Chewy Pumpkin Spice Cookies

There’s something magical in the air when pumpkin meets warm spices—and that’s exactly what makes Chewy Pumpkin Spice Cookies a seasonal favorite. Whether you’re craving a hug in cookie form or want to bring a slice of autumn into your cozy kitchen, this recipe delivers. In just a short time, you’ll get soft, chewy cookies bursting with cinnamon, nutmeg, ginger, and a hint of clove.

This recipe is approachable for bakers of all levels, yet the results feel like you stepped out of a bakery. (Tip: chill the dough briefly to help intensify flavors.) You’ll find the balance of pumpkin moisture and cookie chewiness irresistible.

In this post, I’ll walk you through each ingredient and step with clarity, share tricks I’ve picked up over the years, and offer fun twists and substitutions so you can make this your own. Whether baking for a family gathering, Halloween party, or just to brighten a weekday afternoon, these chewy pumpkin spice cookies are sure to impress. Let’s dive right in!

Prep time: 15 minutes | Cook time: 10–12 minutes
Yield: about 24 cookies
Difficulty: Easy / Beginner friendly

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What Makes These Chewy Pumpkin Spice Cookies Special?

• Ultra-Soft & Chewy Texture – By using a combination of brown sugar and a touch of cornstarch (or egg yolk), these cookies stay tender and moist rather than dry or cake-like.

• Balanced Pumpkin Flavor – The pumpkin puree adds moisture and a subtle earthy note, while the spices (cinnamon, ginger, nutmeg, clove) bring warmth without overpowering.

• Simple Ingredients, Big Impact – No fancy extracts or exotic flours—just pantry staples with a little trick (see below) for maximum chew.

• Quick & Easy to Make – From start to finish, these cookies come together in under 30 minutes, excluding any optional chilling time.

• Customizable & Versatile – You can easily add mix-ins (chocolate chips, nuts, etc.) or adapt to dietary preferences (gluten-free, vegan).

Why try this recipe? Because it gives you bakery-level flavor with a homey simplicity. I’ve baked dozens of versions, fine-tuning the spice balance and dough handling. A time-saving tip: you can rest the dough in the fridge for 15 minutes while the oven preheats—this enhances flavor and helps prevent spreading. Also, don’t overbake—take them out when edges are set and centers still look a little soft—they firm up as they cool.

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Ingredient Notes

Below is a breakdown of the key ingredients—what each does and how you can tweak them:

• All-purpose flour
  – Provides structure. Don’t swap entirely with whole wheat (it can make cookies drier). You can try a 1:1 gluten-free flour blend for a gluten-free version (see substitutions).

• Baking soda + baking powder
  – Gives lift and helps with slight spread. Make sure they’re fresh for best results.

• Salt
  – Enhances flavor. Even in sweet cookies, a pinch of salt balances the sweetness and spices.

• Ground spices (cinnamon, ginger, nutmeg, optional clove)
  – The heart of “pumpkin spice.” Use freshly ground if you can. If you don’t have clove, omit it or add a pinch of allspice.

• Brown sugar (light or dark)
  – Adds moisture, chewiness, and depth. You could use half white sugar + half brown sugar, but the texture may shift a bit.

• Granulated sugar
  – Helps with structure and controlled spread. You can slightly reduce it if you prefer less sweetness.

• Unsalted butter, softened
  – Fat gives richness. Use unsalted so you control the salt. You can try coconut oil (solid) for a dairy-free version, though texture may change slightly.

• Egg + extra egg yolk (optional)
  – The yolk contributes extra chewiness and richness. If making vegan, replace with flax egg + a bit of extra liquid (see substitutions).

• Pumpkin puree (not pumpkin pie filling)
  – Gives moisture, color, and flavor. Use canned or homemade, but ensure it’s pure pumpkin with no added sugar or spices.

• Vanilla extract
  – Deepens flavor. Use pure if possible.

• Cornstarch (optional but helpful)
  – Helps with tenderness and gives a slightly softer crumb. Just 1 or 2 teaspoons helps.

• Add-ins (optional): chocolate chips, chopped nuts, raisins, white chocolate chunks

• Equipment: mixing bowls, hand or stand mixer, cookie sheets, parchment paper or silicone mats, cooling rack

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How To Make Chewy Pumpkin Spice Cookies

Below is the step-by-step process. Follow carefully, and read the tip notes for extra insight.

1. Preheat & prepare
   Preheat your oven to 350°F (175 °C). Line one or two cookie sheets with parchment paper or silicone baking mats. (Tip: If baking two trays, rotate them halfway through for even baking.)

2. Mix dry ingredients
   In a medium bowl, whisk together:
   • 2 ½ cups (315 g) all-purpose flour
   • 1 teaspoon baking soda
   • ½ teaspoon baking powder
   • ¾ teaspoon salt
   • 1 teaspoon ground cinnamon
   • ½ teaspoon ground ginger
   • ¼ teaspoon ground nutmeg
   • (Optional) ⅛ teaspoon ground clove
   • 1 tablespoon cornstarch

   Whisking helps ensure no clumps and even spice distribution.

