These Easy Pumpkin Spice Butter Cookies are tender, buttery little rounds that smell like a cozy afternoon—warm spices, a hint of pumpkin, and just enough crisp on the edges to make them irresistible. They’re special because they bridge the gap between a classic butter cookie and seasonal pumpkin flavor without getting cakey; the texture is melt-in-your-mouth with a gentle pumpkin-spice warmth that feels like fall in cookie form.

My family is obsessed with these — my husband jokes they’re the official dessert of sweater weather. We started making a batch every weekend last autumn; the kids would crowd the kitchen table to stamp out rounds and sneak dough, and now it’s a ritual. Once, I forgot to hide the last tin and found it empty under a pile of board games; apparently they double as both dessert and game-night fuel in this house.

Why You’ll Love This Easy Pumpkin Spice Butter Cookies

– They balance rich butteriness with gentle pumpkin spice so the cookie never feels heavy or cloying.
– The texture is reliably tender with just enough edge crisp for contrast — great for dunking in coffee or packing in lunchboxes.
– The recipe is forgiving: small swaps (like brown for white sugar) work well, and the dough handles easily for cookie cutters or drop cookies.
– They make a lovely, not-too-sweet treat for gatherings when you want something seasonal but universally likable.

Behind the Recipe

These cookies came together after a few rounds of testing for texture and spice balance. I learned that a little pumpkin purée goes a long way — it adds moisture and flavor without turning the dough into a cake batter. Chilling the dough briefly firms it up so the cookies keep their shape but still spread enough to develop a delicate edge. People often overwork the dough when trying to shape it; treat it gently and give it a short rest in the fridge if it seems too soft. A finishing sprinkle of coarse sugar or a light glaze can elevate them from everyday to wonderfully giftable.

Shopping Tips

– Baking Basics: Use all-purpose flour and a reliable baking powder or soda; check expiration dates on leaveners to ensure proper rise and texture.
– Fats & Oils: Real, unsalted butter is worth it here — it provides depth and structure, and using unsalted lets you control the salt level.
– Spices: Freshly ground cinnamon, nutmeg, and a pinch of cloves or ginger make a noticeable difference; buy small jars if you don’t bake often so they stay aromatic.
– Dairy: If the recipe calls for milk or cream, whole milk yields the creamiest result; but a bit of almond milk will work in a pinch for a lighter profile.
– Nuts & Seeds: If you like a nutty crunch, chop walnuts or pecans coarsely and add at the end — buy them raw and toast briefly for best flavor.

Prep Ahead Ideas

– Measure dry ingredients and mix the spice blend the day before; store in an airtight container to speed assembly.
– Make the dough a day ahead and keep it chilled; this helps the flavors meld and makes rolling out or slicing much cleaner.
– Portion shaped cookies onto trays and freeze solid, then transfer to a bag; bake from frozen adding a couple minutes to the time.

Time-Saving Tricks

– Use a food processor to quickly cut butter into flour for a consistent, tender crumb without fuss.
– Line baking sheets with parchment so you can move trays quickly from counter to oven and avoid sticking or uneven browning.
– Do a simple mise en place: have spices, butter, and pumpkin purée out and measured — it turns assembly into a five-minute task.

Common Mistakes

– Overworking the dough will make cookies tough; mix until just combined and stop. If it feels elastic, give it a rest in the fridge.
– Using too much pumpkin purée will create a cakey cookie; follow the ratio and err on the side of slightly drier dough you can press together.
– Baking at too high a temperature makes the edges burn before the center sets; use an oven thermometer if your oven runs hot.
– I once tried to skip chilling the dough on a humid day and ended up with runaway spread — chill for at least 20–30 minutes if your kitchen is warm.

What to Serve It With

Serve these with a strong black coffee, a milky chai, or a lightly sweetened hot cocoa. They’re lovely alongside a scoop of vanilla ice cream for a simple dessert, or presented on a holiday cookie plate with a mix of plain butter cookies and spiced varieties.

Tips & Mistakes

If you want uniform cookies, portion the dough with a small cookie scoop and chill before baking. For a crisper edge, give the cookies a minute or two on the baking sheet after they come out of the oven to finish setting—just don’t let them sit too long or they’ll continue to brown.

Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

Variations and Substitutions

Try brown butter for a nuttier flavor, or swap in part almond flour for a tender, slightly denser chew. If you need to avoid dairy, use a vegan butter and neutral oil in combination; the texture changes slightly but the spice profile remains delightful.

Write me the frequently asked questions and answers Easy Pumpkin Spice Butter Cookies in the same way as the example below.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Substitute a 1:1 gluten-free baking flour blend and chill the dough a bit longer since GF flours absorb moisture differently; the texture will be slightly different but still delicious.

Do I have to use canned pumpkin or can I use homemade purée?

Homemade pumpkin purée works beautifully; just be sure it’s well-drained and smooth. If it’s watery, cook it down a bit to concentrate the flavor and avoid a soggy dough.

How do I stop the cookies from spreading too much?

Chill the dough for at least 20–30 minutes before baking, use room-temperature butter (not too soft), and don’t over-flatten the rounds. If your kitchen is warm, refrigerate slices of dough on the tray before baking.

Can I freeze the dough or finished cookies?

Yes to both. Freeze dough balls on a sheet until solid, then transfer to a bag; bake from frozen adding a few minutes. Baked cookies freeze well in a single layer then stacked with parchment between.

How long will these keep, and do they need refrigeration?

Stored in an airtight container, they keep at room temperature for a couple of days, or up to a week in the fridge. Bring to room temp or warm briefly before serving for the best texture.

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Easy Pumpkin Spice Butter Cookies

These delightful pumpkin spice cookies are soft, buttery, and are perfect for cozy fall days. Simple to make, they bring warmth and sweetness to every bite!

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Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: 24

Calories: 120kcal

Ingredients

Main Ingredients

▢ 1.5 cup all-purpose flour
▢ 0.5 cup unsalted butter, softened Make sure it's at room temperature.
▢ 1 cup brown sugar, packed
▢ 0.5 cup pumpkin puree Use canned or homemade.
▢ 1 large egg
▢ 1 tsp vanilla extract
▢ 1 tsp baking soda
▢ 1 tsp pumpkin pie spice
▢ 0.5 tsp salt

Instructions

Preparation Steps

Preheat your oven to 350°F (175°C). In a large bowl, beat the softened butter and brown sugar together until light and fluffy. This should take about 3-5 minutes. Add in the pumpkin puree, egg, and vanilla, mixing well to combine.
In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually mix this dry mixture into the wet ingredients until just combined. Be careful not to overmix!
Scoop tablespoon-sized amounts of dough onto a lined baking sheet, spacing them about 2 inches apart. Flatten each scoop slightly with the back of a spoon.
Bake in your preheated oven for about 10-12 minutes, or until the edges are golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies stay fresh for several days in an airtight container. Enjoy them with a warm cup of tea or coffee!