The Coziest Fall Cookie Recipes You Need To Bake This Autumn

Craving that perfect autumn treat to fill your home with the warm, inviting aroma of spices and sugar? As the air turns crisp and the leaves begin to change, there’s an undeniable pull to get into the kitchen and bake something truly comforting. It’s the season of cozy sweaters, warm drinks, and of course, delicious homemade cookies.

You’ve likely scrolled through endless photos of beautiful fall baking, but finding reliable, easy cookie recipes for fall that actually deliver on flavor and texture can be a challenge. You want something more special than a standard chocolate chip cookie, a treat that truly captures the essence of the season—think warm pumpkin, crisp apple, and rich maple. You need recipes that are straightforward, use accessible ingredients, and result in perfectly chewy, soft, or crisp cookies every single time.

This curated collection is the answer to your autumn baking dreams. The best fall cookie recipes combine seasonal ingredients like pumpkin, apple, and maple with warm spices such as cinnamon, nutmeg, and ginger. These recipes range from soft and chewy pumpkin cookies to crisp maple-glazed delights, offering the perfect cozy treat for any crisp autumn day. As a passionate home baker who lives for sweater weather, I’ve spent years perfecting the coziest fall cookie recipes. This list is my personal collection of tried-and-true favorites.

What Makes a Cookie a “Fall Cookie”?

A fall cookie is defined by its use of seasonal ingredients and warm spices. It’s more than just a sweet treat; it’s a bite of nostalgia and comfort that perfectly captures the flavors of the season. Understanding these core components is the first step to mastering autumn baking and even creating your own unique variations.

Key flavors include:
* Pumpkin & Squash: Providing essential moisture, earthy sweetness, and that classic autumn color.
* Orchard Fruits: Ingredients like apple, applesauce, and apple cider bring a delightful tartness and freshness.
* Rich Sweeteners: Moving beyond white sugar, fall cookies embrace the deep, complex flavors of maple syrup, molasses, and brown sugar.
* Warming Spices: A fragrant blend of cinnamon, nutmeg, ginger, cloves, and allspice is the aromatic heart of any fall cookie.
* Nuts: Toasted pecans and walnuts add a welcome crunch and a rich, nutty flavor that complements the other ingredients perfectly.

Our Ultimate Collection of The 7 Coziest Fall Cookie Recipes for 2025

Each recipe in this collection has been carefully selected and tested to ensure it’s not only delicious but also easy to follow, delivering cozy, bakery-quality results right in your own kitchen. We’ve organized them by their star flavor so you can jump right to the recipe that calls to you most. Prepare to find your new seasonal favorite!

Our best fall cookie recipes include:
1. Brown Butter & Maple Chewy Pumpkin Cookies
2. Frosted Apple Cider Cookies
3. Maple Brown Sugar Cookies with Pecans
4. Chewy Chai Spiced Snickerdoodles
5. Salted Caramel Chocolate Chip Cookies
6. Classic Chewy Molasses Ginger Cookies
7. Pecan Sandies (Melt-in-Your-Mouth Shortbread)

1. Brown Butter & Maple Chewy Pumpkin Cookies

Save this recipe to your “Fall Baking” board!

If you’re tired of pumpkin cookies that taste like cake, this is the recipe for you. The brown butter adds a deep, nutty richness that perfectly complements the pumpkin and maple, creating a dense, chewy cookie that’s impossible to resist.

• Ingredients:
  • All-purpose flour
  • Baking soda
  • Pumpkin pie spice
  • Salt
  • Unsalted butter
  • Dark brown sugar
  • Granulated sugar
  • Pure maple syrup
  • Vanilla extract
  • One egg yolk
  • Pumpkin puree
  • For coating: Granulated sugar, cinnamon
• Instructions:
  1. Brown the butter in a saucepan over medium heat until it foams and develops nutty-smelling brown bits. Let it cool slightly.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, spices, and salt.
  3. In a large bowl, mix the cooled brown butter, both sugars, maple syrup, and vanilla. Whisk in the egg yolk and pumpkin puree until the mixture is smooth.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix. The dough will be soft. Chill for at least 30 minutes.
  5. Preheat your oven to 350°F (175°C). In a small bowl, mix the granulated sugar and cinnamon for the coating.
  6. Roll the chilled dough into balls and coat them generously in the cinnamon-sugar mixture.
  7. Place on a parchment-lined baking sheet and bake for 10-12 minutes, until the edges are just set. The centers will still look slightly underdone. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Pro-Tip: Blotting the pumpkin puree between paper towels removes excess moisture, which is the secret to achieving that perfectly chewy, non-cakey texture.

