Chewy Pumpkin Spice Cookies (Easy Fall Cookie Recipe)
These chewy Pumpkin Spice Cookies are the perfect addition to your fall baking lineup! This is an easy pumpkin cookie recipe that has warm spices, and the cookie dough balls are rolled in cinnamon sugar for chewy pumpkin cookies perfect for the fall season. The pumpkin spice flavor is warm, and the chewy texture and extra moisture content is thanks to the secret ingredient: canned pumpkin puree! I hope you love this amazing recipe as much as I do – happy baking!
There’s no better way to celebrate pumpkin season than this pumpkin spice cookie recipe (and pumpkin spice lattes of course)! My pumpkin pie spice cookies are made with brown butter, fall spices, and pure pumpkin puree. They have the perfect amount of pumpkin spice. You can find everything you need at your local grocery store.
I love the fall because I think, food-wise, it’s the best of the best! You have traditional Thanksgiving food like macaroni and cheese, brussels sprouts, stuffing, sweet potato cornbread, and, of course, cranberry sauce! And even before November, we have all things pumpkin and apple!
Some of my favorite fall recipes are bucataini all’ amatriciana, pistachio pasta, prosciutto-wrapped dates, and mini sausage rolls . I love pumpkin recipes, too. I love pumpkin spice margaritas, pumpkin spice white Russians, pumpkin carbonara, and pumpkin bolognese!
Why You’ll Love This Recipe
- Mixed by Hand – So many cookie recipes I see use a hand or electric mixer. All you need for this recipe is a large bowl, a whisk, and a spatula! We mix the dry ingredients right into the wet ingredients for a one-bowl situation.
- It’s a Chewy Cookie – I love this recipe because it’s super chewy and moist!
Ingredients
- Butter – Unsalted butter adds richness and helps achieve that perfect cookie texture. Use unsalted butter so you can control the salt level. Brown the butter for a nutty, caramel-like flavor that takes these cookies to the next level.
- Granulated Sugar – This is your main sweetener, giving the cookies their delicious sweetness. For the best results, make sure your sugar is free of lumps. Granulated sugar also helps give the cookies a nice crispy edge.
- Light Brown Sugar – Brown sugar adds moisture and a hint of molasses flavor. It’s what makes the cookies soft and chewy. Make sure to pack it into your measuring cup for an accurate amount.
- Pumpkin Puree – Pumpkin puree not only adds wonderful flavor but also makes the cookies extra moist. Look for pure pumpkin puree without added spices or sweeteners – just pure, pumpkin flavor from actual pumpkin! Make sure to drain any excess liquid if it seems watery. You could also use pumpkin pie filling, although the cookies will be sweeter!
- Egg – Eggs help bind the ingredients together and add richness. Use room temperature eggs for easier mixing and better texture. If you forgot to take them out of the fridge, just let them sit in warm water for a few minutes.
- Vanilla Extract – Vanilla extract enhances all the other flavors and adds depth. Pure vanilla extract is best, but you can use vanilla essence if you’re in a pinch. Add it after the butter and sugars to make sure it blends well.
- All-Purpose Flour – Flour provides the structure for your cookies. Make sure to spoon and level the flour in your measuring cup to avoid packing too much in. This prevents the cookies from becoming too dense.
- Baking Soda and Baking Powder – These leavening agents help your cookies rise and stay soft. They work best when fresh, so check the expiration date before using. Baking soda gives the cookies a bit of spread while baking powder makes them puff up nicely.
- Kosher Salt – Salt balances the sweetness and enhances the flavors. Kosher salt is less salty by volume compared to table salt, so it’s easier to control the saltiness. If using table salt, use half the amount.
- Pumpkin Pie Spice – Pumpkin pie spice is the star of the show, giving your cookies that cozy, fall flavor. You can make your own blend with cinnamon, nutmeg, ginger, and cloves, or buy a pre-made mix for convenience.
- Ground Cinnamon – Cinnamon adds a comforting, spicy note to the sugar coating. Use freshly ground cinnamon if possible for the most intense flavor. A little goes a long way, so don’t overdo it.
- Flaky Sea Salt (optional) – A sprinkle of flaky sea salt on top adds a touch of sophistication and a perfect balance to the sweetness. It’s optional, but highly recommended. Look for Maldon or another high-quality sea salt for the best results.
Substitutions and Additions
- Chopped Pecans – Adding chopped pecans gives your cookies a nice crunch and a nutty flavor that pairs perfectly with pumpkin spice. Just mix in 1/2 cup of chopped pecans before you chill the dough. For extra flavor, toast them lightly first.
- White Chocolate Chips – White chocolate chips add a sweet and creamy contrast to the spiced pumpkin. Toss in 3/4 cup of white chocolate chips into the dough for a delicious twist. These chewy pumpkin chocolate chip cookies would be delicious!
- Maple Extract Instead of Vanilla Extract – Swap out vanilla extract for maple extract to give your cookies a warm, maple flavor. It adds a unique twist that complements the pumpkin spice really well.
- Coconut Sugar Instead of Granulated Sugar – Try using coconut sugar instead of granulated sugar for a hint of caramel flavor. Coconut sugar adds a slightly deeper sweetness and works great with the pumpkin spice.
