These pumpkin spice cookies are soft, chewy and perfect for fall. They’re filled with flavor thanks to the pumpkin, vanilla extract, & fall spices. Then they’re rolled in cinnamon sugar for a delicious coating that’ll remind you of snickerdoodles.
Can you believe we’re already almost half way through September??? Have you been hopping on the fall bandwagon? Raking leaves & picking apples?
Last weekend I spent Saturday enjoying the sunshine (and getting a sunburn). Then Sunday arrived and fall came overnight. The air was crisp, the leaves were yellow & orange, baristas were in full force making pumpkin spice lattes, and everyone made the wardrobe transition from cutoffs to cable knit sweaters. Seriously, the fall-ness was in overdrive.
Now, when it comes to fall – I always feel like there’s 2 groups of people: the ones rejoicing and the ones dreading the end of summer. I typically fall into the latter, but I love fall because it’s the perfect excuse to get back in the kitchen and start baking. I’ve been slacking.
Plus, there’s so many delicious fall flavors for inspiration: pumpkin, apples, zucchini, sweet potato… pumpkin… maple…. pumpkin. Everything tastes warm, cozy & delicious.
So to start off the autumn inspired treats (even if you’re still lounging by the pool)- today we’re making pumpkin cookies. Soft, chewy, never cakey, pumpkin cookies that are filled with vanilla, spices and brown sugar goodness.
Think of them like pumpkin snickerdoodles. Or the fall cousin of soft & chewy ginger molasses cookies. Seriously, the flavor is off the hook.
So what makes these pumpkin spice cookies so delicious you ask????
First, we’re starting with real butter (not margarine or shortening) for the most flavor. Then we’re using a combo of brown sugar and white sugar. Whenever I can use brown sugar in baking, I almost always opt for it because it adds a delicious caramel undertone and creates super chewy cookies. A total win-win.
Then we’re adding lots of vanilla (no skimping here), and a combo of cinnamon, nutmeg & ground cloves. The star of the show is obviously pumpkin – but it’s the brown sugar, vanilla & spices really make it shine. It’s a fall party of flavors. And me & my cable knit sweaters, fall booties and plethora of scarves are joining in on the fun.
One of the really important things I wanted in these cookies was for them to be chewy & cookie-like in texture. We add a lot of moisture with the pumpkin, so we need to be careful. To combat the extra moisture/water added with the pumpkin – you’ll notice that there’s only 1 egg in the batter. And we’re using cornstarch and cream of tarter to keep them soft and chewy.
Problem solved.
Then the cookie dough is chilled prior to baking, and we’ll form the dough into balls and roll them in cinnamon sugar. Could you honestly think of anything better???? The cinnamon sugar adds a delicious coating, extra cookie texture, and that perfect snickerdoodle-esque appearance. Seriously, the deliciousness factor of these pumpkin cookies is off the chain.
If you love pumpkin – make sure to try these favorites too:
- Baked Pumpkin Doughnuts – I could honestly eat these cake doughnuts for breakfast from September 1st – December 1st
- Pumpkin Cheesecake – An awesome alternative to pumpkin pie.
- Pumpkin Bread – I made this for Jay’s work and it was gone before noon….
What’s on your fall baking to-do list?
Pumpkin Spice Cookies
Ingredients
- 2 and ½ cups all-purpose flour , 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 , softened to room temperature
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- ½ cup canned pumpkin (not pumpkin pie filling)
For the Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 and ½ teaspoons cinnamon
Instructions
- Whisk together the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg & ground cloves.
- In a separate large bowl beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg, vanilla and pumpkin.
- Slowly add in the flour mixture. The dough will be very sticky.
- Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.
- When ready to bake, take the dough out of the fridge.
- Preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.
- In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating.
- Form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating and flatten slightly
- Place the cookies on the cookie sheets about 2 inches apart.
- Bake for about 8-10 minutes until the tops look just set.
Nutrition
Debbie
The recipe calls for 1/2 can of pumpkin purée, could you please tell me the can size. Love to try this recipe.
Fiona
A 15 oz can of pumpkin puree is about 2 cups, so you won’t need an entire can 🙂
Melanie
I did’t put it in the refrigerator like it said, I just mixed it all up and cooked my cookies and they came out yummy!!!!! 😁
Juan
yay
Denise
These are SO good!! My granddaughter and I made these and sent some to her kindergarten teacher. Her teacher sent home a “thank you” that day but she sent ANOTHER thank you after eating one. Lol. These were soft and chewy and perfectly spiced! Thank you for sharing the recipe. Have a blessed Thanksgiving!
Fiona
Thank you so much for your kind words! They made my day. I’m so glad you and your granddaughter were able to make them together. Wishing you a wonderful Thanksgiving as well 🙂
Andressa
I love pumpkin and everything that goes pumpkin
Jody
These are sooooo delicious!! I was worried at first about the sugar cinnamon ratio of coating…but WOW delish!
Fiona
Thank you so much Jody! I’m so glad you loved the cookies
Heather
Hmm! That sounds awesome. I’m going to give this a try. Going to make as many Pumpkin Spice goodies as I can this September.
Shauna
I have been searching, for what seems like forever, for a great pumpkin snickerdoodle recipe. I wanted one that contained cream of tartar, like true snickerdoodles, and actually contained pumpkin, not just pumpkin spice flavours. Most importantly, I wanted a cookie that had great flavour and great texture. This recipe was PERFECT. They just came out of the oven and they are amazing. Thank you so much for sharing!
Alexa
I veganized these (using vegan butter and a flax egg) but otherwise stuck to the recipe and they were incredible!!! I’ve never baked such a soft cookie. The texture is like a cloud, a yummy pumpkiny cloud 🙂
Fiona
I’m so glad you loved the cookies – and thanks so much for the tips on making them vegan!
Maddie
LOVED! These are the best cookies I’ve ever had. Thanks for the recipe!
Zoe
I could not get any canned pumpkin in my hometown, does a plain pumpkin we pureed it will do?
Suzie
These were awesome, loved them. soft and full of flavor.