Pumpkin Spice Cookies
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These pumpkin spice cookies are soft, chewy and perfect for fall. They’re filled with flavor thanks to the pumpkin, brown sugar, vanilla and fall spices. Then they’re rolled in cinnamon sugar for a delicious coating that’ll remind you of snickerdoodles.
**This post was originally published September 2016, and updated October 2025. The recipe was updated slightly, and new photos & recipe tips were added**
A Note from Fiona
Why you’ll love these Pumpkin Spice Cookies!
I first published these pumpkin spice cookies on my blog back in 2016. Since then, the recipe has become one my most popular fall recipes. Readers love the warm pumpkin spice flavor, chewy texture, and crunchy cinnamon sugar coating.
Since originally publishing the cookies, I’ve made a few small changes to recipe to ensure the cookies have a chewy texture that doesn’t verge on cakey.
These cookies taste like fall in the best possible way. I like to think of them as a pumpkin snickerdoodle because of the texture and cinnamon sugar coating, or the fall cousin of my soft and chewy ginger molasses cookies.
Table of Contents
The Keys To Chewy Pumpkin Cookies
Many pumpkin cookie recipes turn out cakey or like rounded muffin tops. This is because the pumpkin adds a ton of moisture to the dough – which typically we don’t need in cookies (cake and muffin recipes include moisture – like milk, yogurt or sour cream, but cookie recipes don’t typically include these ingredients).
To combat the moisture of the pumpkin and ensure the cookies stay chewy, for this recipe:
- We need to blot the pumpkin with paper towel (or a clean dishcloth) to remove excess moisture
- Only use one egg yolk – the pumpkin will provide the necessary binding of the dough as well
- Cornstarch and cream of tartar keep the cookies extra chewy and soft – just like in snickerdoodle cookies
Ingredients Needed
- 1/2 cup pumpkin puree – I always use canned, but you can make your own too by boiling the pumpkin and then pureeing
- 2 1/2 cups all-purpose flour – be sure to measure properly so that the cookies don’t get dry
- 2 teaspoons cornstarch – this helps to make the cookies chewier
- 3/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar – this is optional, but will make your cookies more similar to snickerdoodles in texture
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter – softened, but not starting to melt
- 3/4 cup brown sugar – I used dark but light works too
- 3/4 cup granulated sugar
- 1 large egg yolk – just the yolk
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar plus 2 teaspoons cinnamon – for the cinnamon sugar coating
Note: When I originally published this recipe, I used the entire egg. I’ve now updated the recipe to use just the egg yolk. I’ve found that using just the egg yolk keeps the cookies chewier.
Method – with Photos
- Blot the pumpkin. You’ll gently squeeze the pumpkin in a paper towel to remove excess moisture. Less moisture = chewier, less cakey cookies.
- Whisk the dry ingredients. Flour, baking soda, cornstarch cream of tartar, salt and spices. Set aside
- Beat the butter & sugars. The butter should be softened but not starting to melt in order to properly cream the butter and sugars.
- Mix in the egg yolk, pumpkin, and vanilla. Be sure to just add in the egg yolk.
- Mix the dry ingredients into the butter mixture. The dough will be thick, but it shouldn’t be too sticky.
- Cover & chill. The dough will need to chill for at least 2 hours or up to 2 days in the fridge. Otherwise, the cookies can spread too thin.
- Preheat the oven & line your cookie sheets.
- Form the dough balls. Add the sugar and cinnamon to a small plate and swirl to combine. Scoop the dough into balls with about 1 1/2 tablespoons of dough each. Then roll each dough ball in cinnamon sugar and place about 2 inches apart on the lined cookie sheets.
- Bake. Bake 1 sheet at a time in the middle of the preheated oven. They’ll take about 10-12 minutes, or until the cookies look just set.
Recipe Tip
These cookies are very soft. Therefore, I recommend cooling them on the cookie sheet until they are no longer hot to the touch (slightly warm is ok). If you try to transfer the cookies from the baking tray to a cooling rack while they’re still hot, the cookies will likely fall apart.
I have made this recipe dozens of times and it always turns out amazing! Such a crowd pleaser.
Pumpkin Spice Cookies
Equipment
- Cookie Sheets
Ingredients
Pumpkin Cookie Dough
- ½ cup pumpkin puree (120 ml), I use canned, not pumpkin pie filling
- 2½ cups all-purpose flour (312 grams), spooned and leveled
- 2 teaspoons cornstarch
- ½ teaspoon cream of tartar
- ¾ teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoons ground cloves
- ¾ cup unsalted butter (168 grams), softened to room temperature
- ¾ cup packed brown sugar (158 grams)
- ¾ cup granulated sugar (150 grams), use ½ cup for a less sweet cookie
- 1 large egg yolk, just the yolk
- 2 teaspoons vanilla
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1½ teaspoons cinnamon
Instructions
- Blot the pumpkin with a paper towel to remove excess moisture. Set aside.
- Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, nutmeg & ground cloves. Set aside.
- In a separate large bowl beat together the butter and ¾ cup brown sugar and ¾ cup granulated sugar until fluffy.
