Easy Pumpkin Spice Butter Cookies

I baked these Easy Pumpkin Spice Butter Cookies because fall needed something buttery, dangerously spiced, and not pumpkin-soup. They’re basically tiny rounds of adult Halloween candy—soft, buttery, and just spicy enough to make you feel like you’ve done something seasonal without knitting anything. Try them because they’re forgiving, almost impossible to mess up (I promised myself that once), and deliver maximum cozy with minimal dramatic oven-checking.

My husband once tried to help by “tasting” the dough for quality control and then loudly declared they were “too perfect” and had to be hidden. He hid them in the laundry room until a confused dog ate three and left paw prints across the dryer. The kids blamed me because I was the one who laughed the hardest and then tried to bribe them into confessing with more cookies. Spoiler: I failed at hiding and at discipline. I succeeded at cookies.

Time-Saving Hacks

– Use a stand mixer or a hand mixer and pretend it’s doing the emotional labor. Dough comes together faster that way.
– Scoop dough with an ice-cream scoop so your cookies look uniform even if your life is not. Fewer trays = fewer dishes. Math checks out.
– Buy pre-mixed pumpkin pie spice if you’re having a kitchen meltdown. Freshly ground spices are superior but not worth crying over.

Serving Ideas

– Serve with coffee if you want grown-up points. Serve with hot chocolate if you want to negotiate bedtimes.
– Put a little cream cheese frosting on half and call it “ambition.” The kids will vote yes.
– Serve with wine if the kids drove you nuts. Preferably a docile, fruit-forward wine that understands you.
– Honestly, reheating for 6 seconds in the microwave is a valid life choice.

What to Serve It With

– A big mug of something warm: coffee, chai, or a mug that says “I own this kitchen” even if that’s questionable.
– A scoop of vanilla ice cream for dramatic contrast. Yes, it melts—embrace it.
– A cinnamon-spiced latte for pretending you made everything from scratch. No one has to know.

✔Tips & Mistakes

– Don’t overbake: These are best taken out when the edges are set and centers still look a touch shy. They’ll firm up while cooling.
– Too much flour: If your dough becomes a sad, crumbly mess, add a splash of milk or a smidge more butter. It’s therapy in a bowl.
– Pan crowding: Yes, this pan is too small. No, I won’t wash fewer dishes. Give them room to breathe or accept weirdly shaped cookies.
– Burnt spice: Toast spices lightly for depth, but do not walk away to answer the door unless you enjoy charcoal.

✔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.
– For longer life, freeze in a single layer on a tray, then transfer to a zip-top bag for up to 2 months. Thaw on the counter or zap briefly in the microwave.

✔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 chocolate chips because balance.
– Use browned butter if you want to sound fancy at brunch.
– Make them gluten-free with a 1:1 cup-for-cup flour swap and brace for compliments.

Easy Pumpkin Spice Butter Cookies

Deliciously soft and spiced pumpkin cookies 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

• ▢ 1 cup unsalted butter
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup brown sugar
• ▢ 1 cup pumpkin puree
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
• Add the pumpkin puree and mix until combined.
• In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
• Bake for 10 to 12 minutes or until the edges are golden.

Notes

Store cookies in an airtight container for up to one week.