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Bake the season with these thick and chewy Pumpkin Spice Cookies with a slightly crispy edge and soft middle.
These well spiced cookies are easy to make and require no chilling. They’re great with or without the optional creamy spiced icing, but the icing is so good!
Pumpkin Spice Cookies with a simple icing
Everything about these cookies calls my name. From the crispy sugar coating to the thick and chewy texture in the middle, what’s not to love?! Light brown sugar gives these cookies a slightly caramel flavor and plenty of chewiness. That combined with a full tablespoon of pumpkin spice is pure heaven.
Overview of ingredients
For the cookie dough:
- all-purpose flour
- baking soda
- pumpkin spice, pumpkin pie spice or a combination of cinnamon, ginger, nutmeg and allspice or ground cloves
- unsalted butter at room temperature
- granulated sugar
- light brown sugar
- a large egg and one large egg yolk
- vanilla extract
- heavy cream
- coarse sugar for rolling
For the icing:
- powdered sugar
- heavy cream
- pumpkin spice
How to make Pumpkin Spice Cookies
1. First make the cookie dough
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium bowl whisk together the flour, baking soda, pumpkin spice and salt. Set aside.
In a large bowl of a stand mixer fitted with the paddle attachment combine the butter, granulated sugar and brown sugar. (You can also use a hand mixer) Beat on medium speed until the mixture is lightened in color and fluffy.
Add the egg, egg yolk and vanilla. Blend just until incorporated. Add the cream and blend again. Scrape down the sides and bottom of the bowl with a spatula and blend another 20 to 30 seconds. Add the dry ingredients and mix on low.
2. Roll and bake the cookie dough balls
Pour the coarse sugar into a small bowl. Using a cookie scoop measure out 2 tablespoon mounds of dough and roll into a ball. Place the ball in the coarse sugar and roll to coat. Place the cookie dough ball on the prepared cool baking sheet and bake for 9 to 11 minutes or until the edges are just starting to turn light brown. Do no over-bake!
Transfer the cookies to a wire rack. Cool completely before icing.
3. Make the (optional) icing
Whisk together the powdered sugar, cream, pumpkin spice and salt. Add additional cream or milk 1 teaspoon at a time to reach desired consistency for drizzling or frosting.
How to store Pumpkin Spice Cookies
After the icing sets it will be somewhat firm but not as much as royal icing. Store the iced cookies in an airtight container in single layer or at the very least use wax paper in between layers.
The cookies can be stored at room temperature in an airtight container for up to 4 days. They stay chewy and soft, but not too soft. 😉
Freezing Pumpkin Spice Cookies
If planning to freeze these cookies please do so before they’re frosted or drizzled with icing. They can be frozen well sealed for up to 2 months.
Thaw overnight at room temperature then drizzle with icing if desired.
Is there pumpkin puree in Pumpkin Spice Cookies?
For these Pumpkin Spice Sugar Cookie recipe we do not include canned pumpkin puree in the recipe. These are more like brown sugar cookies flavored with pumpkin spice.
However, if you’re looking to use up some canned pumpkin in actual pumpkin cookies, try our yummy Pumpkin Crinkle Cookies, these chewy Spiced Pumpkin Oatmeal Cookies and our cakey soft Pumpkin Chocolate Chip Cookies.
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Pumpkin Spice Cookies
For the cookie dough:
- 2 ½ cups all-purpose flour (318g)
- 1 teaspoon baking soda
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 12 tablespoons unsalted butter room temperature (168g)
- ½ cup granulated sugar (110g)
- ½ cup light brown sugar packed (112g)
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- ⅓ cup coarse sugar for rolling
For the icing:
- 1 cup powdered sugar (120g)
- ¼ cup heavy cream plus more if needed for desired consistency
- pinch of pumpkin spice
- pinch of salt
Make the cookie dough:
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl whisk together the flour, baking soda, pumpkin spice and salt. Set aside.
- In a large bowl combine the butter, granulated sugar and brown sugar. Beat on medium speed until the mixture is lightened in color and fluffy.
- Add the egg, egg yolk and vanilla. Blend just until incorporated. Add the cream and blend again. Scrape down the sides and bottom of the bowl and blend another 20 to 30 seconds.
- Add the flour mixture and blend on low just until incorporated. Don’t over-mix. Pour the coarse sugar into a small bowl.
- Scoop out 2 tablespoon mounds of dough and roll into a ball. Place the ball into the coarse sugar and roll to coat. Place the dough ball on the prepared baking sheet and bake for 9 to 11 minutes or until the edges are just starting to turn light brown. Don’t over-bake.
- Transfer the cookies to a cooling rack. Cool completely before icing.
Make the (optional) icing:
- Combine the powdered sugar, heavy cream, pumpkin spice and salt. Whisk together until blended. Add additional heavy cream 1 teaspoon at a time to reach the desired consistency. You may want it thinner if drizzling or thicker for frosting the entire cookie.
- The icing will harden some but not as much as royal icing. Store iced cookies in a single layer if possible.
- Cookies will keep at room temperature for up to 4 days. Plain un-iced cookies can be frozen for up to 2 months.
Simple cookies with terrific fall flavor
My husband is nuts for these Pumpkin Spice Cookies. He says they are similar to a thick snickerdoodle, which is his favorite cookie.
I love the chewiness myself and all that flavor from the pumpkin spice. If you’re looking for ways to use up your pumpkin spice this year try these recipes too:
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