The Kitchen Everything

19+ Best Fall Cookie Recipes

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by

CeCe Jones
in , , , , ,

There’s a stretch in October when the oven feels like the warmest spot in the house, and the smell of cinnamon and nutmeg just makes sense. Fall cookie baking is one of those small traditions that turns an ordinary afternoon into something worth remembering, whether you’re baking for a school party, a potluck, or just yourself with a cup of coffee.

This roundup gathers 19+ best fall cookie recipes that cover every craving the season brings: pumpkin spice, brown butter, maple, apple, and warm molasses. Some are soft and pillowy, some are crisp and buttery, and a few are just plain fun to shape and decorate.

Pumpkin Snickerdoodles stand out as the best starting point for fall baking, since they combine the tangy cinnamon-sugar crunch of a classic snickerdoodle with soft pumpkin flavor in every bite. If you want something richer, Brown Butter Chocolate Chip Cookies bring a nutty depth that regular chocolate chip cookies don’t have. For a cookie swap or bake sale, a mix of a few different styles always goes over best.

Quick picks:

  • Best overall: Pumpkin Snickerdoodles, for classic fall flavor with no fuss
  • Best for chocolate lovers: Brown Butter Chocolate Chip Cookies, for deep nutty flavor
  • Best for gifting: Cranberry Orange Shortbread, for a pretty, sliceable cookie
  • Best for kids: Acorn-Shaped Peanut Butter Cookies, for a fun shape they’ll love

1. Pumpkin Snickerdoodles

These cookies take the classic cinnamon-sugar snickerdoodle and fold in real pumpkin puree for a soft, cakey texture. Roll chilled dough balls in cinnamon sugar before baking at 350°F for 10 to 12 minutes. The edges set while the centers stay tender.

Yield: 24 cookies | Prep: 20 minutes | Cook: 11 minutes

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cream of tartar
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar mixed with 1 tablespoon cinnamon (for rolling)

Method:

  1. Whisk flour, baking soda, salt, and cream of tartar together.
  2. Cream butter and sugar until fluffy, then beat in pumpkin, egg, and vanilla.
  3. Mix in dry ingredients until just combined. Chill dough 1 hour.
  4. Roll into balls, coat in cinnamon sugar, and bake at 350°F for 10-12 minutes.

2. Soft Pumpkin Chocolate Chip Cookies

These bake up pillowy and cake-like, thanks to pumpkin puree keeping the dough extra moist. Chocolate chips melt into pockets throughout, making every bite a little gooey.

Yield: 24 cookies | Prep: 15 minutes | Cook: 13 minutes

Ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups chocolate chips

Method:

  1. Preheat oven to 350°F.
  2. Whisk flour, baking soda, cinnamon, and salt.
  3. Cream butter and sugar, then mix in pumpkin, egg, and vanilla.
  4. Fold in dry ingredients and chocolate chips.
  5. Scoop onto baking sheets and bake 12-13 minutes.

3. Apple Pie Cookies

Think mini hand pies shaped like cookies, with a buttery crust wrapped around spiced apple filling. A brush of egg wash and a sprinkle of coarse sugar give them a bakery-style shine.

Yield: 16 cookies | Prep: 30 minutes | Cook: 20 minutes

Ingredients:

  • 2 sheets refrigerated pie crust
  • 2 cups diced apples
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 1 egg, beaten
  • Coarse sugar for topping

Method:

  1. Preheat oven to 375°F.
  2. Toss apples with brown sugar, cinnamon, and flour.
  3. Cut pie crust into rounds, fill with apple mixture, and fold over.
  4. Crimp edges, brush with egg wash, and sprinkle with sugar.
  5. Bake 18-20 minutes until golden.

4. Maple Pecan Cookies

Real maple syrup gives these cookies a caramel-like warmth that pairs naturally with toasted pecans. A maple glaze on top makes the flavor even more pronounced.