2. Frosted Apple Cider Cookies

Pin this cozy apple cookie recipe for later!

These soft, cake-like cookies are bursting with the flavor of an apple orchard. The applesauce keeps them incredibly moist, while the sweet and tangy apple cider frosting takes them over the top.

• Ingredients:
  • All-purpose flour
  • Baking soda
  • Cinnamon, nutmeg, cloves
  • Salt
  • Butter, softened
  • Sugar
  • Egg
  • Applesauce
  • Vanilla
  • For frosting: Powdered sugar, apple cider, melted butter
  • Optional: Chopped pecans for garnish
• Instructions:
  1. Preheat your oven to 375°F (190°C). In a bowl, whisk together the flour, baking soda, spices, and salt.
  2. In a separate large bowl, use a mixer to cream together the softened butter and sugar until it’s light and fluffy. Beat in the egg, applesauce, and vanilla.
  3. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until everything is just combined.
  4. Drop rounded tablespoons of the soft dough onto a parchment-lined baking sheet.
  5. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack before frosting.
  6. For the frosting, simply whisk together the powdered sugar, melted butter, and apple cider in a small bowl until you have a smooth, spreadable consistency.
  7. Spread the frosting over the cooled cookies and sprinkle with chopped pecans, if you’re using them.

Lesson Learned: For a more intense apple flavor in the frosting, reduce 1 cup of apple cider down to 2-3 tablespoons on the stovetop before mixing it in. It makes a huge difference!

3. Maple Brown Sugar Cookies with Pecans

The perfect maple cookie awaits! Save this recipe now!

These cookies are the epitome of fall comfort. They have crisp, buttery edges and a soft, chewy center, with the warm, rich flavors of pure maple syrup and brown sugar in every bite, enhanced by the crunch of toasted pecans.

• Ingredients:
  • All-purpose flour
  • Baking soda
  • Salt
  • Butter, softened
  • Brown sugar
  • Egg
  • Pure maple syrup
  • Vanilla extract
  • Chopped pecans
  • For glaze: Powdered sugar, pure maple syrup, milk or cream
• Instructions:
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a bowl.
  3. In a larger bowl, cream the softened butter and brown sugar together with a mixer. Beat in the egg, maple syrup, and vanilla until well combined.
  4. Gradually mix in the dry ingredients, then stir in the chopped pecans by hand.
  5. Drop the dough by rounded spoonfuls onto your prepared baking sheets.
  6. Bake for 11-13 minutes, until the edges are a lovely golden brown. Let the cookies cool on the baking sheet for 5 minutes before carefully moving them to a wire rack to cool completely.
  7. Once the cookies are cool, whisk together the glaze ingredients until smooth. Drizzle the glaze over the tops of the cookies.

Pro-Tip: Toasting the pecans for 5-7 minutes in the oven before chopping and adding them to the dough dramatically enhances their nutty flavor and makes these cookies irresistible.

4. Chewy Chai Spiced Snickerdoodles

Your afternoon tea needs this cookie! Pin the recipe!

This recipe takes the classic tangy, chewy snickerdoodle and gives it a cozy autumn makeover. A warm blend of chai spices like cardamom, ginger, and allspice elevates the traditional cinnamon-sugar coating to a whole new level.

