33 Must-Bake Fall Cookies: Sugar, Spice, and Everything Nice

If you’re craving cozy, oven-warmed treats as the leaves start to fall, this collection of must-bake fall cookies is your seasonal baking guide. From soft-baked pumpkin spice classics to buttery apple creations and chewy oatmeal favorites, these homemade fall cookie recipes bring together everything we love about the season – sugar, spice, and everything nice.

Perfect for fall baking recipes, Thanksgiving recipes, or just easy fall desserts to enjoy with a warm drink, there’s something here for every baker and every craving. So grab your cinnamon, preheat the oven, and dive into the best things to bake in fall.

Fall Pumpkin Cookies

These pumpkin cookie recipes are all about warm spices, pillowy textures, and golden-orange color. From a classic chocolate chip version to something fun like pumpkin cookies with frosting, these bakes are packed with flavor and fall charm. Try them for casual weekends, classroom parties, or your Thanksgiving dessert table. This section includes pumpkin baking ideas that pair perfectly with your favorite coffee or tea.

Soft Pumpkin Spice Chocolate Chip Cookies

These soft pumpkin spice chocolate chip cookies bring cozy baking season to life. They’re thick, chewy, and loaded with gooey chocolate chips in every bite. Cinnamon, nutmeg, and real pumpkin make them rich with fall flavor without needing frosting or extras. If you’re craving fall cookies that are easy to make and always a hit, this one is a keeper for cookie tins and bake swaps alike.

Ingredients

• 1 cup canned pumpkin puree
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ¼ teaspoon each of nutmeg and cloves
• 1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream butter, both sugars, and pumpkin puree until smooth. Beat in egg and vanilla.
3. In a separate bowl, whisk together flour, baking soda, salt, and spices. Gradually add dry ingredients to the wet mixture, then fold in chocolate chips.
4. Scoop the dough onto the baking sheet and bake for 11-13 minutes, until the edges are set and the centers are soft. Let cool on the pan for a few minutes before transferring to a rack.

Brown Butter Pumpkin Oatmeal Chocolate Chip Cookies

These brown butter pumpkin oatmeal chocolate chip cookies are chewy, rich, and deeply cozy. Browning the butter adds a nutty depth that blends beautifully with warm spices and pumpkin puree. The oats give these fall cookies a hearty, rustic texture while the gooey chocolate chips keep every bite indulgent. They’re the kind of cookie that makes you want to bake in big batches and share (or not).

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 3 cups old-fashioned oats
• 1½ cups semisweet chocolate chips

Instructions

1. Melt the butter in a saucepan over medium heat until golden brown and nutty, then let it cool slightly.
2. In a large bowl, whisk the browned butter with both the sugars, then mix in the pumpkin, eggs, and vanilla.
3. In another bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg. Combine dry ingredients with the wet, then fold in oats and chocolate chips.
4. Scoop the dough onto a lined baking sheet and bake at 350°F for 11-13 minutes, or until the edges are golden and the centers are just set. Cool on pan before transferring.

Mini Pumpkin Pie Slice Sugar Cookies

These mini pumpkin pie slice sugar cookies are pure fall fun. With a buttery cookie base and smooth orange frosting “filling,” they’re finished with a swirl of buttercream. They are perfect for cookie boxes, dessert boards, or Thanksgiving trays. These fall cookies are cute, clever, and surprisingly easy to decorate.

Ingredients

• For the cookies:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
• For decorating:
  • Orange-tinted royal icing or frosting (for “filling”)
  • White buttercream (for piped topping)

Instructions

1. Cream butter and sugar until light and fluffy. Mix in egg and vanilla.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Then, slowly add the dry ingredients to the wet ingredients until a dough forms. Chill dough for 30 minutes, then roll and cut into triangle “pie slice” shapes.
3. Bake at 350°F for 8-10 minutes, or until the edges are lightly golden. Once cooled, frost each cookie with orange icing for the filling and pipe a swirl of white buttercream along the wide edge. Let them set before serving or boxing.

Pumpkin S’mores Cookies with Toasted Marshmallow Centers

These pumpkin s’mores cookies bring the best of fall baking and bonfire nights into one irresistible bite. With a soft pumpkin-spice cookie base, each one is topped with gooey melted chocolate and a toasted marshmallow center. A final sprinkle of graham cracker crumbs seals the s’mores flavor in every chewy round. If you’re craving fall cookies with just the right amount of nostalgia, this recipe delivers.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup semisweet chocolate chips or chunks
• 12 regular marshmallows, halved
• 2 graham crackers, crushed

Instructions

1. Cream butter and sugars until fluffy. Add pumpkin, egg yolk, and vanilla, then mix well.
2. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Combine the wet and dry ingredients, then fold in the chocolate chips.
3. Scoop dough onto lined baking sheets and gently press a halved marshmallow into the center of each.
4. Bake at 350°F for 10-12 minutes, or until the edges are set and the marshmallows are toasted. Sprinkle with crushed graham crackers while the cookies are warm.

