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Soft and chewy, these Pumpkin Spice Cookies are perfectly spiced and bake in just 10 minutes! A quick, easy, and super yummy fall dessert to satisfy that pumpkin spice craving.
I’m a big fan of pumpkin spice, which is something that becomes obvious very quickly if you visit my house during the fall. From pumpkin spice frappuccinos to pumpkin spice cupcakes to these pumpkin spice cookies, I have a recipe for every occasion. I love these cookies because I can bake a batch in hardly any time at all, and they’re made primarily with pantry staples. A short shopping list + easy prep = my kind of dessert!
Why These Pumpkin Spice Cookies Are So Good
- Soft and chewy. These cookies are crisp on the edges while the center stays perfectly soft and chewy, which is how I love my cookies. No dry, dense cookies here!
- Perfectly spiced. Instead of just using pumpkin pie spice and no other flavors, I added a bit of ground ginger to the mix. It adds another layer to the taste, really leveling up the warm fall flavor.
- Quick and easy. Pumpkin spice cookies bake in just 10 minutes! The dough comes together in minutes too, so you can easily enjoy warm cookies from the oven in under 30 minutes. Perfect for those times you need to whip up dessert in a pinch!
Recipe Ingredients
Here’s an overview of the ingredients needed to make these pumpkin cookies. Scroll down to the recipe card below for the exact measurements.
- Pantry staples – Flour, salt, and sugar.
- Baking soda – Helps the cookies rise and create the chewy texture.
- Spices – Ground ginger and pumpkin pie spice give these cookies a warm flavor.
- Egg – Helps bind the cookie ingredients.
- Molasses – I used dark molasses to add a deep and rich sweet flavor to the cookies.
How To Make Pumpkin Spice Cookies
These soft, chewy cookies are so easy to make. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Line the cookie sheets with parchment paper.
- Make the dough. Whisk together the dry ingredients. In another bowl, beat the butter and sugar until creamy. Beat in the egg and molasses then gradually mix in the dry ingredients.
- Shape the dough. Combine the cinnamon and sugar in a bowl. Scoop the dough into balls with a small ice cream scoop and roll them in the cinnamon sugar. Place on the baking sheet 2 inches apart.
- Bake. Bake for 10 minutes. Cool on the baking sheet for a few minutes, then transfer to cooling racks.
Tips & Tricks
Here are a few things to keep in mind when making these pumpkin spice cookies.
- Skip the ginger. I like the extra flavor added by the ginger but if you’re not a big fan, you can skip the ginger and just stick with the pumpkin spice mix.
- Don’t overmix. Once the flour is added, mix just until no streaks remain.
- Use unsulphured molasses. Look for a brand like Grandma’s and make sure it says unsulphured dark molasses. Blackstrap molasses is much too bitter for these cookies.
- Avoid overbaking. These cookies bake quickly, in just 10 minutes. Overbaking will lead to dry, dense cookies instead of soft, chewy cookies.
Proper Storage
- Room temperature: Store pumpkin spice cookies in an airtight container on the counter. They’ll last for up to a week.
- Freezer: For longer storage, place them in a freezer-safe container once they’ve cooled. Freeze for up to 3 months. Thaw on the counter.
Pumpkin Spice Cookies
Soft and chewy, these Pumpkin Spice Cookies are perfectly spiced and bake in just 10 minutes! A quick, easy, and super yummy fall dessert to satisfy that pumpkin spice craving.
Servings: 12 cookies
Ingredients
- 2 cups flour
- 1 teaspoon ginger ground
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon kosher salt
- 3/4 cup butter unsalted, softened
- 1 cup sugar
- 1 large egg
- 1/4 cup dark molasses
Cinnamon Sugar Coating
- 1/3 cup sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and place parchment paper onto cookie sheets.
- Using a large bowl, whisk together the flour, ginger, baking soda, cinnamon, and salt.
- Using a standing mixer, beat together the butter and sugar until creamy.
- Beat in the egg and molasses.
- Gradually mix in the flour until combined .
- Place into the fridge for an hour.
- Mix the 1/3 cup sugar and 1 Tablespoon of cinnamon into a small bowl.
- Using a medium cookie scooper, scoop out some dough and roll it into a ball.
- Roll the dough into the cinnamon sugar mixture and place onto the cookie sheets 2 inches apart.
- Bake in the oven for 10 minutes (until lightly browned around the edges.
Last Step:
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Notes
Store pumpkin spice cookies in an airtight container for up to a week.
Nutrition
Calories: 290kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 288mg | Potassium: 137mg | Fiber: 1g | Sugar: 28g | Vitamin A: 375IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
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