Pumpkin Pie Spice Cookies
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Cozy up this fall with these pumpkin pie spice cookies! Ready in under 25 minutes, these pumpkin cookies are the coziest cookies around. These cookies are soft, chewy, and so easy to make.
You guys know I love a pumpkin recipe! The minute it gets even slightly chilly, I’m baking up a batch of vegan pumpkin chocolate chip cookies or my pumpkin sheet cake.
Just like my other fall recipes, these pumpkin spice cookies are packed with all the warm spices and of course, pumpkin! These pumpkin spice cookies are then rolled in spiced sugar, giving you even more warm and cozy fall flavors!
Why You’ll Love These Pumpkin Pie Spice Cookies
- These are the perfect cookies for fall, they’re packed with so much pumpkin pie spice flavor!
- These cookies don’t use eggs, so you can easily make them vegan (and dairy-free!) and even gluten-free.
- Since we’re using melted butter, there’s no need to take out the stand mixer or handheld mixer.
Ingredients Needed
- Pumpkin: Make sure you’re using canned pumpkin puree and not pumpkin pie filling! Pumpkin pie filling has sugar added to it, so we want to use 100% canned pumpkin.
- Butter: You can use regular butter or vegan butter, don’t swap it out for oil!
- Flour: I’m using regular all-purpose flour, but if you’re gluten-free, you can use gluten-free all-purpose 1-1 baking flour (I like Bob’s Red Mill!)
- Ground Cinnamon: I’m adding ground cinnamon to the sugar that we’ll roll the cookie dough balls in, but you can swap that out for pumpkin pie spice if you prefer.
Step by Step Instructions
Step 1: Preheat your oven to 375°Fahrenheit and line two baking sheets with parchment paper.
Step 2: Add the melted butter to a large bowl, then whisk in the brown sugar and granulated sugar. Add the pumpkin puree and vanilla extract.
Step 3: Add the flour, salt, baking soda, and pumpkin pie spice. Stir until just combined, don’t worry if the dough looks a bit wetter than regular cookie dough!
Step 4: In a small bowl, whisk the sugar and cinnamon together. Scoop out the cookie dough into 1 ½ tablespoon-sized balls and roll them in the spiced sugar.
Step 5: Place the cookie dough balls on the baking sheets, making sure you leave plenty of room between each ball.
Step 6: Bake the cookies one sheet at a time for 8-10 minutes, or until the cookies are brown on the edges and the tops look set.
Step 7: Let the cookies cool on the baking sheet for 10-15 minutes. Enjoy!
Don’t have pumpkin pie spice?
If you don’t want to run to the store to grab a jar of pumpkin pie spice, you can make it at home!
Combine 1 ½ teaspoons of ground cinnamon with ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour. It’s so easy to add too much flour if you use measuring cups, and that’ll make your cookies dry and dense.
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out your flour!
- Make sure to really roll each cookie dough ball in the spiced sugar generously – we want them to be completely covered!
- The cookie dough will look a bit wet after you’ve added all the dry ingredients, but that’s totally normal. Don’t add more flour!
Storage Instructions
Store the cooled cookies in an airtight container or in a ziploc bag at room temperature for 5-6 days.
Freeze baked cookies in a freezer bag for up to 2 months. Let them thaw at room temperature when ready to enjoy.
More Pumpkin Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Pumpkin Pie Spice Cookies
Ingredients
Pumpkin Pie Spice Cookies
- ¾ cup (158 g) butter, melted, (regular or vegan)
- 6 Tablespoons (75 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1 teaspoons vanilla extract
- ½ cup (120 g) pumpkin puree, (not pumpkin pie filling!)
- 2¼ cup (281 g) all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1½ teaspoon baking soda
- ¾ teaspoon salt
Spiced Sugar Coating
- ½ cup granulated white sugar
- 2 teaspoons ground cinnamon, (or pumpkin pie spice)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or a silicone baking mat.
- Add melted butter to a large mixing bowl, then whisk in the brown sugar and granulated sugar. Add in the pumpkin puree and vanilla extract. Mix until smooth.
- Add in the flour, salt, baking soda, and pumpkin pie spice and stir until just incorporated. The dough will be a bit wetter than a typical cookie dough – do not add more flour!
- In a small smallow bowl, whisk the white sugar and cinnamon together. Scoop the dough into balls around 1½ tablespoons size, then roll them in the spiced sugar until generously coated.
- Place the dough on the baking sheet, leaving plenty of room between each cookie.
- Bake the cookies one baking sheet at a time for 8-10 minutes, or until the cookies are slightly brown on the edges and the top looks set. If you're unsure, you can bake one test cookie to start.
- Let the cookies cool on the baking sheet for 10-15 minutes (they will continue baking a little bit during this time). Enjoy!
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
omgg these are delish!! super soft, flavourful and very easy to make 😀 loveee that it is rolled in a cinnamon sugar
Thank you for your review 🥰