wraps you in a hug? These little rounds of happiness have been my go-to treat for years, and honestly, they’re easier to make than you’d think.

What I love most about this pumpkin spice cookies recipe is how perfectly balanced the spices are – just enough cinnamon to make your taste buds dance, a whisper of nutmeg for depth, and that hint of cloves that makes all the difference. No overwhelming flavors here, just pure cozy comfort. The texture? Absolute perfection – soft and cakey with the slightest crisp at the edges.

The magic happens in one bowl (fine, maybe two if we’re being technical) and in less time than it takes to watch your favorite sitcom episode. I’ve made these for book clubs, PTA meetings, and those “I need cookies NOW” emergencies. Trust me, once you try this recipe, you’ll understand why my friends start asking about them as soon as the leaves start to turn.

Ingredients for Pumpkin Spice Cookies

Okay, let’s gather our cozy-making ingredients! First rule – your butter MUST be softened (leave it out for 30 minutes), not melted. I learned that the hard way when my first batch spread into pancake cookies. Here’s what you’ll need:

Dry Team:

• 2 cups all-purpose flour (spooned and leveled, not packed!)
• 1 tsp baking powder (check that expiry date!)
• 1/2 tsp baking soda
• 1 tsp cinnamon (I use a heaping tsp because why not?)
• 1/2 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/4 tsp cloves (trust me, this tiny amount makes magic)

Wet Team:

• 1/2 cup unsalted butter, softened (seriously, poke it – should leave a dent)
• 1 cup granulated sugar
• 1/2 cup pumpkin puree (not pie filling! And pack it like brown sugar)
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (the real stuff, please)

How to Make Pumpkin Spice Cookies

Alright, let’s get baking! First things first – preheat that oven to 350°F (175°C). I can’t tell you how many times I’ve forgotten this step and ended up with impatient cookie dough staring at me while the oven heats. Line your baking sheets with parchment paper – it’s worth the extra minute, I promise.

Mixing the Dry Ingredients

Grab your biggest mixing bowl (I always underestimate how much space I’ll need). Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves until you see no spice lumps. This is crucial – you want every bite to have that perfect spice balance. Don’t overmix though – we’re just combining, not developing gluten here!

Creaming Butter and Sugar

Now for my favorite part – in another bowl, beat that softened butter and sugar together until it’s light and fluffy. I usually go for about 2 minutes with my hand mixer. You’ll know it’s right when the mixture turns almost pale and forms soft peaks. This step creates tiny air pockets that’ll give our cookies that perfect tender texture.

Baking the Pumpkin Spice Cookies

Drop tablespoon-sized scoops of dough onto your prepared baking sheets, leaving about 2 inches between them – these babies spread! Bake for 10-12 minutes until the edges get that gorgeous golden brown while the centers stay soft. Pro tip: rotate your pans halfway through for even baking. When they’re done, let them cool on the pan for 5 minutes before transferring to a wire rack – they’re fragile when warm!

The hardest part? Waiting until they’re cool enough to eat without burning your tongue. Not that I’ve ever managed to wait the full time…

Tips for Perfect Pumpkin Spice Cookies

After making these cookies more times than I can count, here are my hard-won secrets for pumpkin spice cookie perfection:

• Chill that dough! If your dough feels too sticky (sometimes happens with different pumpkin brands), pop it in the fridge for 20 minutes. Makes scooping so much easier.
• Spice freedom: Love extra warmth? Add 1/4 tsp ginger. Prefer milder? Cut the cloves in half. This recipe is super forgiving.
• Baking powder check: Old baking powder = flat cookies. Test it by dropping 1/2 tsp in hot water – if it fizzes vigorously, you’re good!
• Cookie scoop magic: A #40 scoop (about 1.5 tbsp) gives you perfectly even cookies that all bake at the same rate.
• Underbake slightly: Pull them when edges are set but centers still look soft – they’ll firm up as they cool.

