Pumpkin Spice Cookies

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 30 cookies
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1 cup butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

1/2 teaspoon rum extract

3 1/4 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

1/2 teaspoon pumpkin pie spice

1/2 teaspoon salt

Cinnamon Cream Cheese frosting, recipe follows, optional

Sprinkles, for garnish

Cinnamon Cream Cheese Frosting:

8 ounces cream cheese, softened

1 stick butter

1 tablespoon pumpkin pie spice

3 cups powdered sugar


  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. 
  2. In a large bowl, beat the butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour. 
  3. On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.

Cinnamon Cream Cheese Frosting:

  1. In a medium bowl, whisk together cream cheese, butter and pumpkin pie spice with an electric mixer. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.

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