These Chewy Pumpkin Cookies are full of warm spices and pumpkin flavor that make them the perfect treat for the fall season. The chewy texture and crisp edges make them the absolute best pumpkin cookie recipe to serve at any gathering or just enjoy by yourself.
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Soft and chewy pumpkin cookies
The moist and chewy center of this cookie is irresistible, they are bound to impress your friends and family. The dough is made with real pumpkin for the best pumpkin flavor!
It's the perfect dessert to make when you want something easy yet full of fall flavor. Let's do some baking!!
Ingredients you’ll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- all-purpose flour
- cornstarch
- cream of tartar
- baking soda
- salt
- pumpkin pie spice
- unsalted butter
- brown sugar
- granulated sugar
- an egg room
- pure vanilla extract
- pumpkin puree
Creative variations to try
- If you are looking for something extra special, mix in 1 cup of cinnamon chips, chocolate chips or white chocolate chips with your cookie dough before you chill it. It will give them an extra pop of flavor! (Walnuts are delicious too!)
- Take these cookies up another notch by drizzling the top of them with some cream cheese frosting for even more flavor.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Add the dry ingredients to a large mixing bowl and mix with a whisk.
- In the bowl of the mixer, add the granulated sugar, brown sugar and softened butter. Using the paddle attachment, mix on medium speed until creamy.
- Next add the egg, pumpkin, and vanilla and mix on low speed.
- Add the flour mixture, a cup at a time to the mixture, on low speed, until combined.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350°F.
- In a small bowl, mix the cinnamon sugar mixture together.
- Take a scoop of the refrigerated cookie dough, roll into a ball then roll in the cinnamon sugar. Place on the prepared cookie sheet.
- Flatten each cookie just a little.
- Bake for 8-10 Minutes.
- Remove from the oven and leave on a baking sheet for 5 minutes. Transfer to a wire rack to cool.
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Essential tools for this recipe
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Frequently asked questions (FAQ’s)
The secret to chewy cookies is to use some brown sugar since it has a higher moisture content than granulated sugar. Also, be sure not to overbake the cookie.
Your cookies could be hard for several reasons: baking them too long, not using enough butter or sugar, or even not allowing the dough to rest in the refrigerator before baking.
The best way to keep cookies moist and chewy is to store them in an airtight container after they have cooled. This will help keep the moisture locked into the cookie so it stays soft and chewy.
I don't recommend fresh pumpkin, because there's a lot more moisture in it. Your cookies may not bake correctly.
Deb’s tips for the perfect cookie
The trick to baking cookies is to always use parchment paper or a baking mat. This prevents the cookies from browning too much on the bottom and allows them to have a chewy center.
- The dough needs to rest for at least 2 hours before baking. This helps all the flavors marry together and gives a perfect chewy texture when baked.
- Cream the butter and sugar until light and fluffy! This will help your cookies be soft and chewy.
- Leave the butter and egg out to come to room temperature for an hour before baking.
- Be sure to use canned pumpkin puree and not pumpkin pie filling for the pumpkin spice cookies. (It's easy to mix them up!)
Storage
Refrigerate - Store leftover cookies in an airtight container at room temperature for up to five days. Also, make sure to keep them away from heat sources.
Freezer - Place the cooled cookie dough balls on a baking sheet lined with parchment paper and freeze for 1 hour, then transfer the cookie dough balls to a freezer-safe resealable bag or container for up to 3 months.
You can also freeze baked cookies by placing them in an airtight container or freezer bag and freezing them for up to 3 months.
Related recipes
- Are you a fan of pumpkin dessert recipes but don't want to spend much time in the kitchen? This No Bake Pumpkin Pie is a creamy yet flavorful way to enjoy your favorite fall flavor without spending all day in the kitchen making it.
- Start your day off on the right foot by whipping up a batch of these Pumpkin Pancakes. They are fluffy and super easy to make. And then, the best thing about this recipe is that novice cooks can whip up a batch of these fluffy pancakes that are perfect for fall in no time at all.
- You can never go wrong with Pumpkin Bread with Cake Mix. It's a moist cake that you can serve for breakfast with your coffee or enjoy as a snack or for dessert. Or, be like me and enjoy it for all three; it's that good!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating!
Pumpkin Spice Cookie Recipe
Ingredients
- 2-½ cups all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon cream of tartar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
Instructions
- Add the flour, cornstarch, cream of tartar, baking soda, salt and pumpkin pie spice to a large mixing bowl and mix with a whisk.
- In the bowl of your stand mixer, add the granulated sugar, brown sugar and softened butter. Mix well on medium speed until nice and creamy (about 3-4 minutes), using the paddle attachment.
- Add the egg, pumpkin, and vanilla and mix on low speed.
- Add the flour mixture, a cup at a time to the mixture, on low speed, until combined.
- Cover with plastic wrap and refrigerate for 2 hours (or more).
- Preheat the oven to 350°F.
- In a small bowl, mix the cinnamon sugar mixture together.
- Using a cookie scoop, take 1 scoop of the refrigerated cookie dough, roll into a ball then roll in the cinnamon sugar.
- Place on a cookie sheet lined with parchment paper and using the back of a cup flatten a little. Repeat until cookie sheet is filled (2” apart) - try to work quickly or the cookie dough will get soft to handle. If that happens, refrigerate again between batches.
- Bake for 8-10 Minutes.
- Allow to sit on cookie sheet for 5 minutes, before transferring to a wire rack to cool.
Camden says
I'm fantasizing about a chewy pumpkin cookie right now, haha. Also love the inclusion of the tips on how to get the texture right for these!
Debra Clark says
You're so welcome. We work hard to give you good tips and variations.
Debbie says
This might be the best chewy pumpkin cookie recipe on earth. One bite and I am totally hooked.
Debra Clark says
Woohoo! Thanks for sharing Debbie!!
Alyssa says
I can't wait to try this chewy pumpkin cookie recipe. My boys love to help make new treats with me. I know they will enjoy these!
Brittany says
I love a good soft cookie! The cinnamon sugar on the outside of these chewy pumpkin cookies is the perfect finishing touch. Delicious!
Bowl Me Over says
Aren't they just the best? Glad you enjoyed the cookies Brittany!
Kristen says
I am so excited to whip up a batch of chewy pumpkin cookies! This can easily be adapted into a gluten free recipe by swapping with a gluten free cake mix! I will be snacking on these all the way up until next fall, haha!
Bowl Me Over says
Wonderful! I'm so glad you can adjust the recipe to fit your dietary needs, that's great!