Chewy Pumpkin Spice Cookie Recipe for Fall Baking

These pumpkin spice cookies are soft, chewy and ideal for autumn. Pumpkin, brown sugar, vanilla and warming spices create deep flavor, and a cinnamon-sugar coating gives them a snickerdoodle-like finish.

This post was originally published September 2016 and updated October 2025. The recipe was refined and new photos and tips were added.

A Note from Fiona

Why you’ll love these Pumpkin Spice Cookies

I first published this recipe in 2016 and it quickly became one of my most popular fall cookies. Readers consistently praise the warm pumpkin-spice flavor, chewy texture, and the crunchy cinnamon-sugar coating.

Over time I made a few small adjustments so the cookies stay chewy rather than turning cakey. The changes focus on controlling moisture and balancing ingredients for the best texture.

Think of these as pumpkin snickerdoodles: they share the soft, slightly chewy interior and the cinnamon-sugar exterior that makes snickerdoodles so comforting in cooler months.

The Keys To Chewy Pumpkin Cookies

Many pumpkin cookie recipes come out cakey because pumpkin adds extra moisture. To keep cookies chewy instead of cake-like, follow these guidelines:

1. Blot the pumpkin to remove excess liquid—this reduces added moisture and keeps the dough from becoming too wet.
2. Use only one egg yolk—pumpkin itself helps bind the dough, so using the yolk prevents extra liquid from the whole egg white.
3. Add cornstarch and optionally cream of tartar—these help create a tender, chewy texture similar to snickerdoodles.

Ingredients Needed

• 1/2 cup pumpkin puree (canned or homemade)
• 2 1/2 cups all-purpose flour (measure carefully)
• 2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar (optional for snickerdoodle-like texture)
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, softened (not melted)
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 large egg yolk (just the yolk)
• 2 teaspoons vanilla extract
• For the coating: 1/4 cup granulated sugar + 1½–2 teaspoons cinnamon

Note: The original version used a whole egg. Using only the yolk reduces excess moisture and keeps the cookies chewier.

Method – with Photos

1. Blot the pumpkin. Wrap pumpkin puree in a paper towel or clean dishcloth and press gently to remove extra liquid. Set aside.
2. Whisk the dry ingredients. Combine flour, cornstarch, cream of tartar, baking soda, salt and spices in a bowl and set aside.

3. Cream the butter and sugars. Beat softened butter with the brown and granulated sugars until light and fluffy.
4. Mix in the egg yolk, pumpkin, and vanilla. Add just the yolk, then the blotted pumpkin and vanilla, mixing until combined.

5. Combine with dry ingredients. Fold the dry mixture into the butter mixture. The dough should be thick but not overly sticky.
6. Cover and chill. Refrigerate the dough for at least 2 hours or up to 2 days. Chilling helps prevent excessive spreading while baking.

7. Prepare to bake. Preheat oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
8. Form dough balls and coat. Mix 1/4 cup sugar with 1½ teaspoons cinnamon on a small plate. Scoop dough into balls (about 1 to 1½ tablespoons each), roll in the cinnamon-sugar, and place 2 inches apart on the prepared sheets.

8. Bake. Bake one sheet at a time in the center of the oven for about 9–12 minutes, or until the tops look set. Remove from oven and allow cookies to cool on the baking sheet until they are no longer hot to the touch.

4.69 from 35 votes

Pumpkin Spice Cookies

By: Fiona Dowling

These pumpkin spice cookies are soft and chewy with warm pumpkin spice flavor and a cinnamon-sugar coating. Be sure to chill the dough for the best texture.

Prep: 20 mins

Cook: 10 mins

Total: 2 hrs 30 mins

Servings: 30 cookies

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Equipment

• Cookie Sheets

Ingredients

Pumpkin Cookie Dough

• ½ cup pumpkin puree (120 ml)
• 2½ cups all-purpose flour (312 grams)
• 2 teaspoons cornstarch
• ½ teaspoon cream of tartar (optional)
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• ¾ cup unsalted butter (168 grams), softened
• ¾ cup packed brown sugar (158 grams)
• ¾ cup granulated sugar (150 grams)
• 1 large egg 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 and ground cloves. Set aside.
• In a separate large bowl beat together the butter, ¾ cup brown sugar and ¾ cup granulated sugar until fluffy.
• Beat the pumpkin, egg yolk and vanilla into the butter mixture until combined.
• Mix the dry ingredients into the butter mixture; the dough will be thick.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
• When ready, preheat the oven to 350°F (180°C) and line cookie trays with parchment or silicone mats.
• Whisk together ¼ cup granulated sugar and 1½ teaspoons cinnamon. Scoop dough into balls (about 1–1½ tablespoons), roll in the cinnamon-sugar, and place 2 inches apart on the trays.
• Bake one sheet at a time in the middle of the oven for 9–12 minutes, until the tops look set. Cool on the baking sheet for at least 10 minutes before transferring to a rack.

Notes

1. Pumpkin: Use 100% pure pumpkin puree (canned or homemade). Do not use pumpkin pie filling.
2. Spices: You can substitute the cinnamon, nutmeg and cloves with 2½ teaspoons pumpkin pie spice.
3. Cream of Tartar: Optional, but it helps achieve a snickerdoodle-like texture.
4. Egg: Using only the yolk reduces cakiness. If you prefer a slightly cakier cookie, you can use the whole egg as in the original version.
5. Freezing: Rolled dough balls can be frozen up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time; do not thaw first.
6. Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days; separate layers with parchment or wax paper to prevent sticking.
7. Nutrition: Nutrition values are estimates per cookie, assuming 30 cookies.

Nutrition

Calories: 131kcal, Carbohydrates: 21g, Protein: 1g

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