Not ready to let go of pumpkin yet? 🎃 Here are some to-die-for cookies the entire family will love: Classic Pumpkin Spice Cookies made two ways! Soft, pillowy and delicious, these yummy cookies are perfect for the holidays, but also year-round!
If you love pumpkin as much as I do, you're going to go crazy over these super easy Classic Pumpkin Spice Cookies!
WARNING: Once you bite into these soft, pillowy Pumpkin Spice Cookies, you'll be going back for more!
HOW TO MAKE CLASSIC PUMPKIN SPICE COOKIES
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large mixer, beat the sugar and butter until well blended. Add in the egg, vanilla extract and organic pumpkin puree, mixing until well combined. Slowly add in the flour mixture and mix thoroughly.
- Layer a cookie sheet with parchment paper. Using a small cookie scoop, drop rounds of cookie dough onto the cookie sheet, about 2 inches apart. Bake for 15 to 18 minutes.
- Remove from the oven and let cool on the tray for 5 minutes before transferring to a cooling rack.
- Dust the pumpkin spice cookies with powdered sugar, or top with cream cheese frosting (see recipe below).
I used my KitchenAid mixer for the cookie dough, but you can also use a hand mixer.
Place rounded cookie dough balls on a cookie sheet lined with parchment paper, about 2 inches apart. Bake at 350 degrees for 15 to 18 minutes (depending on your oven).
Transfer the pumpkin spice cookies to a cooling rack. Prepare the next batch for the oven!
Dust the Pumpkin Spice Cookies with powdered sugar. Or, frost them with cinnamon cream cheese frosting!
Since I wanted to make these cookies two ways, I also made my own cinnamon cream cheese frosting. Can't go wrong with this creamy frosting!
How to make the cinnamon cream cheese frosting
- Using an electric mixer, blend the butter and cream cheese until smooth.
- Mix in the vanilla extract and ground cinnamon.
- Gradually blend in the powdered sugar until fully combined.
- Spread or pipe the frosting onto completely cooled cookies.
- Decorate with sprinkles if desired.
I used a piping bag to frost the pumpkin spice cookies, but you can also just use a spreading knife!
Two ways to make these beautiful Pumpkin Spice Cookies! To frost or not to frost?
TIPS & TRICKS
- I like to use organic pumpkin puree. It's not imperative, but that's just me making it better for you!
- I used a small cookie scoop to make even rounds of cookie dough, placing them 2 inches apart on a cookie sheet lined with parchment paper (so they don't stick!).
- Cool the cookies for a few minutes before transferring them to cooling rack.
- Use a piping bag or just a knife if you're going to frost these cookies.
- Freeze the cookies until ready to serve!
WANT MORE?
If you like this recipe, you’re going to love my Five Spice Pumpkin Bread! Moist and delicious, this Five Spice Pumpkin Bread tastes so good! You’ll want to make this every year for the holidays!
Classic Pumpkin Spice Cookies
If you love pumpkin, you're going to adore these incredibly soft and pillowy Classic Pumpkin Spice Cookies with a subtle pumpkin flavor and the perfect amount of sweetness! Perfect for the holidays or all year round!
- Total Time: 30 min
- Yield: 36 cookies 1x
Ingredients
For the Cookie Batter:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup butter (1 stick), room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup organic pumpkin puree
For the Cinnamon Frosting:
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Powdered sugar for dusting.
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large mixer, beat the sugar and butter until well blended. Add in the egg, vanilla extract and pumpkin puree, mixing until well combined. Slowly add in the flour mixture and mix thoroughly.
- Layer a cookie sheet with parchment paper. Using a small cookie scoop, drop rounds of cookie dough onto the cookie sheet, about 2 inches apart. Bake for 15 to 18 minutes.
- Let cool on a baking rack before decorating.
Make the frosting:
- Using an electric mixer, blend the butter and cream cheese until smooth.
- Mix in the vanilla extract and ground cinnamon.
- Gradually blend in the powdered sugar until fully combined.
- Spread or pipe the frosting onto completely cooled cookies.
- Decorate with sprinkles if desired.
Notes
- I like to use organic pumpkin puree. It's not imperative, but that's just me making it better for you!
- I used a small cookie scoop to make even rounds of cookie dough, placing them 2 inches apart on a cookie sheet lined with parchment paper (so they don't stick!).
- Cool the cookies for a few minutes before transfering them to cooling rack.
- Use a piping bag or just a knife if you're going to frost these cookies.
- Freeze the cookies until ready to serve!
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 136
- Sugar: 19.9 g
- Sodium: 81.2 mg
- Fat: 2.7 g
- Carbohydrates: 27.2 g
- Protein: 1.4 g
- Cholesterol: 11.8 mg
L says
Unfortunately, these came out very bland...i did reduce the salt to half as many cookies are salty for me, but I don’t think that would have fixed the lack of sweetness and flavor in these. Also, I like soft cookies and pillowy cookies but these were basically just the texture of a muffin or bread.
Asian Caucasian says
Hmm... this recipe calls for 1.5 cups of sugar, which should be sweet enough. Did you make the icing on top? That definitely makes it sweeter. Sorry it was too salty for you. I've made batches and batches of these. Perhaps I don't have as much of a sweet tooth! 🙂
Jacqui De Bono says
The kids love anything pumpkin, so we will be making these!
Asian Caucasian says
These cookies are soft and delicious! Your kids will love them! Thank you, Jacqui!
Stine Mari says
They look so yummy and I LOVE that these don`t require any chilling time, because that is always a buzzkill!
Asian Caucasian says
Yeah, I'm not the greatest baker so the less steps in baking the better! 🙂
Kacie Morgan says
I am literally drooling at the thought of these. The cinnamon frosting sounds absolutely heavenly and just the thing for this time of the year.
Asian Caucasian says
Thank you, Kacie! These cookies were a big hit at my holiday party last night!
Katherine Moss says
I love pumpkin cookies! These look so very yummy! 😋
Asian Caucasian says
Thank you, Katherine! They truly are, and so very easy to make! Fun for the whole family.