• Ingredients:
  • All-purpose flour
  • Cream of tartar
  • Baking soda
  • Salt
  • Ground cinnamon, ginger, cardamom, allspice
  • Butter, softened
  • Granulated sugar
  • Egg
  • Vanilla
  • For coating: Granulated sugar and more chai spices
• Instructions:
  1. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and all the spices for the dough.
  2. In a large bowl, use a mixer to cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Chill the dough for 20-30 minutes to make it easier to handle.
  4. Preheat your oven to 375°F (190°C). In a small, shallow bowl, combine the sugar and additional chai spices for the coating.
  5. Roll the chilled dough into 1-inch balls, then roll each ball in the chai-sugar coating until it’s fully covered.
  6. Place the coated dough balls on a parchment-lined baking sheet, leaving some space between them.
  7. Bake for 9-11 minutes. The cookies should look puffed up and soft. Let them cool on the baking sheet for a few minutes to set before moving them.

Pro-Tip: For the chewiest snickerdoodles, be careful not to overbake. Pull them from the oven when the centers still look a little soft. They’ll set up perfectly as they cool on the hot pan.

5. Salted Caramel Chocolate Chip Cookies

Indulge your sweet tooth and save this caramel cookie recipe!

This is the ultimate decadent fall treat. A brown butter chocolate chip cookie dough is wrapped around a soft caramel, creating a gooey, melted center. A sprinkle of flaky sea salt on top balances the sweetness perfectly.

• Ingredients:
  • Unsalted butter
  • All-purpose flour
  • Baking soda
  • Salt
  • Brown sugar
  • Granulated sugar
  • 1 egg + 1 egg yolk
  • Vanilla extract
  • Dark chocolate chunks
  • Soft caramel candies, unwrapped
  • Flaky sea salt for sprinkling
• Instructions:
  1. Start by browning the butter in a saucepan. Let it cool down for a few minutes.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, mix the cooled brown butter with both sugars. Add the egg, extra egg yolk, and vanilla, and beat until everything is well combined.
  4. Stir in the dry ingredients until just mixed, then fold in the dark chocolate chunks. Chill the dough for at least 1 hour.
  5. Preheat your oven to 375°F (190°C).
  6. Take a scoop of dough (about 2 tablespoons), flatten it in your palm, place an unwrapped soft caramel in the center, and wrap the dough around it to form a ball. Make sure the caramel is completely sealed inside.
  7. Place the dough balls on a parchment-lined baking sheet, sprinkle the tops with flaky sea salt, and bake for 10-13 minutes until the edges are golden brown.
  8. Let the cookies cool on the baking sheet for at least 10 minutes. This is important to allow the hot caramel to set up slightly. Serve warm for the best gooey experience.

Lesson Learned: Freezing the unwrapped soft caramels for 15-20 minutes before wrapping them in dough helps them hold their shape and prevents them from melting out the sides of the cookie while baking.

6. Classic Chewy Molasses Ginger Cookies

Bring back a classic! Pin this molasses cookie recipe!

These old-fashioned cookies are perfectly spiced, deeply flavorful from the dark molasses, and have an addictively chewy texture. The crunchy sugar coating provides a wonderful contrast, making them a timeless fall favorite.

• Ingredients:
  • All-purpose flour
  • Baking soda
  • Ground ginger, cinnamon, cloves
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Egg
  • Unsulphured molasses
  • Coarse sugar (like turbinado) for rolling
• Instructions:
  1. In a medium bowl, whisk together the flour, baking soda, all the spices, and salt.
  2. In a separate large bowl, beat the softened butter and granulated sugar with a mixer until the mixture is creamy. Beat in the egg, then mix in the molasses.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Wrap the dough and chill it for at least one hour.
  4. Preheat your oven to 375°F (190°C). Pour your coarse sugar into a shallow bowl.
  5. Roll the chilled dough into 1-inch balls, then roll each ball in the coarse sugar to coat it completely.
  6. Place the sugar-coated balls on a parchment-lined baking sheet and bake for 8-10 minutes. The cookies will puff up and then develop their signature cracks as they cool.

Pro-Tip: Using dark, unsulphured molasses provides the richest flavor and darkest color. Avoid blackstrap molasses, which can be too bitter for this recipe.

