Easy Autumn Spice Cookies Recipe

There’s something about fall that just calls for baking, right? The air turns crisper, the smells of cinnamon and spices waft through the house, and suddenly, I find myself reaching for my favorite cookie recipe. Among all the fall treats, pumpkin cookies hold a special place in my heart—they’re like a warm hug wrapped in a soft, chewy bite. I remember the first time I tried making them; I was browsing through my grandma’s old recipe box, and this one caught my eye. The smell alone brought back childhood memories—baking with my mom, the kitchen filled with laughter, and that divine aroma of pumpkin and spices baking away. Honestly, these pumpkin cookies are a lifesaver on busy nights when I want something homemade but don’t want to spend hours in the kitchen. Plus, they disappear in minutes at my house! My kids ask for these all the time—they’re basically our family’s fall secret. Trust me, once you make these, they’ll become a regular in your baking rotation too.

What is pumpkin cookie?

Think of pumpkin cookies as the cozy lovechild of your classic chocolate chip cookie and a spiced pumpkin muffin. They’re essentially soft, chewy cookies infused with pumpkin puree and warming fall spices—think cinnamon, nutmeg, and ginger. The name’s pretty straightforward: it’s all about that pumpkin flavor shining through, balanced with just the right hint of sweetness. These cookies are the type that gets better with a cup of coffee or a glass of milk on a chilly afternoon. You can dress them up with a drizzle of glaze or keep them simple—they’re delicious either way. I love that they’re incredibly forgiving to make; even if you’re new to baking, you’ll find these pretty straightforward. Think of them as a tiny slice of autumn that you can enjoy any time of year, especially when you’re craving something sweet but don’t want to bake a whole pie or cake.

How do you make pumpkin cookies?

Quick Overview

This recipe is as simple as mixing a few pantry staples, spooning the dough onto a baking sheet, and letting the oven work its magic. The hardest part is waiting for them to bake, and even that flies by when your home is filled with their warm, spicy aroma. I love how forgiving the dough is—if it’s a little sticky, just refrigerate it for 15 minutes before scooping. Once baked, you’ll have soft, slightly chewy cookies perfect for snacking, sharing, or sneaking a second one when no one’s looking. They’re best enjoyed warm, especially with a drizzle of glaze or a dusting of powdered sugar, but honestly, they taste great even the next day. The recipe is quick enough for a spontaneous baking session but special enough to impress your friends or family—it’s a real crowd-pleaser.

Ingredients

For the Main Batter:

• 1 ½ cups all-purpose flour – I always use unbleached because it gives a nice texture
• ½ teaspoon baking soda – for that gentle rise
• 1 teaspoon ground cinnamon – the scent of fall in every bite
• ½ teaspoon nutmeg – a little warm spice magic
• ½ teaspoon salt – to balance all the sweetness
• ½ cup packed brown sugar – for rich, caramel undertones
• ½ cup granulated sugar – the classic sweetness
• ½ cup unsalted butter or coconut oil – I tested with butter for richness, but coconut oil works if you want dairy-free
• 1 large egg – or a flaxseed substitute for vegan version
• 1 teaspoon vanilla extract – pure vanilla makes all the difference
• ¾ cup canned pumpkin puree – real pumpkin flavor here, not the pie filling

For the Filling:

• Optional: ½ cup chocolate chips, chopped nuts, or dried cranberries for extra flair

For the Glaze:

• ½ cup powdered sugar
• 1-2 teaspoons milk or cream
• A dash of vanilla or cinnamon — optional but delightful

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Crank that oven up to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats—trust me, this is the secret to easy cleanup and perfectly smooth cookies. I do this first so I don’t forget while I gather ingredients. It’s always good to have everything within reach before you start mixing, especially since this recipe is quick to come together.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. I always do this because it evenly distributes the spices, ensuring consistent flavor in every bite. It’s such a small step but makes a big difference in the final cookie texture.

Step 3: Mix Wet Ingredients

In a larger bowl, beat the butter and sugars together until light and fluffy—about 2 minutes with an electric mixer. I like to do this first because it really incorporates the flavors and creates a nice creamy base. Add in the egg and vanilla, mixing until combined. Then gently fold in the pumpkin puree—I’ve found that folding with a spatula prevents splitting and keeps everything nice and smooth.

Step 4: Combine

Gradually add the dry ingredients to the wet mixture, mixing on low speed. Be careful not to overmix—that’s the trick for fluffy, tender cookies. Once just combined, fold in any extras like chocolate chips or nuts if you’re using them.

Step 5: Prepare Filling

If you’re doing a swirl or layered look, fill a piping bag or plastic bag with filling ingredients or a bit more pumpkin mixture if you want a marbled effect. For simple cookies, just scoop the dough onto the baking sheet. I usually use a cookie scoop or two spoons to keep it uniform and make the cookies look cute and round.

Step 6: Layer & Swirl

If you’re feeling fancy, drop spoonfuls of additional pumpkin or filling on top of the cookie dough before baking and gently swirl with a toothpick or skewer. This creates a lovely marbled effect—my kids love the pretty swirl and think they’re getting a special treat. Otherwise, just press a few chocolate chips on top for extra visual appeal.

