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Must-Try Pumpkin Spice Cookies Recipe Perfect for Fall

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Warm, cozy pumpkin spice cookies with buttery toffee bits, perfect for fall baking and holiday gatherings.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin spice mix
  • 1/2 cup (80g) toffee bits

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl, beat 1 cup (225g) of softened unsalted butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (100g) brown sugar until light and fluffy, about 2 minutes.
  3. Add 1 large egg and 1 tsp vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 2 tsp pumpkin spice mix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Fold in 1/2 cup (80g) toffee bits, ensuring they’re evenly distributed throughout the dough.
  7. Divide the dough into two portions and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour.
  8. Once chilled, roll out the dough on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out your desired shapes.
  9. Place the cookies on your prepared baking sheets, spacing them about 1 inch apart.
  10. Bake for 8-10 minutes, or until the edges are lightly golden.
  11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Chill the dough to prevent spreading, use parchment paper for easy cleanup, and monitor baking time closely to avoid overbaking.

Nutrition

Keywords: Pumpkin spice cookies, fall baking, toffee cookies, autumn dessert, roll-out cookies

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