These Pumpkin Spice Cookies are basically fall wrapped in a soft, fragrant bite. Enjoy them warm and tender right off the tray, or take them over the top with a dreamy cream cheese filling. 

Planning to sandwich them? Just make the cookies a touch smaller—trust us, they won’t stay on the plate for long. 

Perfect for leaf-peeping season… or any time you crave a taste of autumn.

Ingredients1 cup (2 sticks) unsalted butter, softened3/4 cup sugar3/4 cup packed light-brown sugar1 large egg plus 1 egg yolk, at room temperature1/2 cup mashed or canned pumpkin1-1/2 teaspoons vanilla extract2 cups all-purpose flour1 cup whole wheat pastry flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1 teaspoon ground ginger1/2 teaspoon nutmeg1/2 teaspoon ground cloves

Instructions

Using an electric mixer, cream the butter, gradually adding the sugars. Beat in the egg and yolk, pumpkin, and vanilla. Sift the flours, baking powder, baking soda, salt, and spices into a separate bowl. Stir the dry ingredients into the creamed mixture, a third at a time, until evenly mixed. Cover the dough and refrigerate for 1 hour.

Preheat the oven to 350°F. Lightly butter two large baking sheets or line them with parchment paper. With lightly floured hands, roll the dough into 1-1/2-inch-diameter balls and place them on the baking sheets, leaving about 2 inches in between. Bake one sheet at a time on the center oven rack for 16 to 17 minutes. When done, the tops will be dome-shape and yield slightly to light finger pressure. Cool the cookies on the baking sheet for 2 minutes, then transfer them to a rack to cool completely.

Variation: Pumpkin Spice Cookie Filling

Ingredients1 package (8 ounces) cream cheese, softened2/3 cup sugar1/2 teaspoon vanilla extract1/4 teaspoon lemon extract

Instructions

Using an electric mixer, cream the cream cheese, gradually beating in the sugar. Add the vanilla and lemon extracts. Beat until smooth. Refrigerate until needed. When the cookies have cooled completely, spread the flat side with some of the filling and press the flat side of a second cookie onto the filling to make a sandwich.