Tender Pumpkin Spice Cookies Recipe Perfect for Fall

Imagine biting into a cookie that’s soft, warm, and bursting with the cozy flavors of fall—cinnamon, nutmeg, ginger, and pumpkin. The first time I made these tender pumpkin spice cookies, the aroma alone was enough to make my family hover around the kitchen, eagerly waiting for them to cool. Honestly, the smell reminded me of crisp autumn mornings, the kind where you want to curl up in a sweater and sip a cup of coffee. I knew I was onto something special when my kids couldn’t stop sneaking bites, and even my picky eater declared them “the best cookies ever.”

These cookies are like little bites of fall nostalgia—perfect for sharing at potlucks, gifting to friends, or enjoying during a cozy night in. They’re dangerously easy to make, ridiculously soft, and packed with pumpkin spice flavor. With a recipe this good, you’re going to want to bookmark it because, trust me, it’s going to become a seasonal favorite.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them perfect for busy fall days or when you need a last-minute dessert.
• Simple Ingredients: No fancy grocery trips required—you probably already have everything you need in your pantry.
• Perfect for Fall: The warm spices and pumpkin flavor make these cookies ideal for autumn gatherings, cozy afternoons, or holiday baking.
• Crowd-Pleaser: Whether you’re baking for kids or adults, these cookies always get rave reviews.
• Unbelievably Delicious: Soft and tender with a slightly chewy texture, these cookies are the definition of comforting fall treats.

What sets this recipe apart is the balance of spices and the use of real pumpkin puree, which gives the cookies their tender texture and rich flavor. They’re not too sweet, and the spices are perfectly balanced, so you get all the warmth without it being overpowering. Plus, the recipe is easy to adapt—whether you want to add a drizzle of icing or toss in some chocolate chips.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold pumpkin spice flavor and melt-in-your-mouth texture. Here’s what you’ll need:

• Unsalted butter, softened: Adds richness and helps create that tender, melt-in-your-mouth texture.
• Granulated sugar: For sweetness and structure.
• Brown sugar: Adds moisture and a hint of molasses flavor.
• Egg yolk: Provides richness and helps bind the dough together.
• Real pumpkin puree: Not pumpkin pie filling! This is what gives the cookies their signature flavor and soft texture.
• All-purpose flour: For structure and balance (use gluten-free flour if needed).
• Baking soda: Helps the cookies rise slightly and stay tender.
• Salt: Enhances the flavors and balances the sweetness.
• Pumpkin pie spice: A cozy mix of cinnamon, nutmeg, ginger, and cloves that screams fall.
• Vanilla extract: A subtle backdrop that enhances the pumpkin and spice flavors.

If you want to get creative, you can also toss in some extras like chocolate chips, chopped nuts, or raisins. These add-ins take the cookies to a whole new level!

Equipment Needed

• Mixing bowls: One for wet ingredients and one for dry ingredients.
• Hand mixer or stand mixer: Makes creaming the butter and sugar easy.
• Measuring cups and spoons: Accuracy is key for baking.
• Baking sheets: Line them with parchment paper for easy cleanup.
• Cookie scoop: Helps ensure evenly sized cookies for consistent baking.

If you don’t have a stand mixer, don’t worry—a hand mixer works just as well. And if you don’t have a cookie scoop, a tablespoon will do just fine!

Preparation Method

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, cream together 1/2 cup (115g) unsalted butter, 1/2 cup (100g) granulated sugar, and 1/4 cup (50g) brown sugar until light and fluffy. This should take about 2-3 minutes.
3. Add 1 egg yolk and 1 teaspoon vanilla extract to the bowl. Beat until combined.
4. Mix in 1/2 cup (120g) pumpkin puree. The mixture may look slightly curdled—don’t worry, that’s normal!
5. In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon pumpkin pie spice.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
7. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Avoid overbaking—they should look soft in the center.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

And voilà—your kitchen smells like fall, and you’ve got a batch of tender pumpkin spice cookies ready to enjoy!

Cooking Tips & Techniques

• Room temperature ingredients: Make sure your butter and egg yolk are at room temperature for even mixing.
• Don’t overmix: Overmixing can lead to dense cookies. Mix just until the flour is incorporated.
• Use fresh spices: If your spices have been sitting in the pantry for over a year, they might have lost some of their punch. Fresh spices make a big difference!
• Chill the dough (optional): If your dough feels too soft, chilling it for 30 minutes can help it hold its shape better during baking.
• Test bake: Bake one or two cookies first to check the baking time and make adjustments if needed.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
• Add-ins: Stir in 1/2 cup of chocolate chips, white chocolate chips, or chopped nuts for added texture.
• Spice it up: Increase the pumpkin pie spice to 1 1/2 teaspoons for a bolder flavor.
• Vegan option: Replace the butter with coconut oil or vegan margarine, and use a flax egg instead of the egg yolk.

One of my favorite variations is to drizzle the cooled cookies with a simple vanilla glaze made from powdered sugar and milk—it adds an extra layer of sweetness and looks stunning!

Serving & Storage Suggestions

These cookies are best enjoyed slightly warm, fresh out of the oven, with a steaming cup of coffee, tea, or even a glass of cold milk. For an extra special touch, you can serve them with a dollop of whipped cream or a scoop of vanilla ice cream.

Store any leftovers in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works like magic! You can also freeze the cookies for up to 3 months. To reheat, just pop them in the microwave for about 10 seconds, and they’ll taste as good as new.

Nutritional Information & Benefits

Each cookie is approximately 120 calories, with around 5g of fat, 18g of carbohydrates, and 1g of protein. Thanks to the pumpkin puree, these cookies provide a boost of vitamin A and fiber, which is always a nice bonus. Plus, the warm spices like cinnamon and ginger are known for their anti-inflammatory properties.

If you’re watching your sugar intake, you can try substituting the granulated sugar with a natural alternative like coconut sugar or stevia. Just keep in mind that the texture may vary slightly.

Conclusion

These tender pumpkin spice cookies are the ultimate fall treat—soft, flavorful, and ridiculously easy to make. Whether you’re baking them for loved ones or savoring them with your coffee, they’re guaranteed to bring a little autumn magic into your home. I love how versatile they are, and I hope you’ll try adding your own twist to the recipe!

If you make these cookies, I’d love to hear how they turned out! Leave a comment below or share a picture on social media—don’t forget to tag me! Happy baking and enjoy every bite of these cozy fall cookies.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which would throw off the balance of the recipe. Stick to pure pumpkin puree for best results.

What’s the best way to measure flour?

Use the spoon-and-level method: spoon the flour into the measuring cup, then level it off with a knife. This prevents overpacking, which can lead to dense cookies.

Can I freeze the cookie dough?

Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

How do I make these cookies healthier?

Try swapping out the granulated sugar for coconut sugar or reduce the sugar by 1/4 cup. You can also use a whole-grain flour blend for added fiber.

Can I double the recipe?

Yes! Simply double all the ingredients. You may need to bake in batches depending on the size of your oven.

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