I perfected Spiced Pumpkin Cookies that pair pumpkin spice with a spiced sugar topping in a way that surprised me, and I had to share what makes them so special.
I kept thinking pumpkin cookies were all the same until I bit into these chewy pumpkin cookies. They have just the right pumpkin spice and every bite pretty much melts in your mouth, I couldn’t tell what was different at first.
I play around with pumpkin puree and a modest amount of all purpose flour, but there’s an edge to the texture that made me rethink my whole cookie list. It still feels like a cheat to call them Easy Pumpkin Baked Goods, yet they also satisfy a bigger Spiced Pumpkin Cookies craving.
Try one and you will wonder why you waited.
Ingredients
- Moist, full of fiber and vitamin A, gives fall flavor and keeps cookies chewy.
- Main carb source it gives structure but can make cookies dense if overmixed.
- Adds richness fat and tenderness helps brown edges and adds buttery taste.
- Sweetens and makes crisp edges, it feeds browning reactions in the oven.
- Brings moisture and molasses notes makes cookies soft and slightly caramelized.
- Binds ingredients, adds protein and lift and helps set the cookie structure.
- Warm blend of cinnamon nutmeg and cloves gives a cozy fall spice punch.
- Helps tenderize keeps centers soft so cookies stay chewy not crumbly.
- Boosts overall flavor rounds out sweetness and adds warm aromatic depth.
Ingredient Quantities
- 2 cups (240 g) all purpose flour
- 1 tablespoon (8 g) cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (245 g) pumpkin puree, not pumpkin pie filling
- 1/4 cup (50 g) granulated sugar and 1/2 teaspoon pumpkin pie spice for the spiced sugar topping
How to Make this
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
2. In a bowl whisk together 2 cups (240 g) all purpose flour, 1 tablespoon (8 g) cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon ground cinnamon if you’re using it.
3. In a larger bowl beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until lighter in color and a bit fluffy, about 2 minutes. Scrape the sides, don’t skip that.
4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined.
5. Stir in 1 cup (245 g) pumpkin puree (use canned or homemade, not pumpkin pie filling) until the batter looks smooth and even.
6. Add the dry ingredients to the wet in two additions, mixing on low just until no streaks of flour remain. Don’t overmix or the cookies will get tough.
7. Cover and chill the dough for at least 30 minutes to firm up it helps prevent too much spreading and improves chewiness. If you’re impatient 15 minutes helps, but longer is better.
8. While the dough chills, make the spiced sugar: mix 1/4 cup (50 g) granulated sugar with 1/2 teaspoon pumpkin pie spice in a small bowl.
9. Scoop dough into roughly 2 tablespoon balls, roll each ball in the spiced sugar to coat, place them about 2 inches apart on the prepared baking sheets and press them down slightly so they’re a bit flattened.
10. Bake at 350°F for 10 to 12 minutes, until the edges are set and the centers still look soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container with a slice of bread if you want them extra chewy next day.
Equipment Needed
1. Two baking sheets, so you can bake in batches without waiting, cool sheets between batches to stop too much spreading
2. Parchment paper or a silicone baking mat, for easy release and less cleanup
3. Mixing bowls, one medium for the dry stuff and one large for the wet stuff, scrape the sides like it says
4. Electric mixer or hand mixer, or a whisk if you gotta, helps get the butter and sugars light and fluffy
5. Measuring cups and spoons plus a kitchen scale if you want accuracy, weighing flour really helps
6. Rubber spatula and a wooden spoon, spatula for scraping and spoon for folding in the pumpkin
7. Cookie scoop or a 2 tablespoon measure and a spoon, for even sized cookies so they bake the same
8. Small bowl for the spiced sugar, makes rolling quick and clean
9. Wire cooling rack, cools them properly so the bottoms dont go soggy
FAQ
Chewy Pumpkin Cookies Recipe Substitutions and Variations
- All-purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, chill the dough 20-30 minutes to stop too much spread. Or use a cup-for-cup gluten-free blend 1:1, if the blend has no xanthan gum add 1/4 tsp per cup.
- Unsalted butter: swap with solid coconut oil 1:1 for a dairy-free option, expect a faint coconut flavor and slightly crisper edges, chill dough before baking. Or use vegetable shortening 1:1 for similar chew without coconut taste.