Yield: 20 cookies | Prep: 15 minutes | Cook: 11 minutes

Ingredients:

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1 egg
  • 1 cup chopped toasted pecans

Method:

  1. Preheat oven to 350°F.
  2. Cream butter, brown sugar, and maple syrup.
  3. Beat in egg, then mix in flour, baking soda, and salt.
  4. Fold in pecans and scoop onto baking sheets.
  5. Bake 10-11 minutes until edges are golden.

5. Chewy Ginger Molasses Cookies

These cookies deliver that classic snap of ginger with deep molasses flavor and crinkled sugar-coated tops. The centers stay soft and chewy days after baking.

Yield: 24 cookies | Prep: 15 minutes | Cook: 10 minutes

Ingredients:

  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 3/4 cup butter, melted
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 egg
  • Granulated sugar for rolling

Method:

  1. Preheat oven to 350°F.
  2. Whisk flour, baking soda, and spices.
  3. Mix melted butter, brown sugar, molasses, and egg.
  4. Combine wet and dry ingredients, roll into balls, and coat in sugar.
  5. Bake 9-10 minutes until crackled on top.

6. Brown Butter Chocolate Chip Cookies

Browning the butter first adds a toasty, nutty flavor that regular melted butter can’t match. These cookies come out with crisp edges and chewy centers.

Yield: 22 cookies | Prep: 20 minutes (plus cooling) | Cook: 12 minutes

Ingredients:

  • 1 cup butter
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 cups chocolate chips

Method:

  1. Brown butter in a saucepan until golden and nutty-smelling. Cool slightly.
  2. Whisk flour, baking soda, and salt.
  3. Beat brown butter with sugars, then mix in eggs.
  4. Combine with dry ingredients and fold in chocolate chips.
  5. Bake at 350°F for 11-12 minutes.

7. Apple Cider Cookies

Boiled-down apple cider concentrates the flavor into these soft, spiced cookies, finished with a cider glaze. For more cider-based treats, check out our best apple cider cocktail recipes for pairing ideas at your next gathering.

Yield: 20 cookies | Prep: 20 minutes | Cook: 11 minutes

Ingredients:

  • 1 cup apple cider, reduced to 1/4 cup
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup powdered sugar (for glaze)

Method:

  1. Simmer cider until reduced, then cool.
  2. Cream butter and sugar, beat in egg and reduced cider.
  3. Mix in flour, baking powder, and cinnamon.
  4. Bake at 350°F for 10-11 minutes.
  5. Whisk powdered sugar with a splash of cider for glaze and drizzle over cooled cookies.

8. Chai-Spiced Sugar Cookies

Chai spices like cardamom and clove give these sugar cookies a warm, fragrant twist on the classic. They roll out easily for cutouts or scoop-and-bake drops.

Yield: 24 cookies | Prep: 20 minutes | Cook: 10 minutes

Ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla

Method:

  1. Whisk flour, baking powder, and spices.
  2. Cream butter and sugar, beat in egg and vanilla.
  3. Mix in dry ingredients and chill dough 30 minutes.
  4. Roll, cut, or scoop, then bake at 350°F for 9-10 minutes.

9. Pumpkin Oatmeal Cookies

Rolled oats give these cookies a hearty chew, while pumpkin keeps them soft and moist. A hint of nutmeg rounds out the spice.

Yield: 22 cookies | Prep: 15 minutes | Cook: 12 minutes

Ingredients:

  • 1 1/2 cups rolled oats
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 egg

Method:

  1. Preheat oven to 350°F.
  2. Mix oats, flour, baking soda, and spices.
  3. Cream butter and brown sugar, beat in pumpkin and egg.
  4. Combine wet and dry ingredients and scoop onto sheets.
  5. Bake 11-12 minutes until set at edges.

