Easy Chewy Pumpkin Spice Cookies – Soft, Spiced & Perfect for Fall Baking

If fall had a flavor, it would taste like these Easy Chewy Pumpkin Spice Cookies. They’re soft in the center, chewy around the edges, and rolled in cozy cinnamon-pumpkin spice sugar for that irresistible crackly coating. These cookies are the real deal—no cakey texture, no complicated steps. Just easy, chewy, warmly spiced pumpkin cookies that melt in your mouth.

Honestly, these are the cookies I reach for when I want something fall-y but not fussy. No mixer needed. No chilling required. Just a bowl, a whisk, and a little pumpkin magic.

Why You’ll Love These Easy Chewy Pumpkin Spice Cookies

• Chewy texture – thanks to dried pumpkin and melted butter
• Quick and simple – from bowl to oven in under 30 minutes
• No chilling needed – because we’ve got better things to do
• Pumpkin spice sugar coating – crackly and sweet
• Perfect for fall baking, lunchboxes, or gifting

Ingredients for Easy Chewy Pumpkin Spice Cookies

Cookie Dough:

• 122g pumpkin puree (dried down to 1/4 cup)
• 200g melted unsalted butter, room temperature
• 150g granulated sugar
• 55g brown sugar
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 1 tsp vanilla extract
• 300g all-purpose flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 4 tsp pumpkin pie spice
• 1/2 tsp salt

Cinnamon Sugar Coating:

• 50g granulated sugar
• 1 tsp pumpkin pie spice

How to Make These Chewy Pumpkin Cookies

1. Preheat the Oven

• Preheat oven to 350°F (180°C).
• Line two baking sheets with parchment paper.

2. Dry the Pumpkin

• Spread 122g of pumpkin puree on a plate.
• Blot with paper towels or squeeze with cheesecloth until reduced to 1/4 cup.

✅ Tip: Don’t skip this step! It’s what gives these cookies that signature chewy texture instead of turning cakey.

3. Mix the Wet Ingredients

• In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar.
• Add the dried pumpkin, egg, egg yolk, and vanilla.
• Whisk vigorously until smooth and thick, like a paste.

4. Add the Dry Ingredients

• Fold in half of the flour with a spatula.
• Add the remaining flour, baking powder, baking soda, pumpkin pie spice, and salt.
• Fold until no dry streaks remain. The dough will be thick and sticky.

5. Make the Cinnamon Sugar

• In a small bowl, stir together the sugar and pumpkin pie spice.

6. Scoop, Roll, and Coat

• Use a medium cookie scoop to portion out the dough.
• Roll each scoop into a ball.
• Roll each ball in the cinnamon sugar coating until fully covered.
• Arrange 8 per tray, spaced out 1–2 inches.
• Gently press the tops down just a bit to help them spread.

7. Bake and Cool

• Bake for 10–12 minutes, until the edges are set but the centers are still puffy.
• Let cool on the tray for 5 minutes.
• Transfer to a wire rack to cool completely.

✨ I love sneaking one while they’re still warm—it’s a cozy little reward.

Tips for Success: Get the Best Texture Every Time

• Dry your pumpkin puree—this is key!
• Don’t overbake—a slightly underbaked center keeps them soft
• Use melted butter for richness and chew
• Mix-ins welcome—try white chocolate chips, pecans, or even a drizzle of cream cheese glaze
• Bake in small batches to maintain consistent heat and size

How to Store Pumpkin Cookies

• Room temp: Airtight container for 3–4 days
• Fridge: Up to 1 week, especially if frosted
• Freezer: Store baked cookies for 2 months, layered with parchment
• To reheat: Microwave for 10–15 seconds for a fresh-baked feel

FAQs About Easy Chewy Pumpkin Spice Cookies

Why are my pumpkin cookies cakey?

Too much moisture! That’s why drying the pumpkin puree is a must.

What makes these chewy instead of soft or crispy?

Melted butter, egg yolk, and the drying step all work together to give you that amazing chew.

Can I make these gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend.

What about dairy-free or egg-free?

Swap the butter for oil or a vegan substitute. Replace the egg with a flax egg if needed.

Can I freeze the dough?

Yes. Scoop into balls and freeze unbaked. Bake straight from frozen, adding 1–2 minutes to the baking time.

Craving More Fall Cookies?

If you’re in full pumpkin mode (same!), here are more treats to cozy up with:

• Pumpkin Dump Cake Recipe – A one-bowl wonder full of warm, gooey layers.
• Peach Cobbler Cookies Recipe – Fruity, chewy, and a little bit summery.
• Soft and Chewy Cinnamon Roll Sugar Cookies – Think snickerdoodle meets cinnamon roll.

Let’s Bake These Together!

If you try these Easy Chewy Pumpkin Spice Cookies, let me know how it goes! Tag @RitzyRecipes on Instagram or share them on your Pinterest board.

Did you add a fun twist—like chocolate chips or frosting? Leave a comment and share the love.

Happy fall baking, friends! 🎃🍪

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