Step by Step Instructions
Brown the Butter: Heat 2 sticks and 2 tablespoons of butter in a saucepan over medium heat until browned but not burnt (about 3-4 minutes), stirring frequently to break up browned bits. Remove and set aside in a large mixing bowl to cool for a minute or so.
Make the Dough: To the browned butter, add the granulated sugar and 3/4 cup light brown sugar, whisking until smooth.
Then, mix in the pumpkin puree, egg, and vanilla extract until fully combined.
Gradually add the flour, baking soda, baking powder, kosher salt, and pumpkin pie spice directly into the wet mixture. Stir with a silicone spatula until the dough comes together and no dry clumps remain.
Chill the Dough: Once the dough is formed, chill it in the fridge covered for 30 minutes. While the dough is chilling, preheat the oven to 350°Fahrenheit (177°Celsius).
Form Cookie Balls: Using a scoop (or your hands), split the cookie dough into 30 equally-sized balls. Place on a cookie sheet lined with parchment paper.
Roll in Cinnamon Sugar: In a small bowl, mix 3 tablespoons of white sugar with 1 teaspoon of ground cinnamon. Roll each dough ball in this mixture before placing it back on the cookie sheet.
Bake Cookies: Bake the pumpkin spice cookies for 8-10 minutes in the preheated oven, until the cookies are a pale golden color. You’ll want to bake them in batches (they won’t all fit on a cookie sheet). I suggest freezing some for later!
Cool and Serve: When the cookies are finished baking, top them with flaky sea salt (optional, but recommended). Let the cookies cool for 5 minutes and enjoy!
Tips and Notes
- Brown the Butter Just Right – Keep a close eye on the butter as it browns. Stir frequently to avoid burning, and look for a nutty aroma and a deep golden color. This step adds a rich, caramel flavor to your cookies.
- Chill the Dough – Chilling the dough helps prevent spreading and ensures your cookies hold their shape. If you’re short on time, chill the dough for at least 30 minutes. For even better results, chill for a couple of hours.
- Use Room Temperature Ingredients – Make sure your butter, egg, and pumpkin puree are at room temperature before mixing. This helps the ingredients combine more smoothly and evenly, leading to a better dough consistency.
Serving Suggestions
- A Boozy Pairing – Enjoy your pumpkin spice cookies with an espresso martini, pumpkin spice white russian, or pumpkin spice margarita!
- Make a Cookie Sandwich – Whip some cream cheese frosting with a bit of ground ginger and orange zest and spread the frosting between two cookies for a sandwich! Love cookies? Try my pignoli cookies!
- Enjoy with Ice Cream – These easy fall cookies would be delicious served with ice cream! Better yet, make an ice cream sandwich and roll them in pumpkin spice chips!
Storage Instructions
- Room Temperature – Store the cookies in an airtight container at room temperature for up to 1 week.
- Refrigeration – For longer freshness, keep the cookies in an airtight container in the refrigerator for up to 2 weeks.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Chewy Pumpkin Spice Cookies (Easy Fall Cookie Recipe)
Equipment
- saucepan
- large mixing bowl
- whisk
- silicone spatula
- Measuring Cups and Spoons
- Baking Sheet
- parchment paper
- Small bowl
- Cookie Scoop or Hands
- cooling rack
Ingredients
- 2 1/8 cups unsalted butter 2 sticks and 2 tablespoons
- 1/2 cup granulated sugar 104g
- 3/4 cup light brown sugar 134g
- 1/4 cup pumpkin puree
- 1 egg
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour 344g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon pumpkin pie spice
- 3 tablespoons white sugar for rolling
- 1 teaspoon ground cinnamon for rolling
- Flaky sea salt optional
Instructions
Brown the Butter:
- Heat 2 sticks and 2 tablespoons of butter in a saucepan over medium heat until browned but not burnt (about 3-4 minutes), stirring frequently to break up browned bits. Remove and set aside in a large mixing bowl to cool for a minute or so.
Make the Batter:
- To the browned butter, add the granulated sugar and 3/4 cup light brown sugar, whisking until smooth. Then, mix in the pumpkin puree, egg, and vanilla extract until fully combined.
- Gradually add the flour, baking soda, baking powder, kosher salt, and pumpkin pie spice directly into the wet mixture. Stir with a silicone spatula until the dough comes together and no dry clumps remain.
Chill the Dough:
- Cover the dough and chill it in the fridge for 30 minutes. While the dough is chilling, preheat the oven to 350°Fahrenheit (177°Celsius).
Form Cookie Balls:
- Using a scoop (or your hands), divide the dough into 30 equally-sized balls and place them on a cookie sheet lined with parchment paper.
Roll in Cinnamon Sugar:
- In a small bowl, mix 3 tablespoons of white sugar with 1 teaspoon of ground cinnamon. Roll each dough ball in this mixture before placing it back on the cookie sheet.
Bake the Cookies:
- Bake the pumpkin spice cookies for 8-10 minutes, until they are a pale golden color. Bake in batches if necessary, as they won’t all fit on one sheet. Freeze some for later if you like!
Cool and Serve:
- Once baked, top the cookies with flaky sea salt (optional). Let them cool for 5 minutes before enjoying.
Ridiculously easy and the perfect hint of pumpkin spice!