The Best Chewy Pumpkin Pie Spice Cookies for Fall: Easy Recipe & Tips
Welcome to the cozy world of fall baking! Get ready to infuse your home with the most inviting aromas and treat your taste buds to these irresistible pumpkin pie spice cookies. These aren’t just any cookies; they’re the perfect blend of soft, chewy texture with just the right amount of warm pumpkin spice flavor, all finished with a delightful, crunchy cinnamon sugar coating. Every single bite is a comforting embrace of your favorite autumn flavors, making them an essential addition to your fall baking repertoire.
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About These Pumpkin Pie Spice Cookies
If you’re looking to capture the quintessential scent and taste of autumn in your kitchen, these pumpkin spice cookies are an absolute must-bake. They’ve become a firm favorite in our home, and I already find myself eager to prepare another batch this coming weekend!
What makes these cookies truly exceptional is the generous amount of pumpkin puree, which locks in moisture, resulting in an incredibly soft and chewy interior. This delightful texture is perfectly complemented by the slight crunch of the cinnamon sugar coating on the outside. With every bite, you’ll experience an explosion of fall flavors, making you feel as though you’ve been instantly transported to a vibrant pumpkin patch. The inviting aroma, the rich taste, and the comforting texture combine to create a truly wholesome and heartwarming treat.
These versatile cookies are perfect for so many occasions. Imagine curling up on a crisp fall evening for a cozy movie night – perhaps with a classic like When Harry Met Sally or You’ve Got Mail – and a plate of these warm, fragrant cookies. They’re also a fantastic choice for school bake sales, a comforting pick-me-up after a long day, or a delightful addition to any fall gathering. All you need are a few pantry staples and an empty cookie jar, and you’re all set to create some magic!
Honestly, the incredible aroma these cookies fill your home with is far better than any scented candle you could ever buy. It’s the authentic smell of autumn, baked with love.
Key Ingredients for Perfect Pumpkin Spice Cookies
Crafting the perfect pumpkin spice cookie starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is vital for that irresistible flavor and texture:
- Sugar: This recipe calls for both granulated white sugar and light brown sugar. The granulated sugar provides structure and helps with the crispy exterior, especially in the cinnamon sugar coating. The light brown sugar, with its molasses content, adds moisture and a deeper, caramel-like flavor, contributing to the cookies’ signature chewiness.
- Pumpkin Pie Spice: This is the heart of our fall flavor! You can use your favorite store-bought blend, or for an even fresher, more vibrant taste, consider making your own. A classic pumpkin pie spice blend typically includes ground cinnamon, nutmeg, ginger, cloves, and allspice. These spices create that iconic warm, aromatic profile we all love. For an easy homemade version, check out this pumpkin pie spice recipe to elevate your cookies even further.
- Butter: We highly recommend using unsalted butter for this recipe. Using unsalted butter allows you to control the exact amount of salt in your baking, ensuring a balanced flavor. If you only have salted butter on hand, simply omit the salt specifically called for in the recipe to avoid over-salting. Melting the butter here contributes to the chewy texture.
- Eggs: For these cookies, you will only need large egg yolks. Egg yolks are rich in fat and lecithin, acting as an emulsifier and contributing significant richness, moisture, and chewiness to the cookies. This is key to achieving their tender, melt-in-your-mouth quality.
- Vanilla Extract: A good quality vanilla extract is essential for enhancing all the other flavors in your cookies. It adds a subtle warmth and sweetness that rounds out the spice profile. You can easily make your own homemade vanilla extract, or for a premium store-bought option, we recommend Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.
- Pumpkin Puree: This ingredient is crucial for the distinct pumpkin flavor and the incredible moistness of these cookies. It’s vital to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which would throw off the balance of our recipe. Always check the label to ensure you’re using pure, unsweetened pumpkin.
- Flour: All-purpose flour is all you need for these delightful treats. If you’re looking for a gluten-free option, a 1:1 ratio gluten-free flour blend can often be substituted successfully, though results may vary slightly. Remember to measure your flour correctly to avoid dry, crumbly cookies.
- Baking Soda: This acts as a leavening agent, helping the cookies rise and achieve that signature puffy, slightly cracked appearance. Always ensure your baking soda is fresh by checking its expiration date; old baking soda can lead to flat cookies.
- Salt: A small amount of kosher fine salt is used to balance the sweetness of the sugars and enhance the overall flavor profile of the cookies. It truly brings out the best in the pumpkin and spice combination.
