These spiced and chewy pumpkin spice cookies are packed with warm cinnamon and the perfect blend of pumpkin spice. It's like the perfect fall treat with every bite!
As the leaves begin to turn and the air grows crisp, there's something magical about the aroma of these pumpkin cookies filling the house. With two lively toddlers running around, finding time to bake can be a challenge, but these cookies are a busy mom's secret weapon. They're quick to prepare, absolutely delicious, and even sneak in a bit of vegetable goodness with the pumpkin puree. Plus, the kids absolutely love helping to mix the dough and shape the cookies!
This chewy cookie recipe is all about simplicity and capturing the cozy flavors of fall. The combination of pumpkin pie spice, brown sugar, and pumpkin puree creates a harmony that's both comforting and irresistible. They turn out soft and chewy, perfect for little hands to hold – making them an excellent choice for after-school snacks or as a special treat on chilly evenings.
What makes these cookies truly special is how easy to make they are, and how they bring the family together. There's something about the process of measuring ingredients, mixing the dough, and waiting eagerly by the oven that creates lasting memories. And when the timer finally dings, the joy on the children's faces as they bite into a warm, freshly baked cookie is priceless. It's these simple moments of togetherness that make the busyness of life with toddlers all worthwhile.
Ingredients
- Flour: The foundation for our cookie structure
- Baking soda: Gives the cookies their rise and chewiness
- Pumpkin pie spice: A blend that captures autumn's flavor. The cloves and nutmeg here are what makes this stand out!
- Salt: Balances and enhances the other flavors
- Butter: Adds richness and contributes to texture
- Sugar and brown sugar: Provide sweetness and moisture
- Egg: Binds the ingredients and adds structure
- Vanilla extract: Complements the pumpkin spice flavor
- Pumpkin puree: The star ingredient, bringing color and flavor. You can use homemade pumpkin puree or your favorite canned pumpkin puree, I promise I won't tell.
- Chocolate chip cookies or walnuts (optional): for a spark of flavor
- Sugar + Cinnamon mix (optional): for a smattering of sweetness
See recipe card for exact quantities.
Step-by-step directions
Preparation
Start by preheating the oven to 375°F. In a medium bowl, combine the flour, baking soda, homemade pumpkin pie spice, and salt. In a separate large bowl, cream the softened butter with both sugars until fluffy. Add the egg, vanilla, and pure pumpkin puree to the butter mixture, mixing well. Scrape down the sides of the bowl as needed.
Making the Cookie Dough
Gradually add the dry ingredients to the wet, stirring until just combined. Avoid overmixing. For variation, add ½ cup of dark or white chocolate chips or chopped walnuts, if desired. This pumpkin cookie recipe is versatile and can accommodate various mix-ins.
Chill Batter
Refrigerate the dough for at least an hour to let flavors meld and make it easier to handle. This step is crucial for achieving soft and chewy pumpkin cookies.
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Shaping the Cookies
After chilling, use a cookie scoop to drop spoonfuls of dough onto a lined baking sheet. For extra flavor, mix 2 tablespoons of sugar with 2 teaspoons of cinnamon. You can roll the dough balls in the cinnamon sugar coating, or sprinkle it on top. Return to the fridge for another 30 minutes.
Bake the Cookies
Bake for 10-12 minutes. At the 6-minute mark, take the cookies out and gently tap the sheet on the counter to flatten them slightly. Use a cookie cutter or glass to shape the edges if desired, then return to the oven to finish baking. The cookies should be super soft when done.
Serve the Cookies
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled completely, arrange on a plate and serve. These chewy pumpkin cookies are best enjoyed with a glass of milk or a warm cup of tea.
Storage
Keep these soft pumpkin cookies in an airtight container at room temperature for up to 5 days. The dough can be frozen for up to 3 months - portion it into individual cookie shapes before freezing for easy baking later.
Accompanying Dishes
Looking for a pumpkin overload? These cookies pair beautifully with a warm cup of chai tea or a pumpkin spice latte. For a more decadent treat, crumble them over vanilla ice cream. You can also make cookie sandwiches by spreading cream cheese frosting between two cookies - it's reminiscent of a miniature pumpkin roll.
If serving as part of a whole fall-themed meal, then try this kabocha squash soup or butternut squash soup. My slow cooker roasted butternut squash makes for a great side that cooks on its own. This sweet carrot casserole is also gorgeous alongside this dessert!
For more pumpkin-scented desserts and bakes, check out my pumpkin spice muffins or my glazed pumpkin spice bars. If you're looking for more pumpkin-themed treats, check out our vegan Pumpkin Pie recipe for a classic fall dessert duo.
Recipe
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Pumpkin Spice Cookies
Equipment
- hand-held mixer
- Ice cream scoop
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 tablespoon Pumpkin pie spice
- ½ teaspoon salt
- 1 cup butter softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup fresh pumpkin puree or canned pumpkin puree
- ½ cup chocolate chips or walnuts chopped (optional)
- For topping optional
- 2 tablespoons sugar optional
- 2 teaspoons cinnamon optional
Instructions
- Preheat oven to 375°F.
- Mix flour, baking soda, pumpkin pie spice, and salt.
- Cream butter and sugars. Add egg, vanilla, and pumpkin puree.
- Combine wet and dry ingredients. Add ½ cup of chocolate chip or walnuts, if desired.
- Refrigerate for at least 1 hour.
- For an extra burst of sweetness, mix sugar with cinnamon in a small bowl.
- Drop spoonfuls of batter onto baking sheet. Sprinkle cookies with mixed sugar and cinnamon topping, or press each cookie into the sugar-cinnamon mix.
- Refrigerate for 30 mins.
- Bake for 10-12 minutes. After 6 minutes, take the cookies out of the oven and tap them on the counter to flatten slightly. To straigthten the edges, use a large cookie cutter or glass and twist it around the cookies. Return to the oven to finish baking.
- When cookies come out of the oven, leave cookies to cool on the baking sheet for 5 minutes and then transfer to a cookie drying rack to cool completely.
