Bella’s Bites: Pumpkin Spice Cookies


Pumpkin Spice Cookies / Photographer: Bella Evans

Looking for a recipe to SPICE up your fall season? Look no further! These pumpkin spice cookies both look and smell amazing, and will certainly get you into the fall mood.


  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup butter, softened 
  • 1 ½ cups white sugar 
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter 
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3.  Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with a fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Review: Pumpkin spice anything is always a win. The spices in this recipe are completely adaptable, so you can flavor to taste. I, for example, love nutmeg, so I usually add quite a bit. I also added pumpkin spice flavoring to my glaze to spice it up a little. The flour is also substitutable, so if you wanted to opt for a gluten free cookie you could swap white flour for gluten-free. To make the recipe vegan, substitute equal parts vegan butter, 3 tbsp of almond milk in the frosting, and a flax egg instead of a regular one. These are definitely some of the best cookies I’ve made, and will leave your kitchen smelling amazing.