Autumn Spice Cookies with Brown Butter Cream

There’s something about the smell of pumpkin baking that instantly makes my home feel cozy, especially the first crisp days of fall. I remember sneaking into the kitchen as a kid, eyes wide at the idea of scooping out sweet, spiced pumpkin goodness from a can—like a little treasure hunt. Fast forward a few years, and I’ve turned that nostalgic moment into a recipe I make all the time: pumpkin cookies. These aren’t just your average cookies; they’re soft, gooey, and bursting with warm spices that instantly lift my spirits. What I love most about this recipe is how incredibly simple it is—perfect for busy weeknights or lazy weekends when the craving hits. Plus, they’re kid-friendly and disappear just as fast as you can bake them. Honestly, once you try these, you’ll find yourself baking a batch every season, and I promise, the smell alone will have everyone coming running. Trust me on this — they’re a game-changer!

What is pumpkin cookie?

Think of pumpkin cookies as a soft, comforting hug wrapped in warm spices and sweet pumpkin flavor. They’re essentially a fluffy cookie dough infused with pure pumpkin pureé, cinnamon, nutmeg, and a hint of vanilla. The name “pumpkin cookies” might sound straightforward, but it’s really a celebration of fall’s favorite squash, transformed into a treat that feels like dessert and a little bit of cozy in every bite. These cookies are versatile too—they can be enjoyed plain, topped with a drizzle of glaze, or even with a dash of cream cheese frosting for extra indulgence. The best part? They’re a fantastic way to sneak a little extra veggie goodness into your family’s diet without anyone noticing! Whether you’re baking them for a quick snack or a festive gathering, pumpkin cookies are guaranteed to bring smiles around the table.

How do you make pumpkin cookies?

Quick Overview

This recipe comes together in just a handful of steps. You mix your wet ingredients, toss in the spices, then add your dry components—all without overmixing, which keeps the cookies soft and tender. Then, you scoop the batter onto a baking sheet, pop them in the oven, and wait for that irresistible aroma. The trick is to not overbake; you want them just golden around the edges so they stay chewy inside. The great thing? It’s not complicated at all, and the whole process takes less than 30 minutes once you have everything ready. Trust me, these pumpkin cookies are one of those recipes that feel homey, special, and surprisingly quick to make.

Ingredients

For the Main Batter:

• 1/2 cup unsalted butter, softened—trust me, butter makes all the difference here
• 1 cup sugar—white or a mix of brown and white for extra richness
• 1 large egg—preferably at room temperature for better emulsion
• 1 cup canned pumpkin pureé—preferably organic, plain, no added sugar
• 1 teaspoon vanilla extract—because vanilla makes everything better
• 2 cups all-purpose flour—measure carefully to get the right texture
• 1 teaspoon baking soda—helping the cookies rise just right
• 1/2 teaspoon salt—enhances all the flavors
• 2 teaspoons ground cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ginger—spice it up and fill your kitchen with that fall aroma

For the Filling (Optional):

• Chocolate chips or chopped nuts—choose your favorite—my kids ask for chocolate chips every time

For the Glaze (Optional):

• 1 cup powdered sugar
• 2-3 teaspoons milk or cream
• A pinch of cinnamon or vanilla—if you’re feeling fancy

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper—trust me, this part is important to prevent sticking and make cleanup a breeze. I always do this first so I don’t forget later. If you want softer cookies, I recommend giving the sheet a quick spray of non-stick spray or a light brushing of butter.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, baking soda, salt, and spices. This step ensures everything is evenly distributed, so you won’t get pockets of cinnamon or baking soda in your batter. I’ve learned the hard way that skipping this step can lead to uneven rising, so don’t skip it!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until fluffy—about 2-3 minutes. I like to do this with a hand mixer on medium speed. Then, beat in the egg, pumpkin, and vanilla until smooth. The mixture might look a little lumpy, but that’s totally okay. It smells so good at this stage that I often have to resist sneaking a taste.

Step 4: Combine

Add the dry ingredients to the wet mixture gradually, mixing on low. I always try to do this in two additions to avoid overmixing — that way, my cookies stay tender. Stop mixing as soon as everything is just combined; overmixing can make the cookies dense instead of light and fluffy.

Step 5: Prepare Filling

If you’re adding chocolate chips or nuts, fold them in gently now. I love a generous handful of chocolate chips because they melt slightly during baking, creating little pockets of gooey goodness. Nutty bits add a lovely crunch, too, especially if you toast them beforehand for extra flavor.

Step 6: Layer & Swirl

Using a cookie scoop or just a tablespoon, drop rounded spoonfuls onto your prepared baking sheet, leaving about 2 inches between cookies. If you want a prettier look, gently press them down or swirl some extra pumpkin on top. Sometimes, I play with marbleizing a tablespoon of cream cheese or cinnamon-sugar mixture into the batter—just for fun and extra flavor.

Step 7: Bake

Slide into your preheated oven and bake for 10-12 minutes. The edges should turn a soft golden brown, but the centers still look a little soft—that’s exactly what you want! They firm up as they cool, so don’t overbake. I like to do the toothpick test: insert in the center, and if it comes out with a few moist crumbs, you’re good.

Step 8: Cool & Glaze

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. I find this helps them set without breaking apart. If you’re glazing, as soon as they’re cool enough to handle, whisk together powdered sugar, milk, and cinnamon until smooth. Drizzle or spread over the cookies—you can get creative with pretty patterns or keep it simple.

