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A black plate holds a stack of three sugar-coated cookies on a checkered cloth. The top cookie has a bite taken out of it. In the background, more cookies are visible on a black tray.

Soft Pumpkin Spiced Cookies

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Satisfy your fall cravings with these delicious, soft, and chewy pumpkin spice cookies! Made with real pumpkin, warm spices, and coated in cinnamon sugar, these cookies are the perfect treat for the season.
Course Dessert
Keyword cookies, pumpkin
Prep Time 12 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 52 minutes
Servings 18 cookies
Calories 100
Author Gina Dickson

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.
    A white mixing bowl containing a brown dough-like mixture, with a gray spatula resting in the bowl. The contents appear to be partially mixed. The bowl is placed on a light-colored surface.

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
    A white bowl containing a mix of cinnamon and sugar, with a spoon placed inside, rests on a light surface. Beside the bowl lies a black measuring spoon marked "1/2 tsp.
  • 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.
    A baking tray lined with parchment paper holds several unbaked cookies, partially flattened and spaced apart. A bowl with a ball of cookie dough coated in cinnamon sugar is next to the tray, along with a cookie scoop and a spoon used for scooping and shaping the dough.

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.

Nutrition

Serving: 1cookie | Calories: 100kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 41mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1071IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg
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