20 Fall Cookies Recipes You Need to Bake This Week

Fresh cookies make the kitchen feel especially welcoming when the air is cool. Cinnamon, chocolate, maple, and toasted nuts give ordinary dough a fall twist.

These twenty recipes offer a mixture of soft, crisp, and chewy choices. Check each cookie a little before the end of its baking time.

1. Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies have golden edges and tender centers. That combination makes it a tempting addition to the fall table.

Cream 1/2 cup butter with 3/4 cup brown sugar, 1 egg, and 1 tsp vanilla. Fold in 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 cup chocolate chips, scoop onto parchment, and bake at 350°F for 10 to 12 minutes.

Take them out with slightly soft centers. Start checking slightly before the listed baking time because ovens vary.

2. Chewy Apple Cinnamon Cookies

The appeal of chewy apple cinnamon cookies is easy to understand once you try a bite. It brings golden edges and tender centers without fussy presentation.

Cream 1/2 cup butter with 3/4 cup brown sugar, 1 egg, and 1 tsp vanilla. Fold in 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 cup diced firm apple, scoop onto parchment, and bake at 350°F for 10 to 12 minutes.

Leave on the tray five minutes before moving. Taste and adjust sweetness or seasoning before serving.

3. Pumpkin Spice Soft Cookies

A homemade serving of pumpkin spice soft cookies feels a little more special than a packaged treat. The best part is chewy pumpkin-spiced middles.

Beat 1/2 cup cooled browned butter with 3/4 cup brown sugar, 1 egg yolk, 1/3 cup well-blotted pumpkin purée, and 1 tsp vanilla. Stir in 1 3/4 cups flour, 1/2 tsp baking soda, 1 tsp cinnamon, and 1 tsp pumpkin spice, chill 20 minutes, then bake tablespoon scoops at 350°F for 10 to 12 minutes.

Measure the dry ingredients before getting started. Keep toppings separate until serving if you want extra crunch.

4. Maple Pecan Shortbread Coins

Maple Pecan Shortbread Coins puts a new spin on a familiar seasonal flavor. You get a buttery sandy crumb in a recipe that fits a normal kitchen.

Beat 3/4 cup softened butter with 1/2 cup powdered sugar and 1 tsp vanilla. Add 1 3/4 cups flour, 1/4 tsp salt, and 1/2 cup chopped pecans, form a log, chill 30 minutes, slice, and bake at 325°F for 15 to 18 minutes.

Start checking slightly before the listed baking time because ovens vary. Use the pan size given so the texture stays predictable.

5. Molasses Ginger Crinkles

There is no need for elaborate decorating with molasses ginger crinkles. It already offers spicy molasses centers beneath crackled sugar.

Cream 1/2 cup butter with 3/4 cup brown sugar, 1 egg, and 1/4 cup molasses. Stir in 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, and 1 tsp grated ginger, chill 30 minutes, roll in sugar, and bake at 350°F for 9 to 11 minutes.

Taste and adjust sweetness or seasoning before serving. Cool leftovers promptly before covering.

6. Cranberry Orange Oat Cookies

Dried cranberries and orange zest make oatmeal cookies taste bright rather than heavy. Each bite has a little chew and a little tang.

Cream 1/2 cup butter with 3/4 cup brown sugar and 1 egg, then add 1 cup flour, 1 1/2 cups rolled oats, and 1/2 tsp baking soda. Fold in 1/2 cup dried cranberries and 1 tbsp orange zest, then bake at 350°F for 10 to 12 minutes.

Do not overbake the centers if you prefer chewy cookies. Cool fully before packing them.

7. Caramel Apple Thumbprint Cookies

Caramel Apple Thumbprint Cookies make good use of a handful of everyday ingredients. Its signature is a soft cookie surrounding a sweet center.

Cream 1/2 cup butter with 1/3 cup sugar, 1 egg yolk, and 1 tsp vanilla, then stir in 1 1/4 cups flour. Roll into small balls, make a hollow in each, fill with 2 tbsp thick caramel sauce, and bake at 350°F for 12 to 14 minutes.

Use the pan size given so the texture stays predictable. Let centers cool before stacking.

8. Cinnamon Roll Sugar Cookies

These soft cookies have ribbons of cinnamon running through their centers. A little vanilla glaze gives them the familiar cinnamon-roll finish.

Cream 1/2 cup butter with 3/4 cup sugar and 1 egg, then add 1 3/4 cups flour and 1/2 tsp baking powder. Roll the dough into a rectangle, sprinkle with 2 tbsp brown sugar and 1 tsp cinnamon, roll up, chill, slice, and bake at 350°F for 10 to 12 minutes.

Keep the log cool for cleaner spirals. Drizzle with powdered-sugar glaze once the cookies cool.

9. Pumpkin Chocolate Chip Cookies

The name says most of what is lovely about pumpkin chocolate chip cookies. It delivers chewy pumpkin-spiced middles when you want something comforting.

Beat 1/2 cup cooled browned butter with 3/4 cup brown sugar, 1 egg yolk, 1/3 cup well-blotted pumpkin purée, and 1 tsp vanilla. Stir in 1 3/4 cups flour, 1/2 tsp baking soda, 1 tsp cinnamon, and 1/2 cup chocolate chips, chill 20 minutes, then bake tablespoon scoops at 350°F for 10 to 12 minutes.

Blotting the pumpkin helps avoid a cakey texture. Start checking slightly before the listed baking time because ovens vary.

10. Toasted Walnut Oatmeal Cookies

Toasted Walnut Oatmeal Cookies are a nice change from the usual rotation. It has a warm creamy bowl and plenty of room for your favorite finish.

