Fall is finally here, and that means it's time to indulge in the coziest treats! These Pumpkin Spice Cookies are the perfect combination of chewy and soft, with a warm blend of spices that scream autumn. Made with brown butter and real pumpkin puree, they're hands down one of the Best Fall Cookie Recipes you'll ever try. Whether you're looking for Thanksgiving Cookie Recipes or just want to bake something cozy for November Cookies, this Spice Cookies Recipe will become your go-to. The Pumpkin Spice Cookies Ideas are endless—roll them in cinnamon sugar, serve with a glass of milk, or gift them to friends.
What makes these Cookie Recipes Pumpkin Spice truly special is the brown butter, which adds a nutty depth that pairs perfectly with the pumpkin. If you're searching for Quick Pumpkin Recipes, this one is a breeze—just chill the dough, roll, and bake. The result? A batch of Fall Spice Cookies that are irresistibly delicious and stay soft for days. Trust me, one bite and you'll be making these on repeat all season long!
Perfect Pumpkin Spice Cookies - Ultimate Fall Cookie Recipe
- Brown the butter: Melt the butter in a small saucepan over medium heat, whisking occasionally until it starts to brown. Once it smells nutty and has brown bits at the bottom, remove from heat immediately.
- Cool the butter: Pour the browned butter into a heat-safe bowl and let it cool at room temperature for about 30 minutes until it's slightly warm or fully cooled.
- Mix sugars: In a large mixing bowl, combine the cooled brown butter with both sugars and stir until smooth.
- Add wet ingredients: Add the egg, vanilla, and molasses, then stir in the pumpkin puree until fully incorporated.
- Mix dry ingredients: Mix in the dry ingredients—cinnamon, salt, allspice, cloves, ginger, baking soda, and flour—until a cohesive dough forms.
- Scoop the dough: Scoop the dough using a heaping 1.5 tablespoon cookie scoop (or a level 2 tablespoon scoop). Optionally weigh each ball to ensure they are 28-29 grams.
- Chill the dough: Roll each dough ball between your palms to create a smooth surface, then place them on a lined baking sheet. Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven: Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator.
- Make coating: In a small bowl, mix the 50g sugar and 2 teaspoons cinnamon. Roll each dough ball in the cinnamon sugar mixture just before baking.
- Arrange on pan: Place the coated dough balls on parchment-lined half-sheet pans, spacing them about 2 inches apart.
- Bake cookies: Bake for 10-12 minutes, until the cookies look slightly dry on top but still have a moist appearance in the cracks.
- Cool and serve: Transfer the cookies to a wire rack to cool. Enjoy warm or at room temperature, and store in an airtight container for up to a week.
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