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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Why you'll love this recipe
✔️ 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.
Ingredients
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
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- 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.
- And, then 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.
Equipment
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- large bowl
- electric mixer
- small bowl
- cookie sheet or baking sheet
- parchment paper
- cooling rack
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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.
Deb's tips
- 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.
- Also, make sure to let the cookie dough rest in the refrigerator for at least 2 hours before baking. This helps all the flavors marry together and gives a perfect chewy texture when baked.
- I used a stand mixer to cream wet ingredients together but if you don't have a stand mixer you can use a hand mixer also. Just make sure you get the butter and sugar nice and fluffy before you add the dry ingredients.
- For the smoothest cookie dough make sure that your butter and egg are at room temperature so that they mix well, and give you the best texture.
- Make sure that you use canned pumpkin puree and not pumpkin pie filling for these pumpkin spice cookies. It's easy to confuse them, so don't forget to check the can before buying it.
Variations
- If you are looking for something extra special, mix in 1 cup of cinnamon chips with your cookie dough before you chill it. It will give them an extra pop of flavor.
- You could also fold in some chocolate chips or white chocolate chips if you like a little chocolate with your cookies.
- Take these cookies up another notch by drizzling the top of them with some cream cheese frosting for even more flavor.
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.
Freezer - 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!
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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
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
You're so welcome. We work hard to give you good tips and variations.
Debbie
This might be the best chewy pumpkin cookie recipe on earth. One bite and I am totally hooked.
Debra Clark
Woohoo! Thanks for sharing Debbie!!
Alyssa
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
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
Aren't they just the best? Glad you enjoyed the cookies Brittany!
Kristen
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
Wonderful! I'm so glad you can adjust the recipe to fit your dietary needs, that's great!