Easy Pumpkin Spice Cookies

Let’s talk about cookies, shall we? Specifically, Easy Pumpkin Spice Cookies. This little morsel of autumn is the embodiment of snuggling up in your favorite sweater with a good book – or Netflix, who are we kidding? They’re spicy, sweet, and just the right amount of chewy. Perfect for anyone who’s dreaming of pumpkin spice anything as soon as the first leaf falls. You need to try them because life is too short not to eat cookies that taste like happiness.

In our house, these cookies are like a beloved family member we invite to all the good stuff (well, the ones we can bake at least). My husband, bless his soul, always sneaks one or three right off the cooling rack. It’s kind of become a thing, and I can’t really blame him because these cookies are basically autumn in cookie form. We’ve got this honest to goodness tradition every fall where we whip up a batch, crank the music, and dance around the kitchen like a bunch of goofballs. It’s chaotic, messy, and I wouldn’t have it any other way.

Why You’ll Love This Easy Pumpkin Spice Cookies

1. They’re easy enough to make with one eye open after a rough night’s sleep – and trust me, I’ve done it.
2. They make the house smell like a holiday candle — but with actual calories you can sink your teeth into.
3. If “pumpkin spice” is your middle name, then these are calling your name with a megaphone.
4. Requires just enough effort to feel homemade but not so much that you cry into your flour.

How to Make It

Alright, let’s get mixing. So, grab your big mixing bowl—preferably the one you didn’t leave in the dishwasher. Throw in your butter, sugar – the regular and brown ones – and make sure it’s nice and fluffy. Seriously, picture a pillow. Then, stir in your pumpkin puree. Yes, the stuff from the can works wonders in this recipe. Add the egg and vanilla extract. If you spill a little? No worries, it’s flavor.

Next, your dry ingredients: think flour, baking soda, a pinch of salt, and the pumpkin pie spice that is the star of the show. Mix it all together until you get a dough that smells like a crisp walk through an autumn forest. I’m not joking.

Spoon them onto a baking sheet, trying to keep conversation with yourself to a minimum as you smooth out those edges with your fingers. Pop them into an oven that’s been preheated to, you guessed it, 350°F. Bake them for about 10 minutes, but keep an eye out. You don’t want them getting too brown unless you’re into the crispy vibe.

Ingredient Notes

– Butter: Softened, just like your resolve at 2 AM when you crave these cookies.
– Pumpkin Puree: Not the pie filling one time I got unstoppable pie cookies, they were not as magical.
– Pumpkin Pie Spice: I mean, duh. Stock up, you’ll want plenty.
– Sugar: Essential sweetness. Non-optional, trust me.

Recipe Steps:
1. Preheat your oven to 350°F.
2. Cream together butter, white and brown sugars until fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract.
4. Combine flour, baking soda, salt, and pumpkin pie spice; mix into the wet ingredients.
5. Drop spoonfuls onto a baking sheet, and bake for 10 minutes.

What to Serve It With

Tips & Mistakes

Storage Tips

I’m a fan of a cookie jar, mostly because it makes for stealthy snack missions. These babies last for about a week, though I guarantee they won’t see the end of it. If you’re eating one for breakfast, I salute you, comrade! And no judgment on scarfing down a cold one from the fridge.

Variations and Substitutions

Got no brown sugar? Tried with honey once, still amaze-balls, but a tad stickier. Throw in some chocolate chips when the mood strikes or skip the pumpkin pie spice and just use cinnamon for a more muted flair — because let’s be real, spice isn’t everyone’s jam. Sometimes, when the cupboard’s bare, I skip the vanilla and it still manages to impress.

Frequently Asked Questions

Easy Pumpkin Spice Cookies

Deliciously soft and spiced pumpkin cookies perfect for fall baking and sharing with family.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 1.5 tsp pumpkin pie spice blend of cinnamon, nutmeg, and cloves
• ▢ 0.5 tsp salt
• ▢ 0.75 cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup brown sugar packed
• ▢ 1 cup pumpkin puree canned or fresh
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add the egg, pumpkin puree, and vanilla extract to the butter mixture and mix until combined.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to 5 days. Perfect with a glass of milk or hot tea.