3. Cream butter and sugars
   In a large bowl (or mixer), cream 1 cup (226 g) softened unsalted butter with 1 cup brown sugar + ½ cup granulated sugar until light and fluffy (about 2–3 minutes). Scrape down the sides.

4. Add egg, yolk, pumpkin, vanilla
   Beat in 1 large egg plus 1 extra egg yolk (for chewiness) until combined. Then add 1 cup (240 g) pumpkin puree and 2 teaspoons vanilla extract. Mix until uniform (don’t overmix).

5. Combine wet and dry
   Gradually add the dry ingredient mixture to the wet mixture, stirring just until no streaks of flour remain. (Do not overmix.) At this point, fold in any optional add-ins (e.g. 1 cup chocolate chips, nuts, etc.).

6. Chill the dough (optional but helpful)
   Cover and chill for 15–20 minutes in the refrigerator. This helps reduce spread and deepen flavors. (If short on time, skip—but watch for spread.)

7. Portion & bake
   Using a cookie scoop or spoon, drop dough balls (~2 tablespoons each) spaced about 2 inches apart on the trays.
   Bake for 10–12 minutes or until edges are set and lightly golden, while centers still look soft (they will continue to firm as they cool).

   Tip: Bake on the middle rack. If your oven runs hot, check at 9 minutes the first time.

8. Cool
   Let cookies rest on the baking sheet for 5 minutes (they’ll continue to bake slightly). Then transfer to a cooling rack to cool completely.

What to look for: edges should look set, center still slightly soft and shiny. The cookies should be slightly puffed but not cakey.

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Storage Options

• Room temperature storage
  Place cooled cookies in an airtight container with a sheet of parchment between layers. They remain good for 3–4 days.

• Refrigeration
  You can store in the fridge (airtight) for up to 1 week—they’ll firm somewhat, so bring to room temp before serving.

• Freezing instructions
  Freeze baked cookies (cool first) or dough balls. For baked: layer cookies between parchment in a freezer-safe container or bag. They last up to 3 months. For dough: shape into balls and freeze on a tray, then transfer to a bag.

• Reheating tips
  Warm individual cookies in a microwave for 5–8 seconds or in a 300°F (150 °C) oven for ~3 minutes. If straight from freezer, thaw few minutes first so centers soften.

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Variations and Substitutions

Here are ways to adapt this recipe to your tastes or needs:

• Chocolate Chip Pumpkin Spice Cookies: Fold in 1 cup semi-sweet or dark chocolate chips.

• Pecan + Maple Twist: Add ½ cup chopped pecans + 2 tablespoons maple syrup (reduce granulated sugar slightly).

• Gluten-Free Version: Swap with a 1:1 gluten-free flour blend (that includes xanthan gum). You may need to slightly reduce liquid.

• Vegan Option: Use vegan butter, replace egg + yolk with flax “eggs” (2 tablespoons ground flax + 6 tablespoons water) and add a bit of extra liquid (such as non-dairy milk).

• Spice-Forward Variation: Increase spice (e.g., 1½ teaspoons cinnamon, extra nutmeg) or add ⅛ teaspoon cardamom for a twist.

• Mini Cookie Version: Make smaller 1-tablespoon dough balls; reduce bake time to 8–9 minutes.

• Savory Twist: Stir in a pinch of black pepper or ground ginger for a subtle heat contrast (good with cream cheese dip).

Seasonal adaptation: for holiday baking, roll dough balls in turbinado sugar before baking for sparkle. In early fall, add about ¼ cup apple or pear bits for fruity texture contrast.

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Frequently Asked Questions

1. Can I use pumpkin pie filling instead of pure pumpkin?
No, pumpkin pie filling contains sugar and spices, which will unbalance sweetness and flavor. Use plain pumpkin puree only.

2. My cookies turned cakey instead of chewy. What went wrong?
Likely overmixing or too much leavening. Mix only until just combined. Also ensure the flour is measured correctly (use spoon & level). Consider chilling dough to reduce spread and keep chewiness.

3. Can I make the dough ahead and bake later?
Yes! You can refrigerate raw dough for up to 24 hours or freeze for 2–3 months. When ready, bake as directed (you may need an extra minute or two if very cold).

4. What if I don’t have cornstarch?
You can omit it—cookies will still be fine—but the texture will be slightly less tender and chewy. Alternatively, use 1 teaspoon arrowroot.

5. How do I fix cookies that spread too much?
Chill the dough before baking, reduce oven temperature by 10 °F (≈5 °C), or add a bit more flour (1-2 tablespoons) next time. Make sure cookie sheets are cool when you place the dough.

6. Can I substitute the sugar or use a sugar alternative?
You can reduce granulated sugar slightly or use light brown sugar in place of dark. For sugar alternatives, try erythritol blends, but note texture may shift. Always test a small batch first.

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Conclusion

I hope this Chewy Pumpkin Spice Cookies recipe warms your kitchen and spirit this season. It’s a delightful balance of soft, spiced cookie goodness, with room for your personal tweaks and flavors. Don’t hesitate to try a variation or two, and please share your baking results or questions—I love hearing from fellow cookie lovers. Happy baking and enjoy every soft, spiced bite!

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