7. Pecan Sandies (Melt-in-Your-Mouth Shortbread)

The perfect buttery treat! Save this shortbread recipe.

Sometimes simplicity is best. These pecan sandies are a type of shortbread with a delicate, crumbly, sandy texture that truly melts in your mouth. They are buttery, not overly sweet, and perfect with a cup of tea or coffee.

• Ingredients:
  • Unsalted butter, softened
  • Powdered sugar
  • Vanilla extract
  • All-purpose flour
  • Salt
  • Finely chopped pecans
• Instructions:
  1. In a large bowl, beat the softened butter and powdered sugar together with a mixer on medium-high speed until it’s very light and fluffy, about 3 minutes. Beat in the vanilla extract.
  2. In a separate bowl, whisk together the flour and salt. With the mixer on low speed, gradually add this to the butter mixture until it’s just combined.
  3. Stir in the finely chopped pecans by hand.
  4. Shape the dough into a log, about 1.5 to 2 inches in diameter. Wrap it tightly in plastic wrap and chill for at least 2 hours until it’s very firm.
  5. Preheat your oven to 350°F (175°C). Use a sharp knife to slice the chilled log into 1/4-inch thick rounds. (Alternatively, you can shape the dough into small crescents before baking).
  6. Place the cookies on a parchment-lined baking sheet.
  7. Bake for 12-15 minutes, just until the edges are barely starting to turn golden. They should remain pale in color.
  8. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Dust with additional powdered sugar once they are completely cool, if desired.

Lesson Learned: Do not skip the chilling step! It’s crucial for preventing the high-butter-content dough from spreading too much, ensuring a perfect shortbread texture.

Key Takeaways: Your Quick Guide to Perfect Fall Cookies

• Embrace Core Fall Flavors: The heart of autumn baking lies in ingredients like pumpkin, apple, maple, and molasses, amplified by warming spices like cinnamon, ginger, and nutmeg.
• Texture is Everything: For chewy pumpkin cookies, reduce moisture by blotting the puree. For crisp-edged cookies, ensure your butter isn’t too soft.
• Don’t Overbake: Many fall cookies, especially chewy varieties like snickerdoodles and molasses cookies, are best when pulled from the oven while the centers still look slightly underdone. They will finish baking from residual heat on the pan.
• Enhance Your Ingredients: Toasting nuts and browning butter are simple steps that add incredible depth and nutty, rich flavor to any cookie recipe.
• Control the Spread: Chilling your cookie dough, especially for recipes high in butter like shortbread, is the number one secret to preventing excessive spreading and achieving the desired texture.

FAQs About fall cookie recipes

What are some good fall cookie recipes without pumpkin?

For delicious fall cookies without pumpkin, focus on other seasonal flavors. Apple cider cookies, maple brown sugar cookies with pecans, chewy molasses ginger cookies, and salted caramel shortbread are all excellent choices. These recipes capture the essence of autumn using spices, apples, maple syrup, and caramel, offering a cozy and festive alternative to pumpkin-based treats.

How can I make my cookies chewy instead of cakey?

To achieve a chewy cookie, use melted or browned butter instead of softened butter, and use a higher ratio of brown sugar to white sugar, as brown sugar contains more moisture. Using an extra egg yolk also adds fat and promotes chewiness. Finally, be very careful not to overbake; pull the cookies from the oven when the centers are still slightly soft.

What are the essential spices for fall baking?

The quintessential spice blend for fall baking is often called “pumpkin pie spice,” which includes cinnamon, nutmeg, ginger, and either allspice or cloves. Cinnamon is the most dominant and versatile. Cardamom is another excellent addition, especially for chai-spiced treats. Having these individual spices on hand allows you to create your own custom blends for any recipe.

Final Thoughts

We hope this collection inspires you to preheat your oven and embrace the coziest season of all. Baking these cookies is more than just making a dessert; it’s about creating warmth, comfort, and delicious memories. There’s nothing quite like the scent of autumn spices filling your home.

Which of these fall cookie recipes are you most excited to bake first? Let us know in the comments below