10. Cranberry Orange Shortbread

Buttery shortbread gets a bright lift from orange zest and tart dried cranberries. These slice-and-bake cookies look beautiful on a holiday tray. For another easy buttery base, our classic 3 ingredient shortbread cookies work well if you want a simpler version.

Yield: 24 cookies | Prep: 20 minutes (plus chilling) | Cook: 14 minutes

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2/3 cup sugar
  • 1 tablespoon orange zest
  • 1/2 cup dried cranberries, chopped

Method:

  1. Cream butter, sugar, and zest.
  2. Mix in flour and salt, then fold in cranberries.
  3. Shape dough into a log, chill 1 hour.
  4. Slice and bake at 325°F for 13-14 minutes.

11. Caramel Apple Thumbprint Cookies

A buttery cookie base holds a pocket of soft caramel and diced apple, tasting like a bite-sized caramel apple. These are a fun one to make with kids, since pressing the thumbprint is half the fun.

Yield: 20 cookies | Prep: 20 minutes | Cook: 12 minutes

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/2 cup finely diced apple
  • 20 soft caramel candies, unwrapped

Method:

  1. Cream butter and sugar, beat in egg.
  2. Mix in flour and salt, then fold in diced apple.
  3. Scoop dough, press thumbprint into each, and bake at 350°F for 10 minutes.
  4. Fill indents with caramel and bake 2 more minutes.

12. Cinnamon Roll Cookies

These swirl cinnamon sugar right into soft sugar cookie dough, then get topped with a cream cheese glaze. They taste like a cinnamon roll in cookie form.

Yield: 18 cookies | Prep: 30 minutes (plus chilling) | Cook: 11 minutes

Ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup brown sugar mixed with 1 tablespoon cinnamon
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar

Method:

  1. Cream butter and sugar, beat in egg, then mix in flour and baking powder.
  2. Roll dough into a rectangle and sprinkle with cinnamon sugar.
  3. Roll up into a log, chill, then slice and bake at 350°F for 10-11 minutes.
  4. Beat cream cheese with powdered sugar and drizzle over cooled cookies.

13. Pecan Sandies

Finely chopped pecans and a tender, crumbly texture make these cookies melt in your mouth. A light dusting of powdered sugar finishes them simply.

Yield: 24 cookies | Prep: 15 minutes | Cook: 13 minutes

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla
  • 1 cup finely chopped pecans

Method:

  1. Cream butter and powdered sugar, beat in vanilla.
  2. Mix in flour and salt, then fold in pecans.
  3. Shape into balls and bake at 325°F for 12-13 minutes.
  4. Roll warm cookies in powdered sugar.

14. Pumpkin Cheesecake Cookies

A soft pumpkin cookie wraps around a tangy cheesecake filling for a dessert that feels like two treats in one. These need a short chill before baking to hold their shape.

Yield: 18 cookies | Prep: 30 minutes (plus chilling) | Cook: 13 minutes

Ingredients:

  • 4 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 egg

Method:

  1. Mix cream cheese and sugar, freeze in small dollops 1 hour.
  2. Cream butter and brown sugar, beat in pumpkin and egg.
  3. Mix in flour, baking soda, and cinnamon.
  4. Wrap dough around frozen cream cheese centers and bake at 350°F for 12-13 minutes.

15. Salted Caramel Chocolate Cookies

Rich cocoa dough gets studded with chocolate chunks and caramel bits, then finished with a sprinkle of flaky sea salt. The salt cuts through the sweetness nicely.

Yield: 20 cookies | Prep: 15 minutes | Cook: 11 minutes

Ingredients:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup caramel bits
  • 1 cup chocolate chunks
  • Flaky sea salt for topping

Method:

  1. Whisk flour, cocoa, and baking soda.
  2. Cream butter and sugars, beat in eggs.
  3. Mix in dry ingredients, then fold in caramel bits and chocolate.
  4. Bake at 350°F for 10-11 minutes and sprinkle with salt.

