Introduction

These perfect pumpkin spice cookies are soft, chewy, and bursting with warm autumn flavors. With a fragrant mix of spices and a cinnamon-sugar coating, they make an ideal treat for cozy fall afternoons or holiday gatherings.

A white plate holds a stack of three soft, round cookies, each covered in a golden-brown cinnamon sugar coating that gives a slightly grainy texture. The top cookie shows gentle cracks and wrinkles on its surface, highlighting its chewy texture. The cookies are placed on a white marbled textured surface that softly blurs into the background, where a glass of milk is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour (spooned and leveled)
2 tsp cornstarch
1/2 tsp cream of tartar
3/4 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon (freshly ground preferred)
1/2 tsp ground nutmeg
1/8 tsp ground cloves
3/4 cup unsalted butter, room temperature (about 70°F)
3/4 cup packed light brown sugar
1/2 cup white sugar
1 large egg
2 tsp pure vanilla extract
1/2 cup canned pumpkin (not pumpkin pie blend)
1/4 cup white sugar (for coating)
1 1/2 tsp ground cinnamon (for coating)

Instructions

Step 1: In a medium bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, and salt. Then add the ground cinnamon, ground nutmeg, and ground cloves, mixing well to evenly distribute the spices.
Step 2: In a large mixing bowl, beat the room temperature unsalted butter with the brown sugar and white sugar until light and fluffy. Beat in the egg, vanilla extract, and canned pumpkin until just combined. Gradually add the dry ingredients from Step 1, mixing on low speed until a cohesive dough forms. Avoid overmixing.
Step 3: Cover the dough and chill in the refrigerator for at least 2 hours. While chilling, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, combine the 1/4 cup white sugar and 1 1/2 tsp ground cinnamon for the coating.
Step 4: Portion the chilled dough into 1.5-tablespoon balls. Roll each ball in the cinnamon sugar coating until fully covered. Place the coated balls on the prepared baking sheets about 2 inches apart and gently flatten each slightly. Bake for 8-10 minutes until edges are set and lightly golden but centers remain soft. Rotate sheets halfway through baking.
Step 5: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Serve warm with coffee or cider for a perfect fall treat.

Tips & Variations

Use freshly ground cinnamon for a more vibrant and aromatic spice flavor.
Chilling the dough is key to preventing excessive spreading and enhancing flavor—don’t skip this step.
For an extra touch, add 1/2 cup chopped nuts or chocolate chips to the dough before chilling.
Swap canned pumpkin for the same amount of mashed sweet potato if you prefer a slightly different taste.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm them briefly in a microwave or oven to enjoy their soft texture.

How to Serve

A stack of four cinnamon sugar cookies rests on a white plate, each cookie golden brown with a slightly cracked surface textured with a fine layer of granulated sugar and cinnamon sprinkles. The cookies are soft and thick, showing gentle ridges and a chewy interior hinted at by their puffed shape. The plate sits on a white marbled texture, with a blurred glass of milk and another plate of cookies faintly visible in the soft background, giving the scene a warm, cozy feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of canned pumpkin?

It’s best to use plain canned pumpkin rather than pumpkin pie filling, as the pie filling contains additional spices and sweeteners that can alter the flavor and texture of the cookies.

Why is the dough chilled before baking?

Chilling the dough firms up the butter and helps prevent the cookies from spreading too much during baking. It also allows the flavors to meld, resulting in a tastier, thicker cookie.

Perfect Pumpkin Spice Cookies Recipe

Print Recipe

★★★★★

4.6 from 62 reviews

These perfect pumpkin spice cookies offer a delightful blend of warm autumn spices and moist pumpkin, resulting in soft, chewy cookies coated in a cinnamon-sugar mixture. They are easy to make, with a rich flavor profile that makes them perfect for fall celebrations or a cozy treat with your favorite hot beverage.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients & Spices

2 1/2 cups all-purpose flour (spooned and leveled)
2 tsp cornstarch
1/2 tsp cream of tartar
3/4 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon (freshly ground preferred)
1/2 tsp ground nutmeg
1/8 tsp ground cloves

Wet Ingredients

3/4 cup unsalted butter (room temperature, about 70°F)
3/4 cup packed light brown sugar
1/2 cup white sugar
1 large egg
2 tsp pure vanilla extract
1/2 cup canned pumpkin (not pumpkin pie blend, e.g., Libby’s)

Cinnamon-Sugar Coating

1/4 cup white sugar
1 1/2 tsp ground cinnamon

Instructions

Prepare Dry Ingredients & Spices: In a medium bowl, whisk together the all-purpose flour, cornstarch, cream of tartar, baking soda, and salt. Then add ground cinnamon, nutmeg, and cloves to evenly distribute the spices. Freshly ground cinnamon is recommended for the best flavor.
Cream Wet Ingredients & Form Dough: In a large mixing bowl, beat the room temperature unsalted butter with the packed light brown sugar and white sugar until light and fluffy. Beat in the egg, vanilla extract, and canned pumpkin until just combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms. Avoid overmixing to keep cookies tender.
Chill Dough & Prepare for Baking: Cover the dough and refrigerate for at least 2 hours to solidify fats and enhance flavors. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix remaining white sugar and cinnamon for coating.
Shape, Coat, and Bake Cookies: Portion dough into 1.5-tablespoon balls. Roll each in the cinnamon-sugar coating to fully cover. Place cookies 2 inches apart on baking sheets, gently flatten slightly. Bake 8-10 minutes until edges are set and lightly golden but centers are soft. Rotate sheets halfway through baking for even cooking.
Cool and Enjoy: Let cookies cool on baking sheets for a few minutes, then transfer to wire racks to cool completely. Serve warm with coffee or hot cider for a perfect fall treat.

Notes

Use freshly ground cinnamon for a more intense spice flavor.
Chilling the dough is essential to prevent excessive spreading and improve texture.
Do not overmix the dough after adding flour to maintain soft cookie texture.
Rotate baking sheets halfway through baking for even cooking.
Store cookies in an airtight container for up to one week to preserve freshness.

Keywords: pumpkin spice cookies, fall cookies, soft pumpkin cookies, cinnamon sugar cookies, autumn dessert, homemade pumpkin cookies