I know what you’re thinking, and don’t worry, these fall cookie recipes are so much more than just pumpkin-spiced!
Fall flavors can include everything from apples and cinnamon to toasted pecans.
I’m talking about those warm, spiced flavors that bring a smile to your face from the very first bite.
Baking and fall go hand in hand. If there’s ever a time to try some new cookie recipes, it’s when the leaves are turning and the air is getting cold.
So dust off that rolling pin and pull out the molasses because these fall cookie recipes are rich, dark, and totally irresistible.
As soon as they’re available, I start hoarding pumpkins. My house smells of spiced pumpkins for days as I dutifully peel, roast, and puree them.
Plus, pumpkin freezes so well!
These pillowy cookies will be loved by all, not just your pumpkin-spice-obsessed bestie. And I really love the look of the powdered sugar cracked crust.
If you don’t have pumpkin pie spice, you can easily make your own with some cinnamon, nutmeg, and cloves.
Whoopie pies are so wonderfully soft and chewy, and you’ll get the added bonus of some fluffy filling.
They’re like the perfect mix of cookie and cake and better yet, you won’t need a fork.
Pay attention to the instructions when scooping your batter here so you don’t use too much.
I like to add a touch of cinnamon to my cream cheese frosting or even swirl through some salted caramel for extra decadence.
But definitely don’t skip the pecans! The crunch is heavenly.
Sweet, salty, creamy, chewy, crisp, and crunchy, these cookies tick every box and then some. And they’re so simple to make.
I like to add Reese’s Pieces to my cookies, which is what makes them so perfect. The yellows and oranges are just right for a chilly November day.
These cookies are dangerous to have around. Between the chopped pecans and brown sugar dough, they’re crisp, buttery, and hard to resist.
As much as I love crumbly shortbread, these need to be crisp. And they don’t need a thing added, though if you wanted to dip them in chocolate, I wouldn’t say no!
I’ll often use sweet potatoes in place of pumpkin, and I haven’t had any complaints.
The color and texture are essentially the same, and when you’re mixing in spices, even I would struggle to tell the difference.
And don’t stress because you won’t have to buy some expensive protein powder to make these. They get all their goodness from natural ingredients.
Adding raisins or cranberries will always give some lovely texture and great color, and you can play around with the seed to find just the right mix for you.
There are a lot of theories about how these cookies got their name. I like to think of some frontier wife making her cowboy hubby cookies for his day on the ranch.
That might just be my obsession with westerns speaking.
Wherever they came from, I’m happy they were created! They’re so wonderfully chewy, but firm enough to keep their shape due to the oats inside.
And feel free to throw in some fun extras. I like the pops of color you get from mini-M&Ms.
Adding applesauce to baked goods is such a great way to add natural sweetness and moisture to the batter or dough.
Unfortunately, you can sometimes taste it, and it doesn’t always work out for the best.
But with these cookies, it’s pretty darn perfect. The apple flavor is so subtle and complements the cinnamon just right.
These cookies are undeniably chewy and deeply flavored. Between the brown sugar and the molasses, this recipe will give you the perfect tender cookie.
And if you think you’ll miss the crunch with these, fear not! They’ll get rolled in sugar before baking, which adds sweetness and a lovely, light crispy edge.
When measuring the molasses, it’s easier to measure right into the bowl.
But if you’re using a measuring cup, spray it with a little cooking spray first so it doesn’t stick.
These simple little cookies will melt in your mouth and leave you reaching for more.
By using both white sugar and powdered sugar, they’re just the right amount of sweet with a wonderful crispy edge.
To get the absolute best texture, be sure to chill the dough first and pull them from the hot oven when they look slightly underdone in the middle.
I have to admit; I love an oatmeal cookie with chocolate, but I’m not the biggest fan of oatmeal raisin.
I just miss the chocolate, and if I’m indulging in a cookie, I want to really indulge; you know?
Even the pickiest of eaters will fall for these. You can use chopped dark chocolate or go for milk if you like it sweeter.
I like to sprinkle some sea salt over, too.
This is the perfect shortbread recipe. It’s straightforward and elegant, using just three ingredients to make buttery cookies that you’ll simply adore.
Since they bake at a lower temperature for a short time, using powdered sugar will prevent any grainy sugar from getting stuck inside.
Just be sure not to handle the dough too much. You’ll bring it together properly when you press it into the baking dish.
There’s no denying chocolate chip cookies reign supreme, but peanut butter cookies might just be a close second.
And if you’re making peanut butter cookies, you really should take it from the source!
