Savor the Season with These 12 Perfect Fall Cookie Recipes

Autumn is here, and there’s no better way to celebrate the season than with a warm, fresh batch of cookies. From the cozy scent of cinnamon to the comforting flavors of pumpkin and apple, fall brings out the best in our baking. These 12 fall cookie recipes are my go-to favorites when the weather turns crisp and I crave something sweet to enjoy with a cup of tea or coffee. They’re simple, delicious, and perfect for any fall occasion, whether it’s a casual afternoon treat or something special for a cozy gathering.

Baking cookies is such a fun way to embrace the fall season, and I’m so excited to share these recipes with you. These 12 fall cookie recipes will quickly become your new favorites, and they’re bound to add a little extra sweetness to your autumn days.

1. Red Velvet White Chocolate Cookies

These Red Velvet White Chocolate Cookies are the perfect combination of rich, decadent flavor and that gorgeous pop of red that screams fall! The buttery, soft texture paired with the smooth white chocolate chips makes each bite feel like a little treat from the season’s best. The red velvet base gives them a hint of cocoa, while the white chocolate adds the perfect amount of sweetness. I love making these around fall, they’re always a hit, and they add a touch of festive flair to any cookie jar or holiday gathering. You’ll find yourself reaching for one (or two!) as soon as they come out of the oven, and trust me, they’ll disappear fast!

Read more about this recipe and print off a recipe card here.

Servings: 17-18 cookies

Ingredients:

• 1/2 cup butter
• 1/2 cup brown sugar
• 2 tbsp sugar
• 1 egg
• 1 tsp vanilla essence
• 1 tsp red food coloring
• 1 cup flour
• 3 tbsp cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 cup white chocolate chips

Instructions:

1. In a large mixing bowl, beat butter and both sugars until fluffy.
2. Add the egg, vanilla essence, and red food coloring, and mix well.
3. Sift the dry ingredients into the wet mixture and stir until fully combined.
4. Fold in 2/3 cup of the white chocolate chips. Mix thoroughly.
5. Refrigerate the dough for 30 minutes.
6. Preheat the oven to 170°C (340°F). Using a spoon, scoop dough into balls no larger than 2 inches in diameter. Place them about 2 inches apart on a baking tray lined with parchment paper or silicone mat.
7. Bake for 14–15 minutes. Remove cookies from the oven and immediately press the remaining white chocolate chips into the tops while the cookies are still warm.
8. Allow cookies to cool completely before serving.

2. Brown Butter & Banana Chocolate Chip Cookies

These Brown Butter & Banana Chocolate Chip Cookies are the ultimate cozy fall treat that combines two of my favorite flavors, banana and chocolate, along with a rich nutty brown butter base. The warm, toasty aroma of the browned butter gives these cookies an extra layer of depth and sweetness that perfectly complements the ripe banana. The cinnamon adds that classic fall spice, and the chocolate chips (of course!) take them over the top. These cookies are soft, chewy, and totally irresistible, making them the perfect snack for those crisp autumn days when you’re craving something sweet and comforting.

Read more about this recipe and print off a recipe card here.

Servings: 18 cookies

Ingredients:

• 1 stick butter (½ cup), browned and cooled
• 1 medium overripe banana, mashed (¼ cup)
• 1 egg yolk, room temperature
• 1 tsp vanilla
• ⅓ cup sugar
• ½ cup packed light brown sugar
• 1 ⅓ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• ⅔ cup chocolate chips (optional: plus a little extra for topping)
• Optional: Flaky sea salt for garnish

3. Brookies (Brownie + Cookie)

Brookies, what’s not to love? These delicious treats are the perfect fall cookie hybrid, combining the rich, fudgy goodness of brownies with the soft, chewy texture of cookies. I can’t get enough of these when the weather cools down; they’re like two of your favorite desserts rolled into one! The best part is that you get that irresistible brownie center with the comforting cookie edges, all studded with melty chocolate chips. It’s a no-brainer when you want something indulgent and fun to bake for family, friends, or just to treat yourself while curled up with a good book. Perfect for those fall afternoons when you’re craving a little bit of everything!

