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!
Some of my favorite fall recipes include my bucataini all’ amatriciana, pistachio pasta, and prosciutto-wrapped dates.
Ingredients
- 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!
- 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.
- 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.
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.
Did you try this recipe? I’d love to see it! Tag @alliehagerty 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
- 1 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!
I loved these cookies, easy to make and the salt on top was the absolute star! Brought them to a friend’s dinner party and they were a huge hit!