27 Irresistible Fall Cookie Dessert Recipes You Need to Try

As the leaves turn golden and the air grows crisp, there’s nothing more comforting than the smell of freshly baked cookies filling your home.

Fall is the season of warm spices, caramel, pumpkin, apples, and cozy flavors that make every bite feel like a hug.

Whether you’re baking for a family gathering, a holiday party, or just to satisfy your sweet tooth, these 27 fall cookie dessert recipes are guaranteed to delight.

From soft pumpkin spice cookies to chewy caramel apple treats and nutty pecan delights, there’s a recipe here for every taste.

Get ready to bake, share, and savor the flavors of autumn!

27 Irresistible Fall Cookie Dessert Recipes You Need to Try

Fall is the perfect season to embrace the warmth of home baking, and these 27 fall cookie dessert recipes offer endless inspiration.

Whether you’re a fan of pumpkin, a caramel lover, or enjoy a spiced treat, this collection has something for every cookie enthusiast.

Gather your ingredients, preheat the oven, and let the flavors of autumn fill your kitchen and your heart.

These cookies aren’t just desserts—they’re little bites of cozy fall magic.

Maple Pecan Spice Cookies

These Maple Pecan Spice Cookies are a cozy fall treat, perfect for enjoying with a warm cup of cider.

Infused with aromatic spices like cinnamon, nutmeg, and cloves, they are sweetened with natural maple syrup and topped with crunchy toasted pecans for a delightful texture contrast.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped toasted pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and brown sugar until fluffy. Add maple syrup, egg, and vanilla extract, mixing until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
4. Gently fold in the chopped pecans.
5. Scoop dough using a tablespoon or cookie scoop and place on the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with the back of a spoon.
6. Bake for 10–12 minutes, until the edges are golden brown but the centers remain soft.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Maple Pecan Spice Cookies are a comforting fall indulgence with a perfect balance of sweet, nutty, and spicy flavors.

Ideal for gifting or savoring by the fireplace.

Pumpkin Chocolate Chip Crinkle Cookies

Soft, chewy, and irresistibly chocolaty, these Pumpkin Chocolate Chip Crinkle Cookies combine the earthy sweetness of pumpkin puree with rich dark chocolate chips.

Rolled in powdered sugar, they create a beautiful crinkle effect while remaining moist and tender—fall in every bite.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup semi-sweet chocolate chips
• 1/2 cup powdered sugar, for rolling

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and granulated sugar until light and fluffy. Mix in pumpkin puree and vanilla extract until smooth.
3. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gradually combine the dry ingredients with the wet mixture.
4. Fold in chocolate chips.
5. Scoop dough into 1-inch balls and roll generously in powdered sugar. Place on the baking sheet, spacing 2 inches apart.
6. Bake for 12–14 minutes. The cookies should puff up and develop crinkles. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Pumpkin Chocolate Chip Crinkle Cookies are moist, flavorful, and festive.

The spiced pumpkin combined with melting chocolate chips makes every bite a celebration of fall.

Caramel Apple Snickerdoodles

Caramel Apple Snickerdoodles elevate the classic snickerdoodle with the sweet, warm flavors of caramel and tender apple pieces.

Coated in cinnamon sugar, these cookies have a soft, chewy center and a hint of autumnal warmth perfect for fall gatherings.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup finely chopped peeled apple (such as Honeycrisp or Fuji)
• 1/2 cup caramel bits or chopped soft caramel candies
• 1/4 cup sugar mixed with 1 teaspoon cinnamon, for rolling

Instructions:

1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing until just combined.
4. Fold in chopped apples and caramel bits.
5. Scoop dough into 1.5-inch balls and roll in the cinnamon-sugar mixture. Place 2 inches apart on the prepared baking sheets.
6. Bake for 10–12 minutes, until the edges are set and lightly golden. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack.

These Caramel Apple Snickerdoodles capture the essence of autumn in every bite—soft, chewy, and perfectly spiced with pockets of gooey caramel and tender apple.

Perfect for fall parties or cozy evenings.

Brown Butter Pumpkin Spice Cookies

These Brown Butter Pumpkin Spice Cookies bring a deep, nutty flavor from browned butter, perfectly complementing the warm, earthy spices of pumpkin puree.

Soft and chewy, they are a decadent fall treat with a subtle caramel undertone.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small saucepan, melt butter over medium heat, stirring constantly until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
3. In a large bowl, mix browned butter with brown sugar until smooth. Stir in pumpkin puree, egg, and vanilla extract.
4. In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet mixture.
5. Fold in walnuts if using. Scoop dough into tablespoon-sized balls and place on the baking sheet, spacing 2 inches apart.
6. Bake for 10–12 minutes until edges are set. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Brown Butter Pumpkin Spice Cookies are soft, flavorful, and perfectly spiced—a fall classic with a rich, nutty twist.

