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Sweet, soft and chewy pumpkin spice cookies. A delicious pumpkin cookie made with pumpkin puree, rolled in cinnamon sugar and topped with a sprinkle of flaky salt.
If we could eat a cookie every day of the year, we would! They are our absolute favorite dessert. When the cozy fall weather comes around, we crave warm and soft cookies even more!
We wanted to make a soft and chewy pumpkin cookie that had all the fall flavors in it. Nothing screams fall more than pumpkin and warm spices, and these pumpkin spice cookies are the perfect cure to warm up your soul on a cool fall evening!
Made with a pumpkin cookie dough, rolled in cinnamon sugar and topped with a sprinkle of flaky salt, these cookies seriously hit the spot!
This post is all about pumpkin spice cookies.
Soft and Chewy Pumpkin Spice Cookies
What’s in this recipe?
Flour: We use unbleached all-purpose flour in our baking. The flour helps to thicken the dough.
Baking Soda & Baking Soda: The baking powder helps the cookies to rise and the baking soda further activates the rise.
Pumpkin Spice: Pumpkin spice accentuates the pumpkin flavor in these cookies.
Salt: Salt enhances the flavor of the cookie and offsets the sweetness a bit.
Butter: The butter adds a richness to the cookie.
Brown Sugar: Brown sugar makes this cookie rich in flavor and more dense.
Granulated Sugar: We also added granulated sugar to the cookies to add sweetness and keep the moisture locked in.
Pumpkin Puree: The pumpkin puree adds the delicious pumpkin flavor and makes these cookies more moist.
Eggs: Eggs make a super tender and chewy pumpkin spice cookie while adding structure.
Vanilla: We add vanilla flavor to just about every baked good, because it enhances the flavor and makes the taste of cookies up a notch.
Cinnamon Sugar: The cookies are coated in cinnamon sugar, and this adds the perfect texture to the outside of the cookie.
How to Make the Cookies
These cookies are super simple to make and are such the perfect treat for a fall day.
To start, you’ll need a medium mixing bowl (we love these mixing bowls). Whisk flour, baking soda, baking powder, pumpkin spice and salt together until combined. You’ll want to set this aside for later.
Then, in a stand mixer bowl, beat butter, sugar and brown sugar on high for 2 minutes. Add the pumpkin puree, eggs and vanilla to the mixture and beat until combined. At this point, you may want to scrape down the sides and mix a bit more.
Slowly add the flour mixture to the bowl on a low speed. Mix until the flour is just combined. The dough will be sticky at this point. Wrap the cookie dough in plastic wrap and chill in the fridge for 1 hour.
Roll in Cinnamon Sugar
Preheat your oven to 350°F and line a couple of cookie sheets with parchment paper.
After the cookie dough is done chilling, remove it from the fridge. Roll the cookie dough into dough balls that are about an inch in diameter. Roll the cookies in cinnamon sugar and place on the prepared cookie sheet.
Bake the pumpkin spice cookies for 11-12 minutes. If they aren’t cooked all the way through at this point, bake the cookies for a few more minutes.
Once the cookies are done baking, remove from the oven. They may have spread out a bit, but to make them more of a perfect cookie shape, I use a round cookie cutter and swirl it around the edges of the cookie to form a rounder, more perfect cookie.
Allow them to cool off a few minutes. Enjoy warm with a hot cup of coffee or tea!
Check out these fall recipes too:
- Homemade Pumpkin Sweet Cream Cold Brew
- Vanilla Chai Cream Cheese Crumble Muffins
- Pumpkin Zucchini Bread with Cinnamon Sugar Crunch Top
Soft and Chewy Pumpkin Spice Cookies
- Total Time: 22 minutes
- Yield: 20 cookies 1x
Description
The perfect soft and chewy pumpkin cookie for a cool fall day!
Ingredients
- 2 1/4 cup unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup butter, room temperature
- 1/2 cup brown sugar
- 1/2 granulated sugar
- 1/3 cup pumpkin puree
- 2 eggs
- 2 tsp vanilla
- cinnamon sugar (to roll cookies in)
Instructions
- Whisk flour, baking soda, baking powder, pumpkin spice and salt together until combined. You’ll want to set this aside for later.
- In a stand mixer bowl, beat butter sugar, and brown sugar on high for 2 minutes. Add the pumpkin puree, eggs and vanilla to the mixture and beat until combined. At this point, you may want to scrape down the sides and mix a bit more.
- Slowly add the flour mixture to the bowl on a low speed. Mix until the flour is just combined. The dough will be sticky at this point. Wrap the cookie dough in plastic wrap and chill in the fridge for 1 hour.
- Preheat your oven to 350°F and line a couple of cookie sheets with parchment paper.
- After the cookie dough is done chilling, remove it from the fridge. Roll the cookie dough into dough balls that are about an inch in diameter. Roll the cookies in cinnamon sugar and place on the prepared cookie sheet.
- Bake the pumpkin spice cookies for 11-12 minutes. If they aren’t cooked all the way through at this point, bake the cookies for a few more minutes.
- Once the cookies are done baking, remove from the oven. They may have spread out a bit, but to make them more of a perfect cookie shape, I use a round cookie cutter and swirl it around the edges of the cookie to form a rounder, more perfect cookie.
- Let them cool on a wire rack for 5-10 minutes. Enjoy with a hot cup of coffee or chai tea.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
This post is all about pumpkin spice cookies.
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