Easy Pumpkin Pie Spice Cookies (without pumpkin puree)
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Cozy up with Pumpkin Pie Spice Cookies – no pumpkin puree needed! These quick, easy spiced sugar cookies are your fall faves. Infused with the magic of pumpkin pie spices and made in one bowl, they’ll be on baking rotation all season.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“This recipe is amazing. I knew they’d be delicious when I smelled them from the oven. 100% recommend!” – Adin
Why you’ll love this recipe
I make these cookies on repeat every fall. They’ve got all the cozy spice without the fuss. No pumpkin puree to prep, no mixer required, just an easy, one-bowl dough that delivers every time. Sam x
No Pumpkin Puree Needed – Just the spice, none of the mess
One-Bowl Wonder – Fewer dishes, faster bake
Chewy with Crisp Edges – Perfect cookie texture
Customizable – Add chocolate chips, nuts, or toffee bits
Ideal for Gifting or Freezing – Keeps well and freezes beautifully
Watch how to make pumpkin spice cookies
Ingredients you’ll need
Everything you need to make these cozy, chewy spiced cookies — no pumpkin puree required:
- Unsalted butter – Melted for richness and chew
- Golden or raw sugar – Adds crisp edges and subtle flavor
- Light brown sugar – Brings moisture and softness
- Egg – Binds the dough for structure
- Vanilla extract – Rounds out the warm spice notes
- All-purpose flour – The base of the dough
- Cornstarch or arrowroot – For softness and tender centers
- Baking soda – Helps them rise and spread just right
- Fine salt – Balances the sweetness
- Pumpkin spice mix – A blend of cinnamon, nutmeg, ginger, allspice, and cloves
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this pumpkin pie spice cookie without pumpkin puree recipe!
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Easy substitutions
- Butter: Use plant-based or dairy-free butter for a dairy-free version
- Add-ins: Stir in ½ to 1 cup of chocolate chips, chopped nuts, dried fruit, or toffee bits
How to make pumpkin spice cookies
Step 1:Whisk together the melted butter and both sugars in a large mixing bowl.
Step 2: Whisk through the egg and vanilla.
Step 3: Sift over the flour, cornstarch, baking soda, and pumpkin pie spice. Then add the salt. Fold together to form a thick dough.
Step 4: Scoop and weigh 45g (1.5oz) of dough to form each cookie, place on tray and do not flatten. Bake for 10–12 minutes until edges are golden and centers look slightly underbaked. Cool slightly then enjoy!
Samantha’s recipe tips
- Cool the butter – Let it sit 10–15 mins so it’s just warm.
- Add the egg early – Before the sugar mix thickens too much.
- Weigh the dough – 50g per ball gives even cookies.
- Don’t flatten – Tall balls spread perfectly on their own.
- Tap the tray – Helps create those signature cracks.
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
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Fall Pumpkin Decor at Amazon
Amazon offers a charming selection of autumn-inspired kitchen decor that complements your pumpkin spice cookies perfectly. Enhance your baking ambiance with a beautiful fall table runner, store your ingredients in style with a pumpkin spice-themed canister, and add a touch of seasonal flair with themed kitchen dish towels. These accessories not only boost your kitchen’s autumn vibe but also inspire your seasonal baking.
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How to store
- Room Temp: Store cooled cookies in an airtight container for up to 1 week
- Freeze Baked Cookies: Freeze layered with parchment in a sealed container for up to 3 months
- Freeze Dough Balls: Freeze raw cookie dough balls and bake from frozen with 2–3 extra minutes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Pumpkin Pie Spice Cookies (No Pumpkin Puree)
Ingredients
Method
- Melt the butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
- Cool the butter: Pour melted butter into a large mixing bowl and set aside to cool for 10–15 minutes until it’s only slightly warm. Don’t let it firm back up again.
- Add the sugars: Add both sugars and whisk for 20 seconds until well combined.
- Add the egg and vanilla: Add egg and vanilla, and whisk until well combined, about 15 seconds.
- Add dry ingredients: Sift over the flour, cornstarch, baking soda, and pumpkin pie spice. Then add the salt.
- Mix the dough: Using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms, it will be thick.
- Chill the dough: Chill the cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl. For overnight chilling, see notes below.
- Preheat the oven: While dough chills, preheat oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Portion the dough: After 45 minutes, remove dough from fridge. Scoop and weigh 45g (1.5oz) of dough to form each cookie; roll into tall balls and place on lined tray, without flattening. NOTE: Without a food scale, use 3 level tablespoons per cookie.
- Arrange cookies: Repeat with remaining dough, spacing cookie balls 10cm (4 inches) apart to allow for spreading, and leaving gaps near tray edges. Bake in batches, as they won't all fit on one tray.
