Spiced Pumpkin Cookies are the ultimate celebration of autumn flavors. Soft, tender, and warmly spiced, these cookies combine real pumpkin puree with classic fall spices to create a treat that’s comforting, aromatic, and irresistibly delicious. Unlike dense or cakey pumpkin cookies, this recipe delivers a soft, chewy texture with just the right amount of structure—perfect for everyday baking or special seasonal gatherings.

Whether you’re baking for a fall party, Thanksgiving dessert table, or simply craving a cozy homemade treat, spiced pumpkin cookies are a must-have recipe that never disappoints.

Why Spiced Pumpkin Cookies Are a Fall Favorite

Pumpkin cookies have surged in popularity because they bring together flavor, texture, and nostalgia. This version stands out because it offers:

Soft, pillowy centers
Balanced warm spices
Natural pumpkin flavor without heaviness

A lightly crisp exterior
Excellent storage and freezing ability

They’re approachable, crowd-pleasing, and adaptable to many dietary preferences.

Spiced Pumpkin Cookies vs. Pumpkin Cake Cookies

Many pumpkin cookies turn out more like mini cakes. The difference comes down to moisture control.

Feature	Spiced Pumpkin Cookies	Pumpkin Cake Cookies
Texture	Soft & chewy	Fluffy & cakey
Moisture	Controlled	Excessive
Fat Content	Moderate	Lower
Structure	Holds shape	Cake-like

This recipe carefully balances pumpkin, fat, and flour to ensure a true cookie texture.

Key Ingredients for Spiced Pumpkin Cookies

Dry Ingredients

2¼ cups all-purpose flour

1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons cinnamon

½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ground ginger

Wet Ingredients

¾ cup unsalted butter, melted and cooled
¾ cup brown sugar, packed
¼ cup granulated sugar

½ cup pumpkin puree (not pumpkin pie filling)
1 large egg yolk
1 teaspoon vanilla extract

Optional Mix-Ins

White chocolate chips
Dark chocolate chunks
Chopped pecans or walnuts

Why Pumpkin Puree Must Be Managed Carefully

Pumpkin puree adds moisture and flavor but can easily overwhelm cookie dough.

Best practices:

Use pure pumpkin puree only

Blot puree with paper towels to remove excess moisture
Measure accurately
Avoid pumpkin pie filling

These steps prevent cookies from becoming dense or gummy.

The Role of Fall Spices

The spice blend defines the flavor profile of spiced pumpkin cookies:

Cinnamon: warmth and sweetness

Nutmeg: earthy depth
Cloves: bold aromatic note
Ginger: gentle heat and brightness

This balance creates layers of flavor rather than overpowering spice.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2: Combine Dry Ingredients

Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl.

Step 3: Mix Wet Ingredients

In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.

Step 4: Add Pumpkin and Egg Yolk

Stir in pumpkin puree, egg yolk, and vanilla extract until fully combined.

Step 5: Combine Wet and Dry

Gradually fold dry ingredients into wet ingredients until just incorporated.

Step 6: Chill Dough

Cover dough and refrigerate for 30–60 minutes to control spreading.

Step 7: Scoop and Bake

Scoop dough into 2-tablespoon balls. Bake for 11–13 minutes, until edges are set and centers look soft.

Step 8: Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Texture: Soft, Tender, and Perfectly Set

These cookies emerge slightly puffy and settle into soft, tender rounds as they cool. Underbaking slightly ensures they remain moist for days.

Expert Tips for Perfect Spiced Pumpkin Cookies

Blot pumpkin puree before mixing
Chill dough to prevent spreading

Use melted butter for chewiness
Avoid overmixing
Let cookies cool fully before judging texture

Flavor Variations

1. Spiced Pumpkin White Chocolate Cookies

Add 1 cup white chocolate chips.

2. Pumpkin Spice Cream Cheese Cookies

Sandwich with cream cheese frosting.

3. Pumpkin Oatmeal Spice Cookies

Replace ½ cup flour with rolled oats.

4. Vegan Pumpkin Cookies

Use plant-based butter and flax egg.

5. Gluten-Free Pumpkin Cookies

Use a 1:1 gluten-free flour blend.

When to Serve Spiced Pumpkin Cookies

Perfect for:

Fall bake sales
Halloween parties
Thanksgiving dessert tables

Coffee breaks
Cookie exchanges
Homemade gifts

They pair beautifully with coffee, chai, or hot apple cider.

Storage and Make-Ahead Tips

Room Temperature

Store in an airtight container for up to 4 days.

Refrigeration

Keeps fresh for up to 7 days.

Freezing Dough

Freeze dough balls for up to 3 months.

Freezing Baked Cookies

Freeze baked cookies for up to 3 months.

Common Mistakes and How to Avoid Them

Cakey cookies: Too much pumpkin or flour
Flat cookies: Skipped chilling
Dense texture: Overmixing
Weak flavor: Old spices

Nutritional Notes

Pumpkin provides fiber and vitamin A, making these cookies satisfying without excessive sweetness. The spice-forward flavor also means less sugar is needed for balance.

Frequently Asked Questions

Q1: Can I use pumpkin pie spice instead?
Yes—use 2 teaspoons total.

Q2: Why only egg yolk?
It adds richness and reduces excess moisture.

Q3: Can I skip chilling the dough?
Not recommended—cookies will spread too much.

Q4: Are these cookies very sweet?
No—warmly spiced and well-balanced.

Q5: Can I double the recipe?
Yes, it scales easily.

Controlled moisture for ideal texture
Balanced spice blend
Soft centers with structure

Reliable results every batch
Easy customization options

This recipe avoids the most common pumpkin cookie pitfalls.

Conclusion

Spiced Pumpkin Cookies are everything fall baking should be—soft, aromatic, comforting, and deeply satisfying. With real pumpkin, warm spices, and a tender cookie texture, they’re perfect for sharing, gifting, or enjoying with a cozy drink.

If you’re searching for a dependable pumpkin cookie recipe that delivers true fall flavor, this one belongs in your baking rotation.

Spiced Pumpkin Cookies: Soft, Cozy, and Perfectly Balanced for Fall Baking

Author: WAFA LI

Print Recipe

Ingredients

• 1¼ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves)
• ½ tsp baking soda
• ¼ tsp sea salt
• ½ cup pure pumpkin purée (not pie filling—full of fiber & beta-carotene!)
• ¼ cup melted coconut oil or butter
• ⅓ cup brown sugar–style monk fruit blend (e.g., Lakanto Golden—adds caramel depth)
• 1 large egg
• 1½ tsp pure vanilla extract
• ⅓ cup toasted pecans, chopped (optional but highly recommended!)

Optional Glaze:
• ¼ cup powdered monk fruit blend
• ½–1 tsp almond milk or maple-flavored syrup

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Whisk almond flour, coconut flour, pumpkin pie spice, baking soda, and salt.
In another bowl, whisk pumpkin, oil, brown sugar substitute, egg, and vanilla until smooth and glossy.
Fold in dry ingredients, then pecans (if using), until just combined.

Chill dough 20–30 min—helps cookies hold shape and intensifies spice flavor.
Scoop 1.5-tbsp portions (they won’t spread much), place 2″ apart.
Bake 12–14 min—edges set, centers soft. Do not overbake!

Cool 5 min on sheet. Optional: drizzle with glaze once cooled.