Easy Pumpkin Spice Butter Cookies

I made these Easy Pumpkin Spice Butter Cookies because fall deserves snacks that don’t require a culinary degree or a small mortgage. They’re buttery, cozy, and slightly smug about being both simple and seasonal—like a sweater that actually looks good on the first try. Try them if you want cookies that taste like a warm hug from a spice rack, without turning your kitchen into a flour crime scene.

My husband once decided to “help” by preheating the oven… to broil. He then announced proudly that the cookies looked “crispy and rustic” while I fanned smoke alarms and fished charred moons out of the pan. The kids spent most of the afternoon arguing whether cookie dough is technically a smoothie. I learned three things: 1) never trust his “help,” 2) always label measuring cups, and 3) hide the cookie scoop unless you want chaos-sized portions.

Time-Saving Hacks

– Use canned pumpkin puree. It’s not cheating; it’s delegation.
– One bowl mixing: toss dry stuff in, add butter and pumpkin, mix—fewer dishes, fewer regrets.
– Freeze cookie dough balls on the tray and bake straight from frozen if you forget you’re bringing dessert. Yes, I’ve done this more than once.
– Use a cookie scoop for uniform cookies so your oven doesn’t get a Rorschach test.
– Parchment or silicone mat = no scrubbing. I’ll take lazy cleanups over artisan guilt any day.

Serving Ideas

– Pair with coffee if you’re classy, or with cold milk if you’re honest about bedtime.
– Serve with vanilla ice cream and call it an adult dessert (add bourbon if the kids drove you nuts).
– Offer alongside a spiced tea or pumpkin latte for maximal seasonal points.
– Keep it simple: cookie on a plate, hand to mouth, repeat. Zero judgment.

What to Serve It With

– Plain or with a smear of cream cheese frosting for extra smugness.
– Crispy bacon for people who take life too seriously (and also like sweet-and-salty chaos).
– A bowl of fruit if you want to pretend it’s balanced.

✔Tips & Mistakes

– Don’t overmix after adding flour or you’ll get tough cookies—nobody likes chew like shoe.
– Watch the oven: a minute too long and you’ll be telling people you “caramelized” them.
– If dough is too sticky, chill 15–20 minutes. I skip this sometimes and accept the sticky consequences.
– Use room-temperature butter for creamier, fluffier dough—cold butter makes you work harder, and I’ve outsourced that job before.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container at room temp for up to 3 days.
– Freeze baked cookies for up to a month; rewarm briefly for freshness.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chopped pecans or walnuts for crunch.
– Mix in white chocolate chips or cinnamon chips if you like living dangerously.
– Use brown butter for a nuttier depth (it’s worth the extra pan and slightly more dramatic cleanup).

Frequently Asked Questions

Easy Pumpkin Spice Butter Cookies

A delightful recipe for pumpkin spice butter cookies that are perfect for fall.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup pumpkin puree
• ▢ 0.5 cups butter softened
• ▢ 1 cup sugar
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 0.5 teaspoon salt
• ▢ 1 large egg

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, cream together the butter, sugar, and egg until light and fluffy.
• Stir in the pumpkin puree.
• In another bowl, mix the flour, baking soda, pumpkin pie spice, and salt.
• Gradually add the dry ingredients to the wet mixture and combine.
• Drop spoonfuls of dough onto an ungreased baking sheet.
• Bake for about 10 minutes or until the edges are golden.

Notes

These cookies can be stored in an airtight container for up to a week.