Classic Pumpkin Spice Cookies

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!

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

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).

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

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).

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

Dust the Pumpkin Spice Cookies with powdered sugar. Or, frost them with cinnamon 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.

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

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 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!

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!

SUGGESTED WINE PAIRING: 

2018 Che Fico Pinot Grigio, Veneto, Italy. Tart, fresh aromas of lemon zest and white flowers lead into flavors of underripe pear, nectarine and a subtle salinity on a light-bodied frame with a refreshing finish. BUY THIS WINE

SEE MORE WINES

Classic Pumpkin Spice Cookies

★★★★★ 5 from 4 reviews

• Author: Asian Caucasian
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: Holiday

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Description

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!

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Scale 1x2x3x

Ingredients

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
• 1/4 cup butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Powdered sugar for dusting.

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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.

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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!

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