- Bake the cookies: Bake for 10–12 minutes until edges are lightly golden. Centers may look slightly under-baked, that’s what keeps them soft and chewy.
- Tap the tray: Remove from oven and tap the tray on your bench top or stove top 3 times to help slightly deflate.
- Cool the cookies: Allow cookies to cool on the tray for 10 minutes.
- Transfer to a rack: Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate, so handle with care to avoid breakages.
Nutrition
Video
Notes
- Pumpkin Pie Spice: If you don’t have it on hand, use the below spices instead:
- Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 45 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften.
- Deflate cookies: Tap cookies on the bench top or stovetop to deflate them after baking; this creates the classic cookie top waves.
- Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
- Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
- Thaw: At room temperature for 1-2 hours until soft enough to eat.
Tried this recipe?
Let us know how it was!How to make pumpkin spice?
You can easily make your own pumpkin pie spice blend with just a few ingredients. It includes cinnamon, ginger, nutmeg, allspice, and cloves for the perfect fall flavor!
Can I add mix-ins to these pumpkin spice cookies?
Yes, you can enhance your pumpkin spice cookies with various mix-ins. After blending the flour and before chilling the dough, consider adding 1/2 to 1 cup of chocolate chips (dark, milk, or white), 1/2 cup of chopped nuts (pecans, walnuts, or almonds like those in my sultana cookies), 1/2 cup of dried fruit (cranberries, apricots, or raisins), or 1/2 cup of toffee bits, chopped toffee bars, or toffee-flavored chips. Then, simply bake according to the recipe instructions.
How much pumpkin spice to add to pumpkin spice cookies?
For cookies, adding about 1 tablespoon of pumpkin spice per batch is a good starting point. This provides a noticeable but not overwhelming flavor. You can adjust the amount based on your preference for spice intensity.
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These cookies were awesome! Thank you so much for putting this recipe together and sharing with us!!
Hi Debbie-Lee, thank you so much for your kind words. I’m so happy you have made and enjoyed these pumpkin spice cookies, perfect for fall and the holiday season! Sam x
I’m sorry it won’t let me leave ( stars! But OMG these are the best cookies I’ve ever made! They’re the perfect consistency, soft and chewy and not overly sweet! They were a hit at my friend’s workplace and now everyone can’t stop asking me to bring them for parties! Thank youuuuu!!!
Hi Shilpa, this makes me so happy to hear! So glad you loved them. Sounds like your friend’s workplace has excellent taste! Thank you so much for baking and sharing them, you just made my day! Sam x
*5 stars* I’ve tried over and over to click the fifth star and it just refuses for some reason so I apologize! Just made these and they are sooo good. Perfect mix of a little crunch on the outsides and soft in the middle! I added a bit extra spice and then topped them with a cream cheese icing and everyone loved them. Thank you!
Hi Emily, thank you so much for your kind words! I’m so happy you loved them and that cream cheese icing sounds incredible, such a perfect finishing touch. And thank you for the 5 stars, even with the tech glitch! Sam x
The cookies were very delicious but i could taste the baking soda. I don’t know if I didn’t mix it enough or if it’s the recipes fault . But other than that they were delicious
Hi Sylvia, thank you for your feedback! I’m glad you enjoyed the cookies. The baking soda taste can sometimes stand out if it’s not fully mixed in or if the dough isn’t chilled long enough. Make sure to sift the baking soda with the dry ingredients for even distribution. Hope this helps, and thanks for trying the recipe! Kindest, Sam 🙂
This recipe is amazing. I knew they’d be delicious when I smelled them from the oven. 100% recommend!
Hi Adin, thank you so much! I’m thrilled to hear you loved this pumpkin spice cookie recipe! Your recommendation means a lot. Thanks, Sam 🙂
For me this dough is more like a batter. 160g of butter says it’s 11.3 tbps. Did I do something wrong? are these measurements correct?
Hi Angela, thanks for your comment! Since the butter is melted for this recipe, the dough might feel more like a batter at first. The 160g of butter, which is about 11-11.3 tablespoons, is the correct measurement. If the dough seems too liquid, ensure that the flour is measured accurately, as this can affect the consistency. If needed, you can add a bit more flour gradually until you reach the desired dough texture. I hope this helps! Kindest, Sam
What is golden granulated sugar exactly? We have granulated sugar here in the Netherlands, but it’s just white and not golden. Is it the same as brown sugar or cane sugar? Can I replace it with either one of these?
Hi Naomi, golden granulated sugar has a pale amber color and a light molasses flavor, sitting between white granulated sugar and brown sugar in taste. You can use your regular white granulated sugar for this recipe, no problems at all. Enjoy! Sam 🙂