Pumpkin Spice White Chocolate Chip Cookies

Soft, chewy, and full of cozy flavor, these pumpkin spice white chocolate chip cookies are a sweet twist on a fall favorite. The white chocolate balances the warm spices and earthy pumpkin, giving every bite a creamy, spiced finish. These fall cookies are easy to make and perfect for gifting, dessert trays, or an afternoon bake with a mug of your favorite Starbucks Fall drinks.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup white chocolate chips

Instructions

1. Cream the butter and sugars until fluffy. Add in pumpkin, egg yolk, and vanilla and mix well.
2. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add dry ingredients to the wet mixture. Fold in white chocolate chips.
3. Scoop the dough onto a parchment-lined baking sheet and bake at 350°F for 10-12 minutes, until the edges are set but the centers are still soft. Cool on the baking sheet for 5 minutes before transferring to a rack.

Pumpkin Snickerdoodle Cookies with a Cinnamon Sugar Crust

Soft, spiced, and coated in cinnamon sugar, these pumpkin snickerdoodle cookies are a fall twist on the classic. The pumpkin makes them tender and chewy, while the cinnamon sugar crust adds just the right amount of crackle on top. These fall cookies are simple to bake and perfect for gifting, freezing, or baking a double batch for cozy afternoons.

Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• For rolling:
• ¼ cup granulated sugar
• 1 teaspoon cinnamon

Instructions

1. Cream butter and both sugars until fluffy. Beat in pumpkin, egg, and vanilla.
2. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add dry ingredients to wet until a soft dough forms. Chill dough for 30 minutes.
3. Mix the rolling sugar and cinnamon in a shallow bowl.
4. Scoop dough into balls and roll in cinnamon sugar, then place on a lined baking sheet. Bake at 350°F for 10-12 minutes, until the edges are set and the tops are crackled.

Pumpkin Cream Cheese Swirl Cookies

Soft, rich, and perfectly swirled, these pumpkin cream cheese swirl cookies bring a bakery-style finish to your fall baking lineup. The creamy swirl is baked right into the dough, adding a tangy balance to the spiced pumpkin cookie base. These fall cookies look impressive on a dessert tray but are surprisingly easy to pull off with just a quick swirl before baking.

Ingredients

• For the cookies:
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
• For the cream cheese swirl:
  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

Instructions

1. In a bowl, beat the butter and sugars until creamy. Add pumpkin, egg, and vanilla and mix until smooth.
2. In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add dry ingredients to the wet mixture and stir until combined.
3. In another bowl, beat cream cheese, sugar, and vanilla until smooth.
4. Scoop cookie dough onto a parchment-lined sheet and gently press the tops to flatten slightly.
5. Add a small spoonful of cream cheese mixture to each, then use a toothpick or knife to swirl it into the dough.
6. Bake at 350°F for 11-13 minutes until the edges are set and the swirl looks just baked.

Fall Buttercream Cookies

Bring out the piping tips and gel colors – it’s time for frosting fun. These frosted fall cookies are playful, festive, and totally photo-ready. Ideal for gifting or creating edible centerpieces, each cookie in this section adds color and creativity to your fall dessert recipes lineup. Use them to brighten up your autumn cookies tray or for a fun weekend of fall cooking with kids.

Pumpkin-Shaped Sugar Cookies with Orange Frosting

These pumpkin-shaped sugar cookies are a perfect fall baking treat, decorated with smooth orange frosting and a pop of green. Soft, buttery, and perfectly shaped using a pumpkin cookie cutter, they’re easy to make and even easier to decorate with kids or for a cozy weekend bake. Serve them at fall gatherings or package them as festive gifts. Pumpkin sugar cookies like these are all about bringing a little more autumn charm into every bite.

Ingredients

• For the sugar cookies:
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
• For the frosting:
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or cream, as needed
  • Orange and green gel food coloring

Instructions

1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
2. In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla, and almond extract. Gradually mix in the dry ingredients until a dough forms. Flatten into a disc, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 350°F. Roll chilled dough out to about ¼-inch thickness on a lightly floured surface.
4. Use a pumpkin cookie cutter to cut shapes and place them on parchment-lined baking sheets. Bake for 8-10 minutes, or until the edges are just turning golden. Let cool completely.
5. For the frosting, beat softened butter until creamy, then gradually add powdered sugar and vanilla. Add milk as needed to reach a spreadable consistency.
6. Tint most of the frosting orange and a small amount green. Frost each cookie with orange icing, outlining ridges with a piping tip. Add a small green stem on top using a star or leaf tip. Let frosting set before serving or packaging.

