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.Â
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
- â…› 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
Muna Kenny
Oh my, these cookies look great! I landed here from Pinterest and I’m so glad to find your recipe 🙂
Michelle
Can you freeze these cookies?
Fiona
Yup! I’ll then thaw in them in the fridge.
Lynn
Hi: What size can of pumpkin should I use?
Fiona
You’ll only need to use 1/2 cup of pumpkin – so a 15 oz can will be more than enough (you won’t need to use the whole can).
Adrienne
Hey! I’ve made these twice already this year for my dad. He is obsessed with them! (he can’t eat chocolate or nuts) Both times, I had to fight with sticky dough. I’ve chilled the dough both times and didn’t overmix. Any tips? I know pumpkin invades and overpowers but this was insane.
Thanks in advance!
Fiona
I would try using a cookie scoop – that way you can just scoop it out without having to get your fingers as messy. You could also try lightly spraying cooking spray onto my hands to avoid the dough sticking to them.
Melissa
Can salted butter be used?
Fiona
If it’s all you have on hand, then go for it. I’d remove the salt from the recipe though!
Heather
Can you make the dough, scoop them into cookies and then freeze before cooking? Can you freeze them for two weeks?
Fiona
I’d form the dough into balls (a cookie scoop works well – or if you don’t have one you could lightly grease a tablespoon and your hand) and place them on a cookie sheet or plate then pop them in the freezer first. Once they’re firm, transfer to a ziploc bag and freeze. Then when you’re ready to bake, preheat the oven & roll each in cinnamon sugar. Bake them from froze, and they will take a minute or 2 longer to bake. The dough can definitely be frozen for 2 weeks. 🙂
Kiara
Hi!
Can I use pumpkin spice instead of the nutmeg, ground cloves, and cinnamon?
Thanks!
Fiona
For sure – I’d use 2 1/2 teaspoons of pumpkin pie spice total.
Kathy
They smell so good coming out of the oven! The taste is wonderful. What is the best way to store them? Thanks
Kim Gayheart
I don’t like pumpkin anything except for these cookies. Totally awesome. Never in my life have I ever thought I would like pumpkin spice cookies. My daughter in law expects me to make these when they come for a visit. Now she wants me to send her some but don’t quite know how to mail cookies. suggestions? Nev
Kimberly
These were absolutely delicious and so easy to make. I can’t wait to make some of your other recipes. 😋