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.

A plate of pumpkin spice cookies on a plaid napkin with a cup of coffee.

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.

Pumpkin spice cookies on a cooling rack on a wooden background.

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.

How to make pumpkin spice cookies:

how to make pumpkin spice cookies photos

  1. In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  2. 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.
  3. 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.
  4. 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 a 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.

Pumpkin spice cookies on a cooling rack with one broken in half.

These cookies are light and airy with a delightful chew. The taste is sweet and cinnamony with a rich and buttery pumpkin flavor.

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Pumpkin Spice Cookies


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 2 & 1/2 dozen

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

  1. In a medium bowl, toss together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
  2. 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.
  3. 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.
  4. Preheat oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mat.
  5. 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.
  6. 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.

  • Category: dessert, snack
  • Method: bake
  • Cuisine: American

Keywords: pumpkin cookie recipe, chewy pumpkin cookies, pumpkin spice cookies, cinnamon sugar pumpkin cookies

This post was originally published on Oct 12th, 2017 and has been recently updated with more information and a new video.

These soft and chewy pumpkin spice cookies are fragrant and full of flavor. The texture is soft and fluffy, and chewy at the same time!

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