Cranberry White Chocolate Oat Cookies

These cookies combine tart dried cranberries, creamy white chocolate, and hearty oats for a chewy, flavorful treat.

Lightly spiced with cinnamon, they’re perfect for autumn gatherings or cozy snacking.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup dried cranberries
• 1/2 cup white chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream butter with brown and granulated sugar until light and fluffy. Mix in egg and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture.
4. Fold in oats, cranberries, and white chocolate chips.
5. Scoop dough into 1.5-inch balls and place on baking sheet 2 inches apart. Flatten slightly with your fingers.
6. Bake for 10–12 minutes until golden brown around the edges. Cool for 5 minutes on the sheet before transferring to a wire rack.

Chewy, fruity, and just sweet enough, these Cranberry White Chocolate Oat Cookies are a vibrant fall cookie that perfectly balances tart and sweet flavors.

Chai Latte Sugar Cookies

Inspired by the flavors of a warm chai latte, these soft sugar cookies are infused with aromatic spices like cardamom, cinnamon, and ginger.

Rolled in spiced sugar, they’re the perfect cozy treat for fall afternoons.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 2 tablespoons sugar mixed with 1/2 teaspoon cinnamon for rolling

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
3. In another bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, ginger, cardamom, and cloves. Gradually add to the wet mixture until fully incorporated.
4. Scoop dough into 1.5-inch balls and roll in the cinnamon-sugar mixture. Place 2 inches apart on the baking sheet.
5. Bake for 10–12 minutes, until lightly golden. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.

Chai Latte Sugar Cookies bring the comforting, spiced flavors of chai to a sweet cookie form, making them an irresistible treat for fall tea times or cozy evenings.

Salted Caramel Apple Cookies

These cookies capture the essence of fall with tender apple pieces, rich caramel, and a hint of sea salt.

Chewy, sweet, and slightly salty, they’re like biting into a mini fall dessert in cookie form.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup peeled and finely chopped apples
• 1/2 cup caramel bits or chopped soft caramel candies
• 1/2 teaspoon flaky sea salt

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla extract.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix into the wet ingredients.
4. Fold in apples and caramel bits.
5. Scoop dough into tablespoon-sized balls and place on the baking sheet 2 inches apart. Sprinkle lightly with flaky sea salt.
6. Bake for 12–14 minutes until edges are golden. Cool on the sheet for 5 minutes before transferring to a wire rack.

Soft, chewy, and perfectly spiced, Salted Caramel Apple Cookies are the ultimate fall indulgence, combining sweet apples, gooey caramel, and a touch of salt for balance.

Ginger Molasses Cookies

Classic Ginger Molasses Cookies are chewy, fragrant, and packed with warm spices like ginger, cinnamon, and cloves.

Their deep, rich flavor makes them a quintessential fall treat.

Ingredients:

• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1/4 cup molasses
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup granulated sugar, for rolling

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and brown sugar until light and fluffy. Beat in egg and molasses until smooth.
3. In a separate bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually mix into the wet ingredients.
4. Scoop dough into 1.5-inch balls and roll in granulated sugar. Place 2 inches apart on the baking sheet.
5. Bake for 10–12 minutes until cookies are set but still soft. Cool on the sheet for 5 minutes before transferring to a wire rack.

Ginger Molasses Cookies are soft, chewy, and full of warm spice—perfect with a mug of hot tea or cider on crisp fall days.

Chai Spice Oatmeal Cookies

These Chai Spice Oatmeal Cookies are chewy, warmly spiced, and studded with raisins or chocolate chips.

Each bite captures the cozy essence of fall with notes of cinnamon, cardamom, ginger, and cloves.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup raisins or chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until light and fluffy. Beat in egg and vanilla.
3. In a separate bowl, whisk together flour, baking soda, salt, and spices. Gradually add to wet ingredients.
4. Fold in oats and raisins or chocolate chips.
5. Scoop dough into tablespoon-sized balls and place 2 inches apart on baking sheets. Flatten slightly with fingers.
6. Bake for 10–12 minutes until lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Chai Spice Oatmeal Cookies are a comforting fall snack, chewy and fragrant, perfect for cozy evenings or gifting during the season.