Maple Sandwich Cookies with Pumpkin Buttercream

These maple sandwich cookies are soft, chewy, and warmly spiced, with real maple syrup baked into the dough. Each cookie is sandwiched around a smooth pumpkin buttercream that brings cozy fall flavors to every bite. They’re the kind of cookies that feel right at home on a leaf-filled porch, a cookie box gift tray, or a holiday dessert spread. Simple ingredients, classic fall flavors, and just the right balance of sweetness.

Ingredients

• For the maple cookies:
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
• For the pumpkin buttercream:
  • ½ cup unsalted butter, softened
  • 2 tablespoons canned pumpkin puree (not pie filling)
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Pinch of salt

Instructions

1. Preheat oven to 350°F.
2. Cream butter and brown sugar until fluffy, then beat in maple syrup, egg, and vanilla. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Slowly mix the dry ingredients into the wet mixture.
3. Scoop 1-inch balls onto a parchment-lined baking sheet and flatten slightly. Bake for 8-10 minutes, then let cool completely.
4. Beat butter until smooth. Add pumpkin puree, powdered sugar, vanilla, cinnamon, and salt. Beat until light and fluffy.
5. Spread or pipe buttercream onto the flat side of one cookie, then sandwich with a second cookie. Press gently and serve immediately or chill for a firmer texture.

Fall Leaf Sugar Cookies with Cinnamon Buttercream

These soft fall leaf sugar cookies are filled with warm cinnamon flavor and topped with a smooth swirl of cinnamon-spiced buttercream. Each cookie is shaped like a classic maple leaf, making them the perfect treat for any cozy fall afternoon, cookie box, or holiday dessert tray. The creamy frosting adds just enough sweetness without overpowering the subtle spice, and they look beautiful with minimal effort.

Ingredients

• For the Sugar Cookies:
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
• For the Cinnamon Buttercream:
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 tablespoon milk (plus more as needed)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

1. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla.
2. Gradually add the dry ingredients and mix until they are well combined. Divide the dough in half, flatten into discs, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 350°F. Roll out chilled dough on a floured surface to ¼-inch thickness. Cut into leaf shapes using a maple leaf cookie cutter and place on parchment-lined baking sheets.
4. Bake for 8-10 minutes, or until the edges are just turning golden. Cool completely on a wire rack.
5. Beat the butter until smooth, then add powdered sugar, cinnamon, vanilla, salt, and milk. Beat until fluffy and spreadable, adjusting milk as needed.
6. Once cookies are cool, spread the cinnamon buttercream evenly over each leaf cookie using a butter knife or offset spatula. Add a soft swirl on the edges.

Chai-Spiced Buttercream Cookie Bars

These chai-spiced buttercream cookie bars are the kind of treat you plan your coffee breaks around. The base is soft and chewy with just the right hint of brown sugar warmth, topped with a thick swirl of creamy chai buttercream that’s dusted in cozy spices. Cut into neat squares and served straight from the pan, they’re perfect for everything from office trays to casual weekend baking. Expect cinnamon, cardamom, and a mellow vanilla finish in every bite.
Get the recipe: Chai-Spiced Buttercream Cookie Bars.

Fall Snickerdoodle Sandwich Cookies with Maple Frosting

Soft, chewy snickerdoodle cookies get a fall upgrade with a thick swirl of maple frosting tucked between each pair. These sandwich cookies bring cozy, spiced flavor and a creamy center that feels right at home with crunchy leaves and cinnamon sticks. Each bite has that perfect balance of sugar, spice, and maple richness, making them ideal for fall cookies or dessert trays, weekend baking, or seasonal cookie swaps.

Ingredients

• For the cookies:
  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup granulated sugar + 1 tablespoon ground cinnamon (for rolling)
• For the maple frosting:
  • ½ cup unsalted butter, softened
  • ¼ cup pure maple syrup
  • 1½ cups powdered sugar
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 1-2 tablespoons milk (as needed)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon. In a large mixing bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla. Gradually mix in dry ingredients until a soft dough forms.
3. In a small bowl, mix remaining sugar and cinnamon for rolling. Scoop 1.5 tablespoon-sized portions of dough and roll each in the cinnamon sugar.
4. Arrange on baking sheet about 2 inches apart. Bake for 9–10 minutes, or until the edges are just set. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
5. For frosting, beat butter until creamy, then mix in maple syrup, cinnamon, and salt. Gradually add powdered sugar, then beat until fluffy. Add milk as needed.
6. Once cookies are cool, spread a thick layer of frosting on the flat side of half the cookies. Top with remaining cookies to form sandwiches.

Pumpkin Patch Buttercream Sugar Cookies

These pumpkin patch buttercream sugar cookies are the kind of fall baking project everyone wants to join in on. The cookies bake up soft and buttery, perfect for topping with thick swirls of orange and green buttercream to create a full pumpkin patch effect. These cookies hold their shape well and stack beautifully, making them perfect for parties, lunchbox treats, or gifting.

