The BEST Pumpkin Spice Cookie Recipe
These pumpkin spice cookies are everything a fall cookie should be: soft, chewy, and spiced to perfection. With simple ingredients and a short chill time, they’re the ultimate go-to for fast, flavorful autumn baking.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Chilling Time 30 minutes mins
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter melted and slightly cooled
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1 large egg yolk
- 1 teaspoon vanilla extract
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, whisk melted butter with both sugars until smooth. Stir in pumpkin puree, egg yolk, and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Cover and chill dough in the refrigerator for 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough using a tablespoon or cookie scoop and place on baking sheet, spacing 2 inches apart.
Bake for 9-11 minutes until edges are set and centers look slightly underdone.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Chill the dough to prevent spreading and keep cookies thick.
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Add white chocolate chips for a sweet twist.
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Store in an airtight container for up to 5 days.
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Use pure pumpkin puree for the best flavor and texture.