Pumpkin Spice Cookies Recipe

These pumpkin spice cookies are soft and chewy, with warm cinnamon, brown sugar, vanilla, and pumpkin spice flavor in every bite. Each cookie is rolled in cinnamon sugar before baking, giving the finished batch a lightly crisp, fragrant coating that makes them feel like a fall version of a snickerdoodle.

The key to the texture is managing the moisture from the pumpkin. Blotting the puree, using one egg yolk, and giving the dough a proper chill all help the cookies bake up soft and chewy rather than cakey. The dough can rest in the refrigerator for at least 2 hours or as long as 2 days, so this is a useful recipe when you want to spread the work over more than one day.

Plan for about 20 minutes of preparation, 10 minutes of baking, and a total time of about 2 hours 30 minutes once chilling is included. The recipe makes about 30 cookies, depending on how evenly the dough is portioned.

Why You Will Love This Recipe

Pumpkin adds plenty of moisture to cookie dough, which can make pumpkin cookies turn cakey or resemble rounded muffin tops. This formula is designed around that challenge. Blotting the pumpkin removes excess moisture, while cornstarch and cream of tartar help support a soft, chewy texture. The single egg yolk adds binding without bringing in the extra white that can make the cookies more cakey.

The flavor is familiar and cozy without needing a separate frosting or filling. Cinnamon, nutmeg, and cloves bring the pumpkin spice profile, and the cinnamon sugar coating adds another layer of warm spice on the outside. The dough is thick after the dry ingredients are mixed in, and chilling it keeps the cookies from spreading too thin in the oven.

There is also useful flexibility built in. Cream of tartar is optional, dark or light brown sugar works, and the finished dough balls can be frozen for later baking. If you prefer a less-sweet cookie, the granulated sugar in the dough can be reduced from 3/4 cup to 1/2 cup.

Ingredients

Gather the ingredients before starting, and measure the flour by spooning it into the measuring cup and leveling it. Too much flour can make the cookies dry. For the pumpkin, use 100% pure pumpkin puree rather than pumpkin pie filling.

Pumpkin Cookie Dough

• 1/2 cup pumpkin puree (120 ml): Canned puree is convenient, but homemade puree also works. Blot it before mixing to remove excess moisture.
• 2 1/2 cups all-purpose flour (312 grams): Spoon and level the flour for the intended texture.
• 2 teaspoons cornstarch: This helps make the cookies chewier.
• 1/2 teaspoon cream of tartar: Optional, but it helps give the cookies a texture closer to a snickerdoodle.
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 3/4 cup unsalted butter (168 grams): Soften it to room temperature, but do not let it begin to melt.
• 3/4 cup packed brown sugar (158 grams): Dark or light brown sugar works.
• 3/4 cup granulated sugar (150 grams): Use 1/2 cup for a less-sweet cookie.
• 1 large egg yolk: Use the yolk only for the chewier texture described here.
• 2 teaspoons vanilla extract

Cinnamon Sugar Coating

• 1/4 cup granulated sugar
• 1 1/2 teaspoons cinnamon

Instructions

Use cookie sheets lined with parchment paper or silicone baking mats. The dough needs to chill before the oven is heated, so leave enough time for that step.

1. Blot the pumpkin. Place the pumpkin puree in a paper towel and gently squeeze it to remove excess moisture. Set the blotted puree aside. This small step helps keep the cookies chewy and less cakey.
2. Whisk the dry ingredients. In a bowl, whisk together the flour, cornstarch, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, nutmeg, and ground cloves. Set the mixture aside.
3. Cream the butter and sugars. In a separate large bowl, beat the softened butter with the brown sugar and granulated sugar until fluffy. The butter should be soft enough to beat smoothly, but it should not be starting to melt.
4. Add the wet ingredients. Beat the pumpkin, egg yolk, and vanilla extract into the butter mixture until combined. Be sure to add only the yolk if you are following the chewy version of the recipe.
5. Combine the dough. Mix the dry ingredients into the butter mixture. The finished dough will be thick, but it should not be overly sticky.
6. Chill the dough. Cover the bowl with cling film and refrigerate the dough for at least 2 hours or up to 2 days. Do not skip this rest: without it, the cookies can spread too thin.
7. Prepare the oven and pans. When you are ready to bake, preheat the oven to 350°F (180°C). Line the cookie sheets with parchment paper or silicone baking mats.
8. Make the coating and shape the cookies. Whisk together the 1/4 cup granulated sugar and 1 1/2 teaspoons cinnamon, then pour the mixture onto a small plate or shallow bowl. Scoop out about 1 to 1 1/2 tablespoons of dough for each cookie and roll it into a ball. Roll each ball in the cinnamon sugar and place the coated dough about 2 inches (5 cm) apart on the lined cookie sheet.
9. Bake one sheet at a time. Bake the cookie sheet in the middle of the preheated oven for about 9 to 12 minutes, or until the tops look set. Remove the cookies from the oven and let them cool on the cookie sheet for at least 10 minutes before moving them.

