Pumpkin Spice Cookies (video)
These wonderfully soft and chewy pumpkin spice cookies are fragrant and full of flavor. They are cakey and chewy at the same time with a crunchy cinnamon-sugar coating. 
The kids and I are definitely embracing fall with all the pumpkin spice we can get our hands on. My oldest can’t get enough of these pumpkin spice cookies. He just loves the cinnamon-sugar coating and how soft they are. Another favorite in our house is the Moist Pumpkin Bread – the name says it all. 
Why this recipe is so great:
- Cakey and Chewy. These pumpkin spice cookies are soft, fluffy, and moist like a cake, yet crispy on the outside and chewy at the same time, which makes these cookies really unique. It’s the best of both worlds if you ask me.
- Tastes like real pumpkin spice. These cookies are incredibly flavorful because they are made with pure pumpkin puree, pumpkin pie spice, and an extra coating of cinnamon-sugar.
- It can be made in advance. These cookies are just as good on day two as they are on the first day, so you can make these cookies a day in advance if needed.
- Here are some reviews:
“These were out of this world!!!! My husband loves anything pumpkin and these were absolutely delicious! Thank you so much for the great recipe. These are a must bake! 🙂 So yummy I could have eaten the entire batch!” – Stephanie
“Excellent as described — almost like eating a slice of pumpkin pie — freezes very well.” – Lewis
How to make pumpkin spice cookies:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg, and vanilla extract until smooth.
- Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.
- Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon-sugar mixture. Place 2″ apart on a baking sheet lined with parchment paper. Bake at 350F for 10-12 minutes or until lightly browned on the bottom. Let cool for 10 minutes before serving.
Chilling the dough
Chilling the dough helps thicken the batter and makes it easier for you to roll in your hands. It gives the flour a chance to absorb the moisture and for all the flavors to marry for a chewier and more flavorful cookie. It also lets the gluten relax for a softer texture.
How to make pumpkin puree
Making homemade pumpkin puree is as simple as roasting and pureeing, and it can be sweeter and more flavorful than the store-bought kind. However, the key is to get the same consistency as the store-bought canned pumpkin puree which is what this and most recipes call for. To test this, pack the homemade puree into a small drinking glass and unmold it onto a plate. It should slump slightly but hold its shape. If it is too loose, put it in a strainer and allow it to sit and drain some of the liquid. If it is too firm, add a little bit of water. See Brown Eyed Baker’s recipe for Homemade Pumpkin Puree for full instructions.
The difference between pumpkin puree and pumpkin pie filling
Canned pumpkin puree is nothing more than cooked pureed pumpkin. Pumpkin pie filling has spices and sugar added to it for convenience and as a shortcut for making pumpkin pie. Do not use pumpkin pie filling for this recipe. 
These cookies are light and airy with a delightful chew. The taste is sweet and cinnamony with a rich and buttery pumpkin flavor.
You might also like:
- Moist and Easy Pumpkin Bread
- Pumpkin Spice Coffee Cake
- Homemade Pumpin Spice Donuts
- Cinnamon Sugar Pumpkin Muffins
- Best Pumpkin Cheesecake
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
Pumpkin Spice Cookies
- Prep Time: 10 min
- Chill Time: 60 min
- Cook Time: 10 min
- Total Time: 1 hour 20 minutes
- Yield: 2 & 1/2 dozen
- Category: dessert, snack
- Method: bake
- Cuisine: American
Description
These wonderfully soft and chewy pumpkin spice cookies are fragrant and full of flavor. They are cakey and chewy at the same time with a crunchy cinnamon sugar coating.
Ingredients
- 2&1/2 cups (315g) all-purpose flour
- 1 tsp (5ml) baking soda
- 1 tsp (5ml) ground cinnamon
- 1/2 tsp (2.5ml) ground nutmeg
- 1/2 tsp (2.5ml) salt
- 1/2 cup (114g) unsalted butter, softened
- 1&1/4 cups (250g) granulated sugar
- 1/2 cup (125g) canned pumpkin puree
- 1 large egg
- 1 tsp (5ml) vanilla extract
cinnamon sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp (5ml) ground cinnamon
Instructions
- In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- Using an electric mixer and in a large bowl, beat together the butter and sugar until well blended. Mix in the pumpkin puree, egg and vanilla until smooth.