- Beat the pumpkin, egg yolk and vanilla extract into the butter mixture until combined.
- Mix the dry ingredients into the butter mixture. The dough will be thick.
- Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
- When ready to bake, preheat the oven to 350℉ (180℃) and line cookie trays with parchment paper or silicone baking mats.
- Whisk together the ¼ cup granulated sugar and 1½ teaspoons cinnamon and pour onto a small plate or shallow bowl. Scoop out the cookie dough and roll into balls with about 1-1½ tablespoons of dough each. Roll each dough ball in cinnamon sugar and place about 2 inches (5 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven for about 9-12 minutes, or until the tops look set. Remove from the oven and cool on the cookie sheet for at least 10 minutes.
Notes
- Pumpkin: You can make your own pumpkin puree by boiling pumpkin chunks, then cooling fully and pureeing. I always used canned pumpkin. Be sure not to use canned pumpkin pie filling. The can should say 100% pure pumpkin.
- Spices: You can substitute the cinnamon, nutmeg and cloves with 2 1/2 teaspoons pumpkin pie spice.
- Cream of Tartar: This ingredient is optional, but will help to give your cookies a better texture.
- Egg: I originally published this recipe using a whole egg, but have since updated it to use just the egg yolk to make cookies that are less cakey in texture. If you prefer the original version, feel free to use the full egg.
- Freezing: Cookie dough balls (rolled in sugar) can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed – they will likely need 1-2 extra minutes. Do not thaw before baking.
- Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 4 days. I recommend placing a piece of parchment paper or wax paper in between cookie layers to avoid them sticking together.
- Nutrition: Details are an estimate only and based on 1 cookie, assuming the recipe yields 30 uniform cookies.
Nutrition
These are AMAZING!!!!!
No need to wait until fall….I will make these year round. My new favorite!
Thanks
Happy to hear I’m not the only person who loves pumpkin year round 😉 So glad you loved the cookies!
Have you ever added choc chips or white choc chips to this recipe? Is it possible to stire those in right before baking if you did?
Got my dough made and in the fridge, it already smells so delicious:)
Thanks for sharing the recipe!
Hello, where did you find pumpkin puree? All I could find was the normal Libby’s canned pumpkin and pumpkin pie filling. Thank you.
The Libby’s 100% pure pumpkin is pumpkin puree, or you can make your own too: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe.html 🙂
Why can’t i use canned pie filling??
Pumpkin puree is pure pumpkin, whereas pumpkin pie filling has spices and sugar added and is thinner in consistency than pumpkin puree. Also, depending on the brand the amount of sugar and spices will be different. Therefore it’s not really interchangeable in recipes because there would need to be an adjustment in the amount of sugar and the spices added, and perhaps an increase in flour. Without testing, I can’t be sure what the adjustments would need to be.
Hi Fiona,
How many cookies does this recipe make? They look terrific!
Jill
Thanks Jill! This recipe should make about 30 cookies total 🙂
These look so good! I love anything that has pumpkin in it.
Couldn’t agree with you more! I always want to start pumpkin baking on September 1
These look like snickerdoodles with pumpkin – yum!
Exactly – I love the combo of spices & pumpkin. Thanks for checking out the recipe 🙂
These cookies look really delicious. It’s hard to get canned pumpkin in the UK but if I track some down I shall definitely give them a try, meanwhile Ill pin the post so I can find it again.
Hi Fiona, I’d like to try this recipe, but I am in Australia and we don’t have canned pumpkin. Can I substitute the same quantity of cooked pumpkin that has been well drained and then mashed?
That should definitely work. Like you said, you’ll just want to be careful that it’s well drained. If the dough seems very sticky, you could add 1 or 2 more tablespoons of flour. I hope you enjoy the cookies!
Can these cokes be frozen (minuses cinnamon sugar) prior to baking?
I usually freeze cookies to bake later…but not sure if this recipe would work since it has pumpkin.
You could definitely freeze the cookies before baking. I’d first form the cookies into balls, then flatten them slightly, place in a ziploc bag and freeze. Then when you’re ready to bake, you could roll them in the cinnamon sugar and bake them in the oven (you wouldn’t need to bring them to room temperature first). They’d probably take an extra minute or two to bake. 🙂
Yes freezing made mine taste better.I made some for Christmas 2016 ,along with 5 batches of all kinds of cookies. Our plans changed I put all of my batters in the freezer .Pulled them out as needed it was great. I had 2 batches together of my pumpkin cookies in good tupperware for 5 months in the freezer. I made them for a family reunion . OMG everyone wanted more.They came out so great. The time in freezer absorbed and blended the flavors better I guess .They came out awesome. I let the batter thaw out in fridge and used my small scoop while it was still cold and rolled the in cinnamon sugar and placed on lined cookie sheets.I think if you freeze them do it in a batch air tight container .The only thing I did different was add a little cream cheese extra pumpkin and 2 eggs. I have a rare old cookbook that had a similar receipt in it and its falling apart..I am so glad to see this post with this receipt.