Tips for Success

• Use pure pumpkin, not pie filling. The can should say 100% pure pumpkin. Pie filling contains additional ingredients and is not the intended puree for this dough.
• Blot gently but thoroughly. The pumpkin does not need to be completely dry. The goal is to remove excess moisture before it goes into the bowl.
• Keep the butter softened, not melted. Butter that is beginning to melt will not cream with the sugars in the same way. Room-temperature butter should be soft enough to press but still hold its shape.
• Measure the flour carefully. Spoon it into the measuring cup and level the top rather than packing flour directly into the cup. This keeps the dough from becoming unnecessarily dry.
• Give the dough the full chill. The refrigerator time is part of the method, not just a convenience. Chilling firms the dough so the cookies do not spread too thin while baking.
• Look for set tops. The cookies are ready when the tops look set after roughly 9 to 12 minutes. They will still be very soft while hot, so do not judge their final texture immediately from the oven.
• Cool them on the sheet first. These cookies are delicate while hot. Leave them on the baking sheet for at least 10 minutes; transferring them too soon can cause them to fall apart. They may be slightly warm when moved, but they should no longer be hot to the touch.
• Bake one sheet at a time in the middle of the oven. This is the stated baking method and keeps the timing easy to monitor. Use a fresh lined sheet for each batch as needed.

Variations and Substitutions

For homemade pumpkin puree, boil pumpkin chunks, let them cool fully, and then puree them. Canned pumpkin is the convenient option, but either approach can provide the puree needed for the dough as long as it is pure pumpkin rather than pie filling.

The individual spices can be replaced with 2 1/2 teaspoons of pumpkin pie spice. The recipe also works with either dark or light brown sugar. Cream of tartar can be left out; it is optional, although keeping it helps give the cookies a texture more like snickerdoodles.

The recipe is written with one large egg yolk. A whole egg is an alternate version noted with the recipe, but the yolk-only version is the one intended for cookies that are less cakey in texture. For a less-sweet result, use 1/2 cup granulated sugar in the dough instead of 3/4 cup. Keep the 1/4 cup sugar and 1 1/2 teaspoons cinnamon coating quantities as written.

Storage, Make-Ahead, and Freezing

To make the dough ahead, cover it and refrigerate it for up to 2 days. When you are ready to bake, continue with the oven, coating, shaping, and baking steps. The dough should be chilled for at least 2 hours before baking, even if you plan to bake it the same day.

For longer storage, shape the dough into balls and roll them in the cinnamon sugar. Place the coated dough balls in a freezer bag and freeze for up to 2 months. Bake them directly from frozen as directed; do not thaw them first. Frozen dough balls will likely need 1 to 2 extra minutes in the oven, so use the set appearance of the tops as the final cue.

Store baked cookies after they have cooled in an airtight container at room temperature for up to 4 days. Place parchment paper or wax paper between the cookie layers to help prevent them from sticking together.

Serving Suggestions

Serve these cookies once they have cooled enough to hold their shape, when the cinnamon sugar coating is easy to appreciate against the soft center. They are especially suited to fall cookie trays, snack plates, and casual dessert tables. The pumpkin, brown sugar, vanilla, and warm spices give them a seasonal flavor, while the coating supplies the snickerdoodle-like finish.

For a mixed cookie platter, keep them in a single layer while they are still warm, then stack them with parchment or wax paper between layers after they have cooled. That simple step helps preserve the cinnamon sugar coating and keeps the soft cookies from adhering to one another.

FAQ

Can I use pumpkin pie filling?

No. Use 100% pure pumpkin puree. Canned pumpkin is the convenient choice, while homemade puree can be made by boiling pumpkin chunks, cooling them fully, and pureeing them.

Why do pumpkin cookies sometimes turn out cakey?

Pumpkin contributes a lot of moisture to cookie dough. In this recipe, blotting the puree, using one egg yolk, and including cornstarch and cream of tartar help manage that moisture and support a soft, chewy cookie rather than a cakey one. Chilling the dough also helps prevent thin spreading.

Is cream of tartar required?

No. Cream of tartar is optional. Keeping the 1/2 teaspoon helps give the cookies a texture closer to a snickerdoodle, but the recipe notes that it can be omitted.

Can I substitute pumpkin pie spice for the individual spices?

Yes. Replace the cinnamon, nutmeg, and cloves in the dough with 2 1/2 teaspoons pumpkin pie spice. The cinnamon in the separate sugar coating remains part of the coating.

Can I freeze the shaped cookie dough?

Yes. Roll the dough into balls, coat them in cinnamon sugar, and freeze them in a freezer bag for up to 2 months. Bake from frozen without thawing. They will likely need 1 to 2 extra minutes in the oven.

How long do the baked cookies keep?

Once cooled, keep the cookies in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper or wax paper to help prevent sticking.

Nutrition

Nutrition details are an estimate for 1 cookie, assuming the recipe makes 30 uniform cookies: 131 calories, 21 grams carbohydrates, 1 gram protein, and 5 grams fat.