Pumpkin Pie Spice Cookies are soft, chewy, buttery cookies flavored with pumpkin pie spice. They are the essence of fall in a cookie and will be a welcome addition to any holiday gathering. These simple cookies are a fun, fall twist on classic snickerdoodle cookies.
Your friends and family will be calling you Betty Crocker when you show up with a fresh batch of these pumpkin spice cookies. They have all the warm and cozy tastes of fall in a cookie. I promise you'll be coming back for more!
If you're looking for more delicious cookie recipes check out my Chocolate Chip Cookies without Brown Sugar, Lemon Curd Cookies, or Lavender Cookies!
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Why You'll Love This Recipe
- These cookies have all the warm, cozy flavors of fall. Just like my Apple Pop Tarts.
- They have a perfectly soft and chewy texture that melts in your mouth. These Pumpkin Spice Donuts have a similar yummy texture!
- The smell of these cookies baking will fill your house and make your mouth water! This Cinnamon Roll Cheesecake has the same effect.
- Pumpkin Pie Spice is a fun twist on classic cookies. These are like a pumpkin spice snickerdoodle! My Pecan Chocolate Chip Cookies are another fun twist on a classic cookie.
- These simple but delicious cookies are the perfect for a night at home, a Halloween party, or your Thanksgiving dessert table. These Mini Pecan Pies are another fun and versatile treat.
Ingredients
Ingredient Notes
- Pumpkin Pie Spice is the backbone of this recipe and bring all the flavor. You can use store bought or homemade pumpkin pie spice.
- Vanilla is a must in baked goods. Real vanilla adds a better flavor than imitation vanilla.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add chocolate chips to make these cookies richer. You can use white, milk, or dark chocolate. I use chocolate and pumpkin spice in my Pumpkin Skillet Cookie.
- Add pecans or walnuts for a nice crunch. Pecans add a crunch to these Pecan Pie Macarons.
- If you'd like to sweeten these cookies up you could add a simple glaze to the top. Like the lemon glaze (but substitute the lemon for pumpkin pie spice) on my Lemon Lavender Cookies.
- Whip up some pumpkin spice buttercream to create sandwich cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine.
STEP 2: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 4: Preheat your oven to 350 degrees (F). In a small bowl combine the sugar and pumpkin pie spice. Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Roll the cookie dough in the sugar mixture until fully coated. Repeat with remaining cookie dough. Place at least 3 inches apart on the prepared pan.
STEP 5: Place the cookies in the oven, baking the cookies for 8-10 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The Pumpkin Pie Spice Cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
Yes, absolutely! I have used both in the same amounts and these cookies turn out amazing either way.
More Recipes You'll Love
If you tried these Pumpkin Pie Spice Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Pumpkin Pie Spice Cookies
Ingredients
For Cookies:
- 2 sticks (266 grams) unsalted butter softened
- 1 ½ cups (298 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups (330 grams) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
For Sugar Mixture:
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
For Cookies:
- In a stand mixer or in a large bowl with a hand mixer beat the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla. Beat to combine.
- Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough for 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl combine the sugar and pumpkin pie spice.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Roll the cookie dough in the sugar mixture until fully coated. Repeat with remaining cookie dough. Place at least 3 inches apart on the prepared pan.
- Bake for 8-10 minutes or until the edges are golden brown. Remove from the oven and allow to cool completely on the cookie sheet.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Debbie says
Made these today and they are SO yummy!! Thanks for another great recipe!
Ellie Haley says
Yay! I'm glad you loved them!