Collection of Thanksgiving Pumpkin Spice Cookies

Pumpkin pie always steals the spotlight, but our pumpkin spice cookies are a much anticipated dessert for our thanksgiving dessert table. We love making them with soft centers, crisp edges and warm spices.

During autumn we love making a variety of cookies, especially the unique cookie recipes we invent ourselves. In these recipes we share five really yummy pumpkin spice cookies and was a result of inspiration we gained from making our Pumpkin Apple Cupcakes.

1. Chewy Pumpkin Spice Classics

These are the cookies you bake when you want guaranteed crowd love. Soft, chewy, and perfectly spiced, they nail that balance of pumpkin warmth without tipping into cakey territory. Ideal for potlucks, cookie swaps, or “taste testing” three in a row strictly for quality control.

Ingredients:

• 1 3/4 cups (220 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 1/2 cup (100 g) packed dark brown sugar
• 1/3 cup (65 g) granulated sugar, plus extra for rolling
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup (120 g) pumpkin purée

Instructions:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment. Blot the pumpkin: spread it on paper towels and press to remove excess moisture. This keeps the cookies chewy, not cakey.
2. Whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a bowl.
3. In another bowl, whisk melted butter with brown sugar and granulated sugar until glossy. Whisk in egg yolk and vanilla, then the pumpkin puree, (keep a tiny bit of the puree for later).
4. Fold in the dry ingredients until just combined. Chill the dough 20 minutes—this helps the edges crisp.
5. Scoop 1 1/2-tablespoon mounds, roll in granulated sugar, and space 2 inches apart. Gently flatten to about 3/4-inch thick and add a teeny mound (size of your ring finger nail)of pumpkin puree in the centre.
6. Bake 10–12 minutes, until the edges are set. Cool on the sheet 5 minutes, then transfer to a rack.

Serve warm with cold milk or tea. Want a twist? Stir in 1/2 cup white chocolate chips or chopped toasted pecans. For extra sparkle, roll in cinnamon sugar instead of plain sugar—trust me, it’s the holiday glow-up.

Brown Butter Maple Pumpkin Spice Cookies With Salted Crunch

These are the “wow” cookies: nutty brown butter, maple syrup, and a whisper of sea salt. They bake up soft in the middle with lightly crisp edges, and they smell like your kitchen turned into a cozy cabin.

Ingredients:

• 1 cup (226 g) unsalted butter
• 2 1/4 cups (270 g) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt, plus flaky salt for topping
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground ginger
• 3/4 cup (150 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) pure maple syrup
• 1/2 cup (120 g) pumpkin purée, blotted
• 3/4 cup (90 g) chopped toasted pecans (optional but glorious)

Instructions:

1. Brown the butter: Melt butter over medium heat, stirring until it foams and smells nutty with browned bits on the bottom (5–7 minutes). Transfer to a bowl and cool 15 minutes.
2. Whisk flour, baking soda, salt, pumpkin pie spice, and ginger.
3. Whisk brown butter with brown and granulated sugars. Beat in egg, vanilla, and maple syrup. Stir in blotted pumpkin.
4. Fold in dry ingredients until just combined. Add pecans if using. Chill 30–45 minutes for thick, plush cookies.
5. Preheat to 350°F (175°C). Scoop 2-tablespoon mounds onto lined sheets, spacing well. Sprinkle lightly with flaky salt.
6. Bake 11–13 minutes until edges set and tops just lose their shine. Cool on sheets 5 minutes, then move to a rack.

Serve with vanilla ice cream or strong coffee. Swap pecans for chopped dark chocolate or candied ginger. No maple syrup? Use 2 tablespoons honey and add a pinch more salt to balance the sweetness.

Pumpkin Spice Snickerdoodles With Cinnamon Sugar

Think classic snickerdoodle energy but make it autumn. Tangy from cream of tartar, cozy from pumpkin spice, these cookies puff beautifully and stay soft for days.

