These soft & chewy pumpkin spice cookies are packed with real pumpkin, brown sugar, and warm spices. No fancy equipment, no complicated steps, just a reliable, easy recipe that delivers delicious results every single time.
Table of Contents
Ingredients for Soft & Chewy Pumpkin Spice Cookies
Dry ingredients:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (or a mix of nutmeg, ginger & cloves)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet ingredients:
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup pumpkin purée (not pumpkin pie filling)
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
Optional add-ins & topping:
- 1 cup white chocolate chips or semi-sweet chocolate chips
- 2–3 tablespoons granulated sugar + ½ teaspoon cinnamon for rolling
- Flaky sea salt for sprinkling (optional but amazing)
Yields: About 22–26 cookies
Bake time: 9–11 minutes per batch
Step-by-Step Instructions for Soft & Chewy Pumpkin Spice Cookies
- Prep the pumpkin
- Place the ½ cup pumpkin purée on a few layers of paper towel or a clean kitchen towel.
- Gently blot to remove excess moisture (this step keeps your cookies chewy, not cakey).
- Mix dry ingredients
- In a medium bowl, whisk together: flour, cinnamon, pumpkin pie spice, baking soda, and salt.
- Set aside.
- Combine wet ingredients
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Whisk in the blotted pumpkin purée, egg yolk, and vanilla extract until fully combined.
- Bring the dough together
- Add the dry ingredients into the wet ingredients and stir with a spatula until just combined.
- Fold in chocolate chips (if using).
- The dough will be soft and slightly sticky, that’s okay.
- Chill the dough
- Cover the bowl and chill in the refrigerator for at least 30-45 minutes.
- This helps the flavors develop and keeps the cookies thick and chewy.
- Preheat and prep
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a small bowl, mix the cinnamon and sugar for rolling.
- Shape the cookies
- Scoop about 1 ½ tablespoons of dough per cookie.
- Roll into balls, then roll each ball in the cinnamon-sugar mixture.
- Place on baking sheet, leaving space between cookies (they will spread slightly).
- Bake to soft perfection
- Bake for 9–11 minutes, until the edges are set and the centers still look slightly underbaked.
- Remove from the oven and (if you like) gently press a few extra chocolate chips on top.
- Sprinkle with a tiny pinch of flaky sea salt for a “wow” bakery-style finish.
- Cool & enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy warm and soft. Or store in an airtight container once fully cooled.
Why These Soft & Chewy Pumpkin Spice Cookies Feel Like Fall in Every Bite
- Ultra-soft and chewy: Blotting the pumpkin and using just the egg yolk keeps the texture rich and fudgy instead of cakey.
- Beautiful spice balance: Cinnamon + pumpkin pie spice create that classic fall flavor without being overpowering.
- Easy, reliable recipe :Simple, tested steps you can confidently make again and again.
- Perfect for sharing : Bake a batch for girls’ night, Thanksgiving dessert tables, school bake sales, or cozy movie marathons.
How to Customize Your Pumpkin Spice Cookies for Your Fall Baking Style
Make these soft & chewy pumpkin spice cookies truly yours with a few fun tweaks:
- White chocolate dream
- Swap in white chocolate chips for a sweet, creamy contrast to the spices.
- Pecan crunch
- Add ½–¾ cup chopped toasted pecans or walnuts for a lovely crunch.
- Extra spice lovers
- Add an extra ¼ teaspoon of pumpkin pie spice for a stronger flavor.
- Maple twist
- Replace 2 tablespoons of granulated sugar with pure maple syrup (reduce pumpkin slightly to balance moisture).
- Frosted pumpkin spice cookies
- Drizzle with a simple glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla + a pinch of cinnamon
- Drizzle with a simple glaze:
Practical Tips for Soft & Chewy Pumpkin Spice Cookies
Practical Tips: If you want sure-fire, bakery-style results, these small details make a big difference:
- Blot your pumpkin – Too much moisture = puffy, cake-like cookies. Blotting is a simple, powerful trick.
- Don’t skip the chill – Chilling the dough helps prevent spreading and concentrates the flavor.
- Underbake slightly – Pull the cookies out when the centers still look soft. They’ll set as they cool and stay chewy.
- Measure flour correctly – Spoon and level your flour instead of scooping straight from the bag to avoid dry cookies.
- Use room temperature yolk – It blends more easily and helps create a smooth, cohesive dough.
Bonus Ideas: Pumpkin Spice Cookie Variations You’ll Love
Want to turn this cozy cookie into a whole cookie portfolio of fall treats? Try these bonus ideas:
- Pumpkin spice cookie sandwiches
- Spread cream cheese frosting or marshmallow fluff between two cookies for the ultimate fall dessert.
- S’mores pumpkin spice cookies
- Press a piece of chocolate and a mini marshmallow on top during the last 2 minutes of baking.
- “Breakfast” pumpkin spice cookies
- Add oats, chopped nuts, and a few dried cranberries for a heartier, more textured cookie.
- Gift-ready cookie jars
- Layer the dry ingredients in a jar, add a cute tag with the recipe, and you’ve got a beautiful homemade gift.
- Mini cookie bites
- Roll smaller dough balls and reduce bake time by a minute or two. Perfect for snack boards and dessert tables.
FAQ – Soft & Chewy Pumpkin Spice Cookies
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can, but make sure it’s very well-drained and smooth.
- Roast or steam pumpkin, then mash and strain out excess liquid.
- Homemade purée can be a bit wetter than canned, so blot it extra well with paper towels before using.
How do I keep my pumpkin spice cookies soft and chewy?
To keep them beautifully soft and chewy:
- Don’t overbake—take them out when the centers still look slightly underdone.
- Store in an airtight container once cooled.
- For extra softness, place a slice of sandwich bread in the container (the cookies will absorb some moisture).
Can I make these pumpkin spice cookies gluten-free?
Yes! Here’s how:
- Use a 1:1 gluten-free all-purpose flour blend designed for baking.
- Make sure your baking soda and spices are certified gluten-free if needed.
- The texture may be slightly different, but chilling the dough still helps them bake up soft and chewy.
Can I freeze pumpkin spice cookie dough or baked cookies?
Absolutely:
- To freeze the dough:
- Scoop into balls, place on a baking sheet, and freeze until firm.
- Transfer to a freezer bag and freeze for up to 2–3 months.
- Bake from frozen, adding 1–2 extra minutes to the bake time.
- To freeze baked cookies:
- Let them cool completely, layer with parchment in a container, and freeze up to 2 months.
- Thaw at room temperature or warm gently in the microwave for that fresh-baked feel.
Why is my pumpkin spice cookie dough so sticky?
Pumpkin naturally adds moisture, so a slightly sticky dough is normal. If it feels too sticky:
- Chill the dough longer (up to 1–2 hours).
- Lightly flour your hands or cookie scoop when shaping the dough.
- Double-check that you blotted the pumpkin and measured the flour correctly.
Ready to Bake These Soft & Chewy Pumpkin Spice Cookies?
If you’re craving a warm, comforting, and easy fall treat, these soft & chewy pumpkin spice cookies are a guaranteed hit. They’re simple enough for a weeknight bake but special enough for holidays and gatherings.
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Try the recipe, then:
- Pin this idea to your favorite fall baking board
- Share it with a friend who loves pumpkin everything
- Or snap a photo of your cookie plate and celebrate your cozy baking moment!
Happy fall baking, your kitchen is about to smell amazing. 🍁
