This Pumpkin Spiced Cookie recipe is super easy and takes less than an hour to make! The recipe creates a super chewy cookie that tastes even better the longer it sits. Feel free to get the kids involved with this simple recipe!
Pumpkin Spiced Cookies Get Better With Time
Our family loves snickerdoodles, so I set out to create a recipe that combines the flavor of my grandma’s snickerdoodles recipe with the warm spices of Fall pumpkin pie. The grandkids came over to help me test this recipe out, and 4 out of 4 said it was a winner. Even the self-professing, “I don’t like pumpkin,” grandson decided he liked pumpkin after all.
To my surprise, these cookies were even more flavorful the next day, and they stayed soft and chewy! I’m sure this recipe will become a favorite Thanksgiving cookie.
These cookies are perfect for making ahead of time. You can freeze the dough or cookies, so you’ll always have some on hand when guests roll into town!
If you’re a pumpkin dessert lover like me, you’ll love this Pumpkin Dump Cake and Spiced Pumpkin Bread!
Your Grocery List for Chewy Pumpkin Spiced Cookies
All you need are some basic pantry staples and pumpkin to make these Pumpkin Spiced Cookies!
- Butter: I use slightly melted butter for richness and to create a soft, chewy texture in the cookies.
- Brown Sugar & Granulated Sugar: Brown sugar provides moisture and a hint of molasses flavor, while granulated sugar sweetens and helps create the perfect cookie texture.
- Vanilla Extract: For a depth of flavor.
- Pumpkin Puree: Adds moisture, flavor, and a natural orange hue. Make sure to use pure pumpkin puree, not pumpkin pie mix, for the best results.
- All-purpose flour, Salt, Baking Powder, & Baking Soda: These pantry staples create the structure of the cookies, ensuring they rise properly and have the right texture.
- Ground Cinnamon & Pumpkin Pie Spice: These spices give you that classic pumpkin spice flavor we all know and love! Cinnamon adds warmth and the pumpkin pie spice adds a blend of cloves, nutmeg, and ginger, making these cookies taste like Fall in every bite!
- Coating: Granulated Sugar & Ground Cinnamon: I use a simple coating of granulated sugar and cinnamon for a sweet, crunchy exterior and a hint of cinnamon flavor.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Make Your Own Pumpkin Pie Spice Blend
This is where it can get fun! I have several pumpkin pie spice blends that will allow you to create some unique flavor-forward pumpkin spiced cookies. Making homemade pumpkin pie spice recipe blends is a flavorful way to infuse a cozy flavor into recipes for pumpkin pie, drinks, roasted vegetables, and desserts. Try all four pumpkin pie spice recipes, including classic pumpkin spice, sweet vanilla, cozy earthy blend, or slightly spicy blend.
How To Make Pumpkin Spiced Cookies
This recipe is super simple to make and only has a few steps!
Whisk
- Whisk the melted butter and sugars until smooth and creamy.
Mix
- Mix in vanilla and pumpkin puree.
Prep
- Prep your dry ingredients in a large bowl.
Whisk
- Whisk together the dry ingredients in a separate bowl.
Combine
- Add the wet ingredients to the dry ingredients.
Mix
- Mix until a soft dough forms and chill for at least 30 minutes.
Mix
- Make the cinnamon sugar mixture.
Bake
- Roll each ball in cinnamon sugar and place on baking sheets.
- Gently flatten the tops, then bake until the edges are set.
- Bake and let cool.
Gina’s Tips For Recipe Sucess
- Pumpkin Spiced Cookies get even better after sitting for a day or two! They’re so soft and chewy and the pumpkin spice flavor is more pronounced!
- Use a cookie scoop to get the perfect ball shape, and then roll the dough in your hands to create a smooth ball.
- You can make this recipe by hand or use a hand mixer or stand mixer.
Can the cookies be made ahead of time?
Absolutely! You can make the entire recipe and store the unbaked cookie dough balls in the freezer for up to 3 months. Another option is to freeze the baked cookies for up to 3 months.
Before freezing the dough or cookies, make sure to flash-freeze them on a baking sheet for 1-2 hours and then transfer them to an airtight container.
Can I prep the dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days, so you can whip it up and bake later!
How to Store These Chewy Cookies
Store the cookies in an airtight container at room temperature for up to one week.
✝️ Biblical Reflections Table Talk:
Soft and Chewy Pumpkin Spiced Cookies bring out the best of autumn’s warm and comforting flavors, reminding us of how each season of life has its own special blessings. Ecclesiastes 3:1 tells us, “There is a time for everything, and a season for every activity under the heavens.” Just as we savor the flavors of pumpkin spice in these cookies, we can embrace the unique joys and challenges of each season God brings us through. As you enjoy these cookies, take a moment to reflect on the current season of your life, thanking God for His presence in it. How can you share the warmth and sweetness of this season with those around your table?
Pumpkin Lovers Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Soft Pumpkin Spiced Cookies
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 1/2 cup butter, slightly melted
- 1/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree, *note – not pumpkin pie mix in can
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Mix The Cookie Dough
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and slightly creamy.1/2 cup butter, 1/4 cup brown sugar, 1/2 cup granulated sugar
- Add vanilla and pumpkin puree, and mix until well combined. Set the bowl aside.1 teaspoon vanilla extract, 1/2 cup pumpkin puree
- In a separate large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice
- Pour the wet mixture into the dry ingredients and stir with a spoon until a soft dough forms. This will take about 2 minutes.
Chill Dough
- Cover the dough and refrigerate for at least 30 minutes (or up to 3 days). This step is important to ensure the cookies hold their shape.
Prepare
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
Shape and Coat Cookies
- In a small bowl, mix the sugar and cinnamon to roll the cookies in.1/2 cup granulated sugar, 1 teaspoon ground cinnamon
- Scoop about 1 1/2 tablespoons of dough per cookie and roll into balls. I find it easier to use a cookie ball scoop. Using your hands roll the dough into a round ball.
- Roll each cookie dough ball in the cinnamon sugar mix and place the coated dough balls on the baking sheets, about 3 inches apart.
- Gently flatten the tops with the back of a spoon or the bottom of a cup. This will ensure the cookies bake evenly as they do not flatten while baking.
Bake the Cookies
- Bake for 11–12 minutes until the edges are set. The centers may look soft—this is okay.
- Remove from the oven and immedietly sprinkle with a little cinnamon sugar.
- Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. For the best flavor and texture, let the cookies sit uncovered for a few hours before serving.
Storage
- Store the cookies in an airtight container at room temperature for up to 1 week.