Simmer 1 cup rolled oats with 2 cups milk and 1/2 tsp cinnamon for 5 to 7 minutes. Stir in 1/2 cup chopped walnuts and spoon into two bowls, adding more milk if needed.

Toasted nuts make a nice contrast. Taste and adjust sweetness or seasoning before serving.

11. Chai Spice Sugar Cookies

Chai Spice Sugar Cookies have golden edges and tender centers. That combination makes it a tempting addition to the fall table.

Cream 1/2 cup butter with 3/4 cup brown sugar, 1 egg, and 1 tsp vanilla. Fold in 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp chai spice blend, scoop onto parchment, and bake at 350°F for 10 to 12 minutes.

Measure the dry ingredients before getting started. Keep toppings separate until serving if you want extra crunch.

12. Pear Cardamom Cookies

Pear adds a little fresh sweetness while cardamom brings a fragrant finish. Small dice keep the fruit from overwhelming the dough.

Cream 1/2 cup butter with 3/4 cup brown sugar and 1 egg, then mix in 1 3/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp ground cardamom. Fold in 1/2 cup finely diced firm pear, blotting it first, and bake scoops at 350°F for 11 to 13 minutes.

Pat pear pieces dry so the dough stays thick. Eat these soft fruit cookies within a couple of days.

13. Maple Glazed Snickerdoodles

Cinnamon-sugar coating makes these cookies crackle at the edges. A thin maple glaze gives them a warm fall finish.

Cream 1/2 cup butter with 3/4 cup sugar and 1 egg, then stir in 1 3/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp cream of tartar. Roll small balls in 2 tbsp cinnamon sugar, bake at 350°F for 10 to 12 minutes, and drizzle cooled cookies with 1/2 cup powdered sugar stirred with 1 tbsp maple syrup.

Let the cookies cool completely before glazing. Use a spoon rather than piping equipment for an easy finish.

14. Apple Butter Sandwich Cookies

A thin apple-butter filling makes two buttery cookies feel like one special treat. Chilled shortbread keeps a neat edge when sandwiched.

Beat 3/4 cup softened butter with 1/2 cup powdered sugar and 1 tsp vanilla, then add 1 3/4 cups flour and 1/4 tsp salt. Chill the dough, roll to 1/4 inch, cut 32 small circles, bake at 325°F for 15 minutes, and sandwich the cooled cookies with 1/3 cup thick apple butter.

Use thick apple butter so the cookies do not slide apart. Assemble close to serving if you want the centers crisp.

15. Cranberry White Chocolate Cookies

There is no need for elaborate decorating with cranberry white chocolate cookies. It already offers golden edges and tender centers.

Cream 1/2 cup butter with 3/4 cup brown sugar, 1 egg, and 1 tsp vanilla. Fold in 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 cup dried cranberries, scoop onto parchment, and bake at 350°F for 10 to 12 minutes.

Use the pan size given so the texture stays predictable. Leave on the tray five minutes before moving.

16. Spiced Brown Sugar Pecan Cookies

A batch of spiced brown sugar pecan cookies suits a quiet afternoon or a crowded table. Expect golden edges and tender centers with very little fuss.

Cream 1/2 cup butter with 3/4 cup brown sugar, 1 egg, and 1 tsp vanilla. Fold in 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 cup chopped pecans, scoop onto parchment, and bake at 350°F for 10 to 12 minutes.

Cool leftovers promptly before covering. Measure the dry ingredients before getting started.

17. Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies make good use of a handful of everyday ingredients. Its signature is a warm creamy bowl.

Simmer 1 cup rolled oats with 2 cups milk and 1/2 tsp cinnamon for 5 to 7 minutes. Stir in 1/3 cup plain pumpkin purée and spoon into two bowls, adding more milk if needed.

Stir frequently to prevent sticking. Start checking slightly before the listed baking time because ovens vary.

18. Cinnamon Sugar Biscotti

Some fall recipes are worth keeping because their textures are so satisfying. Cinnamon Sugar Biscotti brings crisp twice-baked pieces.

Beat 2 eggs with 3/4 cup sugar and 1 tsp vanilla, then stir in 2 cups flour and 1 tsp baking powder. Add 1 tsp ground cinnamon, shape two flat logs, bake at 350°F for 25 minutes, slice, and bake 10 minutes more on each side.

Let cool fully for the classic snap. Taste and adjust sweetness or seasoning before serving.

19. Salted Caramel Pretzel Cookies

The name says most of what is lovely about salted caramel pretzel cookies. It delivers golden edges and tender centers when you want something comforting.

Cream 1/2 cup butter with 3/4 cup brown sugar, 1 egg, and 1 tsp vanilla. Fold in 1 3/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, and 2 tbsp thick caramel sauce, scoop onto parchment, and bake at 350°F for 10 to 12 minutes.

Measure the dry ingredients before getting started. Keep toppings separate until serving if you want extra crunch.

20. Ginger Orange Shortbread

Ginger and orange give buttery shortbread a bright finish. The cookies make a lovely small gift alongside tea.

Cream 3/4 cup butter with 1/2 cup powdered sugar, then add 1 3/4 cups flour, 1 tsp finely grated ginger, and 1 tbsp orange zest. Form a log, chill 30 minutes, slice into 1/4-inch rounds, and bake at 325°F for 15 to 18 minutes.

Fresh zest works better than bottled orange flavoring here. Keep the cookies in a rigid tin so they do not crumble.

Final Thoughts

Start with one recipe that suits the time and ingredients you have. Once you find a favorite, change the topping or spice the next time.