Pumpkin Spice Cookies have the perfect amount of pumpkin and are so soft and chewy. You will definitely be making these to bring to every party this fall!
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Why this Pumpkin Spice Cookies Recipe is a Keeper
I love this recipe for wonderful fall favorite cookies because they’re perfect for game day, Halloween or Thanksgiving get togethers. They are delicious and easy.
- Family Favorite: Everyone in the family loves it, making it a go-to autumn treat. Especially if you like pumpkin recipes.
- Delicious Flavor: The moist and chewy cookies taste amazing and are a hit every time.
- Freezes Well: The cookie dough is great for making ahead and freezing for later.
What is Pumpkin Spice?
Pumpkin spice is a blend of warm spices that accent the flavor of pumpkin! It’s super easy to make your own Pumpkin Pie Spice and is even better than what you can get at the store.
Ingredient Notes for Chewy Pumpkin Cookies
You will need just a few super simple ingredients to make these cookies. They’re all super easy to find at the store, but you may even have some of the ingredients around your kitchen already.
- Pumpkin Puree: You can use canned pumpkin puree or you can make your own!
- Pumpkin Spice: If you make homemade pumpkin spice, you have the freedom to customize it to how you like.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for Homemade Pumpkin Cookies
Prepping ahead of time can help to save you time and kitchen space when it comes to making a lot of cookies for a party!
- Prep the Dough: Prepare the dough and have ready at a moment notice.
Pro Tip
Chill the dough. This helps the cookies hold their shape and prevents them from spreading too much.
How to Make Pumpkin Spice Sugar Cookies
This recipe comes together in just 4 quick and easy steps. These easy pumpkin spice cookies are so good, you’ll be making them every fall!
These are the basic steps for making Pumpkin Spice Cookies. Refer to the full, printable recipe card below for detailed instructions.
1. Preheat and Prep Ingredients
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. In a large bowl, cream the butter and sugars until creamy using a mixer. Add the pumpkin, egg and vanilla extract and beat to combine.
2. Make Dough and Chill
In another bowl, whisk together flour, baking soda, baking powder and pumpkin spice. Add the dry ingredients to the butter mixture and beat to combine the batter.
Cover the bowl with plastic wrap and chill for 1 hour.
3. Roll Dough Balls
Combine the sugar, pumpkin pie spice, and cinnamon in a small bowl.
Scoop out some cakey dough and roll it into a ball. Roll the dough balls in the sugar mixture and place on the baking sheet. Flatten each cookie down slightly with your fingers.
4. Bake the Cookies and Let Cool
Bake in the oven for 13 to 15 minutes. Allow them to cool on the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
How to Store, Reheat and Use Leftovers
- Storing: The best cookies are soft pumpkin flavor, so store them in an airtight container in the fridge to keep them for longer! You can also freeze the dough or baked pumpkin cookies in an airtight container
- Reheating: Reheat in the microwave for about 10 seconds if you’d like; they’re also really good cold.
- Using Leftovers: Leftover cakey pumpkin cookies are amazing with some ice cream. They’re truly the best pumpkin cookies ever!
Variations and Substitutions for the Best Pumpkin Cookie Recipe
This pumpkin spiced cookies recipe is super easy to customize to make it your own! Try taking it to the next level by adding other ingredients and flavors.
- Add Nuts: Some chopped walnuts would add a great crunch that will make you love the cookies even more.
- Caramel Bits: Add caramel bits into the dough before baking cookies. You can also top them with a yummy caramel frosting.
- Chocolate Chips: Chocolate chips would transform these pumpkin snickerdoodles into great pumpkin chocolate chip cookies.
Soft Pumpkin Cookie Recipe FAQs
Serve fresh pumpkin cookies with Salted Caramel Hot Chocolate Bomb, Iced Pumpkin Spiced Lattes, pumpkin bread or Apple Cider Mojitos.
This great recipe for chewy cookies can lose their shape if the dough doesn’t chill for long enough.
No. This recipe uses pumpkin pie puree, which is not quite the same as pumpkin pie filling.
Expert Tips for Making Pumpkin Spice Cookies Recipes
- This Recipe Can be Doubled: Make for a party or freeze for an anytime dessert.
- Raisins: Add some raisins for a fun little surprise.
- Cookie Cutters: Feel free to use a fall leaf or pumpkin cookie cutter to make shapes instead.
- Frost: Decorate with sprinkles, cream cheese frosting, butter frosting or gel icing for adorable cookies.
- Cookie Scoop: Using a cookie scoop ensures consistent-sized cakey cookies, which cook evenly.
- Don’t Overcrowd: Allow the cookies to bake evenly by leaving them enough room so they don’t touch.
Pumpkin Spice Sugar Cookies
Equipment
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Ingredients
- ½ cup Butter, softened
- 1 cup Sugar
- ½ cup Brown sugar
- 1 cup Pumpkin puree
- 1 Egg
- 1 teaspoon Vanilla extract
- 3 cups Flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Pumpkin spice
Sugar Coating
- ⅓ cup Sugar
- 1 teaspoon Pumpkin spice
- 1 teaspoon Ground cinnamon
Instructions
- In a medium bowl, beat together the butter, sugar, and brown sugar until smooth and creamy.
- Add the pumpkin, egg, and vanilla and beat to combine.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and pumpkin spice. Add the dry ingredients to the butter mixture and beat to combine.
- Cover the bowl with plastic wrap and chill for at least 1 hour.
- When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the sugar, pumpkin spice, and cinnamon in a small bowl.
- Use a cookie scoop to scoop out the dough and roll it into a ball between your hands. Roll the cookies in the sugar mixture and place on a baking sheet. Press each cookie down slightly with your fingers.
- Bake in the preheated oven for 13 to 15 minutes, until golden brown.
- Allow the cookies to cool on the pan for five minutes, then transfer them to a wire cooling rack to cool completely.
Christina’s Notes
- This Recipe Can be Doubled: Make for a party or freeze for an anytime dessert.
- Raisins: Add some raisins for a fun little surprise.
- Cookie Cutters: Feel free to use a fall leaf or pumpkin cookie cutter to make shapes instead.
- Frost: Decorate with sprinkles, cream cheese frosting, butter frosting or gel icing for adorable cookies.
- Cookie Scoop: Using a cookie scoop ensures consistent-sized cakey cookies, which cook evenly.
- Don’t Overcrowd: Allow the cookies to bake evenly by leaving them enough room so they don’t touch.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.