- Slowly mix in the flour mixture until just combined. Cover and chill in the fridge for 1 hour or until the dough is firm enough to roll in your hands.
- Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.
- Using a medium cookie scoop or tablespoon, roll out rounded cookie dough and generously coat in the cinnamon sugar mixture. Place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes or until lightly browned on the bottoms. Let cool for 10 minutes before serving.
Notes
Cookies are best the first 2 days. Leftovers can be stored in an airtight container for 3-4 days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 10.2 g
- Sodium: 84 mg
- Fat: 3.4 g
- Carbohydrates: 18.5 g
- Protein: 1.4 g
- Cholesterol: 14.3 mg
This post was originally published on Oct 12th, 2017 and has been recently updated with more information and a new video.
Can these be frozen after baking for later ?
You can but you will lose some of the sugary coating when it thaws.
Loved making these, so easy and great instructions. Took them to work for my colleagues and they loved them! Especially as we are in Australia so pumpkin spice is not a ‘thing’ here like the US. Will be making them again very soon, so moreish.
Thank you, Vivienne! I’m so glad to hear everyone loved them:)
Delicious cookie. One of my favorites too. They are so good you can eat way to many if you get started on them. I love the idea of the sugar and cinnamon on the tops of these delicious little cookies The are judt delightful for any occassion.
Thank you for your kind words, Donna! I’m so thrilled that they are one of your favorites:)
I’ve never baked anything using pumpkin puree but it tasted delicious!
my whole fam loved them
Thank you for your kind words, Olivia! So happy your whole family loved them:)
Thank you for the recipe. Delicious.
You’re welcome, Carol! Glad you liked it:)
Just made my first batch and they came out as described! Even after refrigerating the dough it was still a bit sticky but quite manageable. The cookies remind me of a snickerdoodle with a light pumpkin taste. I am thinking of adding chocolate chips and pecans that someone else mentioned, and possibly making them a bit smaller than the ones I made. Also considering a second batch, using almond in place of vanilla. My daughter is a pastry chef and she has done that with chocolate chip cookies. We use half vanilla and half almond and they are really delicious. I’d love to get your thoughts on this
Hi Karen,
Thank you for your feedback. I’m all for adding chocolate chips and pecan because chocolate and nuts make everything better. As for the almond extract, I’m a huge fan, but it’s not for every and almond extract is quite strong, so I would only add 1/4 – 1/2 teaspoon. Enjoy and have a great weekend!
Bad recipe. I followed instructions and ended up with a flat mess spread out on the cookie sheet. They did not present as the picture shown. I chilled dough for over an hour and it was too loose. I can’t help but think nobody has tried these before sharing your recipe. It would have maybe made pumpkin bread, but no way. Total disaster.
Hi Cheryl,
I’m sorry to hear that the recipe did not work for you. However, I can guarantee you that this recipe has been tested several times before I shared the recipe and there is even a video to demonstrate how they are made. Thousands of readers have made these cookies with great success over the years. The dough should not be that loose, so I’m thinking there was either not enough flour or too much wet ingredients.
This is a great recipe. Mine came out just perfect just like the Photo you must have done something wrong in the recipe. This recipe was a perfect recipe I always read and re read before I make anything. I gather all my thing I will need together and then I read the recipe again. You had to miss a step somehow, and it happens all the time, give this recipe another try you won’t be dissapointed…..
Not sure what I did wrong but they come out like cream puffs 🙁
Sorry to hear the cookies didn’t turn out for you. It was most likely due to too much flour or the cookies were chilled too long. Perhaps skip the chilling next time so they spread and flatten a bit in the oven like they are supposed to.
Can I use wheat flour
You can but I suggest only subbing half of the AP flour with WW flour so it doesn’t change the taste and texture too much.
Can’t stop eating them. Delicious cold
Thank you! Glad you like them:)
Excellent as described — almost like eating a slice of pumpkin pie — freeze very well
Thank you for your kind words, Lewis! I’m so glad you think they are excellent. Stay safe and happy holidays!