Easy Pumpkin Spice Cookies
These Easy Pumpkin Spice Cookies deliver all the cozy comfort of fall baking without the fuss. With their perfectly soft texture and warm autumn flavors, they're ideal for Halloween gatherings or simply enjoying as a taste of autumn.
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
- Cookie Scoop
Ingredients
For the Cookies
- 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ½ cup unsalted butter softened (or coconut oil for dairy-free option)
- 1 cup granulated sugar can use coconut sugar for a less refined option
- ½ cup brown sugar packed
- ¾ cup pumpkin puree NOT pumpkin pie filling
- 1 large egg or flax egg for vegan version
- 1 tsp vanilla extract
For the Cinnamon Frosting
- 4 oz cream cheese softened (or dairy-free alternative)
- 3 tbsp unsalted butter softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 1-2 tbsp milk any variety works
Instructions
- Gather all ingredients and allow butter and cream cheese to reach room temperature (about 30 minutes on the counter).
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
- In a large bowl using an electric mixer, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
- Cover the cookie dough and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a 1½-inch cookie scoop or tablespoon, drop rounded portions of dough onto the prepared sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a spoon.
- Bake for 12-14 minutes until the edges are set but the centers still appear slightly soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- For the frosting: In a medium bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and cinnamon, beating until fluffy. Add milk one tablespoon at a time until you reach your desired consistency.
- Once cookies are completely cool, spread or pipe the cinnamon frosting onto each cookie. If desired, sprinkle with additional cinnamon or fall-colored sprinkles for a decorative touch.
Notes
- Unfrosted cookies can be stored in an airtight container at room temperature for up to 5 days.
- Frosted cookies should be refrigerated for up to 3 days.
- Both frosted and unfrosted cookies can be frozen for up to 3 months.
- Cookie dough can be refrigerated for 3 days or frozen in pre-portioned balls for up to 2 months.
- For chewier cookies, try reducing the pumpkin to ⅔ cup.
- Add ¾ cup mix-ins like chocolate chips, chopped nuts, or dried cranberries for delicious variations.
- Frosted cookies should be refrigerated for up to 3 days.
- Both frosted and unfrosted cookies can be frozen for up to 3 months.
- Cookie dough can be refrigerated for 3 days or frozen in pre-portioned balls for up to 2 months.
- For chewier cookies, try reducing the pumpkin to ⅔ cup.
- Add ¾ cup mix-ins like chocolate chips, chopped nuts, or dried cranberries for delicious variations.
Nutrition
Calories: 195kcalCarbohydrates: 31gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 135mgFiber: 1gSugar: 21gVitamin A: 15IU
Tried this recipe?Let us know how it was!