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    Home » Recipes » Desserts

    Classic Pumpkin Spice Cookies

    February 19, 2022 · Published: December 23, 2019 By: Asian Caucasian 10 Comments

    Jump to Recipe·Print Recipe
    pumpkin spice cookies on a plate
    pumpkin spice cookies sprinkled with powdered sugar piled on a blue plate with extra cookies on a baking tray and a striped napkin on the side
    pumpkin spice cookies piled on a blue plate and cookies with frosting on top

    Not ready to let go of pumpkin yet? 🎃 Here are some to-die-for cookies the entire family will love: Classic Pumpkin Spice Cookies made two ways! Soft, pillowy and delicious, these yummy cookies are perfect for the holidays, but also year-round!

    pumpkin spice cookies sprinkled with powdered sugar piled on a blue plate with extra cookies on a baking tray and a striped napkin on the side

    If you love pumpkin as much as I do, you're going to go crazy over these super easy Classic Pumpkin Spice Cookies!

    close-up shot of pumpkin spice cookies sprinkled with powdered sugar on a plate with a bite out of one cookie

    WARNING: Once you bite into these soft, pillowy Pumpkin Spice Cookies, you'll be going back for more!

    HOW TO MAKE CLASSIC PUMPKIN SPICE COOKIES

    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
    3. In a large mixer, beat the sugar and butter until well blended. Add in the egg, vanilla extract and organic pumpkin puree, mixing until well combined. Slowly add in the flour mixture and mix thoroughly.
    4. Layer a cookie sheet with parchment paper. Using a small cookie scoop, drop rounds of cookie dough onto the cookie sheet, about 2 inches apart. Bake for 15 to 18 minutes.
    5. Remove from the oven and let cool on the tray for 5 minutes before transferring to a cooling rack.
    6. Dust the pumpkin spice cookies with powdered sugar, or top with cream cheese frosting (see recipe below).
    pumpkin cookie batter in a silver mixing bowl with baby pumpkins on the side

    I used my KitchenAid mixer for the cookie dough, but you can also use a hand mixer.

    raw pumpkin cookie dough rounds on a baking sheet lined with parchment paper ready for the oven

    Place rounded cookie dough balls on a cookie sheet lined with parchment paper, about 2 inches apart. Bake at 350 degrees for 15 to 18 minutes (depending on your oven).

    baked pumpkin spice cookies right out of the oven on top of a cooling rack

    Transfer the pumpkin spice cookies to a cooling rack. Prepare the next batch for the oven!

    baked pumpkin spice cookies sprinkled with powdered sugar on a parchment-lined baking tray

    Dust the Pumpkin Spice Cookies with powdered sugar. Or, frost them with cinnamon cream cheese frosting!

    a woman holding a mixing whisk with a peak of whipped cream cheese frosting

    Since I wanted to make these cookies two ways, I also made my own cinnamon cream cheese frosting. Can't go wrong with this creamy frosting!

    How to make the cinnamon cream cheese frosting

    1. Using an electric mixer, blend the butter and cream cheese until smooth.
    2. Mix in the vanilla extract and ground cinnamon.
    3. Gradually blend in the powdered sugar until fully combined.
    4. Spread or pipe the frosting onto completely cooled cookies.
    5. Decorate with sprinkles if desired.
    decorating pumpkin spice cookies topped with cream cheese frosting on a baking rack

    I used a piping bag to frost the pumpkin spice cookies, but you can also just use a spreading knife!

    a pumpkin spice cookie topped with cream cheese frosting and green sprinkles

    Two ways to make these beautiful Pumpkin Spice Cookies! To frost or not to frost?

    TIPS & TRICKS

    • I like to use organic pumpkin puree. It's not imperative, but that's just me making it better for you!
    • I used a small cookie scoop to make even rounds of cookie dough, placing them 2 inches apart on a cookie sheet lined with parchment paper (so they don't stick!).
    • Cool the cookies for a few minutes before transferring them to cooling rack.
    • Use a piping bag or just a knife if you're going to frost these cookies.
    • Freeze the cookies until ready to serve!

    WANT MORE?

    If you like this recipe, you’re going to love my Five Spice Pumpkin Bread! Moist and delicious, this Five Spice Pumpkin Bread tastes so good! You’ll want to make this every year for the holidays!

    A sliced loaf of Five Spice Pumpkin Bread on a board with a checkered napkin on the side.
    Print
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    pumpkin spice cookies sprinkled with powdered sugar piled on a blue plate with extra cookies on a baking tray and a striped napkin on the side

    Classic Pumpkin Spice Cookies

    ★★★★★

    4.4 from 5 reviews

    Print Recipe
    Pin Recipe

    If you love pumpkin, you're going to adore these incredibly soft and pillowy Classic Pumpkin Spice Cookies with a subtle pumpkin flavor and the perfect amount of sweetness! Perfect for the holidays or all year round!

