Easy Pumpkin Spice Butter Cookies

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Easy Pumpkin Spice Butter Cookies
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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.

Why You’ll Love This Easy Pumpkin Spice Butter Cookies

– They taste like a hug from a sweater you haven’t worn since 2012.
– Soft-center, slightly crisp-edge texture so you can lie and call them “healthy” while eating three.
– No fussy chilling or weird temperamental rolling pins — unless you want to show off.
– Perfect for pretending you’re festive when you’re really just avoiding cleaning the oven.

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.

Frequently Asked Questions

I can’t have gluten… will this still work?
Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.
Do I have to peel the pineapple first?
Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.
Can I use canned pineapple instead of fresh?
Sure. Just drain it well or enjoy syrup soup. Still tasty, though.
How sweet is this? Can I tone it down?
Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.
What if I skip the sesame oil?
Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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Easy Pumpkin Spice Butter Cookies

Easy Pumpkin Spice Butter Cookies

Deliciously soft and spiced pumpkin cookies perfect for fall!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

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.
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Featured Comments

“Super easy and family favorite! My family asked for seconds. Saving this one.”
★★★★★ 2 days ago Sophia
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
★★★★★ 4 days ago Aurora
“New favorite here — family favorite. rich was spot on.”
★★★★☆ 2 weeks ago Amelia
“Super easy and will make again! My family asked for seconds. Saving this one.”
★★★★☆ 4 weeks ago Chloe
“Made this last night and it was turned out amazing. Loved how the rich came together.”
★★★★★ 4 weeks ago Riley
“This crowd-pleaser recipe was turned out amazing — the creamy really stands out. Thanks!”
★★★★☆ 3 weeks ago Grace
“New favorite here — family favorite. rich was spot on.”
★★★★★ 4 weeks ago Olivia
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
★★★★★ 2 weeks ago Emma
“This creamy recipe was turned out amazing — the rich really stands out. Thanks!”
★★★★★ 12 days ago Emma
“Made this last night and it was will make again. Loved how the crowd-pleaser came together.”
★★★★☆ 13 days ago Grace

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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