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Pumpkin Spice Cookies

  • Author: Lily Ernst
  • Total Time: 20 minutes
  • Yield: 2 & 1/2 dozen


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.


  • 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


  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.


Cookies are best the first 2 days. Leftovers can be stored in an airtight container for 3-4 days at room temperature.

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: dessert, snack
  • Method: bake
  • Cuisine: American

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

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