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.

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