Pumpkin Pie Spice Cookies

These soft and chewy pumpkin pie spice cookies are the perfect cozy treat for fall baking. Made with real pumpkin purée and warm spices, this easy recipe delivers everything you love about pumpkin pie in cookie form.

Pumpkin season doesn’t have to end after Thanksgiving. These pumpkin pie spice cookies are a cozy, year-round treat that brings warmth and comfort with every bite. Made with real pumpkin purée, a blend of pumpkin spice and ground ginger, and rolled in a spiced sugar coating, these cookies are everything fall dreams are made of, in one soft, chewy bite.

What sets pumpkin pie spice cookies apart is the nostalgic blend of warm flavors that instantly make you feel at home. Whether you’re baking for a cozy night in, a festive gathering, or just craving something sweet and seasonal, these cookies check every box. Plus, they come together with pantry staples and are freezer-friendly, making them perfect for planning ahead or spur-of-the-moment baking.

Whether you’re sipping on a warm cup of chai or packing snacks for a road trip, pumpkin pie spice cookies add just the right touch of homemade love to your day.

Ingredients You’ll Need

For the dough:

• 1/2 cup softened butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 egg yolk
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin spice
• 1/8 tsp ground ginger
• 1/3 cup pumpkin purée
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cornstarch

For rolling:

• 1/4 cup granulated sugar
• 1/4 tsp pumpkin spice

This carefully curated blend of ingredients ensures that every bite of these pumpkin pie spice cookies is rich, flavorful, and perfectly spiced.

How to Make Pumpkin Pie Spice Cookies

1. Mix the wet ingredients: In a large bowl, cream together softened butter with brown sugar and granulated sugar until light and fluffy. Add in the egg yolk, pumpkin purée, and vanilla extract. Stir until everything is well combined.
2. Incorporate dry ingredients: Mix in pumpkin spice, ground ginger, and cornstarch. Then add the flour, baking soda, and baking powder. Gently fold until a soft dough forms. Be careful not to overmix.
3. Chill the dough: Cover the dough and refrigerate for at least 1 hour. This step is essential to achieve thick and chewy pumpkin pie spice cookies that don’t overspread in the oven.
4. Preheat and prepare: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine granulated sugar and pumpkin spice for rolling.
5. Shape and coat: Using a tablespoon or small cookie scoop, roll dough into balls. Coat each dough ball in the sugar-spice mixture and place on the baking sheet. Gently press to slightly flatten.
6. Bake and cool: Bake for 8 minutes, or until edges are set. Let the cookies cool on the sheet for 5–10 minutes before transferring to a wire rack. This helps the cookies finish setting while staying ultra soft.

What Makes These Pumpkin Pie Spice Cookies Special?

There’s something magical about the way pumpkin pie spice cookies melt in your mouth. The combination of brown sugar and pumpkin purée creates a soft and rich base, while the warm blend of spices adds a depth of flavor that’s both nostalgic and cozy.

• Authentic ingredients: Using real pumpkin purée, not pie filling, makes all the difference in taste and texture.
• Balanced spice: The addition of ginger alongside pumpkin spice takes these cookies up a notch.
• Soft-baked perfection: Cornstarch ensures a tender crumb and soft centers every time.
• No mixer needed: Just a bowl and spoon, this is truly an easy fall baking win.
• Perfectly spiced sugar coating: Rolling the dough in sugar and spice adds a delightful crunch on the outside.

Whether you’re an experienced baker or just getting started, pumpkin pie spice cookies are a recipe that delivers bakery-style results with minimal effort.

Storage & Freezer Tips

Store your pumpkin pie spice cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a zip-top bag for up to 2 months.

To freeze the dough:

• Scoop and roll the dough into balls.
• Freeze on a tray for 30 minutes, then transfer to a freezer bag.
• Bake directly from frozen, just add 1–2 minutes to the baking time.

This makes pumpkin pie spice cookies a great make-ahead option for fall parties, potlucks, or cozy weekend baking.

Pumpkin Pie Spice Cookies Variations

Want to add your own twist to these cookies? Try one of these delicious variations:

• White chocolate chips for a creamy, sweet balance
• Chopped pecans or walnuts for added crunch
• Maple glaze drizzle for a bakery-style finish
• Sandwich two cookies with cream cheese frosting for a pumpkin cookie sandwich

No matter how you customize them, the base recipe for pumpkin pie spice cookies is versatile and forgiving.

Final Thoughts

These pumpkin pie spice cookies are soft, tender, and brimming with cozy flavor. Whether you’re baking for a fall festival, a movie night at home, or simply need a sweet moment during your week, these cookies deliver. They’re easy to make, deeply satisfying, and sure to become a staple in your kitchen all year long.

With the perfect balance of sweetness, spice, and pumpkin goodness, these cookies taste like a warm hug from the inside out. Make a double batch, you’ll thank yourself later.

More Fall Favorites to Try:

• Almond Flour Chocolate Chip Waffles
• Gingerbread Granola
• Buttermilk Peach Cobbler
• Red Velvet Donuts
• White Chocolate Pudding Pie

Celebrate the cozy season with a tray of freshly baked pumpkin pie spice cookies and don’t forget to share (or not).

Pumpkin Pie Spice Cookies

These soft and chewy pumpkin pie spice cookies are the perfect cozy treat for fall baking. Made with real pumpkin purée and warm spices, this easy recipe delivers everything you love about pumpkin pie in cookie form.

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Course Dessert

Servings 15 Cookies

Ingredients

  

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For the dough:

• 1/2 cup softened butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 egg yolk
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin spice
• 1/8 tsp ground ginger
• 1/3 cup pumpkin purée
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cornstarch

For rolling:

• 1/4 cup granulated sugar
• 1/4 tsp pumpkin spice

Instructions

 

Mix the wet ingredients:

• In a large bowl, cream together softened butter with brown sugar and granulated sugar until light and fluffy. Add in the egg yolk, pumpkin purée, and vanilla extract. Stir until everything is well combined.

Incorporate dry ingredients:

• Mix in pumpkin spice, ground ginger, and cornstarch. Then add the flour, baking soda, and baking powder. Gently fold until a soft dough forms. Be careful not to overmix.

Chill the dough:

• Cover the dough and refrigerate for at least 1 hour. This step is essential to achieve thick and chewy pumpkin pie spice cookies that don’t overspread in the oven.

Preheat and prepare:

• Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, combine granulated sugar and pumpkin spice for rolling.

Shape and coat:

• Using a tablespoon or small cookie scoop, roll dough into balls. Coat each dough ball in the sugar-spice mixture and place on the baking sheet. Gently press to slightly flatten.

Bake and cool:

• Bake for 8 minutes, or until edges are set. Let the cookies cool on the sheet for 5–10 minutes before transferring to a wire rack. This helps the cookies finish setting while staying ultra soft.

Keyword pumpkin

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