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Pumpkin Spice Cookies Easy Homemade Recipe for Fluffy Fall Treats

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These easy homemade pumpkin spice cookies are soft, fluffy, and bursting with cozy fall flavors. Perfect for autumn gatherings or a comforting treat, they come together quickly with simple pantry ingredients.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (180g) pure pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • Optional: Cinnamon-sugar mixture for rolling
  • Optional: 3/4 cup (90g) chopped pecans or walnuts
  • Optional: 3/4 cup (90g) white chocolate chips

Instructions

  1. Measure out all ingredients. Let butter and egg come to room temperature.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes with an electric mixer).
  5. Beat in pumpkin puree, egg, and vanilla extract until fully combined (mixture may look curdled).
  6. Add dry ingredients to wet mixture in two additions, mixing gently after each just until no flour streaks remain. Do not overmix.
  7. If using nuts or chocolate chips, fold them in now.
  8. Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart.
  9. Optional: Roll each dough ball in cinnamon-sugar for a sparkly finish.
  10. Bake one sheet at a time on the middle rack for 12-14 minutes, until edges are set and centers look slightly underbaked.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Enjoy warm or store in an airtight container.

Notes

For best results, use room temperature butter and egg. If dough is sticky, chill for 20 minutes before scooping. Drain pumpkin puree if watery. Do not overbake—cookies should look slightly underdone in the center when removed from the oven. Dough can be made ahead and chilled overnight for richer flavor. For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend and a flax egg, plus vegan butter.

Nutrition

Keywords: pumpkin spice cookies, fall cookies, easy pumpkin cookies, homemade cookies, autumn dessert, fluffy cookies, pumpkin recipes, cinnamon cookies, nutmeg, cozy treats

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