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies are soft, chewy, and lightly spiced, combining classic snickerdoodle tang with the seasonal flavor of pumpkin puree.

Rolled in cinnamon sugar, they’re perfect for fall cookie plates.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup sugar mixed with 1 teaspoon cinnamon, for rolling

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugars until light and fluffy. Beat in egg, pumpkin puree, and vanilla extract.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients.
4. Scoop dough into 1.5-inch balls and roll in cinnamon-sugar mixture. Place 2 inches apart on the baking sheet.
5. Bake for 10–12 minutes until edges are lightly golden. Cool for 5 minutes on the sheet before transferring to a wire rack.

Pumpkin Snickerdoodle Cookies are soft, subtly spiced, and melt-in-your-mouth delicious, making them a seasonal favorite for fall celebrations.

Pecan Pie Cookies

These Pecan Pie Cookies bring the rich, buttery flavor of pecan pie into cookie form.

Soft, chewy, and studded with toasted pecans and caramel, they’re a decadent fall dessert everyone will love.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chopped toasted pecans
• 1/2 cup caramel bits or chopped soft caramel candies

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and brown sugar until fluffy. Beat in egg and vanilla.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture.
4. Fold in pecans and caramel bits.
5. Scoop dough into tablespoon-sized balls and place on baking sheet 2 inches apart.
6. Bake for 10–12 minutes until lightly golden. Cool for 5 minutes before transferring to a wire rack.

Pecan Pie Cookies are a sweet, nutty, and indulgent fall treat that perfectly mimic the flavors of a classic pecan pie in a handheld form.

Spiced Cranberry Oat Bars

These bars are soft, chewy, and full of fall flavors, featuring oats, dried cranberries, and warming spices.

They’re easy to cut and share, making them a perfect addition to fall dessert tables.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups old-fashioned rolled oats
• 1 cup dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix melted butter with brown sugar until smooth. Beat in egg and vanilla.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually add to wet mixture.
4. Fold in oats and cranberries. Spread batter evenly in the prepared pan.
5. Bake for 25–30 minutes until lightly golden and set. Cool completely before cutting into bars.

Spiced Cranberry Oat Bars are chewy, fruity, and perfectly spiced—a convenient, portable fall dessert that delivers all the seasonal flavors in one bite.

Brown Sugar Pumpkin Cookies

Soft, chewy, and deeply caramel-flavored, these Brown Sugar Pumpkin Cookies are packed with pumpkin puree and a hint of warm spices.

They are simple to make yet bursting with fall flavor.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and brown sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, salt, and spices. Gradually add to wet ingredients.
4. Scoop dough into tablespoon-sized balls and place on prepared baking sheet, 2 inches apart.
5. Bake for 10–12 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.

Brown Sugar Pumpkin Cookies are soft, flavorful, and perfectly spiced, making them a simple yet irresistible treat for autumn afternoons.

Caramel Pecan Thumbprint Cookies

These Caramel Pecan Thumbprint Cookies are buttery, nutty, and filled with gooey caramel.

They have a crisp exterior and a soft, chewy center, perfect for fall cookie trays.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup finely chopped pecans
• 1/3 cup caramel sauce or soft caramel bits

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugar until fluffy. Mix in vanilla extract.
3. In another bowl, whisk together flour and salt. Gradually mix into wet ingredients.
4. Scoop dough into 1-inch balls, roll in chopped pecans, and place on the baking sheet. Press thumb in the center of each cookie to create an indentation.
5. Bake for 12–14 minutes until edges are lightly golden. Immediately fill the indentation with caramel sauce or bits. Cool completely.

Caramel Pecan Thumbprint Cookies are an elegant and indulgent fall dessert, combining buttery cookie, crunchy nuts, and luscious caramel in every bite.

Cinnamon Swirl Shortbread Cookies

These Cinnamon Swirl Shortbread Cookies are buttery and tender, with a sweet, spiced cinnamon swirl running through each bite.

They’re perfect for serving with tea or coffee on crisp fall mornings.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 tablespoons brown sugar

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugar until fluffy, then mix in vanilla extract.
3. In a separate bowl, whisk together flour and salt. Gradually mix into wet ingredients.
4. Roll dough into a rectangle on parchment paper. Mix cinnamon and brown sugar and sprinkle over the dough, then gently fold and roll to create swirls.
5. Slice dough into 1/2-inch thick pieces and place on baking sheet. Bake for 12–15 minutes until edges are lightly golden. Cool completely.

Cinnamon Swirl Shortbread Cookies are buttery, fragrant, and perfectly spiced—a refined fall cookie that pairs beautifully with warm drinks.