Essential Tools for This Recipe
One of the best things about this pumpkin spice cookie recipe is how simple the equipment requirements are! You don’t need any fancy gadgets or heavy machinery. All you’ll require is a large mixing bowl from your standard set, along with a sturdy whisk for combining the wet ingredients and a wooden spoon for folding in the dry ingredients. That’s right – no hand mixer or stand mixer is needed, making cleanup a breeze!
For the baking itself, we recommend using high-quality silicone baking mats. These provide a non-stick surface, promote even baking, and make it easy to remove your cookies without sticking. Alternatively, parchment paper works wonderfully too. You’ll also need one or two half-sheet baking pans to ensure your cookies have enough space to spread slightly and bake evenly without overcrowding.
Step-by-Step: How to Make Pumpkin Pie Spice Cookies
Follow these detailed steps to create your own batch of wonderfully chewy and flavorful pumpkin pie spice cookies:
1. Prepare the Cinnamon Sugar Coating
In a small, separate bowl, combine the granulated white sugar and a touch of pumpkin pie spice. Stir them together until thoroughly mixed. This sweet and spicy mixture will be used to coat each cookie dough ball, creating that irresistible crunchy exterior that perfectly contrasts the soft interior. Set this bowl aside for later.
2. Mix the Wet Ingredients
In a large mixing bowl, begin by whisking together the melted (and slightly cooled) unsalted butter and the light brown sugar. Continue whisking until the mixture is well combined and resembles wet, clumpy sand. This step ensures the sugars are fully integrated. Next, add the egg yolks and vanilla extract, whisking until the mixture becomes smooth, glossy, and completely combined. Finally, incorporate the pure pumpkin puree, whisking until it is fully blended into the wet ingredients, creating a smooth, rich base for your cookie dough.
3. Incorporate the Dry Ingredients
To the wet mixture, add the baking soda, salt, and pumpkin pie spice. Stir these in thoroughly to ensure they are evenly distributed. Once combined, add the all-purpose flour. Using a wooden spoon or spatula, gently fold the flour into the wet ingredients until it is just combined. The key here is to avoid overmixing. Overmixing can develop the gluten in the flour, leading to tough, less tender cookies. Stop mixing as soon as no dry streaks of flour remain.
4. Chill the Dough
Cover the bowl of cookie dough tightly with plastic wrap. Place it in the refrigerator to chill for a minimum of 30 minutes, or even up to overnight. Chilling the dough is a crucial step that helps prevent the cookies from spreading too much during baking, concentrates the flavors, and results in a chewier, more delightful texture. Don’t skip this step for the best results!
5. Bake to Perfection
When you’re ready to bake, preheat your oven to 350˚F (175˚C). Line two rimmed baking sheets with silicone mats or parchment paper. Once the dough is chilled, roll it into smooth, uniform balls, approximately 1 1/2 inches in diameter. A cookie scoop is ideal for portioning the dough consistently. Drop each dough ball into the prepared cinnamon sugar mixture, rolling it gently to ensure it’s fully coated. Place the coated dough balls on your lined baking sheets, spacing them about 2 inches apart to allow for proper spreading. Use the palm of your hand to slightly flatten each cookie dough ball before baking. This helps them achieve the desired thickness and ensures even cooking.
Bake the cookies for 9 to 12 minutes. You’ll know they’re ready when the edges are lightly golden brown, and the centers appear puffy and slightly cracked. They might look slightly underdone in the middle, but this is exactly what we want for a chewy interior. Remove the baking sheets from the oven and let the cookies rest on the hot sheets for about 5 minutes. This allows them to finish baking through residual heat and firm up before transferring them to a wire rack to cool completely. Cooling completely on a rack prevents sogginess and ensures that wonderful texture.
Expert Tips and Tricks for Pumpkin Cookies
Even though this recipe is straightforward, these additional tips and tricks will help you achieve pumpkin spice cookie perfection every time:
- Do Not Overbake: This is arguably the most crucial tip for chewy cookies! Overbaking will result in dry, crumbly cookies rather than the soft, tender texture we’re aiming for. The cookies should look slightly underdone and puffy with lightly browned edges when you take them out of the oven. They will continue to set and firm up as they cool on the baking sheet due to residual heat.