Ingredients

• For the cookies:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
• For the buttercream:
  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • 1½ teaspoons vanilla extract
  • 1-2 tablespoons milk or cream
  • Orange, green, and black gel food coloring

Instructions

1. Cream butter and sugar together until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking powder, and salt.
2. Slowly mix dry ingredients into the wet until a soft dough forms. Roll the dough to ¼-inch thickness, cut out circles using a cookie cutter, and place on a parchment-lined baking sheet.
3. Chill for 15 minutes while the oven preheats to 350°F. Bake for 8-10 minutes, or until the edges are just set. Cool completely.
4. Beat butter until creamy. Add powdered sugar gradually, then mix in vanilla and enough milk to reach the desired consistency. Divide and tint one portion orange and two small portions green and black.
5. Transfer orange buttercream to a piping bag fitted with an open star tip (Wilton #18 or #21) and pipe vertical ridges to form small pumpkins on each cooled cookie. Use green buttercream with a star tip or leaf tip (Wilton #18 or #352) to pipe leaves or a leafy topper. Add a tiny black stem using a small round tip (Wilton #3 or #4).

Salted Caramel Toffee Cookies

These salted caramel toffee cookies are everything cozy baking should be: chewy edges, soft centers, bits of buttery toffee, and a rich drizzle of vanilla buttercream and caramel. A touch of flaky sea salt cuts through the sweetness just enough to keep each bite balanced. Perfect for fall cookie boxes, weekend baking, or as a giftable treat, these cookies look bakery-worthy but come together easily at home. If you love salty-sweet desserts with real texture, this one’s for you.

Ingredients

• For the cookies:
  • ¾ cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1½ tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup toffee bits (like Heath)
• For the drizzle:
  • ½ cup white chocolate chips or candy melts
  • ¼ cup caramel sauce
  • ¼ tsp sea salt flakes, for topping

Instructions

1. Cream butter and both sugars until fluffy. Add egg, yolk, and vanilla and beat until smooth.
2. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix the dry ingredients into the wet, then fold in the toffee bits.
3. Scoop dough into balls and chill 30 minutes. Bake at 350°F for 10-12 minutes, or until golden brown at the edges. Cool completely.
4. Melt the white chocolate and drizzle it over the cookies, followed by the caramel. Finish with a light sprinkle of sea salt flakes and let set before serving.

Fall Vegan Cookies

Who says cozy cookies need butter and eggs? These vegan fall cookies are just as soft, sweet, and spiced as their traditional counterparts. Think chai spice cookies, coffee cake cookies, and maple cinnamon cookies that are perfect for cool nights and warm mugs. If you’re hunting for homemade fall cookie recipes that fit different dietary needs without sacrificing flavor, this section delivers big.

Vegan Fall Cookies

Soft-baked, warmly spiced, and filled with cozy autumn flavors, these vegan fall cookies are everything you want in a seasonal treat. Each bite features gooey pockets of dark chocolate, bursts of dried cranberries, and a perfectly chewy center. These are the kind of cookies you’ll want to bake again before the leaves finish falling. Perfect for baking on a crisp weekend afternoon or adding to a fall cookies box, they highlight everything that makes vegan fall cookies shine.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup coconut oil, softened (not melted)
• ¾ cup brown sugar, packed
• ¼ cup maple syrup
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• ½ cup vegan dark chocolate chips
• ½ cup dried cranberries

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the ground flaxseed and water to form a flax egg, then let it sit for 5 minutes.
3. In a large bowl, cream together the softened coconut oil, brown sugar, and maple syrup until smooth and well combined. Stir in the flax egg and vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips and cranberries.
5. Scoop the dough into balls, place them on the baking sheet, and gently flatten them. Bake for 10-12 minutes, or until the edges are set and the centers look soft. Let cool on the pan for 5 minutes before transferring to a wire rack.

Chewy Vegan Pumpkin Snickerdoodles

Soft, cozy, and full of spiced pumpkin flavor, these chewy vegan pumpkin snickerdoodles are a fall must-bake. Each cookie is rolled in cinnamon sugar for that signature crackly finish, with a golden brown outside and soft center that stays tender for days. No eggs or dairy needed; just real pumpkin, warm spices, and plant-based pantry staples that deliver classic cookie texture with an autumn twist. Perfect for baking on a crisp afternoon, these vegan fall cookies are all about comfort.