Read more about this recipe and print off a recipe card here.

Servings: 36

Ingredients:

• 1 1/2 cups (3 sticks) butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 tbsp vanilla extract
• 4 1/4 cup all purpose flour, divided
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 cups semi sweet chocolate chips, divided
• 1/3 cup cocoa powder

Instructions:

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Beat the butter and brown sugar in a large bowl until creamy, scraping the sides as you beat it.
3. Beat in the eggs and vanilla.
4. Beat in 4 cups of flour, baking soda, baking powder, and salt, until the dough has formed.
5. Divide the dough in half, and put one half back into the mixing bowl. Beat in the remaining ¼ cup of flour, then stir in 1 cup of chocolate chips.
6. Add the cocoa powder to the other half of the dough, and beat until combined, then beat in the remaining 1 cup of chocolate chips.
7. Use a cookie scoop to gather each variety of dough and place them next to each other on the baking sheet. Press them together, shape into a circle and flatten slightly on the baking sheet. Repeat with the rest of the dough.
8. Bake for 12-13 minutes.
9. Remove from the oven and allow to cool for 1 minute, then transfer to a cooling rack.

4. Sugar Free Peanut Butter Oatmeal Cookies

If you’re looking for a fall cookie that’s both delicious and a bit lighter, these Sugar-Free Peanut Butter Oatmeal Cookies are exactly what you need. With just a handful of wholesome ingredients – peanut butter, oats, maple syrup, and apple sauce, these cookies are the perfect balance of sweet and nutty without all the sugar. I love how easy they are to whip up, and the chewy texture from the oats makes them so satisfying. Plus, they have that warm, cozy vibe that’s perfect for fall. Whether you’re enjoying them with a hot cup of tea or packing them for a snack, these cookies are a guilt-free treat that’ll keep you coming back for more.

Servings: 6 cookies

Ingredients:

• 1 cup rolled oats
• ½ cup unsweetened peanut butter
• ¼ cup unsweetened apple sauce
• ¼ cup pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350 degree, and line a baking sheet with parchment paper.
2. Add all of the ingredients to a large bowl and stir to combine.
3. Using gloved hands, roll about two tablespoons of dough into a ball and set on the baking sheet. Use a spoon or fork to slightly flatten each cookie.
4. Transfer the baking sheet to the oven and bake for 10-12 minutes until the edges are golden.
5. Allow the cookies to cool for a few minutes, then transfer to a wire cooling rack to cool completely.

5. Double Dark Chocolate Pecan Drop Cookies

These Double Dark Chocolate Pecan Drop Cookies are everything I love about fall baking, rich, decadent chocolate with a satisfying crunch from the pecans. The dark cocoa gives these cookies an indulgent, deep chocolate flavor that’s perfectly balanced by the crunch of the toasted pecans. I love how easy they are to make, too, just scoop, drop, and bake! These cookies are perfect for cozy fall evenings when you want something a little more indulgent, and the smell of them baking will fill your home with that irresistible, warm, chocolatey aroma. You won’t be able to stop at just one!

Read more about this recipe and print off a recipe card here.

 

Servings: 48 cookies

Ingredients:

• 2 Cups All Purpose Flour
• 1 Cup Crisco
• 1 Cup Brown Sugar
• ½ Cup Dark Cocoa Powder
• ½ Cup Chopped Pecans
• ¼ Cup White Granulated Sugar
• 12 Ounces Dark Chocolate Chips
• 2 Large Eggs
• ½ Tablespoon Vanilla Extract
• 1 Teaspoon Baking Soda
• ½ Teaspoon Salt

Items Needed:

• Stand Mixer with Beater Attachment
• 2 Tablespoon Cookie Scoop (0.8 oz)

Instructions:

1. Set your oven to 375°F and line a 9×13-inch baking sheet with parchment paper.

2. In a stand mixer fitted with a beater attachment, combine the brown sugar, granulated white sugar, and Crisco. Beat until light and fluffy, about 2 minutes.

