If there’s one thing I look forward to every year, it’s the start of pumpkin spice baking recipes season. You know what I’m talking about—that magical time when cinnamon, nutmeg, and cloves take over every coffee shop, every grocery store aisle, and every cozy kitchen. And honestly? I’m not mad about it.
Fall baking is my happy place. The oven warms up the house, the smell of spices fills the air, and there’s always a kid (or three) sneaking into the kitchen to ask, “Are they ready yet?” Cookies cooling on the counter somehow feel like the most welcoming version of home.
But let’s be real. Not every day allows for hours of fussy baking. That’s where these super easy fall desserts come in clutch. My soft and chewy pumpkin spice cookies are the kind of recipe you can whip up in one bowl while dinner’s in the oven, or just before guests stop by. They’re the definition of easy fall sweet treats—comforting, cozy, and quick.
And the best part? They taste like fall in cookie form.
Why You’ll Love These Pumpkin Spice Cookies
Before we dive into the dough (literally), let’s talk about what makes these cookies so irresistible.
- All the cozy vibes – Cinnamon, nutmeg, and cloves create that warm autumn flavor that instantly feels like sweater weather.
- Soft + chewy texture – Thanks to canned pumpkin and brown sugar, these cookies stay moist instead of crumbly.
- Simple ingredients – No fancy shopping list here. You probably already have everything in your pantry.
- Perfect for sharing – Whether you’re baking for school, work, or neighbors, this batch makes plenty.
- Cinnamon sugar magic – Rolling the dough in cinnamon sugar gives them a sparkly, sweet coating that makes them shine.
Basically, these are the best fall cookies recipes if you want something quick, comforting, and totally addictive.
The Story Behind This Recipe
Every fall, I tell myself I’m going to try new autumn desserts recipes—maybe a layered cake, maybe a pie. But nine times out of ten, I end up back at these cookies. Why? Because they’re no-fail, crowd-pleasing, and honestly, my family would revolt if I didn’t make them.
I started baking them years ago when I wanted something that tasted like pumpkin pie but didn’t require chilling dough, rolling crust, or praying it wouldn’t crack in the oven. These cookies became my shortcut to fall flavors without the stress. Over time, they turned into a tradition. Now, from September through Thanksgiving, there’s almost always a jar of them sitting on my counter.
Ingredients You’ll Need
Here’s the quick rundown (with some friendly notes):
- All-purpose flour – Classic, reliable, and easy.
- Cornstarch – Adds that extra softness. (No cornstarch? Just sub more flour.)
- Cream of tartar – Helps with chewiness, but don’t panic if you don’t have it.
- Baking soda + salt – The basics.
- Cinnamon, nutmeg, cloves – AKA fall’s holy trinity.
- Butter – Softened, not melted.
- Brown sugar + white sugar – The perfect chewy + sweet combo.
- Egg + vanilla – For binding and flavor.
- Pumpkin puree – Just plain canned pumpkin. NOT pumpkin pie filling. Seriously, don’t grab the wrong can.
And of course:
- Cinnamon sugar mix – That sparkly coating that takes these from good to “can I have five more?”
How to Make the Best Pumpkin Spice Cookies
No complicated steps here. Just a little mixing, a little chilling, and a short bake.
- Whisk the dry ingredients. Combine flour, cornstarch, cream of tartar, baking soda, salt, and spices.
- Cream the butter + sugars. Beat until fluffy, then add in the egg, vanilla, and pumpkin puree.
- Mix it all together. Add the dry to the wet and stir until a sticky dough forms.
- Chill. Refrigerate the dough for at least 2 hours. (Yes, it’s worth the wait—chilled dough = thicker, chewier cookies.)
- Roll + coat. Form balls, roll in cinnamon sugar, flatten slightly, and line them up on your baking sheet.
- Bake. 8–10 minutes at 350°F. Don’t overbake—pull them out just as the tops look set.
And voilà—you’ve got the ultimate homemade fall cookies cooling on your counter.
Pro Tips for Perfect Cookies
- Don’t skip chilling. I know, I know, waiting is hard. But this is the step that keeps your cookies thick and chewy.
- Measure flour properly. Spoon into your cup and level it off. Don’t scoop directly from the bag unless you like dense cookies.
- Use pumpkin puree, not pie filling. Repeat after me: plain pumpkin only.
- Slightly underbake. They’ll set as they cool, giving you that dreamy soft center.
Fun Variations to Try
Want to switch things up? These cookies are super forgiving:
- Pumpkin bar cookies – Spread the dough in a pan instead of rolling balls. Bake a little longer, slice into bars, and boom: new dessert.
- Add-ins galore – Chocolate chips, white chocolate chunks, or pecans all play well here.