- Measure Flour Properly: Accurate flour measurement is key to cookie success. Instead of scooping your measuring cup directly into the flour bag (which can compact the flour and lead to too much being used), always spoon the flour into your measuring cup. Then, use the back of a knife or a straight edge to level off the top. This “spoon and level” method ensures you use the correct amount, preventing dense or dry cookies.
- Add Chocolate Chips: For all the chocolate lovers out there, consider stirring in 1/2 cup of mini chocolate chips into the dough before you roll it into balls and coat them in cinnamon sugar. Dark, milk, or even white chocolate chips would be a delightful addition, adding another layer of flavor and texture. You could also experiment with butterscotch chips or chopped nuts for different twists!
- Frost the Cookies: Want to elevate your cookies even further? Once completely cooled, frost them! A simple powdered sugar glaze (powdered sugar, milk, and a splash of vanilla) adds a touch of sweetness. For a truly decadent treat, a rich cinnamon cream cheese frosting or a maple cream cheese frosting would complement the pumpkin spice beautifully.
- Use a Cookie Scoop for Uniformity: For perfectly uniform cookies that bake evenly, invest in a cookie scoop. A 1 1/2-inch scoop is ideal for this recipe. Consistent size means all your cookies will be perfectly cooked at the same time.
- Don’t Skip the Chill Time: While it might be tempting to rush, chilling the dough is essential. It solidifies the butter, which prevents excessive spreading in the oven, and allows the flavors to meld, resulting in a more flavorful and chewier cookie.
- Experiment with Spices: While pumpkin pie spice is classic, feel free to add a pinch of other warm spices like cardamom, a tiny dash of black pepper for a subtle kick, or extra ground ginger for more zing.
Looking for more delicious fall cookie recipes to bake? Explore these other delightful treats: Chai Snickerdoodle Cookies | Chewy Peanut Butter Cookies | Pumpkin Cheesecake Cookies | Snickerdoodle Bars
Frequently Asked Questions (FAQ)
How long do these pumpkin pie spice cookies last?
When stored correctly in an airtight container at room temperature, these delicious cookies will maintain their freshness and chewiness for up to 5 to 6 days. If you’d like to extend their shelf life by a few extra days, simply store them in the refrigerator.
Can pumpkin cookies be frozen?
Absolutely! Both the baked cookies and the raw cookie dough can be frozen for later enjoyment. To freeze baked cookies, ensure they are completely cooled to room temperature. Then, place them in a freezer-safe container, layering them with sheets of parchment paper to prevent sticking. They can be stored for up to 2-3 months. When you’re ready to enjoy, thaw them overnight at room temperature.
For detailed instructions on freezing the dough, please refer to the “How to Store and Freeze” section below.
Do I have to chill the dough?
While it might feel like an extra step, chilling the cookie dough is highly recommended for achieving the perfectly chewy and flavorful cookie. The minimum 30-minute chill time (or up to overnight) allows the butter to re-solidify, which prevents the cookies from spreading too much in the oven. More importantly, it gives the flavors a chance to deepen and meld, resulting in a richer, more complex taste and that desirable tender, chewy texture. It’s a small wait for a big payoff!
Need more sweet treat inspiration beyond cookies? Don’t miss out – check out my full dessert recipes page for a variety of delicious options!
How to Store and Freeze Your Pumpkin Spice Cookies
Proper storage is essential to keep your pumpkin spice cookies fresh and delicious for as long as possible. Here’s how to do it:
Store Baked Cookies:
- Room Temperature: Once completely cooled, place the cookies in an airtight container. To prevent them from sticking together, you can store them in a single layer or separate layers with sheets of parchment paper. They will remain fresh and chewy for about 5 to 6 days at room temperature.
- Refrigerator: To extend their freshness by a few extra days, store them in an airtight container in the refrigerator. This can keep them fresh for up to 7-10 days.
Freeze Baked Cookies:
- Once your cookies have fully cooled, arrange them in a single layer on a baking sheet and freeze for about 1-2 hours until solid. This “flash freezing” prevents them from sticking together.
- Transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag, layering them with parchment paper if needed.
- Store in the freezer for up to 2-3 months.
- To Thaw: Simply remove the desired number of cookies from the freezer and let them thaw at room temperature for a few hours or overnight. For a warm, freshly baked experience, you can gently reheat them in a microwave for 10-15 seconds or in a preheated oven at 275°F (135°C) for 5-7 minutes.
