These Pumpkin Spice Cookies are soft, chewy, and full of cozy fall flavor. Spiced with cinnamon and pumpkin pie spice, rolled in cinnamon sugar, and topped with a dreamy cream cheese frosting, they’re the perfect autumn treat. Great for pumpkin season, Thanksgiving gatherings, or just when you’re craving something sweet and comforting with your cup of tea.
Why These Pumpkin Spice Cookies Are Perfect for Fall
There’s something about pumpkin, cinnamon, and cream cheese that just feels like autumn. These cookies are soft and chewy, rolled in a crunchy cinnamon sugar coating, and topped with a rich cream cheese frosting that melts in your mouth. They’re festive enough for a Thanksgiving dessert table, yet simple enough to whip up for a cozy weekend treat. The combination of pumpkin pie spice and brown sugar gives every bite that warm, nostalgic flavor that makes fall baking so irresistible.
Why You’ll Love These Cookies
- Soft and chewy with crisp cinnamon sugar edges
- Perfect fall flavor with pumpkin spice and brown sugar
- Cream cheese frosting makes them extra indulgent
- Easy to make ahead and decorate
Serving Ideas
- With hot apple cider or chai tea
- On your Thanksgiving dessert table next to pumpkin pie
- Wrapped in little treat bags for fall gatherings
Fall Flavor Variations
Want to give your cookies a different fall twist? Try one of these delicious flavor swaps in the frosting:
- 🍁 Maple Syrup Frosting – Add 2–3 tablespoons of pure maple syrup to the cream cheese frosting. Adjust with extra powdered sugar if needed for thickness. This gives a light, cozy maple sweetness that pairs perfectly with pumpkin.
- 🍯 Molasses Frosting – Add 1–2 teaspoons of molasses to the cream cheese frosting. It adds a deep, warm, gingerbread-like flavor that makes these cookies taste like autumn in every bite.
💡 Tip: Both options also work mixed into the cookie dough for extra richness. Use maple syrup for gentle sweetness, or molasses for a bolder, spiced flavor.
Tips for Success
- Chill the dough – Pumpkin purée adds extra moisture, so chilling for at least 1 hour keeps your cookies thick and chewy instead of flat.
- Use pumpkin purée, not pumpkin pie filling – Pie filling already has sugar and spices, which will throw off your recipe. Plain purée is the way to go.
- Don’t overbake – These cookies should look slightly soft in the center when you pull them from the oven. They’ll firm up as they cool.
- Frost when cooled – If the cookies are even a little warm, the cream cheese frosting will melt and slide right off.
- Adjust frosting thickness – If your frosting feels too loose (especially when adding maple syrup or molasses), just mix in a bit more powdered sugar until it’s creamy and spreadable.
Serving & Storage Ideas
- Serving: These cookies are best enjoyed fresh, with a cup of coffee, tea, or hot apple cider. They make a beautiful addition to your Thanksgiving dessert table or any fall gathering. For a festive touch, sprinkle extra cinnamon or a drizzle of caramel sauce on top before serving.
- Storage: Store frosted cookies in an airtight container in the refrigerator for up to 4 days. If you want to keep them soft, place a slice of bread in the container — it helps maintain moisture.
- Freezing: You can freeze the unfrosted cookies for up to 2 months. Thaw at room temperature, then frost before serving. You can also freeze the cookie dough balls (before rolling in cinnamon sugar) and bake straight from frozen — just add 1–2 extra minutes to the bake time.
- Make Ahead: Bake the cookies a day ahead and store unfrosted. Frost just before serving for the freshest taste and prettiest presentation.
Frequently Asked Questions
1. Can I make these cookies ahead of time?
Yes! You can bake the cookies, let them cool, and store them unfrosted in an airtight container for up to 3 days. Frost just before serving for the freshest taste.
2. Can I freeze pumpkin spice cookies?
Absolutely. Freeze the baked cookies (without frosting) in a freezer-safe container for up to 2 months. Thaw at room temperature and frost when ready to serve.
3. Can I use canned pumpkin instead of fresh pumpkin purée?
Yes, canned pumpkin works perfectly. Just make sure it’s 100% pure pumpkin, not pumpkin pie filling.
4. How can I make these cookies softer or chewier?
For softer cookies, don’t overbake them—pull them out of the oven when the edges are just set. For chewier cookies, add an extra egg yolk to the dough.
5. Can I substitute the cream cheese frosting?
If you prefer, you can use a maple glaze, vanilla buttercream, or even enjoy them plain rolled in cinnamon sugar.
6. Do I have to chill the dough?
Yes, chilling the dough helps prevent spreading and gives the cookies that soft, thick bakery-style texture.
Pumpkin Spice Cookies
Ingredients
Method
- Prepare the dry ingredients – In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.
- Make the dough base – In a large mixing bowl, cream the butter with granulated sugar and brown sugar until fluffy. Beat in the pumpkin purée, vanilla, and egg yolk.
- Combine – Gradually add the dry mixture into the wet ingredients until a soft dough forms.
- Chill – Roll the dough into 8 equal balls, place on a tray, and refrigerate for 1 hour (this helps the cookies keep their shape).
- Coat in cinnamon sugar – Mix the cinnamon and sugar in a small bowl. Roll each dough ball until fully coated.
- Bake – Arrange on a parchment-lined baking tray, spaced apart, and bake at 180°C (350°F) for 12 minutes.
- Cool completely – Let cookies rest on the tray for 5 minutes, then move to a wire rack to cool fully before frosting.
- Make frosting – Beat cream cheese, vanilla, and powdered sugar together until smooth and fluffy.
- Frost & finish – Spread or pipe frosting over cooled cookies and sprinkle with cinnamon for a final autumn touch.
Notes
- Don’t skip chilling — pumpkin purée adds moisture, and chilling ensures they bake thick and chewy.
- Make ahead: Cookies can be baked a day in advance; frost just before serving.
- Add a little maple extract to the frosting for an extra fall twist! 🍁