- Gluten-free version – Use a 1:1 gluten-free flour blend.
- Butter swap – Try coconut oil for a dairy-free spin.
Basically, you can transform this one dough into different fun fall cookies every time you make it.
What to Serve With Pumpkin Spice Cookies
These cookies scream fall comfort, so pair them with:
- A hot chai latte or pumpkin spice coffee.
- Warm apple cider for those full autumn vibes.
- Vanilla ice cream for a cookie sandwich.
- Crumbled over yogurt for a sneaky breakfast treat (I won’t tell).
Honestly, they’re the kind of southern fall desserts you can set out at a potluck and watch disappear in minutes.
Storing & Freezing Tips
- Room temp: Airtight container, up to 1 week. Add a slice of bread to keep them soft.
- Freeze baked cookies: Up to 3 months.
- Freeze dough balls: Roll and freeze on a tray, then stash in bags. Bake straight from frozen with an extra minute added.
- Make ahead: Chill dough up to 2 days before baking.
Cookies that actually get better when stored? That’s a win in my book.
FAQ: Pumpkin Spice Cookie Edition
1. Can I use fresh pumpkin instead of canned?
Sure, but make sure it’s roasted, pureed, and drained well—fresh pumpkin has more water, which can mess with the texture.
2. My cookies spread too much—what happened?
Either your dough wasn’t chilled enough or your butter was too soft. Chill longer next time, or add a tablespoon of flour.
3. Do I really need cream of tartar?
Nope. It helps with softness, but your cookies will still be delicious without it.
4. Can I double the recipe?
Absolutely. I recommend it, honestly. These go fast.
Final Thoughts
If fall had a flavor, it would be these cookies. They’re soft, chewy, warmly spiced, and rolled in cinnamon sugar for that irresistible sparkle. The kind of dessert that feels homemade and comforting without taking all day.
So whether you’re baking for the kids, neighbors, or just yourself (no judgment), these cookies deserve a spot in your fall rotation. They’re proof that pumpkin spice baking recipes don’t have to be complicated to be incredible.
Make a batch, pour yourself a mug of cider, and enjoy every chewy bite. Trust me—you’ll want to add these to your personal list of best fall cookies recipes.
PrintBest Fall Cookies Recipe – Soft & Chewy Homemade Pumpkin Spice Cookies
There’s nothing like fall baking to make a house feel like home. The aroma of cinnamon, nutmeg, and cloves wafting through the air instantly signals cozy vibes, and these pumpkin spice cookies are no exception. Perfectly soft, lightly sweet, and bursting with autumn flavor, they’re easy enough to whip up any day of the week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Category: Dessert
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour, spooned and leveled
- 2 tsp cornstarch
- ½ tsp cream of tartar
- ¾ tsp baking soda
- ¼ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1/8 tsp ground cloves
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- ½ cup plain canned pumpkin (not pumpkin pie filling)
Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
- Combine the Dry Ingredients
- In a medium mixing bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves until evenly blended. Set aside while you move on to the wet ingredients.
- Cream Butter and Sugars
- In a large bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and smooth.
- Lower the mixer speed and mix in the egg, vanilla extract, and pumpkin puree until fully incorporated. For extra tender cookies, beat an additional 30 seconds or so to make the dough extra soft.
- Combine Wet and Dry Ingredients & Chill
- Gradually fold the dry mixture into the wet pumpkin mixture using your mixer on low speed until a sticky dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 2 days. Chilling the dough is essential to prevent cookies from spreading too much while baking.
- Prepare for Baking & Make Cinnamon-Sugar
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a small bowl, mix together the sugar and cinnamon to create the coating for the cookies.
- Shape and Coat the Cookies
- Scoop chilled dough into balls roughly 1 ½ tablespoons each. Roll each ball in the cinnamon-sugar mixture, then gently flatten them slightly for even baking.
- Place cookies on the prepared trays, spacing them about 2 inches apart to allow for spreading.
- Bake
- Bake the cookies for 8–10 minutes, or just until the tops appear set. Avoid overbaking to keep them soft and chewy.
- Allow the cookies to rest on the trays for a few minutes before transferring them to a wire rack to finish cooling. They will firm up slightly as they cool, leaving you with that perfect soft, tender bite.
Notes
- Chill the dough: Essential for thick, chewy cookies.
- Measure flour properly: Spoon and level for best results.
- Use plain pumpkin puree: Avoid pumpkin pie filling—it’s too sweet and spiced already.
- Slightly underbake: Cookies finish cooking on the tray as they cool, keeping them soft inside.
Nutrition
- Calories: 2600 kcal
- Fat: 110 g
- Carbohydrates: 370 g
- Protein: 30 g
