Pumpkin Spice Cookie Recipe

Pumpkin spice cookies are a delightful treat perfect for the fall season. This pumpkin cookie recipe combines the warm spices of pumpkin pie with the perfect texture of chewy cookies. Ideal for pumpkin season, these cookies bring the cozy flavors of fall into your kitchen. These chewy pumpkin cookies make a great snack idea. 

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Why Pumpkin Spice Cookies?

Pumpkin spice cookies are a favorite during the fall season, often enjoyed with a cup of pumpkin spice latte. They offer the perfect amount of pumpkin spice flavor, making them a great addition to any list of pumpkin recipes.

PRO TIPS for the Best Pumpkin Cookie 

  • Use pure pumpkin puree, not pumpkin pie filling, for a consistent texture and authentic pumpkin flavor.
  • Ensure all wet ingredients are at room temperature to blend more smoothly.
  • Do not overmix the cookie dough to maintain a chewy texture.
  • For added flavor, consider incorporating chocolate chips or pumpkin spice chips into the dough.

Ingredients for Pumpkin Spice Cookie Recipe

  • Canned Pumpkin Puree: Provides the pumpkin flavor and moisture content. The chewy pumpkin chocolate chip cookies can be made using homemade pumpkin puree if you prefer 
  • Unsalted Butter: Adds richness and helps achieve a chewy texture.
  • Granulated Sugar: Sweetens the cookies.
  • Vanilla Extract: Enhances the overall flavor.
  • All-Purpose Flour: Forms the base of the cookie dough.
  • Baking Powder & Baking Soda: Helps the cookies rise.
  • Salt: Balances the sweetness.
  • Ground Cinnamon, Nutmeg, Allspice, Ginger, and Cloves: These fall spices give the cookies their signature pumpkin spice flavor.

How to make Homemade Pumpkin Cookies

Preheat and Prep: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

Mix Wet Ingredients: In a large bowl, use an electric mixer on medium-high speed to blend 1/2 cup of melted unsalted butter and 1 cup of granulated sugar until smooth. Add 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. Mix until well combined.

Combine Dry Ingredients: In a separate medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of allspice, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves.

Mix Together: Using a hand mixer, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Form Cookies: Use a cookie scoop to drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake cookies: Bake the cookie dough balls in the preheated oven for 12 minutes, or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.

Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

If using an air fryer for your pumpkin spice sugar cookies

Preheat and Prep: Preheat your air fryer to 165°C and line a cookie sheet with parchment paper.

Follow the rest of the instructions as with when using the oven.  Bake for 10 minutes, turn halfe way through cooking and check for doneness.

Glaze Preparation

Mix Glaze: In a medium bowl, gradually add 2-3 tablespoons of milk to 1 cup of powdered sugar, stirring continuously until smooth. Adjust the milk for desired consistency.

Decorate: Once the cookies are completely cool, drizzle the glaze over them using a spoon or piping bag.


  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
  • Vegan: Use vegan butter or coconut oil and non-dairy milk for the glaze.
  • Different Sugar: Brown sugar can replace granulated sugar for a different flavor profile.


Store cooled cookies in an airtight container at room temperature. If glazed, allow the glaze to set before stacking. They stay fresh for up to 3-4 days.

Cooking Methods

For an even bake, use a preheated oven and rotate the cookie sheets halfway through baking.

Serving Suggestions

Enjoy these cookies with a cup of tea, coffee, or pumpkin spice lattes. They also pair well with a scoop of vanilla ice cream.

FAQs ABOUT Pumpkin Spice Cookie Recipe

Can I use actual pumpkin instead of canned pumpkin puree?

Canned pumpkin puree is recommended for this recipe because it has a consistent texture and moisture level. Fresh pumpkin may vary in moisture content, which could affect the texture of the cookies. If you choose to use fresh pumpkin, make sure to drain it well and adjust the recipe accordingly.

Can I freeze the cookies?

You can freeze the cookies without the glaze. Once the cookies have cooled completely, place them in a freezer-safe container or bag, separated by layers of parchment paper. Freeze for up to 2-3 months. Thaw the cookies at room temperature before adding the glaze.

Can I substitute the all-purpose flour with a gluten-free flour?

Yes, you can try using a gluten-free flour blend that is designed for baking. Keep in mind that the texture and taste of the cookies may vary slightly when using gluten-free flour. Follow the manufacturer’s instructions for substitution ratios.

Can I use a different type of sugar instead of granulated sugar?

Yes, you can substitute granulated sugar with brown sugar for a slightly different flavor profile. Keep in mind that brown sugar contains more moisture, so the texture of the cookies may be slightly different.

Can I make these cookies vegan?

To make the cookies vegan, you can substitute the unsalted butter with vegan butter or coconut oil. Additionally, use a non-dairy milk, such as almond milk or soy milk, for the glaze.

Pumpkin Spice Cookie Recipe

Pumpkin Spice Cookie Recipe

Craving fall flavors? Try the Pumpkin Spice Cookie Recipe! These chewy pumpkin cookies are infused with warm spices and topped with a sweet glaze, making them the perfect treat for pumpkin season. Easy to make and perfect for sharing, these cookies will be a hit at any gathering. T
Prep Time 15 minutes
Cook Time 12 minutes
Course Appetizer, Snack
Cuisine American
Servings 20 Cookies


  • Oven or Air fryer
  • Hand Mixer
  • Large bowl 


  • Cookies
  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk adjust for desired consistency


  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, mix together the butter and granulated sugar until well combined and smooth. Add the pumpkin puree and vanilla extract. Mix until well incorporated.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg,ginger, allspice and cloves.
  • Add the dry ingredients to the wet ingredients and incorporate with a spatula until just combined. Be careful not to overmix.
  • Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 12 minutes, or until the edges are lightly golden. The centers may still appear slightly soft but will firm up as the cookies cool.
  • Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
  • To prepare the glaze
  • In a bowl with 1 cup of powdered sugar gradually add the milk to the powdered sugar, stirring continuously until you achieve a smooth and pourable consistency. Adjust the amount of milk as needed to reach your desired thickness. If you want a thicker glaze, use less milk; if you want a thinner glaze, add a little more milk.
  • Once your cookies have cooled completely, you can start decorating them with the glaze. Drizzle the glaze over the cookies using a spoon or a piping bag, or dip the tops of the cookies directly into the glaze.


Make sure to use canned pumpkin puree and not pumpkin pie filling, as the latter contains additional ingredients and spices.
Adjust the spices according to your preference. You can increase or decrease the amounts of cinnamon, nutmeg, ginger, and cloves to suit your taste.
Feel free to add optional mix-ins such as chocolate chips, chopped nuts, or raisins to the cookie dough for added flavor and texture.
The glaze is optional but adds a sweet finishing touch to the cookies. You can customize the glaze by adding food coloring or flavored extracts, such as vanilla or almond extract, for variation.

I hope to see your version made from the Pumpkin Spice Cookie Recipe ready in just a few minutes.

About the Author

Get to know me more.

I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!

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