Ingredients

• ½ cup canned pumpkin puree
• ½ cup neutral oil
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon each of ground nutmeg and ground ginger
• For rolling:
  • 3 tablespoons sugar
  • 1½ teaspoons cinnamon

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together pumpkin puree, oil, brown sugar, granulated sugar, and vanilla. In a separate bowl, combine flour, baking soda, baking powder, salt, and spices.
3. Add dry ingredients to the wet and mix until just combined. In a small bowl, stir together the cinnamon and sugar for rolling.
4. Scoop the dough, roll into balls, and coat in cinnamon sugar. Place on the baking sheet, flatten slightly, and bake for 10-12 minutes until puffed and lightly cracked. Let it cool on the sheet before serving.

Vegan Brown Sugar Maple Cookies

These chewy vegan brown sugar maple cookies capture everything you crave in a fall bake: warm cinnamon sugar, crackly tops, and a soft center in every bite. No frosting, no fuss, just perfectly spiced cookies that pair with your favorite mug. These are the kind of simple, satisfying treats you’ll come back to all season. Vegan fall cookies have never looked (or tasted) this classic.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ¾ cup brown sugar, packed
• ½ cup maple syrup
• ½ cup coconut oil, melted
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• Additional cinnamon sugar, for rolling

Instructions

1. Preheat oven to 350°F. Mix flaxseed and water in a small bowl and let sit 5 minutes.
2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. In a separate bowl, stir together brown sugar, maple syrup, melted coconut oil, flax egg, and vanilla until smooth.
3. Combine wet and dry ingredients and mix until a soft dough forms. Roll the dough into balls, coat them in cinnamon sugar, and place them on a parchment-lined baking sheet.
4. Bake for 10-12 minutes, until edges are set but centers are still soft. Let it cool on the pan before transferring.

Vegan Caramel Apple Cookies

These vegan caramel apple cookies are soft, chewy, and packed with cozy fall flavor. Each bite has tender chunks of apple and gooey bits of vegan caramel nestled into a golden cookie base. They’re perfect for weekend baking, fall gatherings, or enjoying with a mug of tea. Just one bowl and no fancy steps – simple and seasonal.

Ingredients

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup vegan butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ¼ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ¾ cup finely chopped apple (peeled)
• ½ cup chopped vegan soft caramels

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk flour, baking soda, cinnamon, and salt. In another bowl, cream the vegan butter with both sugars until light and fluffy. Stir in applesauce and vanilla.
3. Gradually mix in dry ingredients, then fold in chopped apples and caramels. Scoop dough into rounded tablespoons and place on the baking sheet.
4. Bake for 10-12 minutes or until edges are lightly golden. Let cool on the sheet for a few minutes before transferring to a rack.

Vegan Pumpkin Sugar Cookies with Maple Frosting

These vegan pumpkin sugar cookies are everything you want from a cozy fall treat. Soft-baked with real pumpkin and warming spices, they’re finished with a generous swirl of maple frosting that brings just the right amount of sweetness. The fall cookies have a tender center, crisp edges, and a subtle cinnamon sugar finish for added texture. Make a batch for gatherings or keep a few stashed away for afternoon tea.

Ingredients

• For the cookies:
  • ½ cup canned pumpkin puree
  • ½ cup vegan butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ tsp salt
• For the frosting:
  • ½ cup vegan butter
  • 2 cups powdered sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons non-dairy milk, as needed

Instructions

1. In a large bowl, beat together vegan butter, pumpkin, brown sugar, and granulated sugar until smooth. Mix in vanilla.
2. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet mixture and stir until well combined. Chill dough for 30 minutes.
3. Preheat oven to 350°F and line a baking sheet. Scoop the dough into balls and place them on the sheet, flattening them slightly.
4. Bake for 10-12 minutes. Let cool completely.
5. For the frosting, beat the vegan butter until creamy, then mix in the powdered sugar, maple syrup, and vanilla. Add non-dairy milk as needed to reach piping consistency. Pipe onto cooled cookies and finish with a dusting of cinnamon.

Iced Vegan Gingerbread Cookies

These iced vegan gingerbread cookies are crisp at the edges, soft in the center, and packed with warm spices like ginger, cinnamon, and cloves. The icing is sweet but light, adding just enough contrast without overpowering the spiced dough. Perfect for fall baking, holiday cookie boxes, or decorating with little hands, these cookies keep their shape and flavor even days after baking. Vegan fall cookies don’t get more classic than this.

Ingredients

• For the cookies:
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup vegan butter, softened
  • ½ cup brown sugar
  • ¼ cup molasses
  • 2 tablespoons maple syrup
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
• For the icing:
  • 1 cup powdered sugar
  • 1½-2 tablespoons plant-based milk (adjust for desired consistency)

Instructions

1. In a medium bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. In a separate bowl, beat the vegan butter and brown sugar until fluffy.
2. Mix in molasses, maple syrup, applesauce, and vanilla. Slowly add dry ingredients until fully combined. Chill the dough for 1 hour.
3. Preheat oven to 350°F and roll out the dough on a floured surface to about 1/4 inch thick. Cut into shapes and place on a parchment-lined baking sheet.
4. Bake for 9-11 minutes, or until the edges are set. Let cool completely.
5. For icing, whisk powdered sugar with plant milk until smooth, then drizzle or pipe over cookies once cooled.

