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.
Pumpkin Pie Spice Cookies without Pumpkin Puree Recipe
Pumpkin spice cookies without the pumpkin puree? That’s like a Halloween party without the costumes! Just kidding.
Pumpkin spice cookies are synonymous with fall, sweaters, and everything cozy. They’re chewy and crisp and bursting with pumpkin pie spice.
But who says you need pumpkin puree to create the perfect pumpkin pie spice cookie? They have everything you love about pumpkin pie but no pumpkins were squashed in the process.
Your kitchen will smell like a cozy fall wonderland with all those warm spices wafting around!
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.
Essential Ingredients
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!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
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.
Expert Tips
- Measure your baking ingredients accurately: to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Melt butter first: Melt butter and cool for 10-15 minutes until slightly warm; if too hot, the egg may curdle when added.
- Room temperature egg: Ensure your egg is at room temperature before starting to prevent it from curdling when it’s whisked with the warm melted butter.
- Do not flatten balls: No need to flatten the dough balls on the baking sheet. Keeping them tall allows them to spread naturally during baking in the oven.
How to store pumpkin pie spice cookies
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: 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.
How to freeze and bake the cookie dough
Freeze Dough: Shape cookie dough into balls and arrange on a parchment-lined baking sheet without touching. Freeze for 1-2 hours until firm. Transfer balls to a zip-lock bag or airtight container, using parchment layers if necessary. Label and store in the freezer for up to 3 months.
Bake from Frozen: Preheat the oven as specified in the recipe, adding a few extra minutes to the baking time.
Thaw to Bake: For baking, thaw the dough balls in the refrigerator overnight, then bake according to the original instructions.
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.
Best fall cookie recipes
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
- 160 g unsalted butter, melted
- 1/2 cup golden granulated sugar
- 3/4 cup packed light brown sugar, how to pack
- 1 large egg, weighing approx. 55g-60g in shell
- 1 tsp vanilla extract
- 1 1/2 cups (225g) all-purpose flour, scoop & leveled
- 2 tsp cornstarch, or cornflour
- 1 tsp baking soda
- 1/2 tsp fine salt, or Kosher salt
- 1 Tbsp pumpkin pie spice, see notes if you don't have it
Instructions
- Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in microwave in 30-second intervals.
- 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 both sugars and whisk for 20 seconds until well combined. NOTE: The mixture will thicken gradually; avoid leaving it too long, as it will become harder to whisk the egg in the next step.
- Add egg and vanilla, and whisk until well combined, about 15 seconds.
- Sift over the flour, cornstarch, baking soda and pumpkin pie spice. Then add the salt.
- Using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms, it will be thick.
- 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.
- While dough chills, preheat oven to 180ºC (356ºF). Line a large baking sheet with parchment paper and set aside.
- After the 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 the balls. NOTE: Without a food scale, use 3 level tablespoons per cookie.
- 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 for 10-12 minutes until edges are lightly golden. Centers may look slightly under-baked; that's what keeps them soft and chewy.
- Remove from oven and tap the tray on your bench top or stove top 3 times to help slightly deflate.
- Allow cookies to cool on tray for 15 minutes.
- Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate so handle with care to avoid breakages.
- Enjoy!
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.
Nutrition
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 🙂