Step 9: Slice & Serve

If you made large cookies, give them a gentle slice or break into pieces for a rustic look. Serve warm for the best gooey experience or store in an airtight container for later. These cookies are wonderful with a cup of coffee or a tall glass of milk. Honestly, I love them all year, but they taste particularly special when fall is in the air and pumpkins are everywhere.

What to Serve It With

This pumpkin cookies recipe is so versatile, it really adapts to your mood. For breakfast, pair a warm cookie with a cup of cinnamon-spiced coffee—nothing beats waking up to the smell of baking and a sweet treat. During brunch gatherings, I like serving them slightly cooled with a dollop of whipped cream or a drizzle of maple syrup. They also make a lovely dessert—stack them on a platter and dust with powdered sugar or top with a smear of cream cheese frosting for extra indulgence. If you’re just craving something cozy and casual, grab a few and curl up with a blanket by the fire. My family loves these cookies alongside a mug of hot cocoa or herbal tea—perfect for chilly nights or lazy weekend mornings. Honestly, they’re such a crowd-pleaser that I always keep a batch in the freezer, ready to surprise friends or satisfy that unexpected sweet craving.

Top Tips for Perfecting Your Pumpkin Cookies

After baking these dozens of times, I’ve picked up a few tricks that help get them just right. First, always use room temperature butter and eggs—this helps everything mix smoothly and results in even, tender cookies. When grating pumpkin, I recommend draining out excess moisture—just blot lightly with a paper towel so your batter isn’t too wet. Moisture can flatten your cookies or make them less fluffy. When mixing, I’ve learned to fold in wet and dry ingredients just until combined—overmixing leads to dense, hard cookies. If you want a prettier swirl pattern, try layering spoonfuls of batter and using a toothpick or skewer to make gentle figure-eights—your cookies will look like works of art! For ingredient swaps, I’ve tested almond flour and coconut sugar—these work well, but expect a slightly denser texture and different flavor profile. My biggest tip? Keep a close eye on those cookies near the end—baking times can vary, and you want that soft, chewy inside with golden edges. For a richer glaze, I sometimes add a splash of vanilla extract or a sprinkle of cinnamon before glazing. The key is patience—let your cookies cool slightly before glazing so the topping doesn’t melt away. Don’t be afraid to experiment—these cookies are forgiving, and every batch gets better with practice!

Storing and Reheating Tips

To keep your pumpkin cookies fresh and delicious, proper storage is key. I usually store leftovers in an airtight container at room temperature for up to 2 days—just cover them gently with plastic wrap or a breathable cake dome. If I want to keep them longer, I pop them into the fridge where they stay great for about a week. Just make sure to keep them in a sealed container to prevent them from drying out. For freezing, I place leftovers in a freezer-safe container layered with parchment paper—this prevents sticking and keeps them fresh for up to 3 months. When you’re ready to enjoy again, let them thaw at room temperature for about 20 minutes. If they’re glazed, I recommend adding the glaze right before serving, so it stays shiny and fresh. To reheat, warm them gently in a 300°F (150°C) oven for about 5-7 minutes—the smell alone will bring everyone to the kitchen! My secret tip: if you like your cookies extra soft and warm, microwave a cookie for about 10-15 seconds—just enough to melt the chocolate chips or bring the cozy aroma back to life. They taste divine fresh out of the oven or reheated, and honestly, a warm cookie with a cold glass of milk is pure happiness.

Frequently Asked Questions

Final Thoughts

I honestly can’t recommend these pumpkin cookies enough—they’re my go-to for fall gatherings, after-school snacks, or just whenever I want something warm and sweet. They smell incredible as they bake, and everyone always asks for seconds. The best part? They’re forgiving and adaptable—add chocolate, swap nuts, or tweak the spices to suit your taste. Every time I bake them, I think about how simple ingredients can turn into a little piece of magic. If you give this recipe a try, I’d love to hear how it turns out or what personal touches you add. Baking is such a joy, especially when it brings smiles around the table. Happy baking, friends! And don’t forget to share your creations—I can’t wait to see yours!

pumpkin cookies

Delicious soft pumpkin cookies with warm spices, sandwiched with brown butter buttercream frosting.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cups pure pumpkin
• 3 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground ginger
• 0.75 cups unsalted butter softened to room temperature
• 1 cups light brown sugar packed
• 0.75 cups granulated sugar
• 1 large egg room temperature
• 2 teaspoons whole milk
• 2 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 3 tablespoons buttermilk

Instructions

 

Preparation Steps

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• Drain the pure pumpkin to remove excess liquid.
• Combine dry ingredients in a large bowl and set aside.
• Cream softened butter with brown sugar and granulated sugar until smooth.
• Add egg and beat until combined.
• Mix in milk and drained pumpkin.
• Gradually add dry ingredients to wet ingredients, mixing until just combined. Drop dough onto prepared baking sheets.
• Bake for 14-15 minutes until edges are set and centers are soft. Cool completely.

Brown Butter Buttercream

• Melt butter in a saucepan over medium heat, cook until brown bits form, about 5-7 minutes. Chill in refrigerator for 20-30 minutes.
• Whip cooled browned butter until fluffy, then gradually add confectioners' sugar and vanilla. Adjust consistency with buttermilk.

Assembly

• Spread or pipe buttercream on the bottom of one cookie, then place a second cookie on top to form a sandwich. Repeat with remaining cookies.

Notes

Enjoy these flavorful pumpkin cookies perfect for fall gatherings.