Guest Post| Yummy Pumpkin Spice Cookies Recipe

I don’t know about you, but Pumpkin Spice Season is my absolute favorite. I made a large batch of Pumpkin Spice a few weeks ago and have added it to absolutely everything, including these Pumpkin Spice Cookies.

Reasons to Love This Recipe

These are made using the best cookie recipe ever. They are soft and gooey in the centre but if you prefer them a bit crunchier, not a problem, just leave them in the oven for a few second longer.

Hello Pumpkin Spice. It is officially the season to be reaching for the Cinnamon and Nutmeg and I couldn’t be more excited. There is nothing better than the smell of baking Pumpkin Spice Cookies coming from the kitchen.

These cookies can also be frozen for up to 3 months. So why not bake an extra batch and keep them in the freezer? Then all you need to do when you need your cookie fix it to pop one into the oven to bake.

What is Pumpkin Spice?

So Pumpkin Spice has been around for a long, long time as is the spice mix used in an American Pumpkin Pie. However, more recently it has become more popular since the introduction of Pumpkin Spice Lattes. These cookies don’t include the Latte part but if you want to add some coffee to them then check out the alternatives section below.

Pumpkin Spice is made from the “warm” spices that are more popular in the Autumnal months: Cinnamon, Ginger, Nutmeg, Clove and Allspice.

I will say this recipe does make too much Pumpkin Spice just for this recipe but just pop it into a food safe container and you can use it for lots of different recipes like these Pumpkin Spice Latte Rolls.

To make the pumpkin spice is super simple. Add all the spices to a bowl and mix until they are evenly distributed. Now leave to one side.

Pumpkin Spice Cookies

*Recipe directions start here!

To make the cookies I adapted the recipe from my Peanut Butter Cookies. First off, we need to cream together the butter and sugar. At this point you are mixing the butter with the two sugars to get as much air into it as possible. This way the cookies will be lovely and light in texture.

To cream the mixture beat it together using the paddle attachment on your stand mixer or using a hand whisk. Once the butter is lovely and light and fluffy add in the flour, bicarbonate of soda, cornflour, pumpkin spice, and Vanilla Extract and mix again until all the ingredients are combined, and it resembles a dough.

Now add in the chocolate chips and mix until they are evenly distributed. I used white chocolate chips because I thought they paired well with the Pumpkin Spice, but you could use milk or dark chocolate chips. If you don’t want to use chocolate, why not use some chopped nuts instead.

Cookie Dough Balls

Once you have added the chocolate chips, we can now start splitting the mixture into individual portions. I found the easiest way to do this was to use my scales and weigh every cookie into between 110g-115g. You can make them bigger or smaller if you prefer but just remember you will get less or more cookies depending on which you do.

Once you have weighed your cookie balls out gently press them into a rough round shape. Don’t worry if they aren’t completely round and smooth, it just means that they won’t be completely round cookies.

Pop the cookies into a food safe container or pop onto a baking tray lined with parchment paper and cover with plastic wrap. I used WaxWrap food bags and they worked perfectly. Put the cookies into the freezer for 1 hour to chill.


Towards the end of the 1 hour preheat your oven. When the cookies are ready remove them from the container and put them on a flat baking tray lined with baking parchment.

I put 4 cookies per tray but it just depending on how big your trays. You want them to be spaced apart enough that when they spread in the oven they won’t touch and turn into one giant cookie.

If you don’t want to bake all eight straight away just take out the amount you need to bake, and the rest will keep in the freezer for up to 3 months.

Bake them in the oven for 10-12 minutes until they are golden brown.

How Do I Know When the Cookies Are Baked?

You will know the cookies are baked because they will be golden brown in color. They will still be super soft when you first take them out of the oven, but they set as the cool.


If you want to make these into Pumpkin Spice Latte Cookies instead of adding the Vanilla Extract, make a cup of coffee and leave it to cool. Add 2 teaspoons of this to the mixture instead of the vanilla.

You could also use two different types of chocolate, and these would work with milk or dark chocolate too. If you don’t want to add any chocolate, replace them with nuts instead.


  • Scales
  • Mixing Bowl
  • Spatula
  • Airtight Container
  • Baking Trays

Shopping List

For the Pumpkin Spice:

  • 2 tbsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Nutmeg
  • 1 tsp Ground Clove
  • 1 tsp All Spice

For the Cookies:

  • 125 g Unsalted Butter
  • 175 g Light Brown Sugar
  • 1 Large Egg
  • 325 g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Corn Flour
  • 2 tbsp Pumpkin Spice
  • 1 tsp Vanilla Extract
  • 200 g White Chocolate Chips


To Make the Pumpkin Spice:

  • Add all the spices to a large bowl and mix until evenly distributed. Leave to one side.

To make the Pumpkin Spice Cookies:

  • Add the butter and sugar to a large bowl and mix until pale and creamy. Add in the egg, plain flour, bicarbonate of soda, cornflour, pumpkin spice and vanilla extract and mix again until a dough is formed.
  • Add in the white chocolate chips and mix again until the chips are evenly distributed. If the dough is quite dry you can add in 1tsp of milk and mix again, repeat until you reach the desired consistency.
  • Roll the dough into balls around 100g-115g each and place them in a freezer safe container.
  • Put the cookie dough balls into the freezer for 1 hour.
  • Just before you remove the cookie balls from the freezer preheat the oven to 180C (160C Fan) and line two baking trays with baking parchment.
  • Place the cookie dough balls onto the baking trays. Make sure they are spaced apart as they will flatten and spread in the oven, and you don’t want them to touch.
  • Bake in the oven for 10-12 minutes.
  • Leave the cookies to cool fully on the baking tray. They will be quite soft when you first take them out the oven but will firm up as the cool.

Author Bio: My name is Sarah and I started  A Spoonful of Vanilla in January 2020 as a place to share all of my creations. I have loved baking since I was young but started creating and experimenting with my own recipes when I studied at university. I have always found baking the perfect way to de-stress and just forget about everything going on in the outside world for a few hours. 

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