Oh, and my grandmother’s golden rule? Always bake a test cookie first to check your oven’s mood that day!

Pumpkin Spice Cookies Variations

Okay, here’s where the real fun begins – playing with flavors! While I adore the original version, sometimes I get creative with these pumpkin spice cookies. My favorite twist? Tossing in a handful of white chocolate chips. The creamy sweetness against the warm spices is ridiculous (in the best way possible).

For special occasions, I’ll drizzle them with a simple powdered sugar glaze – just mix 1 cup powdered sugar with 2 tbsp milk and 1/2 tsp vanilla. If you’re feeling extra, add a pinch of cinnamon to the glaze! Some days I’ll swap the cloves for ginger when I want that extra zing – about 1/4 tsp does the trick.

Honestly? The possibilities are endless. Just don’t tell Grandma I’m tampering with a good thing!

Storing Pumpkin Spice Cookies

Here’s the scoop on keeping these pumpkin spice cookies tasting fresh – they disappear fast in my house, but when they do last (miracle!), an airtight container is your best friend. At room temperature, they’ll stay soft and delicious for about 5 days. Just slip a slice of bread in the container – the cookies will steal its moisture and stay tender!

For longer storage, freeze the cooled cookies in a single layer before transferring to a freezer bag. They’ll keep for up to 3 months. When that pumpkin spice craving hits, just pop a frozen cookie in the microwave for 10 seconds – instant warm, gooey perfection that tastes freshly baked!

Pumpkin Spice Cookies Nutritional Info

Listen, we’re not pretending these pumpkin spice cookies are health food – they’re treats, and they should taste like it! But for those watching portions (who has that kind of willpower?), here’s the scoop per cookie: about 120 calories, 8g sugar, and 5g fat. These are estimates, of course – your cookies might be slightly bigger because, let’s be real, who uses perfect tablespoon measures every time?

Common Questions About Pumpkin Spice Cookies

After years of baking these pumpkin spice cookies for every fall occasion imaginable, I’ve heard every question in the book! Here are the ones that pop up most often from my cookie-loving friends:

“Can I use fresh pumpkin instead of canned?”
Absolutely! Roast and puree your own pumpkin if you’re feeling fancy. Just make sure to drain it really well – fresh pumpkin tends to be much wetter than canned. I’ll often spread the puree on paper towels to soak up extra moisture before measuring.

“How do I make these gluten-free?”
Easy fix! Swap the all-purpose flour for your favorite gluten-free blend (I like a 1:1 baking mix). Just add 1/4 tsp xanthan gum if your blend doesn’t include it. The texture comes out slightly more delicate, but that warm pumpkin spice flavor shines through just as beautifully.

“Why did my cookies turn out flat?”
Oh honey, we’ve all been there! Usually one of three culprits: your butter was too soft/melted (refrigerate dough for 20 min), your baking powder is old (test it first!), or you didn’t pack the pumpkin puree (loose pumpkin = wetter dough). Next batch will be perfect – promise!

Share Your Pumpkin Spice Cookies

I’d love to hear how your pumpkin spice cookies turn out! Tag me on Instagram or leave a comment below – I live for your cookie photos and baking stories. Now go enjoy that first magical bite!

3-Ingredient Pumpkin Spice Cookies That Taste Like Magic

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• Author: Christina R. Jones
• Total Time: 22 mins
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft and spiced pumpkin cookies with a hint of cinnamon and nutmeg. Perfect for fall or any time you crave a warm, comforting treat.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.
3. In another bowl, beat butter and sugar until creamy. Add pumpkin puree, egg, and vanilla. Mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until combined.
5. Drop spoonfuls of dough onto the baking sheet. Bake for 10-12 minutes or until edges are lightly browned.
6. Cool on a wire rack before serving.

Notes

• Store in an airtight container for up to 5 days.
• For extra spice, add a pinch of ginger.

• Prep Time: 10 mins
• Cook Time: 12 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

Keywords: pumpkin spice cookies, fall cookies, spiced cookies