Vegan Coffee Cake Cookies with Crumb Topping

These vegan coffee cake cookies are packed with cinnamon-sugar flavor and topped with a buttery crumb that mimics your favorite bakery-style coffee cake. The cookie base is soft and tender with slightly crisp edges, perfect for pairing with your morning brew or afternoon tea. The classic streusel-style topping with brown sugar and warm spices is baked right in. These fall cookies deliver cozy vibes in every bite.

Ingredients

• For the crumb topping:
  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons vegan butter, cold and cubed
• For the cookies:
  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup vegan butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon ground flaxseed + 3 tablespoons water (mix and rest 5 min)
  • 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and line a baking sheet.
2. Make the crumb topping first by combining flour, sugars, and cinnamon, then cutting in cold vegan butter until the mixture is crumbly. Set it aside.
3. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. In another bowl, cream softened vegan butter and sugars until fluffy, then mix in flax egg and vanilla.
4. Gradually add dry ingredients to form a soft dough. Scoop cookie dough onto prepared sheet, top each with a spoonful of crumb mixture, and gently press to adhere.
5. Bake for 11-13 minutes, or until the edges are set and the crumb is golden. Let cool slightly before serving.

Vegan Pumpkin Chocolate Chip Cookies

These soft-baked vegan pumpkin chocolate chip cookies are packed with fall flavor and melty chocolate in every bite. Pumpkin puree adds moisture and richness, while cinnamon and vanilla bring that cozy warmth you want in every autumn cookie. The edges are lightly crisp, the centers stay tender, and each cookie holds just the right balance of sweet and spiced.

Ingredients

• 1 cup canned pumpkin puree
• ½ cup brown sugar
• ¼ cup granulated sugar
• ⅓ cup neutral oil (like sunflower or canola)
• 1 tablespoon vanilla extract
• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup vegan chocolate chips or chunks

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment.
2. In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, oil, and vanilla until smooth. Add flour, baking soda, cinnamon, nutmeg, and salt, and stir until just combined. Fold in chocolate chips.
3. Scoop dough into rounded tablespoons and place on the baking sheet about 2 inches apart.
4. Bake for 12-14 minutes, or until the edges are set and the tops are just firm. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Fall Apple Cookies

When apple season hits, these cookies deserve a spot on your baking list. From salted caramel apple pie cookies to warm apple cinnamon bakes, each one highlights fall’s favorite fruit in soft-baked, chewy form. Perfect for apple dessert recipes and last-minute fall quick desserts, this section is where spiced desserts and cozy fall flavors meet.

Apple Cider Cookies with Brown Sugar Glaze

Everything you love about a mug of warm apple cider, now in cookie form. These soft, spiced cookies are made with reduced apple cider for concentrated flavor and finished with a sweet brown sugar glaze that sets just right. They’re perfect for cozy gatherings, fall bakes, or anytime your kitchen needs a little cinnamon-sugar magic.
Get the recipe: Apple Cider Cookies.

Soft Baked Apple Cinnamon Cookies

Loaded with fresh apple chunks and spiced with just the right amount of cinnamon, these soft-baked apple cinnamon fall cookies have that fresh-from-the-oven texture you crave. A touch of brown sugar keeps them chewy, and the tender bites of real apple bring it all together.

Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• Pinch of salt
• 1 cup peeled, finely diced apple (use tart apples like Granny Smith)

Instructions

1. Cream together butter and sugars. Beat in the egg and vanilla. In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
2. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in diced apples. Chill dough for 20-30 minutes.
3. Scoop onto a parchment-lined baking sheet and bake at 350°F for 11-13 minutes, until lightly golden at the edges.

Apple Crisp Cookies with Oat Crumble

These apple crisp cookies take the warm, spiced comfort of apple crisp and pack it into a chewy cookie with a buttery oat topping. They’re slightly crisp on the outside, soft in the center, and loaded with cinnamon-kissed crumble.

Ingredients

• For the cookies:
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • Pinch of salt
  • ½ cup finely diced apple
• For the oat crumble:
  • 3 tablespoons unsalted butter, melted
  • ⅓ cup quick oats
  • ¼ cup brown sugar
  • 2 tablespoons flour
  • ¼ teaspoon cinnamon

Instructions

1. For the cookie dough, cream the butter and sugars. Add egg and vanilla. Stir in dry ingredients, then fold in diced apple.
2. For the crumble, mix melted butter with oats, sugar, flour, and cinnamon until the mixture is clumpy.
3. Chill both dough and crumble for 20 minutes. Scoop cookie dough, press slightly, and top each with crumble.
4. Bake at 350°F for 12-14 minutes until golden and set.