Step 7: Bake

Bake for 10-12 minutes. You’ll know they’re ready when the edges turn golden and the centers look slightly soft but set. If you like them super chewy, pull them out early; for slightly crisper edges, leave them a minute or two longer. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 8: Cool & Glaze

Allow the cookies to cool for at least 10 minutes—hot cookies can break or lose their shape. Meanwhile, prepare your glaze by whisking powdered sugar with a splash of milk and vanilla. Drizzle it over the cooled cookies and let it set for about 15 minutes. That glaze adds a little sweet crunch, but honestly, I love them plain too—the pumpkin flavor really shines without it.

Step 9: Slice & Serve

Serve these warm or at room temperature. I love pairing them with my morning coffee or a big glass of cold milk. They look adorable on a plate, topped with a sprinkle of extra cinnamon, and disappear so fast at family gatherings. I usually make a double batch because they’re that addictive—and I always end up wishing I had more for tomorrow’s snack.

What to Serve It With

This cozy pumpkin cookie pairs beautifully with just about anything, depending on the occasion. For breakfast, serve with a strong mug of coffee or a spiced chai latte—these cookies are perfect dunked! At brunch, try presenting them on a platter with fresh figs, cheese, and a drizzle of honey for a rustic, fall-inspired spread. As an after-dinner treat, they’re delightful on their own or alongside a scoop of vanilla ice cream. I also love wrapping them up in a pretty box with a sprig of cinnamon for gifting—it’s such a thoughtful, homemade present. Even for a casual evening snack, these cookies bring that warm, homey vibe that everyone loves. I’ve made these for potlucks, school treats, and last-minute guests, and they always get rave reviews. Truly, they’re like little bites of autumn in every bite—a comfort food you can’t go wrong with.

Top Tips for Perfecting Your Pumpkin Cookies

Here are some tips I’ve picked up after countless batches—things that make all the difference:

• Zucchini prep: If you want a different veggie spin, try grated zucchini instead of pumpkin—it adds moisture but be sure to squeeze out excess water so your cookies aren’t soggy.
• Mixing advice: Don’t overmix once you add the flour. Keep it just combined—it’s the key to tender cookies. Overmixing can lead to dense, tough treats.
• Swirl customization: For a beautiful marbled effect, add dollops of the pumpkin mixture on top of your cookie dough and use a skewer to swirl through. Play with patterns—stripes, spirals—it’s fun and adds a personal touch.
• Ingredient swaps: Swap brown sugar for coconut sugar or honey for a different flavor profile. I’ve tested with almond flour, and while it’s a bit denser, it’s still quite tasty—just lower the baking temperature a tad.
• Baking tips: Rotate your baking sheet halfway through for even browning. Oven hot spots are common, so keep an eye on the edges—once they turn golden, pull them out!
• Glaze variations: Mix in a pinch of cinnamon or nutmeg into the glaze, or add a splash of maple syrup for extra flavor. It’s all about adjusting to your taste.

My biggest lesson? Let the cookies cool completely before glazing if you want that smooth, shiny finish. Also, refrigerate the dough for 15-20 minutes if it feels too sticky—that little trick really helps with handling the dough better.

Storing and Reheating Tips

These pumpkin cookies stay pretty fresh if stored right. Keep a batch in an airtight container at room temperature for up to 3 days—cover loosely with foil or a paper towel to keep them soft. For longer storage, pop them in the fridge in an airtight container—done within a week. Just microwave them for about 10-15 seconds for that fresh-baked warmth. If you want to freeze, wrap each cookie tightly in plastic wrap, then place in a zip-top bag. They’ll keep for up to 3 months! When ready to enjoy, let them thaw at room temperature or warm them gently in the microwave. For the glaze, wait to add it until you’re ready to serve so it stays shiny and fresh. I’ve found that these cookies taste just as good reheated as fresh out of the oven, especially if you give them a quick warm-up in the microwave or oven. They’re perfect for making ahead—bake a batch, freeze, and have a cozy treat ready whenever the craving strikes.

Frequently Asked Questions

Final Thoughts

If you’re craving that perfect combination of cozy spices and pumpkin goodness, these cookies are a must-try. They’ve been a staple in my kitchen for years—not just because they’re super easy but because they turn even hesitant bakers into confident kitchen heroes. The smell alone will make your whole house feel like a fall festival. And let’s be honest: there’s something incredibly satisfying about biting into a warm, soft cookie that’s packed with fall flavors. I encourage you to get creative—add chocolate chips, swap in different nuts, or drizzle with a simple glaze—whatever makes it feel special to you. Baking these is also a wonderful way to make your home smell inviting and warm, perfect for cool evenings. So go ahead, gather your ingredients, and whip up a batch. I can’t wait to hear how yours turns out! Don’t forget to leave a comment or share your variations—I love hearing how fellow bakers get creative with this recipe. Happy baking!

pumpkin cookies

Delicious pumpkin cookies made with cake mix and spices, perfect for fall treats.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 15.25 ounces super moist vanilla cake mix
• 2 teaspoons pumpkin pie spice
• 15 ounces pumpkin puree
• 0.75 cups chopped pecans optional
• 16 ounces vanilla frosting optional
• optional pumpkin pie spice additional garnish, optional

Instructions

 

Preparation Steps

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the cake mix and pumpkin pie spice until combined. Mix in the pumpkin puree.
• Fold in the chopped pecans if using. Use a 2 tablespoon scoop to place dough on the prepared baking sheet, leaving about 1 inch between each.
• Bake for 11-13 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
• Frost with vanilla frosting and garnish with additional pumpkin pie spice if desired.

Notes

Perfect for fall festivities and holiday desserts.