10 Autumn Cookie Recipes To Make Your House Smell Incredible

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Craving cozy fall flavors? These autumn cookie recipes bring the taste of the season into every bite, perfect for family gatherings or a simple treat at home.

Okay, be honest. Is there anything better than the smell of cookies baking on a crisp autumn afternoon? It’s like a warm hug for your entire house.

Summer is great and all, but it doesn’t have a signature baking scent.

You never hear anyone say, “Mmm, does it smell like key lime pie and sunscreen in here, or is it just me?”

Autumn, though? Autumn has range.

It’s all about cinnamon, nutmeg, ginger, and molasses. It’s about apples, pecans, and brown butter.

It’s the official baking season, and I am here for it.

I’ve spent more autumns than I care to count covered in flour, testing recipes and figuring out which ones are truly worth turning your oven on for.

So, grab your favorite mixing bowl and that cozy sweater.

We’re about to dive into ten autumn cookie recipes that are guaranteed to become your new seasonal staples.

Let’s get baking!

1. The Classic: Chewy Ginger Molasses Cookies

We have to start with the ultimate autumn icon.

A good ginger molasses cookie is chewy, spicy, and has those gorgeous crackly tops. It’s a non-negotiable part of the season, IMO.

The secret? Letting the dough rest. I know, I know, it’s torture.

But it allows the flavors to deepen and the flour to hydrate, giving you that perfect soft, chewy texture. Trust me on this one.

Why you’ll love them:

They’re the definition of a classic.

Deeply spiced, perfectly sweet, and they fill your kitchen with the most incredible aroma.

Pro Tip: Roll the dough balls in granulated sugar before baking.

This gives them a delightful sparkly, crunchy exterior that contrasts beautifully with the chewy center.

Ingredients:

2 ¼ cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
¾ cup unsalted butter, softened
1 cup white sugar (plus extra for rolling)
1 large egg
1 tbsp water
¼ cup molasses

Instructions:

Whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.
In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually add the dry ingredients to the wet, mixing until just combined. Cover the dough and chill for at least one hour, or overnight. (See? I told you!)
Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, then roll each ball in the extra sugar. Place them 2 inches apart on ungreased baking sheets.
Bake for 8-10 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

2. The Crowd-Pleaser: Brown Butter Chocolate Chip Cookies with Sea Salt

Chocolate chip cookies are a year-round staple, but we’re going to autumnal-ize them.

How, you ask? Browned butter.

Browning the butter gives the cookies a deep, nutty, almost toffee-like flavor that feels so rich and cozy.

A little flaky sea salt on top is the perfect finishing touch.

Why you’ll love them:

They’re familiar but feel incredibly fancy.

They’re the cookie you bring to a party that makes everyone ask for the recipe.

Pro Tip: Don’t walk away from the butter while it’s browning!

It can go from perfectly nutty to burnt in seconds.

Swirl the pan constantly and take it off the heat the second it reaches a golden amber color with little brown bits at the bottom.

Ingredients:

1 cup (2 sticks) unsalted butter
2 ¼ cups all-purpose flour
1 tsp baking soda
1 ½ tsp coarse sea salt, divided
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
2 cups semi-sweet chocolate chips

Instructions:

Melt the butter in a saucepan over medium heat. Continue cooking, swirling the pan constantly, until the butter foams and then develops a nutty aroma with brown bits at the bottom. Immediately pour into a large heatproof bowl and allow to cool for 15 minutes.
Whisk together the flour, baking soda, and 1 teaspoon of sea salt.
Add both sugars to the cooled brown butter and whisk until combined. Whisk in the eggs and vanilla until smooth.
Gently fold in the dry ingredients until just combined, then fold in the chocolate chips. Cover and chill the dough for at least 30 minutes.
Preheat oven to 350°F (175°C). Scoop large dough balls onto parchment-lined baking sheets, spacing them 2 inches apart. Sprinkle the tops with the remaining sea salt.
Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet.

3. The Fruit Lover’s Dream: Apple Cider Cookies

Ever wished you could drink a mug of hot apple cider and eat a cookie at the same time? Well, wish granted.

These soft, cake-like cookies are packed with reduced apple cider and cozy spices.

They taste like autumn in every single bite.

Why you’ll love them:

They’re uniquely autumn and unbelievably soft.

The reduced apple cider concentrate is a game-changer for flavor.

Pro Tip: Reducing the apple cider is key.

It turns a meh cookie into a “WOW” cookie by intensifying the apple flavor without adding too much liquid.

Ingredients:

1 cup apple cider
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla extract

Instructions:

Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer and let it cook until it’s reduced to about ¼ cup. This takes about 15-20 minutes. Set aside to cool completely.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the egg, vanilla, and the cooled, reduced apple cider.
Gradually mix in the dry ingredients until just combined. Cover and chill the dough for 1 hour.
Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets.
Bake for 10-12 minutes, until the edges are just set. Let them cool on the pan.

4. The Elegant One: Pumpkin Spice Snickerdoodles

Pumpkin spice, I see you rolling your eyes! But hear me out. This isn’t your basic PSL.