Freeze Cookie Dough:
- You can also freeze the cookie dough before baking! We recommend portioning the dough out into balls (using a cookie scoop for consistency), but do not roll them in the cinnamon sugar coating yet.
- Place the dough balls on a lined baking sheet and freeze for approximately 3 to 4 hours, or until they are solid.
- Once frozen solid, transfer the dough balls to an airtight freezer bag or container. They can be stored in the freezer for up to 3 months.
- To Thaw and Bake: Thaw the frozen cookie dough balls in the refrigerator overnight. Once thawed, roll them in the cinnamon sugar mixture and bake according to the instructions provided in the recipe card below. You can also bake them from frozen; simply add an extra 2-4 minutes to the baking time, keeping an eye on them for doneness.
More Delicious Pumpkin Recipes to Try
The magic of pumpkin doesn’t stop with these cookies! Embrace the season with more delightful pumpkin-inspired creations:
- For a perfect fall breakfast, bake up some fluffy and moist pumpkin cream cheese streusel muffins or wonderfully spiced pumpkin banana muffins. Both are bursting with comforting pumpkin spice flavor.
- Looking for a savory autumn dinner? These elegant pumpkin ricotta ravioli are served with a luxurious brown butter sage sauce, making for a sophisticated and satisfying meal.
- And for a grown-up treat, sip on a festive pumpkin pie martini to get all that delicious pumpkin pie flavor without the fuss of baking an entire pie!
Finally, if you whip up this fantastic pumpkin pie spice cookies recipe, please do me a huge favor and give it a star rating on the recipe card below and/or leave a comment! I absolutely adore hearing about your experiences in the kitchen, and I truly make time to respond to every single comment. Don’t hesitate to drop any questions you might have down below as well!
Oh, and make sure to tag me on Instagram, Facebook, or Pinterest if you share your delicious creations! Seeing these recipes come to life in your homes is genuinely my favorite thing – I love scrolling through all your wonderful photos. It honestly means the world to me!
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Printable Recipe Card: Pumpkin Pie Spice Cookies
15 minutes
15 minutes
30 minutes
1 hour
25
cookies
prevent your screen from going dark
Equipment
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Mixing Bowls
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French Wire Whisk
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Long Wooden Spoon
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Silicone Baking Mats
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Half Sheet Pan
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 1/2 cups light brown sugar
- 2 large egg yolks
- 2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated white sugar
- 1 tsp ground cinnamon
Instructions
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In a large bowl, whisk together the melted (and slightly cooled) butter and light brown sugar until well combined. The mixture will resemble wet, clumpy sand. Whisk in the egg yolks and vanilla extract until the mixture is smooth, glossy, and fully combined. Stir in the pumpkin puree until it is completely incorporated into the wet ingredients.
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To the wet mixture, stir in the baking soda, salt, and pumpkin pie spice until evenly distributed. Next, add the all-purpose flour and gently fold it in using a wooden spoon or spatula until it is just combined and no dry streaks of flour remain. Be careful not to overmix the dough.
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Cover the bowl containing the cookie dough tightly with plastic wrap. Place it in the refrigerator to chill for at least 30 minutes, and up to overnight. This chilling step is crucial for the best cookie texture and to prevent excessive spreading during baking.
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When you are ready to bake, preheat your oven to 350˚F (175˚C). Line two rimmed baking sheets with silicone mats or parchment paper.
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In a small, separate bowl, stir together the granulated white sugar and ground cinnamon to create your cinnamon sugar coating.
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Roll the chilled cookie dough into smooth balls, each approximately 1 1/2 inches in diameter. Drop each dough ball into the cinnamon sugar mixture, tossing gently to ensure it is thoroughly coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use the palm of your hand to slightly flatten each cookie before baking.
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Bake for 9 to 12 minutes. The cookies are ready when their edges are a light golden brown and the centers appear puffy and slightly cracked (they will still look a little soft in the middle). Remove the baking sheets from the oven and let the cookies rest on the sheets for about 5 minutes to firm up. Then, transfer them to a wire rack to cool completely.
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Store cooled cookies in an airtight container at room temperature for up to 5-6 days, or in the refrigerator for longer freshness.
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Nutrition
Calories:
177
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
35
mg
|
Sodium:
73
mg
|
Potassium:
47
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
1011
IU
|
Vitamin C:
0.3
mg
|
Calcium:
20
mg
|
Iron:
1
mg
177
kcal
Baking
Cookies