You know those cookies that taste like fall snuck into your kitchen and sprinkled cinnamon everywhere? That's these pumpkin spice cookies. Soft, tender, and lightly spiced, they're everything I want with a cup of coffee on a crisp afternoon. The graham cracker crumble on top makes them extra special, like snickerdoodles got a cozy autumn upgrade.
And don't worry, these are super easy to make. Just a quick mix, a little chill time in the fridge, and a fast bake. No pumpkin puree needed, the spice blend does all the work here. If you're into fall baking, you should also check out my Pumpkin Energy Balls or this Ninja Creami Pumpkin Spice Milkshake.
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The ingredients
Here's what you'll need:
- Unsalted butter: makes the cookies rich and soft.
- Canola oil: keeps them moist, but you can use all butter for a firmer cookie.
- Granulated sugar: for sweetness and structure.
- Brown sugar: adds depth and that caramel-like flavor.
- Eggs: bind everything together.
- Vanilla extract: rounds out the flavor.
- All-purpose flour: the base of the dough.
- Baking soda + baking powder: give the cookies lift.
- Salt: balances out the sweetness.
- Pumpkin pie spice: the star of the show.
- Graham cracker crumbs: sprinkled on top for crunch and flavor.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Pumpkin Spices Cookies
Cream the butter, oil, and sugars together until light and fluffy.
Mix in the eggs and vanilla until smooth.
Whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice in a separate bowl.
Combine the dry ingredients with the wet until just blended. Don't overmix!
Chill the dough for 30 minutes to help the cookies hold their shape.
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
Roll the dough into 1½-2 tablespoon scoops.
Bake for 8-10 minutes, until the edges are golden brown.
Cool completely on the baking sheet before serving.
Tips for Success
- Chilling the dough is key, it keeps the cookies from spreading too much.
- Don't skip rolling in the sugar-spice coating; it gives that perfect fall crunch.
- Let them cool on the sheet pan. They'll finish setting as they cool.
Variations
- Add white chocolate chips for a sweet contrast.
- Mix in chopped pecans or walnuts for crunch.
- Use a cream cheese glaze on top for bakery-style cookies.
- Swap graham cracker crumbs for crushed gingersnaps for extra spice.
Serving Ideas
- With a hot latte or tea for a cozy afternoon treat.
- On a dessert platter for Thanksgiving.
- Pack them into cookie tins for easy edible gifts.
Storage Tips
You can also freeze baked cookies; just thaw at room temp when ready to serve.
Store in an airtight container at room temp for up to 5 days.
Freeze unbaked cookie dough balls and bake straight from frozen, adding 1-2 extra minutes to the bake time.
FAQ
Do these cookies have real pumpkin in them?
Nope, the pumpkin flavor comes entirely from pumpkin pie spice.
Can I make them without chilling the dough?
You can, but they'll spread more and won't be as soft and thick.
Can I double the recipe?
Yes, just make sure to chill the dough in two separate bowls so it cools evenly.
Pumpkin Spice Cookies
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper or silicone mat
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup canola oil or use 1 cup butter total
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs for topping
Instructions
- In a stand mixer, beat butter, oil, granulated sugar, and brown sugar until fluffy.
- Add eggs and vanilla, mixing until combined.
- In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Slowly add dry mixture to wet mixture until just blended.
- Cover and chill dough for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop dough (about 1½-2 tablespoons each), roll into balls.
- Place on baking sheet about 3 inches apart, sprinkle graham cracker crumbs on top, and bake for 8-10 minutes.
- Let cookies cool completely on the baking sheet before moving.
Notes
- For thicker cookies, chill the dough up to 2 hours.
- You can swap the graham crumbs for crushed gingersnaps.
- A pinch of nutmeg on top makes them extra festive.
- Freeze the dough in scoops for quick fall baking anytime.
Sophie Viau says
These pumpkin spice cookies are one of my favorite fall bakes, soft in the middle, a little chewy around the edges, and full of cozy pumpkin pie flavor.