16. Oatmeal Raisin Cookies

Plump raisins and chewy oats make this a steady, comforting cookie with a hint of cinnamon. It’s a recipe worth keeping in rotation beyond fall.

Yield: 24 cookies | Prep: 15 minutes | Cook: 11 minutes

Ingredients:

  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups rolled oats
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup raisins

Method:

  1. Whisk flour, baking soda, and cinnamon, then stir in oats.
  2. Cream butter and sugars, beat in eggs.
  3. Combine wet and dry ingredients, fold in raisins.
  4. Bake at 350°F for 10-11 minutes.

17. Pumpkin Biscotti

Twice-baked for a satisfying crunch, this biscotti is spiced with cinnamon and ginger and perfect for dunking in coffee. For more fall drink pairings, our best fall coffee recipes make a natural match.

Yield: 20 slices | Prep: 20 minutes | Cook: 40 minutes

Ingredients:

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 3/4 cup sugar
  • 1/2 cup pumpkin puree
  • 2 eggs

Method:

  1. Mix dry ingredients, then stir in pumpkin and eggs to form a sticky dough.
  2. Shape into a log and bake at 350°F for 25 minutes.
  3. Cool slightly, slice into pieces, and bake again for 15 minutes until crisp.

18. Acorn-Shaped Peanut Butter Cookies

Rolled into little acorn shapes with a chocolate kiss and pretzel stem, these peanut butter cookies are a favorite for kids to help assemble. The classic peanut butter base stays soft and nutty underneath the decoration.

Yield: 24 cookies | Prep: 25 minutes | Cook: 10 minutes

Ingredients:

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 24 chocolate kisses
  • 24 small pretzel pieces

Method:

  1. Mix peanut butter, sugar, and egg into a dough.
  2. Shape into acorn-shaped ovals and bake at 350°F for 9-10 minutes.
  3. Press a chocolate kiss into the wide end and a pretzel piece into the top while warm.

19. Sweet Potato Marshmallow Cookies

Mashed sweet potato adds natural sweetness and moisture, while a toasted marshmallow on top makes these feel like a fall campfire treat. The combination is a little unexpected but works well together.

Yield: 18 cookies | Prep: 20 minutes | Cook: 13 minutes

Ingredients:

  • 1 cup mashed sweet potato
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 18 large marshmallows

Method:

  1. Cream butter and brown sugar, beat in egg and sweet potato.
  2. Mix in flour, baking soda, and cinnamon.
  3. Bake at 350°F for 10 minutes, then top each with a marshmallow half.
  4. Broil 1-2 minutes until marshmallow is toasted.

Tips for Baking and Storing Fall Cookies

Chilling dough matters more in fall baking, since recipes with pumpkin or apple tend to be softer and spread faster in a hot oven. Thirty minutes in the fridge keeps the shape intact.

Store finished cookies in an airtight container with a piece of bread to keep them soft for days. Cookies with cream cheese or fresh fruit fillings need refrigeration and should be eaten within a few days.

Most fall cookie dough freezes well. Scoop it into balls first, freeze on a tray, then transfer to a bag so you can bake a few at a time all season. For more seasonal inspiration beyond cookies, our best fall baking recipes cover pies, breads, and bars that use the same warm spices.

How to Build a Fall Cookie Platter

A good fall cookie platter mixes textures and colors so no two cookies look or taste the same. Pair a soft pumpkin cookie with something crisp, like Pecan Sandies, and something chewy, like the Chewy Ginger Molasses Cookies.

Group cookies by color for a simple visual pop: golden brown cookies on one side, cookies with white glaze or powdered sugar on the other. A few cranberry-studded shortbread pieces add a pop of red.

Keep nut-based and gluten-containing cookies separate from simpler ones if guests have allergies, and label them clearly. For more platter ideas built around seasonal flavors, our best pumpkin dessert recipes offer bars and bites that fill in gaps between cookies nicely.

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