I love fall and the warm aromas it brings—pumpkin spice cookies, cozy lattes, and apple pies. The season always inspires baking at my house.
When my children smell cookies in the oven, their faces light up with joy. That expression—pure, delighted anticipation—melts my heart every time.
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On a chilly day when the kids were raking leaves and tidying the yard, I surprised them with warm milk and freshly baked pumpkin spice cookies. Their rosy cheeks and big smiles made the whole afternoon perfect.
These cookies are easy to make—minimal mess and simple steps: combine, mix, chill briefly, and bake.
If you don’t have pumpkin pie spice on hand, you can make a blend using equal parts cinnamon, ginger, nutmeg, and allspice. I used a pumpkin pie spice blend labeled USDA Organic for a warm, balanced flavor.
Pumpkin Spice Cookies
10 minutes
12 minutes
10 minutes
32 minutes
These cookies are straightforward and adaptable. Add nuts, dried fruit, or chocolate chips to personalize them.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old fashioned rolled oats
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream the softened butter with the granulated and brown sugars until light and creamy. Add the egg and vanilla extract and mix until smooth. Set aside.
- In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Stir in the rolled oats.
- Gradually add the dry mixture to the wet ingredients on low speed or by hand, mixing until just combined.
- Chill the dough in the refrigerator for about 10 minutes to make scooping easier.
- Scoop dough into balls (I use a 2-tablespoon scoop) and place them on a baking sheet. For a bit of extra texture and sweetness, dip a fork in water, then sugar, and press a light crisscross pattern on the tops of the cookies. Sprinkle with a few oats if desired; this step is optional.
- Bake for 10–12 minutes, until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
You can add raisins, chocolate chips, chopped nuts, or seeds to the dough for extra flavor and texture. Adjust add-ins to suit your preference.
Recommended tools: a good baking sheet with a silicone mat and a reliable measuring cup/scale help deliver consistent results.
Nutrition Information
Yield
18
Serving Size
1
Amount Per Serving
Calories 208Total Fat 11gSaturated Fat 7gTrans Fat 0gCholesterol 37mgSodium 181mgCarbohydrates 25.4gFiber 1gSugar 13.7gProtein 2.4g
Nutrition information is an estimate and may vary depending on ingredients and portion sizes.
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