This is a soft, pillowy snickerdoodle infused with real pumpkin and warm spices, then rolled in cinnamon sugar.

It’s a sophisticated twist on two classics.

Why you’ll love them:

They’re incredibly soft, moist, and have the perfect balance of pumpkin and spice without being overpowering.

Pro Tip: Don’t overbake these!

They should look just set on the edges.

They will continue to cook on the hot baking sheet, and this is what keeps them super soft.

Ingredients:

2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
¾ cup pure pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract

For the coating:

¼ cup granulated sugar
1 tbsp cinnamon

Instructions:

Whisk together the flour, cream of tartar, baking soda, salt, and spices.
In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the pumpkin, egg, and vanilla.
Gradually mix in the dry ingredients. The dough will be soft. Cover and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Mix the ¼ cup sugar and 1 tbsp cinnamon in a small bowl.
Scoop dough balls and roll them generously in the cinnamon-sugar mixture. Place on parchment-lined baking sheets.
Bake for 10-12 minutes. The centers will still be very soft. Let them cool on the baking sheet for 10 minutes before moving them.

5. The Nutty Delight: Maple Pecan Sandies

Shortbread is the queen of buttery cookies, and when you add toasted pecans and real maple syrup, she becomes the empress of autumn.

These cookies are crumbly, tender, and not too sweet. They’re perfect with a cup of coffee or tea.

Why you’ll love them:

They’re elegant, simple, and packed with nutty, maple flavor.

They also keep beautifully in a tin, FYI.

Pro Tip: Toast your pecans!

Spread them on a baking sheet and toast at 350°F for 5-7 minutes until fragrant.

It makes a world of difference in flavor.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
¼ cup pure maple syrup
1 tsp vanilla extract
¼ tsp maple extract (optional, but awesome)
2 cups all-purpose flour
¼ tsp salt
1 cup finely chopped toasted pecans

Instructions:

Preheat oven to 325°F (165°C).
In a large bowl, cream the butter and powdered sugar until smooth. Beat in the maple syrup and extracts.
Gradually mix in the flour and salt until just combined. Stir in the toasted pecans.
Roll dough into 1-inch balls and place on ungreased baking sheets. Gently flatten each ball with the bottom of a glass.
Bake for 15-18 minutes, until the bottoms are just lightly golden. Let them cool completely on the baking sheet.

6. The Oatmeal Upgrade: Brown Butter Pumpkin Oatmeal Cookies

Let’s settle the debate: are oatmeal raisin cookies good? Sometimes.

Are oatmeal raisin cookies made infinitely better with brown butter, pumpkin, and white chocolate? Absolutely, 100%, without a doubt.

This cookie is like your favorite comfy sweater—familiar, cozy, but with a fancy new twist.

The pumpkin keeps it incredibly moist, and the white chocolate chips add little pockets of creamy sweetness.

Why you’ll love them:

They’re hearty, chewy, and packed with texture and flavor.

It’s the ultimate oatmeal cookie glow-up.

Pro Tip: Use old-fashioned rolled oats, not quick oats.

They provide a much better, heartier texture that won’t turn to mush.

Ingredients:

½ cup (1 stick) unsalted butter
1 cup all-purpose flour
½ tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp salt
½ cup packed dark brown sugar
¼ cup granulated sugar
½ cup pure pumpkin puree
1 large egg
1 tsp vanilla extract
1 ½ cups old-fashioned rolled oats
¾ cup white chocolate chips

Instructions:

Brown the butter as described in Recipe #2. Pour it into a large heatproof bowl and allow it to cool for 20 minutes.
Meanwhile, whisk together the flour, baking soda, spices, and salt.
To the cooled brown butter, add both sugars and whisk until combined. Whisk in the pumpkin, egg, and vanilla.
Gently fold in the dry ingredients, then the oats, and finally the white chocolate chips. The dough will be soft. Cover and chill for at least 30 minutes.
Preheat oven to 350°F (175°C). Drop rounded tablespoons of dough onto parchment-lined baking sheets.
Bake for 10-12 minutes, until the edges are golden. The centers will look soft. Let them cool on the baking sheet for 10 minutes—they’ll firm up as they cool.

7. The Spicy Number: Chai-Spiced Shortbread Cookies

Shortbread is the sophisticated, less-sweet cousin of the cookie world.

It’s all about butter and texture.

Now, imagine infusing it with the warm, complex spices of a chai latte.

Yeah, it’s as good as it sounds.

These are crisp, melt-in-your-mouth, and perfect for dipping into your actual chai latte.

It’s a meta-autumn experience.

Why you’ll love them:

They’re incredibly elegant and not overly sweet.

The chai spice blend (hello, cardamom and black pepper!) is a delightful and unexpected twist.

Pro Tip: Prick the dough with a fork before baking.