3. Add the vanilla extract and eggs, then mix until everything is well combined.

4. In a separate medium bowl, whisk together the flour, salt, baking soda, and cocoa powder.

5. Gradually add the flour mixture to the mixer in half-cup increments, mixing slowly until fully incorporated.

6. Stir in the dark chocolate chips and pecans, mixing just until they’re evenly spread throughout the dough.

7. Use a 1.2 tablespoon cookie scoop to drop dough onto the prepared baking sheet, spacing each about an inch apart.

8. Bake for 8 to 10 minutes (times may vary by oven) until the cookies look nearly done.

9. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. Repeat with the remaining dough. Enjoy!

6. Air Fryer Almond Butter Cookies

These Air Fryer Almond Butter Cookies are such a treat, simple to make, but packed with flavor! If you’ve never tried making cookies in the air fryer, this recipe is the perfect introduction. The creamy almond butter gives them a nutty richness, and the minimal ingredients keep them light and satisfying. They’re also super quick to whip up, making them a great option when you’re craving something sweet but don’t want to wait around for the oven. Plus, I love how the air fryer gives them that perfect golden crispness around the edges while keeping them soft and chewy in the center. If you’re a fan of almond butter, these cookies will quickly become your go-to fall treat!

Servings: 18 cookies

Ingredients:

• 1 Cup Creamy Almond Butter
• ¾ Cup White Granulated Sugar
• 1 Large Egg

Items Needed:

• Air Fryer
• Small Cookie Scoop (1.2 tablespoons)
• Parchment Paper
• Fork

Instructions:

1. In a medium mixing bowl, combine almond butter, sugar, and the egg. Stir until everything is fully blended.

2. Cut a piece of parchment paper to fit your air fryer basket. Make sure it’s only one layer and avoid having the parchment paper flap up the sides, as it could cause the cookies to flip.

3. Use a small cookie scoop to portion out four cookies onto the parchment paper, spacing them about 2 inches apart, if possible.

4. Lightly press a fork into the top of each cookie, first in one direction, then again in the opposite direction. Be gentle when lifting the fork off the cookie to avoid making a mess, and don’t press too deep—just enough to flatten them a bit.

5. Air fry at 370°F for 6.5-7 minutes. Once done, carefully remove the basket and let the cookies rest for 10 minutes without disturbing them.

6. Gently transfer the cookies to a fresh sheet of parchment paper to cool completely.

7. Repeat the process until all the cookies are baked. Enjoy!

7. Banana Pudding Cookies

If you’re a fan of banana pudding, then you’re going to love these Banana Pudding Cookies! They combine all the sweet, comforting flavors of the classic dessert into a chewy, soft cookie. The banana pudding mix adds a lovely hint of banana flavor, while the mashed banana brings that perfect natural sweetness. Plus, the white chocolate chips melt into every bite, adding that creamy sweetness we all crave. They’re a fun twist on traditional cookies, and they bake up so soft and pillowy, perfect for fall when you’re craving something warm and nostalgic. Trust me, these will become your new favorite treat!

Read more about this recipe and print off a recipe card here.

Servings: 18 cookies

Ingredients:

• 1 package of banana pudding jello mix
• 1 ripe banana, mashed
• 1 cup brown sugar
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• ½ cup white chocolate chips
• 2 cups flour
• 1/2 cup butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a mixing bowl, beat together the butter and brown sugar until the mixture is light and fluffy.

3. Add the mashed banana, eggs, and vanilla extract, and mix everything together until smooth.

4. In a separate bowl, combine the flour, banana pudding mix, and baking soda.

5. Slowly add the dry ingredients to the wet mixture, stirring until everything is well incorporated.

6. Gently fold in the white chocolate chips.

7. Lightly coat your hands with vegetable oil, then roll the dough into small balls and place them about an inch apart on the prepared baking sheet.

8. Bake for 10-12 minutes, or until the edges are golden brown.

9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Dig in and enjoy these delicious Banana Pudding Cookies!