Salted Caramel Apple Cookies

These salted caramel apple cookies are soft, buttery, and packed with bits of tender apple in every bite. Each cookie is finished with a generous drizzle of rich caramel and a sprinkle of flaky sea salt for that perfect sweet-salty balance. Cozy and indulgent, they bring all the warm apple pie vibes without the hassle. It is one of the most favorite fall cookies, perfect for gatherings or an anytime treat.

Ingredients

• For the cookies:
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup peeled and finely diced apples (Honeycrisp or Pink Lady)
• For the caramel drizzle:
  • ¼ cup soft caramels (about 6 store-bought caramels)
  • 1 tablespoon heavy cream
  • Flaky sea salt, for topping

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy. Beat in the egg and vanilla.
3. In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and stir just until combined. Fold in the diced apples.
4. Scoop dough onto the prepared sheet, spacing about 2 inches apart. Bake for 10-12 minutes until the edges are set and lightly golden.
5. While cookies cool, microwave caramels with cream in 15-second bursts until smooth. Drizzle caramel over cooled cookies and immediately sprinkle with flaky sea salt. Let the caramel set before serving.

Caramel Apple Pie Cookies

These caramel apple pie cookies combine the best of two classic desserts: apple pie and chewy cookies. Each one is filled with soft spiced apples, topped with a swirl of melty caramel, and baked until golden around the edges. They’re sweet, sticky, and layered with flavor, just like your favorite fall pie but in cookie form. Perfect for autumn gatherings or a cozy afternoon treat.

Ingredients

• For the apple pie filling:
  • 1 cup peeled, finely chopped apples
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • Pinch of nutmeg
• For the cookies:
  • ½ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1⅓ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
• For topping:
  • ¼ cup soft caramels (about 5–6), melted with
  • 1 tablespoon heavy cream

Instructions

1. Start by cooking the apple pie filling. In a small pan, melt the butter over medium heat. Add the apples, brown sugar, cinnamon, and nutmeg. Cook until apples are soft and syrupy, about 5-7 minutes. Let cool.
2. For the cookies, preheat oven to 350F and line a baking sheet.
3. In a bowl, cream butter with both sugars until light. Add egg and vanilla. In another bowl, mix flour, baking powder, cinnamon, and salt. Combine dry and wet ingredients.
4. Scoop dough into balls and press a deep well into each. Fill each center with a spoonful of cooled apple filling.
5. Bake for 10-12 minutes, or until the edges are set. Cool slightly, then drizzle with melted caramel and optional sea salt or extra apple bits. Let caramel set before serving.

Spiced Apple Butter Thumbprint Cookies

These soft and cozy apple butter thumbprint cookies are rolled in cinnamon sugar and baked just until tender. The center is filled with rich spiced apple butter, warm, sticky, and just sweet enough to contrast the buttery base. They’re an easy autumn favorite for any cookie box or afternoon snack tray. Make a double batch, because these go fast.

Ingredients

• For the cookies
  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
• For rolling
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
• For the center: ½ cup spiced apple butter

Instructions

1. To make apple butter, place 3 pounds of peeled, chopped apples in a slow cooker with ½ cup of brown sugar, 1 teaspoon of cinnamon, ¼ teaspoon of cloves, and a pinch of salt. Cook on low for 8-10 hours, then blend until smooth. Simmer uncovered for 1-2 more hours, or until thick and deeply caramelized.
2. Preheat the oven to 350°F and line a baking sheet with parchment paper.
3. In a bowl, cream butter and brown sugar until light and fluffy. Mix in the egg yolk and vanilla. Add flour, cinnamon, and salt and mix until a soft dough forms.
4. In a small bowl, combine the rolling sugar and cinnamon. Scoop 1-tablespoon portions of dough, roll into balls, and coat in the cinnamon sugar.
5. Place on the baking sheet and press a thumbprint into the center of each. Fill each indentation with about ½ teaspoon of apple butter.
6. Bake 11-13 minutes or until set around the edges. Let cool completely before serving.

Fall Oatmeal Cookies

Warm, chewy, and loaded with spices, these oatmeal cookies are perfect for cozy mornings or after-dinner treats. With pumpkin, apple, maple, and chai-spiced variations, this section covers the ultimate fall cookie recipes for comfort baking. These are great for winter baking too, especially when you’re looking for bakes with real texture and flavor.

Maple Pumpkin Oatmeal Cookies

These maple pumpkin oatmeal cookies are soft, chewy, and packed with cozy fall flavor in every bite. Pumpkin puree and maple syrup keep the texture moist and rich, while old-fashioned oats bring in the perfect chewy contrast. Finished with a simple maple glaze, these cookies are ideal for fall gatherings, lunchbox treats, or quiet weekend baking. Serve with a warm drink and let that spiced aroma fill the kitchen.