This is called “docking” and it prevents the shortbread from puffing up, keeping it perfectly flat and crisp.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
¼ tsp ground allspice
¼ tsp freshly ground black pepper (trust me!)
¼ tsp salt

Instructions:

In a large bowl, beat the softened butter and powdered sugar until just combined. Don’t overbeat! Mix in the vanilla.
In a separate bowl, whisk together the flour, all the spices, and the salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until the dough just comes together.
Divide the dough in half. Shape each half into a log about 1.5 inches in diameter. Wrap in plastic wrap and chill for at least 2 hours, or until very firm.
Preheat oven to 325°F (165°C). Slice the logs into ¼-inch thick rounds and place them on parchment-lined baking sheets. Prick each round lightly with a fork.
Bake for 18-20 minutes, until the edges are just barely starting to turn golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack.

8. The Chocolate Fix: Double Chocolate Pumpkin Cookies

For those days when only chocolate will do, but you still want to feel seasonal.

These cookies are intensely chocolatey, fudgy, and thanks to the pumpkin, they stay miraculously soft for days.

The pumpkin flavor is subtle here; it mostly works its magic behind the scenes to create an unbelievably moist texture.

Why you’ll love them:

They’re like a brownie and a cake donut had a beautiful, chocolatey baby.

They’re a chocolate lover’s dream with a hidden autumnal superpower.

Pro Tip: Use good-quality cocoa powder.

Since it’s a main flavor, a Dutch-processed cocoa will give you a deeper, richer chocolate taste.

Ingredients:

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
¾ cup granulated sugar
¾ cup packed brown sugar
½ cup canola or vegetable oil
1 large egg
1 tsp vanilla extract
1 cup pure pumpkin puree
1 ½ cups semi-sweet chocolate chips

Instructions:

Preheat oven to 350°F (175°C). Whisk together the flour, cocoa powder, baking soda, cinnamon, and salt.
In a large bowl, whisk together the sugars and oil. Whisk in the egg and vanilla until smooth, then whisk in the pumpkin.
Gently fold the dry ingredients into the wet ingredients until just combined. The batter will be soft. Fold in the chocolate chips.
Drop rounded tablespoons of dough onto parchment-lined baking sheets.
Bake for 10-12 minutes. The tops should look set. Let them cool on the baking sheet for at least 10 minutes; they are very soft straight out of the oven.

9. The Fun One: Candy Corn White Chocolate Blondies

Okay, fine, it’s a bar cookie.

But are you really going to split hairs when the result is this delicious and fun? Blondies are chewy, buttery, and the perfect blank canvas.

Here, we’re loading them up with white chocolate and candy corn.

The candy corn gets a little toasted and caramelized at the edges, and honestly? It’s a revelation.

Why you’ll love them:

They’re nostalgic, playful, and incredibly easy to make.

No scooping required—just press the dough into a pan and bake.

Pro Tip: Press extra candy corn on top of the batter right before baking.

This makes them look gorgeous and ensures every square has plenty of candy.

Ingredients:

1 cup (2 sticks) unsalted butter, melted
1 ½ cups packed light brown sugar
2 large eggs, at room temperature
1 tbsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup white chocolate chips
1 ½ cups candy corn, divided

Instructions:

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk the melted butter and brown sugar together. Whisk in the eggs and vanilla until smooth.
Gently fold in the flour, baking powder, and salt until just combined. Fold in the white chocolate chips and 1 cup of the candy corn.
Spread the batter evenly into the prepared pan. Scatter the remaining ½ cup of candy corn over the top.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake!
Let them cool completely in the pan before slicing into squares. This is the hardest part.

10. The Showstopper: Salted Caramel Apple Cookies

This is it. The grand finale.

Imagine a soft, spiced apple cookie, stuffed with a gooey square of caramel, and finished with a drizzle of more caramel and a sprinkle of flaky sea salt.

It’s a lot. In the best way possible.

These cookies are a project, but my goodness, are they worth it.

You’ll feel like a professional pastry chef.

Why you’ll love them:

They are the ultimate indulgence.

The combination of sweet, spiced apple, rich caramel, and salty flakes is just perfection.

Pro Tip:

Use a soft, chewy caramel square like Kraft Caramels or Werther’s Chewy Caramels.

And make sure to seal the dough around them completely to prevent leaking.

Ingredients:

2 ½ cups all-purpose flour
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups finely chopped peeled apple (like Granny Smith)
12-15 soft caramel squares, unwrapped
2 tbsp milk
Flaky sea salt, for garnish

Instructions:

Whisk together the flour, baking soda, spices, and salt.
In a large bowl, cream the butter and both sugars until light and fluffy. Beat in the eggs and vanilla.
Gradually mix in the dry ingredients. The dough will be thick. Stir in the chopped apple. Cover and chill for at least 1 hour.
Preheat oven to 350°F (175°C). Scoop out a large tablespoon of dough. Press a caramel square into the center and form the dough around it, sealing it completely. Place seam-side down on a parchment-lined baking sheet. Repeat.
Bake for 12-14 minutes, until the edges are lightly golden. Let them cool on the baking sheet.
Once cool, melt the remaining caramels with the milk in the microwave in 20-second intervals, stirring until smooth. Drizzle over the cookies and immediately sprinkle with a pinch of flaky sea salt.