Bourbon Cranberry Cookies

When summer shifts into fall, we gladly refresh our summer vodka cocktail “wardrobe” with something a bit more fitting for the season: bourbon drinks. Then we keep that bottle handy to spike one of our favorite alcohol-infused desserts. The caramel notes in that spirit accent the sweet-tart dried cranberries, nutty oats, and rich semisweet chocolate pieces and ganache beautifully. The result?  According to fans, “amazing and always a big hit,” since they’re “moist, chewy and delicious!”

Pumpkin-Spiced Whoopie Pies

Because lattes shouldn’t get all the glory…These tender whoopie pies—which fall between a cake and a cookie texture-wise—are infused with pumpkin spice, vanilla, and molasses-y brown sugar. The filling is where you’ll find the real deal: ¾ cup of canned pumpkin. We also call for more pumpkin pie spice, powdered sugar, and a luscious combo of mascarpone and ricotta cheese.

Classic Snickerdoodles

Little can compare to the smell of a kitchen overflowing with the aroma of freshly-baked cookies, especially if they’re warmly spiced. Just like mom made early and often every autumn, these moist, pillowy, and sweet snickerdoodles are like a dessert and air freshener all in one. Vanilla and a cinnamon-sugar coating drive home the fall cookie vibes.

Gluten-Free Giant Ginger Cookies

Not every cookie recipe can be adapted to be a simple one-for-one swap to become a gluten-free cookie. But this is one that’s been tested and perfected, so you can trust that you won’t be wasting your time, ingredients, and money. Using our custom 4-ingredient gluten-free flour mix recipe as the base, you’re just a few staples away (molasses, ginger, cinnamon, cloves) from baking one of the best gluten-free fall cookies you’ll ever taste. Thank goodness they’re supersized!

Pumpkin Cookies with Candied Pepitas

Yes, we know it can sound like a risky proposition to suggest adding watery pumpkin purée or canned pumpkin to a cookie dough. But with a nice balance of flour and baking soda in the mix. These definitely rise to the occasion. Just be sure to chill the orange zest- and pumpkin pie spice-scented dough in the refrigerator for at least 30 minutes to allow it to firm up enough for cut-out cookies (that don’t bleed into each other).

Cinnamon-Walnut Cracker Bars

We’ve taken what is sometimes called “cracker toffee candy” or “Christmas crack” and pumped it up to bar cookie size. And although you might be more familiar seeing this on holiday cookie platters, we think they’re especially appropriate as a fall cookie option since they feature cinnamon and caramel; two flavors we associate with the season. Plus, since these are a no-bake option, they’re a brilliant choice for early autumn when we’re often treated to several of those lingering summer-like, steamy days.

Pecan Tassies

One BHG superfan says, “I've been making this same recipe for more than 40 years. It’s a Christmas tradition, but delicious anytime you want to make it. One of my favorites!” You’re less than 1 hour away from tasting why this has become an heirloom recipe for many families. Since the easy pecan pie-style tassies call for just 7 ingredients—including seasonal brown sugar and pecans—they’re oven ready in just 30 minutes. The bite-sized mini muffin tin format means that these fall cookies bake quickly as well.

Melt-in-Your-Mouth Pumpkin Cookies

Feeding a crowd or in need of a bake sale-sized batch of fall cookies? Try this aptly-named dessert, which is ultra-moist and practically melts in your mouth thanks to a full can of pumpkin. Cinnamon, nutmeg, brown sugar, and vanilla crank up the autumnal flair. Don’t just take our word for it that you should try them. “I made these last year for my kids' elementary school fall festivals,” one BHG reader says. “I had teachers at both schools ask me for the recipe and this year I've had several people beg me to make them again (which, a year later, means they were definitely memorable). They really are delicious.”

Test Kitchen Tip: If you don’t need 60 servings, try our “giant” modification which yields 26 larger cookies.

Oatmeal-Raisin Cookies

We’ve landed at the one, the only, the classic: oatmeal-raisin! According to our Test Kitchen experts, this is quite possibly fall’s favorite cookie (well, our fans’ top pick for the seasonal cookie). One bite practically transports us back to those first few weeks of school being back in session. With hearty oats, molasses-tinged brown sugar, cozy cinnamon, floral vanilla, and chewy, sweet raisins, bonus mix-ins or “upgrades” need not apply. This fall cookie is perfect in its unadulterated glory.

Pumpkin Spice Spiral Cookies

The magical fall duo—pumpkin pie spice and canned pumpkin—strikes again in this mesmerizing fall cookie recipe. Fold half of the pumpkin into the cookie dough with the flour, butter, egg, sugar, and spices. Then showcase the other half in the pumpkin filling (the darker layer in the spiral). Since brown sugar, an egg yolk, and pie spice are the only other filling elements, the earthy, sweet flavor of the squash really stands out in that layer.

Hot Chocolate Cookie Cups

As a preview of coming winter comfort, wrap up your fall cookie spree with these playful cookie cups. The bite-size desserts look like little mugs of warm cocoa magic—and they taste like that, too. Tucked inside the almond-scented sugar cookie dough, you’ll be treated to a luxurious chocolate ganache that comes together simply with heavy cream and your choice of chocolate (semisweet, milk, dark; any is delicious). 

Brown Butter Snickerdoodle Cookie Cups

We'll let this 5-star review convince you to make this fall cookie recipe. "These cookies are delicious! The brown butter really gives a unique flavor. I'm always looking for a way to make prettier cookies, and this is my new favorite way to do snickerdoodles. They will likely be a regular on my holiday cookie trays."

Copycat Buckeye Brownie Cookies

These oversize cookies a filled with fudgy chocolate and peanut butter. This copycat cookie recipe makes 9 jumbo cookies, making it perfect for small fall gatherings.

Maple-Raisin Oatmeal Cookies

Maple may be the unofficial flavor of fall. Here, we're adding syrup to sweeten the cookie dough. Once baked, we're finishing the chewy oatmeal-raisin cookies with a maple glaze. If you're not a fan of raisins, try swapping in dried cranberries.

No-Bake Cookies

These no-bake cookies will transport you right back to childhood. Each bite is loaded with oats, peanut butter, and cocoa powder. Cook the mixture on the stove and scoop into mounds before cooling on the counter.

Old-Fashioned Forgotten Cookies

These cookies have a crisp-yet-chewy texture. We're adding pecans and chocolate chips, but you can customize this fall cookie recipe with your favorite mix-ins. Try adding walnuts, peanut butter chips, or white chocolate chips.

Pumpkin Cookies with White Chocolate Chips

This pumpkin cookie recipe is packed with white chocolate chips and flavored with pumpkin pie spice. Make a batch and stash them in the freezer for any time you need a bit of pumpkin spice flavor.