Pumpkin spice cookies are more than just a fall trend—they’re a reminder of childhood afternoons, spiced up with a grown-up twist. I love how the warm aroma of cinnamon, nutmeg, and cloves fills the house, making everything feel a little more special. These cookies aren’t perfect, but that’s part of their charm—cracks, dips, and all.
Why These Cookies Keep Calling Me Back
The spicy warmth and chewy texture make them perfect for cozy mornings and chilly evenings. I love how they smell—like a fall walk in the woods—yet they’re simple enough to whip up anytime. They remind me of family gatherings, imperfect but full of love and flavor, no matter how many times I mess up the shape. That’s the real magic—comfort in every bite.
Inside the Pumpkin Spice Mix & Add-ins
- Canned pumpkin puree: I add a touch for moisture and subtle flavor, but you can skip for a drier, crunchier cookie.: Adds a slight earthy sweetness; swap with applesauce for a different twist.
- Pumpkin pie spice: Essential for that warm, nostalgic aroma—use fresh if you have it.: A blend of cinnamon, nutmeg, ginger, and allspice; replace with individual spices if you prefer.
- Dried cranberries: They burst with tartness, balancing the spice—swap with chopped dried apricots for sweetness.: Chewy and bright, they add a nice contrast to the dense cookie.
- Chopped pecans: I love the earthy crunch, but walnuts or almonds work equally well.: Toasted nuts bring out their flavor—toast for 5 minutes at 180°C (350°F).
- Brown sugar: I prefer dark for a richer molasses note—light works in a pinch.: Gives depth and moisture; adjust sweetness with honey or maple syrup.
Tools & Equipment You Need
- Mixing bowls: For combining wet and dry ingredients.
- Electric mixer or whisk: To cream butter and sugar smoothly.
- Baking sheet: To hold cookies during baking.
- Parchment paper: Prevent sticking and make cleanup easier.
- Wire rack: To cool cookies evenly.
Steps to Pumpkin Spice Cookie Bliss
Step 1: Preheat your oven to 180°C (350°F).
Step 2: In a mixing bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes.
Step 3: Add egg and vanilla, then mix until combined.
Step 4: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet, mixing just until incorporated.
Step 6: Fold in chopped pecans and dried cranberries for texture and bursts of flavor.
Step 7: Scoop dough onto a parchment-lined baking sheet, about 2 tablespoons per cookie.
Step 8: Bake for 12-15 minutes, until the edges are golden and the centers are set.
Step 9: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Cooking Checkpoints & Tips
- Cookies should be golden around the edges but soft in the center.
- The dough should be firm enough to scoop without sticking excessively.
- If cookies spread too much, chill the dough for 15 minutes before baking.
Common Mistakes & How to Fix Them
- Cookies look underdone or pale.? UNDERSCORED, cookies are pale and soft. → Bake 2 more minutes, watch for golden edges.
- Dough sticks excessively to hands and spoon.? Dough is too sticky to scoop. → Chill for 15 minutes or dust with flour.
- Flattened cookies with crispy edges.? Cookies spread too much. → Chill dough before baking or reduce butter slightly.
- Edges are dark, centers undercooked.? Burnt bottoms. → Lower oven temperature or move racks higher.
Pumpkin Spice Cookies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and dark brown sugar using an electric mixer or whisk until the mixture is light, fluffy, and fragrant, about 3 minutes.
- Add the egg and vanilla extract to the creamed mixture, then beat until well combined and smooth.
- Stir in the canned pumpkin puree until fully incorporated, which will add moisture and a subtle earthy flavor.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt to evenly distribute the spices and leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated and the dough comes together.
- Gently fold in the chopped toasted pecans and dried cranberries, distributing them evenly throughout the dough for texture and bursts of flavor.
- Scoop about 2 tablespoons of dough onto the prepared baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, until the edges are golden brown and the centers are set but still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, which helps them firm up.
- Transfer the cookies to a wire rack to cool completely, revealing cracks and a slightly rustic appearance with a warm aroma.
- Enjoy these cozy, spiced cookies with a cup of tea or coffee, perfect for fall afternoons or holiday gatherings.
Hi, I’m Madison Greene, the voice and creator behind Texture Obsessed. Born and raised in the United States, I’ve always believed that food is more than just flavor — it’s about the way it feels.
