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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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Servings 24 cookies

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • Chill the dough to prevent spreading and keep cookies thick.
  • Add white chocolate chips for a sweet twist.
  • Store in an airtight container for up to 5 days.
  • Use pure pumpkin puree for the best flavor and texture.