Ingredients:

• 2 3/4 cups (330 g) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 cup (226 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/3 cup (80 g) pumpkin purée, blotted

Coating:

• 1/3 cup (65 g) granulated sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon pumpkin pie spice

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets. Mix coating sugars and spices in a shallow bowl.
2. Whisk flour, cream of tartar, baking soda, salt, pumpkin pie spice, and cinnamon.
3. Cream butter with granulated and brown sugars until fluffy, 2 to 3 minutes. Beat in egg, yolk, and vanilla. Mix in blotted pumpkin.
4. Gradually add dry ingredients just until combined. Chill 20 minutes for easier rolling.
5. Roll 1 1/2-tablespoon balls, coat generously in the cinnamon-pumpkin sugar, and set 2 inches apart.
6. Bake 9–11 minutes until puffed and set at the edges. Cool on the tray 5 minutes, then transfer.

Double the coating and roll twice for a dramatic crust. Want crinkle tops? After 7 minutes, tap the tray gently on the oven rack and continue baking.

4. Cream Cheese Frosted Pumpkin Spice Pillows

These are basically pumpkin spice cupcakes pretending to be cookies—in the best way. Soft, cake-like centers meet a tangy cream cheese frosting that makes every bite pop. Perfect when the pie is already spoken for but your pumpkin craving isn’t.

Ingredients:

Cookies:

• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup (180 g) pumpkin purée
• 1/4 cup (60 ml) buttermilk or milk

Cream Cheese Frosting:

• 6 ounces (170 g) cream cheese, softened
• 4 tablespoons (57 g) unsalted butter, softened
• 1 3/4 cups (210 g) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of fine sea salt

Instructions:

1. Preheat to 350°F (175°C). Line baking sheets. Whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg.
2. Cream butter with both sugars until light. Beat in egg and vanilla. Mix in pumpkin, then buttermilk.
3. Fold in dry ingredients until smooth. Scoop heaping tablespoons onto trays; gently smooth tops with a damp spoon.
4. Bake 10–12 minutes until the tops spring back lightly. Cool completely before frosting.
5. Frosting: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; beat until fluffy.
6. Spread frosting generously on cooled cookies. Chill 15 minutes to set if you’re stacking them.

Top with a light dusting of cinnamon or crushed gingersnaps for texture. If you like less sweetness, add a squeeze of lemon juice to the frosting—seriously, it brightens everything.

Oatmeal Pumpkin Spice Cookies With Chocolate Chunks And Toasted Pepitas

Craving something a little hearty? These oatmeal beauties bring chew, crunch, and dark chocolate drama. They travel well, taste even better the next day, and pair beautifully with apple cider by the fireplace.

Ingredients:

• 1 1/2 cups (135 g) old-fashioned rolled oats
• 1 1/4 cups (150 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 3/4 cup (170 g) unsalted butter, room temp
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup (120 g) pumpkin purée, blotted
• 3/4 cup (120 g) dark chocolate chunks
• 1/2 cup (60 g) toasted pepitas (pumpkin seeds)
• 1/3 cup (40 g) dried cranberries (optional)

Instructions:

1. Heat oven to 350°F (175°C). Line baking sheets. Whisk oats, flour, baking soda, salt, pumpkin pie spice, and cinnamon.
2. Cream butter with both sugars until fluffy. Beat in egg and vanilla. Mix in blotted pumpkin.
3. Fold in dry ingredients, then stir in chocolate, pepitas, and cranberries if using. Chill 20 minutes.
4. Scoop 2-tablespoon mounds and flatten slightly. Bake 11–13 minutes until edges are golden and centers soft.
5. Cool on the sheet 5 minutes, then move to a rack to finish setting.

Drizzle with melted white chocolate for a bakery finish. No pepitas? Use chopped walnuts or hazelnuts. For a gluten-free version, swap in a 1:1 GF flour blend and make sure your oats are certified gluten-free.

Pro Tips For Cookie Glory

• Blot your pumpkin: Excess moisture = cakey cookies. Press between paper towels for 30–60 seconds.
• Mind the chill: A quick chill helps cookies hold shape and keeps edges neat.
• Don’t overbake: Pull when the centers look slightly underdone. They firm up as they cool.
• Spice control: Start with the recipe’s amount; add an extra 1/4 teaspoon cinnamon if you love a strong finish.
• Storage: Most keep 3–4 days in an airtight container. Layer frosted cookies with parchment. Freeze unfrosted dough balls up to 2 months, bake from frozen, adding 1–2 minutes.

Ready to pick a favorite? Whether you’re a chewy-cookie purist, a brown-butter devotee, or a frosting fanatic, these pumpkin spice cookies bring serious Thanksgiving charm especially when paired with our Pumpkin Spice Hot Chocolate.