These quick and easy pumpkin pie spice cookies are soft and flavorful, with pumpkin puree, vanilla, and semisweet chocolate chips. They are a family favorite and a must-make this time of year.
Ingredient Notes and Substitutions
See the recipe card below for the complete list of ingredients.
- Pumpkin pie spice: A blend of ground cinnamon, ginger, nutmeg, allspice, and cloves.
- Butter: Use unsalted or salted butter. If using salted butter, eliminate the added salt.
- Pumpkin puree: either canned or homemade. Make sure it’s pumpkin puree, not pumpkin pie filling.
- Vanilla extract: Use the pure stuff, please.
- Semisweet chocolate chips: Use high-quality brands such as Ghirardelli and Guittard. You can substitute dark chocolate or bittersweet chocolate chips.
How To Make Pumpkin Pie Spice Cookies
This is a summary; for the complete list of ingredients and instructions, see the recipe card below.
- Whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream the butter and brown sugar.
- Turn the mixer to low and add the pumpkin puree, egg, and vanilla extract.
- Add the flour mixture to the pumpkin mixture.
- Stir in the chocolate chips.
- Drop the cookies in rounded spoonfuls on a parchment-covered baking sheet.
- Bake until lightly browned and set.
Baking Tips For Great Pumpkin Spice Cookies
- I use Land O’Lakes butter for all my butter-based cookies. I find that it makes a difference.
- Cover the baking sheets with parchment paper, as it helps with browning and even baking.
- Add ½ cup chopped pecans or walnuts for more texture and flavor.
- Make the first batch a test run and bake one or two cookies. This helps establish baking time. If the cookies spread too much, refrigerate the dough for several hours. If they don’t spread enough, gently press them down with a small piece of parchment paper.
- Allow the cookies to cool on the baking sheet for 5-7 minutes before gently moving them to cooling racks. These are soft cookies.
- Lightly press a few chocolate chips into the tops of the cookies before baking for a tasty presentation.
More Pumpkin Recipes
- Pumpkin Ice Cream
- Pumpkin Cheesecake Bars
- Pumpkin Chocolate Chip Bread
- Pumpkin Coffee Cake
- Pumpkin Bread with Cinnamon Glaze
- Pumpkin Waffles
- Pumpkin Muffins
- Pumpkin Chili
Pumpkin Pie Spice Cookies
These quick, easy pumpkin pie spice cookies are soft and flavorful, with pumpkin puree, vanilla, and semi-sweet chocolate chips.
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Servings: 20 servings
Calories: 209kcal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°. Cover a large baking sheet with parchment paper.
- Whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl.
- Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and brown sugar until light and fluffy.
- Turn the mixer to low and add the pumpkin puree, egg, and vanilla extract, mixing just until incorporated. Add the flour mixture to the pumpkin mixture in several increments. Mix just until combined. Scrape down the bowl and beater when needed. Stir in the chocolate chips.
- Using a 1½-tablespoon scoop, drop the batter onto the prepared baking sheet about 2½ inches apart.
- Bake for 10-12 minutes or until lightly browned and set.
Notes
Let the cookies cool completely at room temperature before storing them in an airtight container.
Nutrition
Calories: 209kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 106mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1660IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 1mg
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