- Light brown sugar: no brown sugar? mix 1 cup granulated sugar with 1 tablespoon molasses to make light brown sugar, pack it like brown sugar. For granulated sugar swaps, coconut sugar works 1:1 but will be darker and a bit less sweet.
- Pumpkin puree: substitute canned sweet potato puree or roasted, mashed butternut squash 1:1, if it’s watery drain in a sieve or cook briefly to thicken before using.
Pro Tips
– Chill the dough longer than you think, even overnight if you can. It firms up the dough so the cookies dont spread out thin, and the flavors deepen so they taste more pumpkin-y the next day.
– Measure the flour by spooning into the cup and leveling it off, dont scoop with the cup or youll end up with too much flour and dry cookies. A kitchen scale is best if you got one.
– Use butter thats soft but not melted, and fold the dry ingredients in slowly, just until you cant see streaks of flour. Overmixing or using melted butter makes them tough.
– For chewiness, slightly underbake them so the centers look a bit soft when you pull them, let them cool on the baking sheet 5 minutes before moving, and store with a slice of bread to keep them moist.
Chewy Pumpkin Cookies Recipe
I perfected Spiced Pumpkin Cookies that pair pumpkin spice with a spiced sugar topping in a way that surprised me, and I had to share what makes them so special.
24
servings
126
kcal
Equipment: 1. Two baking sheets, so you can bake in batches without waiting, cool sheets between batches to stop too much spreading
2. Parchment paper or a silicone baking mat, for easy release and less cleanup
3. Mixing bowls, one medium for the dry stuff and one large for the wet stuff, scrape the sides like it says
4. Electric mixer or hand mixer, or a whisk if you gotta, helps get the butter and sugars light and fluffy
5. Measuring cups and spoons plus a kitchen scale if you want accuracy, weighing flour really helps
6. Rubber spatula and a wooden spoon, spatula for scraping and spoon for folding in the pumpkin
7. Cookie scoop or a 2 tablespoon measure and a spoon, for even sized cookies so they bake the same
8. Small bowl for the spiced sugar, makes rolling quick and clean
9. Wire cooling rack, cools them properly so the bottoms dont go soggy
Ingredients
2 cups (240 g) all purpose flour
1 tablespoon (8 g) cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon (optional)
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (245 g) pumpkin puree, not pumpkin pie filling
1/4 cup (50 g) granulated sugar and 1/2 teaspoon pumpkin pie spice for the spiced sugar topping
Directions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
- In a bowl whisk together 2 cups (240 g) all purpose flour, 1 tablespoon (8 g) cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon ground cinnamon if you’re using it.
- In a larger bowl beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until lighter in color and a bit fluffy, about 2 minutes. Scrape the sides, don’t skip that.
- Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined.
- Stir in 1 cup (245 g) pumpkin puree (use canned or homemade, not pumpkin pie filling) until the batter looks smooth and even.
- Add the dry ingredients to the wet in two additions, mixing on low just until no streaks of flour remain. Don’t overmix or the cookies will get tough.
- Cover and chill the dough for at least 30 minutes to firm up it helps prevent too much spreading and improves chewiness. If you’re impatient 15 minutes helps, but longer is better.
- While the dough chills, make the spiced sugar: mix 1/4 cup (50 g) granulated sugar with 1/2 teaspoon pumpkin pie spice in a small bowl.
- Scoop dough into roughly 2 tablespoon balls, roll each ball in the spiced sugar to coat, place them about 2 inches apart on the prepared baking sheets and press them down slightly so they’re a bit flattened.
- Bake at 350°F for 10 to 12 minutes, until the edges are set and the centers still look soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container with a slice of bread if you want them extra chewy next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 40.2g
- Total number of serves: 24
- Calories: 126kcal
- Fat: 4.1g
- Saturated Fat: 2.5g
- Trans Fat: 0.02g
- Polyunsaturated: 0.29g
- Monounsaturated: 1.13g
- Cholesterol: 17.9mg
- Sodium: 74mg
- Potassium: 42mg
- Carbohydrates: 21.1g
- Fiber: 0.65g
- Sugar: 12.8g
- Protein: 1.36g
- Vitamin A: 503IU
- Vitamin C: 0.92mg
- Calcium: 2.5mg
- Iron: 0.39mg
