Short description

Chewy and warmly spiced, these pumpkin spice cookies are a delicious celebration of fall flavors. With their soft centers, crisp edges, and rich pumpkin aroma, they’re perfect for cozy mornings or festive gatherings.

Why You’ll Love This Recipe

These cookies offer everything you love about fall baking: comforting spices, the richness of pumpkin, and a chewy texture that keeps you reaching for more. Unlike cakey pumpkin cookies, this version uses a simple drying trick to ensure a perfectly chewy bite every time. Whether you’re baking for family, friends, or just yourself, these cookies deliver warmth and flavor in every bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the spiced sugar:

¼ cup granulated sugar
½ teaspoon pumpkin pie spice

For the cookies:

¾ cup unsalted butter, softened
1 cup light brown sugar, packed
2 egg yolks, room temperature
2 teaspoons vanilla extract
½ cup canned pumpkin puree, well-dried
1¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

directions

Mix the granulated sugar and pumpkin pie spice in a small bowl and set aside for rolling.
Spread the pumpkin puree onto a plate and blot with paper towels to remove excess moisture until it reduces to about ¼ cup.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
Add the egg yolks and vanilla extract to the butter mixture and mix until fully combined.
Stir in the dried pumpkin puree until evenly mixed.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
Scoop the dough into 1½ tablespoon-sized balls, roll each in the spiced sugar mixture, and place on a parchment-lined baking sheet.
Preheat the oven to 350°F (175°C).
Bake the cookies for 11–12 minutes or until the edges are set and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Yield: Approximately 18 cookies
Prep time: 30 minutes (including pumpkin drying time)
Bake time: 11–12 minutes
Total time: Around 42 minutes

Variations

Use browned butter instead of regular butter for a nuttier, richer flavor.
Add chocolate chips, chopped pecans, or white chocolate chunks for extra texture and sweetness.
Adjust the spice level by adding more or less pumpkin pie spice or incorporating a homemade blend.

storage/reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5 minutes.

FAQs

What happens if I don’t dry the pumpkin puree?

Skipping this step will result in cakey cookies. Drying the puree ensures the right moisture balance for a chewy texture.

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree it thoroughly, and then remove excess moisture by blotting it with paper towels.

Can I make these cookies ahead of time?

Absolutely. You can make the dough a day in advance and store it in the refrigerator. Let it come to room temperature slightly before baking.

Can I freeze the dough?

Yes, roll the dough into balls, freeze on a tray, and then transfer to a container. Bake straight from frozen, adding 1–2 minutes to the baking time.

Can I make these cookies vegan?

You can try using vegan butter and substituting the egg yolks with flax eggs or applesauce, though the texture may differ slightly.

What kind of sugar works best for rolling?

Granulated sugar mixed with pumpkin pie spice is ideal for a crisp coating and spiced flavor.

Do I have to use pumpkin pie spice?

Pumpkin pie spice is recommended, but you can substitute with a mix of cinnamon, nutmeg, ginger, cloves, and allspice.

Can I add a frosting?

Yes, a light drizzle of cream cheese frosting complements the flavors beautifully. Be sure the cookies are fully cooled before frosting.

Can I double the recipe?

Yes, this recipe doubles well. Just be sure to bake in batches and adjust oven time as needed.

How do I know when the cookies are done?

The edges should be set, and the centers slightly soft. They will continue to cook slightly as they cool on the baking sheet.

Conclusion

These pumpkin spice cookies are everything you want in a fall treat—chewy, aromatic, and easy to make. With their warm spices and cozy flavor, they’re sure to become a seasonal favorite in your kitchen. Perfect with a cup of coffee or a glass of milk, they’re a simple yet satisfying way to celebrate autumn.