Apple Cinnamon Drop Cookies

These Apple Cinnamon Drop Cookies are soft, chewy, and full of tender apple chunks and warm cinnamon.

A hint of nutmeg enhances the cozy autumn flavor.

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup peeled, finely chopped apples

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients.
4. Fold in chopped apples. Drop tablespoon-sized portions onto the baking sheet.
5. Bake for 12–14 minutes until edges are golden. Cool for 5 minutes before transferring to a wire rack.

Apple Cinnamon Drop Cookies are soft, flavorful, and perfect for fall afternoons, with warm spices and tender apple in every bite.

Pumpkin Spice Latte Cookies

Inspired by the popular fall beverage, these Pumpkin Spice Latte Cookies are soft and chewy, flavored with pumpkin puree, espresso powder, and warm spices.

Topped with a drizzle of glaze, they’re a seasonal delight.

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon espresso powder
• 1/2 cup powdered sugar (for glaze)
• 1–2 teaspoons milk (for glaze)

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until fluffy. Beat in pumpkin puree, egg, and vanilla extract.
3. In another bowl, whisk together flour, baking soda, salt, spices, and espresso powder. Gradually add to wet ingredients.
4. Scoop dough onto baking sheet, 2 inches apart. Bake for 10–12 minutes until edges are set. Cool completely.
5. Mix powdered sugar and milk to create a glaze, then drizzle over cooled cookies.

Pumpkin Spice Latte Cookies capture the essence of fall in a sweet, spiced treat, combining pumpkin, warm spices, and espresso for a cozy seasonal flavor.

Chai Caramel Oatmeal Cookies

These cookies combine the warmth of chai spices with hearty oats and pockets of caramel for a chewy, aromatic fall dessert.

Each bite is a balance of sweet, spiced, and buttery goodness.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup caramel bits

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until light and fluffy. Beat in egg and vanilla.
3. In another bowl, whisk together flour, baking soda, salt, and spices. Gradually mix into wet ingredients.
4. Fold in oats and caramel bits. Scoop dough onto the baking sheet, 2 inches apart.
5. Bake for 10–12 minutes until lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.

Chai Caramel Oatmeal Cookies are aromatic, chewy, and perfectly spiced—a comforting fall treat that combines oats, chai spices, and caramel in every bite.

Maple Pecan Thumbprint Cookies

Maple Pecan Thumbprint Cookies are buttery, soft, and packed with a nutty crunch.

Each cookie is filled with a sweet maple glaze, making them a cozy fall treat perfect for gifting or afternoon tea.

Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup finely chopped pecans
• 1/3 cup pure maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and brown sugar until light and fluffy. Mix in vanilla extract.
3. In a separate bowl, whisk together flour and salt. Gradually add to wet mixture.
4. Scoop dough into 1-inch balls, roll in chopped pecans, and place on the baking sheet. Press thumb into the center of each cookie to create an indentation.
5. Bake for 12–14 minutes until edges are lightly golden. Fill each indentation with a small amount of maple syrup. Cool completely.

Maple Pecan Thumbprint Cookies are sweet, nutty, and perfectly buttery—a true fall classic with a touch of elegance.

Brown Butter Cinnamon Chip Cookies

These Brown Butter Cinnamon Chip Cookies are chewy and aromatic, with a deep nutty flavor from browned butter and a warm cinnamon-sugar sweetness in every bite.

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup cinnamon chips

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Brown butter in a small saucepan until golden and nutty. Let cool slightly.
3. In a large bowl, mix browned butter with sugars until smooth. Beat in egg and vanilla extract.
4. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to wet ingredients.
5. Fold in cinnamon chips. Scoop dough onto baking sheet and bake for 10–12 minutes until edges are golden. Cool for 5 minutes before transferring to a wire rack.

Brown Butter Cinnamon Chip Cookies are rich, chewy, and aromatic—a cozy, sweet treat perfect for fall afternoons.

Pumpkin White Chocolate Macadamia Cookies

These Pumpkin White Chocolate Macadamia Cookies are soft, chewy, and bursting with sweet pumpkin flavor, complemented by creamy white chocolate and crunchy macadamia nuts.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup white chocolate chips
• 1/2 cup chopped macadamia nuts

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until light and fluffy. Beat in pumpkin puree, egg, and vanilla.
3. In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients.
4. Fold in white chocolate chips and macadamia nuts. Scoop dough onto baking sheet and bake 10–12 minutes. Cool for 5 minutes before transferring to a wire rack.