8. M&M Cookies

These M&M Cookies are a total crowd-pleaser, especially when the holiday season rolls around! The colorful red and green M&M’s make them look so festive, and the combination of chewy cookie dough with crunchy chocolate candies is just irresistible. I love how the cookies stay soft in the middle with a golden edge, making each bite feel like a little piece of cookie perfection. While they’re perfect for Christmas, these M&M cookies are the kind of treat I find myself making year-round, whether it’s to bring to a party or just to enjoy at home with a cup of tea. They’re fun to bake, fun to eat, and always a hit!

Read more about this recipe and print off a recipe card here.

Servings: 24-36 cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 1/2 cups Christmas M&M’s (red and green)
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

4. Add the vanilla extract and eggs, one at a time, beating well after each addition.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Gently fold in the Christmas M&M’s and semi-sweet chocolate chips, if using.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

10. Serve and enjoy your festive Christmas M&M cookies with a glass of milk or your favorite holiday beverage!

9. Chocolate Chip Cookies

There’s something about a classic chocolate chip cookie that just screams comfort, especially when fall rolls around. These cookies are perfectly soft and chewy with just the right amount of crispiness around the edges. The mini chocolate chips melt in every bite, creating that gooey, chocolatey goodness we all love. I’ve been baking these for years, and every time I do, my house fills with that irresistible, warm, sweet aroma that makes it feel like fall even if the weather isn’t quite there yet.

Read more about this recipe and print off a recipe card here.

Servings: 24 cookies

Ingredients:

• 2 ¼ cup all-purpose flour
• 1 cup unsalted butter
• 1 cup mini chocolate chip morsels
• 1 egg
• ¾ cup granulated sugar
• ¾ cup brown sugar (packed)
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt

Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then vanilla extract.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.
5. Stir in chocolate chips.
6. Drop by rounded tablespoons onto baking sheets.
7. Bake 9-11 minutes or until golden brown around edges. Cool on wire racks.

10. Lavender Cookies with Icing

These Lavender Cookies with Icing are a lovely little treat that perfectly captures the essence of fall with their delicate floral notes and sweet, buttery texture. The combination of lavender in the dough and the icing gives them a unique, aromatic flavor that’s light and refreshing, but still cozy. I love how the simple lavender icing adds a beautiful touch of sweetness and color, making them not only delicious but also super cute on a dessert table or for gifting. These cookies are perfect for when you’re craving something a little different – flavorful, aromatic, and with that gorgeous lavender scent that feels so calming and fall-like. Plus, they make your house smell absolutely divine while they bake!

Read more about this recipe and print off a recipe card here.

Servings: 24 cookies

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened (226 grams)
• 3/4 cup granulated sugar (150 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)
• 2 cups all-purpose flour (250 grams)
• 1/4 teaspoon salt
• 1 tablespoon dried culinary lavender buds, finely ground (optional for a milder lavender taste)

For the lavender icing:

• 1 cup powdered sugar (120 grams)
• 2 tablespoons milk (30 ml, or more for desired consistency)
• 1/4 teaspoon lavender extract
• 1/2 tsp acai powder (for coloring)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
4. Gradually add the flour, salt, and ground lavender buds, mixing just until the dough comes together. Avoid overmixing.
5. For easier handling, cover the dough and chill it in the fridge for about 30 minutes (optional).
6. Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a round or flower-shaped cookie cutter to cut out shapes, placing them on the prepared baking sheet about 1 inch (2.5 cm) apart.
7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow the cookies to cool completely on a wire rack.

For the icing:

1. In a small bowl, whisk together the powdered sugar, milk, and lavender extract until smooth. Add more milk as needed for a drizzling consistency.
2. If desired, add a drop or two of purple food coloring to give the icing a light lavender color.
3. Drizzle the icing over the cooled cookies or use a piping bag for more precise designs. Allow the icing to set before serving.

