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!
Pumpkin Spice Cookies
Ingredients
- 2 & 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp 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 vanilla extract
cinnamon sugar
- 1/4 cup (50g) granulated sugar
- 1 tsp 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
These cookies are excellent! The texture is great, cakey moist chewy crunchy etc etc etc. I made it with my partner for Thanksgiving and it was a huge hit with their family. We ended up doubling the cinnamon and adding 50% extra sugar and that tasted nice, we have a pretty big sweet tooth. I really like the coating, and they stay good for a while.
Thank you for your kind words, Lucia! So glad it was a huge hit!
Just made these to take to our local animal shelter – for the staff – not the animals.
Everyone enjoyed them very much.
Thank you for your kind words, Wilma! I’m so glad everyone enjoyed them:)
I really enjoyed making this recipe. Super easy to follow and they came out delicious! Thank you for sharing.
You’re very welcome, Helen! Glad you liked them:)
Made this for my coworkers. Huge hit. Someone told me I should go into the baking business! I drained the pumpkin puree as mentioned before measuring. I refrigerated the dough over night. Used turbinado sugar with cinnamon to coat cookies. Makes good size cookies. Parchment paper made for easy clean up of cookie sheets.
I’m so happy to hear that they were a huge hit! Thank you for your lovely comment:)
I just made this today and the texture and flavor came out delicious. However I was disappointed on the level of pumpkin flavor that came out with this. Would adding more pumpkin puree on my next batch sort everything off?
Hi Danae,
If you want more pumpkin flavor what you can do is drain some of the water out of the pumpkin puree.
-spread 1 cup of pumpkin puree out on a double layer of paper towels
-pat dry with another double layer of paper towels
-scrape the puree off the paper towels and measure out 1/2 cup for the recipe
-you probably won’t have to chill for as long because there will be less moisture content
Let me know how it turns out for you:)
Such a wonderful recipe… I tweaked it a bit by using brown sugar and adding chocolate chips and pecans. so good 🙂
Thanks and your tweaks sound delicious!
Can I add either craisins or orange zest to this recipe?
Yes, you can:) Enjoy and have a great day!
So good!! Substituted light brown sugar and added butterscotch chips – perfect for fall.🍁 Thanks for the great recipe!!
You’re very welcome, Emily! Love the addition of butterscotch chips and thank you for your lovely review:)
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!
I’m so glad you thought these cookies were out of this world! You’re welcome and thank you for your rave review:)
I love these cookies. They are tastier than the other recipes I have tried. Thanks.
You’re very welcome, Gemma! I’m glad you love them and thank you for your kind words:)
could i use a cookie cutter instead of spoon fulls on a cookie sheet
No, because these are drop cookies, not rollout cookies. The batter is not thick enough to use cookie cutters.
Do these freeze well?
No, because the cinnamon-sugar will get soggy when thawed. I hope that helps and have a great weekend!
Love this recipe to use up my jack-o-lantern purée. I added a bit of orange flavor to dress up the much lighter flavor of non- canned pumpkin. I will freeze the majority of them and put a sweet hot milk glaze on them before serving. A delicious fall treat.
OMG I love the idea of adding orange flavor to these cookies, and the thought of that sweet hot milk glaze is making my mouth water! Thank you for your feedback – much appreciated:)
A good base but bland. We increased the pumpkin and spices after the first batch and had better results. We made a third batch with cocoa powder and it was great too.
Thank you for your feedback Christine, and nice idea with the cocoa. Have a great week!
These turned out delicious! Thanks for the great recipe!
You’re very welcome, Jessica! Thank you for the kind words:)
I made these just a little smaller and added chopped pecans. It’s a very tasty and easy recipe. Next time I think I’ll have to make a double batch! 😄👍
Thank you for your kind feedback, Celia! I’m glad you enjoyed the cookies:)
Do you need the nutmeg to make the cookie??
No, you can substitute it with cloves or more cinnamon. Enjoy the cookies and have a great week!
These cookies have a delicate pumpkin flavor and are perfectly spiced. I love the sugar coating. It adds a nice crunch to the exterior of the cookies. Absolutely love them!
Thank you for your kind words and star rating, Emily! I’m glad you love the cookies:)
Do you think I could use coconut oil for a dairy free cookie?
No, you’re better to use vegan butter. The kind that comes in a stick or block like regular butter but plant-based.
These cookies look so good Lily! As much as I love sweets I think cookies must be my favorite and pumpkin this time of year checks all of my must have buttons!
Do you find they are a bit dry, or very moist?
They are not dry at all. They are moist, but not overly moist like a cake.