I love pumpkin spice season! These Pumpkin Spice Cookies may not have any actual pumpkin in them – just pumpkin spice – but they’re an easy sugar cookie with warm fall flavors – and they’re addictingly good.
Every fall bloggers post about 1 billion pumpkin recipes on the internet. This is one of them!
That’s an estimation on the 1 billion. I may be off a few hundred thousand, but I think that number is close. I mean, scroll through Pinterest. Is there anything NOT pumpkin on there?
(Well, there is. Apple is a close second to pumpkin!)
So, before some of you angrier readers send me comments at tell this recipe isn’t really pumpkin because there’s no pumpkin in it, don’t worry: I know. It’s pumpkin spice. Which, IMO, is better than pumpkin right now. Because these cookies are TO DIE FOR. I literally ate 5 without thinking about it. And then I had to give away a bunch and throw some away (!!!) to get rid of them.
These cookies are “cover with coffee grounds in trash” cookies. Some of you get that reference. You know – when you cover food with coffee grounds so you don’t go back digging in the trash for them.
Pumpkin cookies are really good. I know, because I’ve made several pumpkin cookie recipes, even one stuffed with Nutella. But sometimes you’re in the mood for pumpkin spices but not actual pumpkin (you know, how I loved the PSL before it actually had pumpkin in it?) That’s where these cookies come in!
Pumpkin Spice Cookies are an easy sugar cookie recipe filled with pumpkin pie spice in both the cookie dough and the frosting. They’re the perfect fall cookie recipe!
Pumpkin Pie Spice is another one of those enigmas to me because every recipe I’ve found for pumpkin pie spice is different. Cinnamon and nutmeg are always there. But some have allspice, some have cloves and some have ginger. Some have a combination or none of the above. That’s why I made my own DIY Pumpkin Pie Spice so I never have to guess, plus it’s easier than getting out all the spice jars individually.
These cookies are my perfect sugar cookie recipe filled with pumpkin pie spice. I slightly underbaked them and oh my holy gosh: it’s like fall exploded when you take a bite. There’s pumpkin spice in every bite! If you’re looking to make pumpkin spice cookies without pumpkin puree well then, here you go!
Pumpkin Spice Sugar Cookies are easy to make!
I started this recipe with my perfect sugar cookies. The cookies end up soft and chewy, just like I like them. (If you want a chewier sugar cookie you can add an extra egg yolk like I did in this recipe.)
There are a couple notes about this cookie recipe you need to follow for success:
- Don’t skip the cream of tartar. That gives the cookies a lot of their softness!
- Don’t over bake them. Err on the side of underdone – they’ll finish cooking and set as they cool. Learn how to tell when cookies are done!
- Add a full teaspoon of pumpkin pie spice to the batter – the result will be a nice warm and flavorful cookie (with or without frosting).
The best part about making my sugar cookie recipe is that you don’t need to chill the dough! Just mix, scoop and bake.
Pumpkin Spice Frosting takes Pumpkin Spice Cookies to another level.
Pumpkin Spice Cookies would be fine on their own, without frosting. But to take these cookies to the next level I added a sugar cookie frosting with pumpkin spice. It adds an extra layer of fall to the recipe!
The frosting is a basic buttercream with butter, powdered sugar, vanilla and pumpkin spice. For the milk component I add heavy whipping cream, which I think gives the frosting a rich and creamy texture. You could also make pumpkin spice cookies with cream cheese frosting if you want!
This recipe was created in 2014 and originally used coffee creamer to flavor the frosting. The recipe reflects both ways of making these easy cookies.
Love pumpkin spice? Make these recipes:
- Pumpkin Spice Banana Bread
- Pumpkin Spice Snowballs
- Pumpkin Spice Latte (spiked!)
- Pumpkin Spice Latte Popcorn
- Try Jen’s Pumpkin Spice Snack Mix
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Pumpkin Spice Cookies
For the Cookies:
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
For the Frosting:
- 4 tablespoons unsalted butter softened
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 3 tablespoons heavy whipping cream
- Preheat oven to 350°F. Line two cookie sheets with silpat liners or parchment paper.
- Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and extract. Mix in pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.
- Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.
- Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). They’ll finish cooking as they cool. If they get too golden on the bottom before you remove them, they won’t be as pillowy and soft!
- Cool 5 minutes before removing from cookie sheets. Place on a wire rack to cool completely before frosting.
- Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla, pumpkin spice and 2 tablespoons heavy whipping cream. Mix until the frosting comes together and becomes smooth, adding remaining tablespoon of heavy whipping cream as needed for consistency. Frost.
- Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.
To make the frosting with Pumpkin Spice Coffee Creamer instead:Mix 3 tablespoons softened unsalted butter with 2 cups powdered sugar and a pinch of salt. Mix in ½ teaspoon pumpkin spice, 1 teaspoon vanilla extract and 3 tablespoons pumpkin spice coffee creamer until smooth. Frost as desired.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: August 18, 2019