Soft Pumpkin Spice Cookies
Looking for the ultimate fall treat? These Pumpkin Spice Cookies are super soft, warmly spiced, and bursting with the cozy flavors of autumn. Made with real pumpkin purée and a blend of cinnamon, nutmeg, and cloves, they bring all the seasonal flavors you love in each bite. Whether you’re baking for a party or just treating yourself, these cookies are easy to make and even easier to enjoy! Top them with a sweet vanilla glaze for an extra touch of indulgence. Let’s get baking!
Ingredients
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the glaze (optional)
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Tools You’ll Need
- Large mixing bowls (one for wet ingredients, one for dry ingredients)
- Electric mixer or hand mixer
- Spatula or wooden spoon
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper (optional, but recommended)
- Wire cooling rack
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Instructions
- Mix wet ingredients. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the pumpkin purée, egg, and vanilla extract, and mix well.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Mix the dough. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If you’re adding chocolate chips or nuts, fold them into the dough at this stage.
- Chill the dough. Chill the dough in the refrigerator for 30 minutes to an hour before baking. This can help prevent excess spreading and improve the flavor.
- Preheat the oven. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
- Scoop and bake. Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Make the glaze (optional). In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cookies.
- Serve and enjoy. Once the glaze is set, your cookies are ready to enjoy!
Betty’s Pro Tips
Spice Swap: Adjust the amount of cinnamon, nutmeg, and cloves to your taste. If you love extra spice, feel free to add a little more cinnamon or even a pinch of allspice!
Optional Add-ins: Mix things up by folding in 1 cup chocolate chips or chopped nuts (pecans or walnuts) before scooping and baking.
Glaze Optional: While the glaze adds sweetness, these cookies are delicious without it too. If you’re short on time, skip the glaze and enjoy them plain.
Storage: Store these cookies in an airtight container for up to 5 days at room temperature. They stay soft and delicious!