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Crisp Fall Pumpkin Spice Cookies

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With the start of fall comes the desire to bake delicious treats that are full of spice and warm flavors. This fall, why don’t you try these thin crisp pumpkin spice cookies—perfect for dunking into a cold glass of milk. This is an especially fun recipe for baking together with your kids!

Pumpkin Spice Cookies

Ingredients for Pumpkin Spice Cookies

  • 2 cups flour
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup cold butter
  • 1 egg
  • 3 tbsp pumpkin puree
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • Raw sugar or colored sugar crystals for decorating

How to Make Pumpkin Spice Cookies

For this recipe, you will need flour, granulated sugar, brown sugar, cold butter, an egg, baking powder, vanilla extract, cinnamon, nutmeg, and of course pumpkin puree. You will start by mixing all your wet ingredients except for the vanilla.

While the wet ingredients are being mixed together, you can prepare your dry ingredients by combining them in a large bowl. If you are using a stand mixer for mixing the wet with the dry ingredients, it works best to switch out your spatula mixing attachment for the dough hook.

If you are using a hand mixture, get ready because the dough becomes difficult to work with. You may have to finish the mixing process by hand.

The final ingredient to add is the vanilla extract.

Once all the ingredients are mixed, the dough is ready to be covered with plastic wrap and allowed to rest in the refrigerator for at least two hours. I recommend allowing the dough to rest overnight to make it easier to roll, especially if you’re doing this part with your kids.

Ready to Roll

If you want to roll your cookies after the 2-hour mark, try taking a little of the dough out of the refrigerator at a time. That way, while you are rolling your cookies, the rest of the dough can stay nice and cold.

When you’re ready to roll, make sure to use plenty of flour on your rolling surface, rolling pin, hands and cookie cutters. If one particular batch of dough seems extra sticky, try kneading a little flour into the dough before you start rolling.

Once you roll your dough as thin as possible, use your favorite shaped cookie cutters to cut out your cookies. Place your pumpkin spice cookies on a baking sheet lined with a baking mat or parchment paper. By lining your baking sheet, it makes it easier to remove these fragile cookies after they are baked.

Once your cookie sheet is full you can decorate your cookies with crystallized sugar before baking.

Once decorated, bake your pumpkin spice cookies in the oven for 10-12 minutes, then remove them from the cookie sheet and allow them to cool before enjoying!

Pumpkin spice cookies are fun to make, and even more fun to eat! They are perfect for dunking into a cold glass of milk, or sharing with friends around a campfire!

pumpkin spice cookies

Need a recipe to take care of the rest of your pumpkin puree? Try these Savory Pumpkin Pasties, or for another sweet treat, this No Bake Pumpkin Fluff Pie

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Delicious Pumpkin Spice Cookies

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  • Author: Trish Corlew


Welcome fall with these deliciously thin pumpkin spice cookies that the whole family can help make!


  • 2 cups flour
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/2 cup cold butter
  • 1 egg
  • 3 tablespoons pumpkin puree
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • Colored sugar crystals for decorating


  • In a stand mixer or with a hand mixer, cream together the cold butter, sugar, brown sugar, egg, and pumpkin. It is okay if there are some butter lumps.
  • In a separate bowl, measure out your flour, baking powder, cinnamon, and nutmeg.
  • Slowly add your dry ingredients to the already mixed wet ingredients, mixing well between each addition.
  • Once all the dry ingredients have been worked into the wet, add your vanilla extract.
  • Refrigerate the cookie dough for at least 2 hours.
  • Roll out the dough as thin as possible on a well-floured surface and use cookie cutters to cut out each cookie.
  • Arrange the cookies on a baking sheet and decorate the top with either raw sugar or your colored sugar crystals.
  • Bake at 325 degrees for 10-12 minutes.
  • Remove from baking sheet and allow to cool on either a cooling tray or clean flat countertop.

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