Pumpkin White Chocolate Macadamia Cookies are indulgent, soft, and perfectly spiced—a fall dessert that feels luxurious in every bite.

Spiced Caramel Oatmeal Cookies

These Spiced Caramel Oatmeal Cookies are chewy, flavorful, and filled with warm fall spices and pockets of soft caramel.

They’re hearty enough for a snack and sweet enough for dessert.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup caramel bits

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until fluffy. Beat in egg and vanilla.
3. In another bowl, whisk together flour, baking soda, salt, and spices. Gradually add to wet mixture.
4. Fold in oats and caramel bits. Scoop onto baking sheet and bake for 10–12 minutes until golden. Cool on a wire rack.

Spiced Caramel Oatmeal Cookies are chewy, aromatic, and packed with fall flavor, perfect for cozy afternoons or sharing with friends.

Maple Chai Snickerdoodles

Maple Chai Snickerdoodles are soft, chewy, and infused with warm chai spices and a hint of maple syrup, rolled in cinnamon sugar for a classic fall flavor twist.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 tablespoons pure maple syrup
• 1/4 cup sugar mixed with 1 teaspoon cinnamon for rolling

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugars until fluffy. Beat in egg, vanilla, and maple syrup.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and spices. Gradually add to wet ingredients.
4. Scoop dough into 1.5-inch balls and roll in cinnamon-sugar mixture. Place 2 inches apart on the baking sheet.
5. Bake for 10–12 minutes until lightly golden. Cool for 5 minutes before transferring to a wire rack.

Maple Chai Snickerdoodles are fragrant, spiced, and soft, combining the warmth of chai with sweet maple for a perfect fall cookie.

Apple Caramel Crinkle Cookies

These Apple Caramel Crinkle Cookies are soft and chewy, filled with diced apples, caramel bits, and dusted with powdered sugar for a festive fall look.

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree or applesauce
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup finely diced peeled apple
• 1/2 cup caramel bits
• 1/2 cup powdered sugar for rolling

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until fluffy. Beat in pumpkin puree or applesauce, egg, and vanilla.
3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients.
4. Fold in diced apple and caramel bits. Scoop dough into 1-inch balls, roll in powdered sugar, and place on baking sheet.
5. Bake for 10–12 minutes until edges are set. Cool on a wire rack.

Apple Caramel Crinkle Cookies are soft, sweet, and chewy with pockets of caramel and apple, making them a festive and cozy fall dessert.

Pumpkin Chocolate Swirl Cookies

These Pumpkin Chocolate Swirl Cookies are soft and chewy with a beautiful marbled effect of pumpkin and chocolate.

The combination of rich chocolate and warm pumpkin spice makes them a perfect fall indulgence.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until fluffy. Beat in pumpkin puree, egg, and vanilla.
3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually mix into wet ingredients.
4. Divide dough in half. Fold chocolate chips into one half. Scoop small portions from each dough and gently swirl together on baking sheet.
5. Bake for 10–12 minutes until edges are set. Cool on a wire rack.

Pumpkin Chocolate Swirl Cookies are soft, spiced, and chocolatey—a visually stunning and delicious treat for autumn.

Caramel Apple Oat Cookies

These Caramel Apple Oat Cookies are chewy, hearty, and loaded with sweet apple chunks, oats, and gooey caramel bits.

They’re perfect for cozy fall snacking.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 1 cup peeled, finely diced apple
• 1/2 cup caramel bits

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until fluffy. Beat in egg and vanilla.
3. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to wet mixture.
4. Fold in oats, apple, and caramel bits. Scoop dough onto baking sheet, 2 inches apart.
5. Bake for 12–14 minutes until edges are lightly golden. Cool on a wire rack.

Caramel Apple Oat Cookies are soft, chewy, and perfectly spiced—a fall favorite that combines oats, caramel, and apple in every bite.

Maple Walnut Spice Cookies

These Maple Walnut Spice Cookies are buttery, soft, and infused with warm fall spices.

Maple syrup adds sweetness while chopped walnuts give a satisfying crunch.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts
• 2 tablespoons maple syrup

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars until fluffy. Beat in egg, vanilla, and maple syrup.
3. In a separate bowl, whisk together flour, baking soda, salt, and spices. Gradually mix into wet ingredients.
4. Fold in chopped walnuts. Scoop dough onto baking sheet and bake for 10–12 minutes until edges are lightly golden. Cool on a wire rack.

Maple Walnut Spice Cookies are fragrant, chewy, and nutty—a classic fall cookie with a rich, warm flavor perfect for autumn afternoons.