11. Chocolate Chip Skillet Cookie

This Chocolate Chip Skillet Cookie is the ultimate fall dessert – warm, gooey, and made to be shared right out of the skillet. I mean, who can resist a giant cookie that’s soft and chewy in the middle with perfectly golden edges, especially when it’s topped with a big scoop of vanilla ice cream? The combination of semisweet chocolate chips and dark chocolate chunks takes this cookie to the next level, making it rich and indulgent. It’s the perfect treat for a cozy fall evening when you’re craving something comforting and a little decadent. Just pull it out of the oven, grab a spoon, and dive in!

Read more about this recipe and print off a recipe card here.

Servings: 6-8 servings

Ingredients:

• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (100 g) light brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg (50 g)
• 1 tsp vanilla extract (5 ml)
• 1 cup (125 g) all-purpose flour
• 1/2 tsp baking soda (2 g)
• 1/4 tsp salt (1.5 g)
• 3/4 cup (130 g) semisweet chocolate chips
• 1/4 cup (40 g) dark chocolate chunks (optional)
• Vanilla ice cream, for serving (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) cast iron skillet with butter or nonstick spray.

2. In a medium bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

3. Beat in the egg and vanilla extract until fully combined.

4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

5. Fold in the semisweet chocolate chips and dark chocolate chunks (if using).

6. Transfer the cookie dough to the prepared skillet and spread it evenly with a spatula, smoothing the top.

7. Bake in the preheated oven for 20–25 minutes, or until the edges are golden brown and the center is just set. For a gooier cookie, bake for less time; for a firmer cookie, bake slightly longer.

8. Remove the skillet from the oven and let the cookie cool for about 5 minutes. The skillet will continue to cook the cookie slightly as it cools.

9. Serve warm, directly from the skillet, with scoops of vanilla ice cream on top if desired.

12. Brown Butter Tahini Chocolate Chip Cookies

These Tahini Chocolate Chip Cookies are the perfect fall treat when you want something a little different – rich, nutty, and oh-so-delicious! The brown butter and tahini give them a deep, toasted flavor, while the dark chocolate and toasted pecans bring in that lovely crunch and sweetness we all crave. Plus, the hint of cinnamon adds a cozy, fall vibe that makes these cookies feel like a special indulgence. I love how soft and chewy they turn out, and that sprinkle of flaky sea salt on top is absolute perfection. If you’re looking for a cookie that’s a bit more unique but still totally comforting, these are a must-try!

Read more about this recipe and print off a recipe card here.

Servings: 15 cookies

Ingredients:

• 1/2 cup (115g) unsalted butter
• 1/2 cup (120g) tahini (well-stirred) (get a brand that’s not bitter)
• 3/4 cup (150g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg + 1 yolk (for extra richness)
• 2 tsp vanilla extract
• 1 1/4 cups (160g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 4 oz (115g) dark chocolate, chopped
• 1/3 cup (50g) chopped toasted pecans
• Flaky sea salt, for finishing

Instructions:

1. Brown the Butter: Melt butter in a small saucepan over medium heat, stirring constantly. Once it turns golden and smells nutty, remove from heat. Let it cool for 5 minutes.

2. Mix Wet Ingredients: In a large bowl, whisk brown butter, tahini, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla, whisking until well combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

4. Fold & Add Mix-Ins: Gently fold the dry ingredients into the wet mixture. Stir in chopped dark chocolate, toasted sesame seeds, and toasted almonds.

5. Chill the Dough: Scoop the dough into 2 tbsp-sized balls and place on a baking sheet. Chill in the fridge for 15-20 minutes (this keeps them thick and chewy).

6. Bake: Preheat oven to 350°F (175°C). Place dough balls 2 inches apart on a lined baking sheet and bake for 8-10 minutes, until golden at the edges but soft in the center.

7. Finish & Cool: Sprinkle with flaky sea salt while warm. Let sit for 5 minutes before transferring to a wire rack.

These 12 fall cookie recipes are the perfect way to celebrate the season, filled with all the cozy, comforting flavors we love. Whether you’re craving something classic like chocolate chip or eager to try a fun twist with ingredients like tahini or lavender, there’s a recipe here for every taste. Bake these up for family, friends, or just a sweet treat for yourself. Either way, they’re sure to bring a little extra warmth and joy to your autumn days.