Pumpkin Spice Cookie Recipe

Soft, spiced pumpkin cookies with a crunchy cinnamon-sugar coating—perfect for fall baking.

88 min Serves 20 Medium American

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These pumpkin spice cookies are soft and chewy, with a warm blend of cinnamon and pumpkin pie spice. The dough is chilled before baking, then rolled in a sweet spiced coating for extra flavor. They bake quickly and stay fresh for days.

Directions

In a large bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Whisk together and set aside.

In a medium bowl, whisk the cooled melted butter, brown sugar, and granulated sugar until smooth. Then add the vanilla and pumpkin puree and whisk until fully incorporated.

Pour the wet mixture into the dry ingredients and stir with a large spatula until just combined. Cover the dough and refrigerate for at least 1 hour, or up to 3 days.

When ready to bake, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.

Prepare the coating by mixing the granulated sugar, cinnamon, and pumpkin pie spice in a small bowl until uniform. Set aside.

Roll the dough into 1-tablespoon-sized balls. Roll each ball generously in the coating mixture and place on the prepared baking sheets.

Bake for 11–13 minutes, until the edges are just set. The cookies will look soft and under-baked. Let them cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store covered at room temperature for up to 5 days, or freeze for up to 3 months.