Jif makes peanut butter, so you know the cookies will be irresistible.
I love these as is, nice and simple. But they would be pretty spectacular with some caramel or chopped nuts.
These spiced oatmeal cookies are pretty special on their own, but adding chopped apples makes them even better.
The fruit will add flavor and texture to an already tasty cookie, and you can even pretend they’re healthy.
You could even throw in some raisins or dried cranberries for pops of color.
I was a little disappointed that these weren’t pumpkin flavored, but they’re just too cute not to try.
And as far as sugar cookies go, this recipe is a winner. They’re sweet and simple and would be welcome on any fall cookie plate.
Having cookie dough ready in the freezer is something I’ve always done.
There’s just nothing better than getting that sugar craving and knowing you can make some fresh cookies in a snap.
These are a great addition, especially since you can make the dough, store it in a log, and just slice off what you need.
Cooking these from frozen is super simple, and they might just need an extra few minutes to bake.
I have to admit that this was a first for me. I’d never made cookies using this technique before, but I have since, and more than once!
The incredible caramel flavor is so prominent in these, and I just can’t get enough.
Just keep in mind you’ll need to work fast once you mix in the flour, or it will become difficult to work with.
The caramel flavor is enough for me here, and I don’t like to add anything that hides that. But chocolate is never a bad idea.
This recipe is genius. Seriously! Soft, tender cookie with a cinnamon swirl AND sweet glaze to boot? Get ready to eat!
Don’t worry about making these look perfect. You’ll want a swirl of cinnamon rather than precise rolls.
That being said, if you want a perfect swirl, you can make the log and freeze.
Slice the cookies nice and thick and bake while they’re still cold. This will give you that great cinnamon roll look.
If you’re looking for a change from the usual chocolate chip cookie, this recipe is for you.
Using toffee bits make such a nice change to chocolate or you can add both! I just love the little pops of sticky sugar throughout the soft cookie.
Toffee bits are ideal for this since they don’t melt like soft caramels.
But if you can’t find them, maybe try stuffing the cookie dough with soft caramels so you’ll get a gooey middle when you bite in.
I know this one got your attention! And yes, it is as good as it sounds.
The cookie itself is already super delicious and served when it’s served warm in a skillet with a layer of gooey peanut butter cups. You won’t want to share!
I’ve talked about my love for mini-skillets before, and this recipe is exactly why I bought them.
There’s nothing better after dinner than a hot little skillet full of thick chewy cookies. But you could also make this in a baking dish.
Ok, so these aren’t your everyday cookie. They take a minute to throw together, and they’re something for a special occasion.
But they are super cute! And you’ll need to make double if you want to keep everyone happy.
You’ll need a mini-muffin pan to get the cup shape, and if you can find the gingerbread sprinkles, they make such a fun addition.
As a fan of thumbprint cookies, I love finding new ways to make them. Sure, fruit jam is sweet, sticky, and colorful.
But mini-Reese’s might just be my new favorite.
Be sure to freeze the unwrapped peanut butter cups so they don’t melt into the cookie, and only add them once the cookies have cooled for about 8 minutes.
For the dough, don’t over-work it, and chill it before you bake to keep them from spreading.
Stuffed cookies are an indulgence I don’t often allow to tempt me. The reason being: I would eat the whole tray in one sitting.
Stuffing a cookie with Snickers is exactly as sinful as it sounds, and you won’t be sorry you did it. Just try to hold off and make them last a couple of days!
I know too many people that don’t like carrot cake, but I would eat it every day if I could. I love the moist, spiced cake with a fantastic texture and creamy frosting.
These cookies give you all of that in the form of a chewy and tender cookie. What’s not to love?
I like to soak my raisins before baking with them so they’re juicy and bursting with flavor.
These would also be delicious with some toasted coconut sprinkles over the top.
Peanut butter and chocolate and I don’t have to bake anything? Sign me up!
I love the oats in this, but I also like to add Rice Krispies or Corn Flakes for some real crunch.
Be gentle with the wet mix, don’t try to rush it, and when it says not to make these on a rainy day, that’s legit. Who knew?!
My cookies don’t always look perfect. I’m impatient, and I can’t help it. But these always come out looking fantastic!
The simple ball of dough fills up just right with caramel, and the chocolate stripes set the whole thing off.
Make your dough balls and create the dent with a small measuring spoon, but don’t panic when it starts to puff up in the oven.
You can press the spoon in again when they come out of the oven.
Just remember not to add the caramel until they’re cooled, or you’ll have one sticky mess on your hands.
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