Pumpkin Spice Cookies
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. Whether you’re enjoying them with a cup of coffee or sharing them at a fall gathering, they’re sure to be a hit.
Why 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, nutmeg, 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.
If you’re a fan of pumpkin spice, try my Pumpkin Spice Coffee Cake, Baked Pumpkin Spice Donuts, and Homemade Pumpkin Spice Mix.
Or if you love anything pumpkin, you must try my Moist Pumpkin Bread, Best Pumpkin Scones, and Pumpkin Chocolate Chip Muffins.
Ingredients you’ll need and why:
- All-purpose flour: Provides structure to the cookies, helping them hold their shape and texture.
- Baking soda: Acts as a leavening agent, making the cookies rise and creating a soft, chewy texture.
- Cinnamon: Adds warmth and a sweet, spicy flavor that defines the pumpkin spice profile.
- Nutmeg: Enhances the warm spice flavor, adding depth and richness to the cookies.
- Unsalted butter: Adds richness, moisture, and flavor, while also helping to create a tender crumb.
- Granulated sugar: Sweetens the cookies and helps create a slightly crisp exterior, balancing the moisture from the pumpkin.
- Pumpkin puree: Gives the cookies their signature flavor, while adding moisture and a soft, cakey texture.
- Egg: Acts as a binding agent, holding the ingredients together and adding structure to the cookies.
- Vanilla extract: Enhances the overall flavor, adding a sweet, aromatic note that complements the spices.
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.
Expert tip:
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.
Storing & freezing instructions:
Store the cookies in an airtight container at room temperature for up to 3-4 days. To freeze the cookies, first let them cool completely, then freeze them in a single layer on a baking sheet for about an hour. Once frozen, transfer the cookies to an airtight freezer-safe container or bag, and they can be stored for up to 3 months. When ready to enjoy, thaw at room temperature or warm them in a 300°F oven for 5-7 minutes.
Recipe FAQs:
Yes, but make sure to drain any excess liquid from the fresh pumpkin puree to avoid making the cookies too moist.
Absolutely! You can replace the individual spices with the same amount of pumpkin pie spice for a quicker option.
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend, and the cookies should still turn out deliciously soft and flavorful.
If you’ve tried this Pumpkin Spice Cookie Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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
They taste wonderful! Just like Christmas! However I think I should have left them a bit more than 12 minutes. My oven doesn’t distribute heat equally and the bottoms were browning quickly.
Hey Lolo, if the bottoms were browning too quickly, you can try moving your rack up one level and see if that helps.
Fantastic!
Thank you!
Could you substitute pumpkin spice for cinnamon in this recipe where you call for cinnamon? Grat recipes today Lily🙋♀️🇨🇦🙏❤️😋
Thank you very much, Elizabeth and yes, you can certainly use pumpkin spice instead of cinnamon. Enjoy the cookies!
I’m planning on making some surprise cookies for my boyfriend and I have all the ingredients except the pumpkin puree. Is it absolutely necessary to the recipe, or will it be ok without it?
It kind of is, but since you don’t have pumpkin puree, try this similar recipe for snickerdoodles instead https://www.littlesweetbaker.com/snickerdoodle-cookies-recipe/
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!