Ingredients

• For the cookies:
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup pure maple syrup
  • ⅓ cup light brown sugar
  • ½ cup unsalted butter, melted and cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups old-fashioned oats
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon each of ground ginger and nutmeg
  • ¼ teaspoon salt
  • Optional: ¼ cup pepitas or chopped pecans
• For the glaze:
  • ¾ cup powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 teaspoon milk (just enough to thin)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together pumpkin, maple syrup, brown sugar, butter, egg, and vanilla.
3. In a separate bowl, combine oats, flour, baking soda, cinnamon, ginger, nutmeg, and salt. Stir dry ingredients into wet until just combined. Fold in pepitas or nuts if using.
4. Scoop 2 tablespoons of dough onto the prepared sheet, spacing slightly apart. Flatten gently with damp fingers. Bake for 12-14 minutes, or until the edges are set and the tops look dry. Cool completely.
5. Mix glaze ingredients in a small bowl until smooth. Drizzle over cooled cookies using a spoon or piping bag.

Pumpkin Oatmeal Chocolate Chip Cookies

Soft, chewy, and packed with fall flavor, these pumpkin oatmeal chocolate chip cookies strike the perfect balance of cozy and sweet. The hearty oats give them a satisfying bite, while the pumpkin keeps them extra tender. Semi-sweet chocolate chips melt into each cookie, adding just the right contrast. Great for packing into lunchboxes or sharing over a cup of tea.

Ingredients

• 1 cup canned pumpkin puree
• ½ cup brown sugar
• ¼ cup maple syrup
• ½ cup neutral oil or melted butter
• 1 teaspoon vanilla extract
• 1½ cups rolled oats
• 1¼ cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, whisk together pumpkin, brown sugar, maple syrup, oil, and vanilla until smooth. In a separate bowl, mix oats, flour, cinnamon, nutmeg, baking soda, and salt. Fold dry ingredients into the wet mixture until just combined. Stir in chocolate chips.
3. Scoop onto a parchment-lined baking sheet and flatten slightly. Bake for 12-14 minutes or until edges are set. Let cool on the tray for 5 minutes before transferring to a rack.

Apple Oatmeal Raisin Cookies with Cinnamon Glaze

Chewy, chunky, and packed with fall flavor, these apple oatmeal raisin cookies are the perfect mix of sweet, spiced, and cozy. The combination of tart apple pieces, plump raisins, and a warm cinnamon glaze makes every bite nostalgic. With a tender center and golden edges, these fall cookies are like a hug in cookie form, making them ideal for lunchboxes or a slow weekend baking session.
Get the recipe: Apple Oatmeal Raisin Cookies.

Chai-Spiced Oatmeal Cookies

Fragrant, chewy, and packed with cozy spices, these chai-spiced oatmeal cookies are a must-have for fall baking. Each bite delivers the warmth of cardamom, cinnamon, and ginger, paired with a soft oat-filled texture that’s just the right amount of crisp around the edges. They’re perfect with a hot mug of chai or tucked into a cookie box for gifting. Chai-spiced cookies feel extra special but are surprisingly easy to make at home.

Ingredients

• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon each of ground cloves and ground black pepper
• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In one bowl, whisk oats, flour, baking soda, salt, and all the spices. In another bowl, beat the butter and both sugars until light and fluffy, then mix in the egg and vanilla.
3. Gradually add the dry ingredients until just combined. Scoop dough into balls and gently flatten them on the baking sheet.
4. Bake for 10-12 minutes, until the edges are lightly golden and centers are just set. Cool completely before serving.

Brown Butter Oatmeal Toffee Cookies

These brown butter oatmeal toffee cookies are rich, chewy, and packed with nutty caramel flavor in every bite. The brown butter base adds depth, while oats give them a hearty texture, and toffee bits melt into little pockets of sweetness. Perfect for cozy afternoons or cookie boxes, these cookies strike a balance between crispy edges and a soft, gooey center.

Ingredients

• ¾ cup unsalted butter, browned and cooled
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups rolled oats
• 1 cup toffee bits (like Heath bits)
• Flaky sea salt (optional, for topping)

Instructions

1. To make brown butter, melt unsalted butter in a light-colored saucepan over medium heat. Stir constantly as it foams and then begins to turn golden, with brown bits forming on the bottom. Once it smells nutty and the color deepens, remove it from the heat and let it cool before using.
2. In a large bowl, whisk together browned butter, brown sugar, and granulated sugar until smooth. Mix in the egg and vanilla.
3. Stir in flour, baking soda, and salt just until combined, then fold in oats and toffee bits. Scoop dough onto a parchment-lined baking sheet and chill for 30 minutes.
4. Bake at 350°F for 10-12 minutes until the edges are golden and centers are just set. Sprinkle with flaky sea salt if using. Let cool slightly before serving.