    • Total Time: 30 min
    • Yield: 36 cookies 1x

    Ingredients

    Units Scale

    For the Cookie Batter:

    • 2 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • 1 ½ cups granulated sugar
    • ½ cup butter (1 stick), room temperature
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 cup organic pumpkin puree

    For the Cinnamon Frosting:

    • 4 ounces cream cheese, softened
    • ¼ cup butter, softened
    • 2 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • Powdered sugar for dusting.

    Instructions

    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
    3. In a large mixer, beat the sugar and butter until well blended. Add in the egg, vanilla extract and pumpkin puree, mixing until well combined. Slowly add in the flour mixture and mix thoroughly.
    4. Layer a cookie sheet with parchment paper. Using a small cookie scoop, drop rounds of cookie dough onto the cookie sheet, about 2 inches apart. Bake for 15 to 18 minutes.
    5. Let cool on a baking rack before decorating.

    Make the frosting:

    1. Using an electric mixer, blend the butter and cream cheese until smooth.
    2. Mix in the vanilla extract and ground cinnamon.
    3. Gradually blend in the powdered sugar until fully combined.
    4. Spread or pipe the frosting onto completely cooled cookies.
    5. Decorate with sprinkles if desired.

    Notes

    • I like to use organic pumpkin puree. It's not imperative, but that's just me making it better for you!
    • I used a small cookie scoop to make even rounds of cookie dough, placing them 2 inches apart on a cookie sheet lined with parchment paper (so they don't stick!).
    • Cool the cookies for a few minutes before transfering them to cooling rack.
    • Use a piping bag or just a knife if you're going to frost these cookies.
    • Freeze the cookies until ready to serve!
    • Author: Asian Caucasian
    • Prep Time: 15 min
    • Cook Time: 15 min
    • Category: Dessert
    • Method: Oven
    • Cuisine: American

    Nutrition

    • Serving Size:
    • Calories: 136
    • Sugar: 19.9 g
    • Sodium: 81.2 mg
    • Fat: 2.7 g
    • Carbohydrates: 27.2 g
    • Protein: 1.4 g
    • Cholesterol: 11.8 mg

    Keywords: pumpkin, pumpkin cookies, cookie recipe, cookies, pumpkin spice

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. L

      October 20, 2020 at 11:31 am

      Unfortunately, these came out very bland...i did reduce the salt to half as many cookies are salty for me, but I don’t think that would have fixed the lack of sweetness and flavor in these. Also, I like soft cookies and pillowy cookies but these were basically just the texture of a muffin or bread.

      ★★

      Reply
      • Asian Caucasian

        October 20, 2020 at 4:36 pm

        Hmm... this recipe calls for 1.5 cups of sugar, which should be sweet enough. Did you make the icing on top? That definitely makes it sweeter. Sorry it was too salty for you. I've made batches and batches of these. Perhaps I don't have as much of a sweet tooth! 🙂

        Reply
    2. Jacqui De Bono

      December 27, 2019 at 2:37 pm

      The kids love anything pumpkin, so we will be making these!

      ★★★★★

      Reply
      • Asian Caucasian

        December 29, 2019 at 3:18 pm

        These cookies are soft and delicious! Your kids will love them! Thank you, Jacqui!

        Reply
    3. Stine Mari

      December 26, 2019 at 2:24 pm

      They look so yummy and I LOVE that these don`t require any chilling time, because that is always a buzzkill!

      ★★★★★

      Reply
      • Asian Caucasian

        December 27, 2019 at 1:16 pm

        Yeah, I'm not the greatest baker so the less steps in baking the better! 🙂

        Reply
    4. Kacie Morgan

      December 26, 2019 at 11:24 am

      I am literally drooling at the thought of these. The cinnamon frosting sounds absolutely heavenly and just the thing for this time of the year.

      ★★★★★

      Reply
      • Asian Caucasian

        December 27, 2019 at 1:14 pm

        Thank you, Kacie! These cookies were a big hit at my holiday party last night!

        Reply
    5. Katherine Moss

      December 23, 2019 at 9:18 am

      I love pumpkin cookies! These look so very yummy! 😋

      ★★★★★

      Reply
      • Asian Caucasian

        December 23, 2019 at 4:02 pm

        Thank you, Katherine! They truly are, and so very easy to make! Fun for the whole family.

        Reply

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