Each crisp bite of these Chewy Pumpkin Spice Cookies feels like a cozy autumn hug wrapped in golden dough. As the leaves start to carpet the ground in rusty hues, there’s nothing more comforting than sinking your teeth into a warm, spice-infused cookie that balances sweet and earthy pumpkin flavor. The soft, tender center melts on your tongue, carried by hints of cinnamon, nutmeg, ginger, and cloves dancing together like old friends at a fall festival. And if you sneak a white chocolate chip into the mix, you’ll discover little pockets of creamy sweetness that elevate each mouthful to blissful indulgence. These cookies are the perfect weekend project when you want to fill your kitchen with warmth, laughter, and maybe a little sticky dough on your fingertips.
I still remember the first time I whipped up a batch of these for my book club—huddled around the kitchen island, everyone raving about how chewy yet pillowy they turned out. Between sips of hot cocoa and animated chatter about the latest plot twist, those freshly baked cookies barely lasted an hour. Whether you’re a kitchen novice searching for an approachable Beginner-level dessert or a seasoned baker looking for the ultimate fall treat, this recipe has your name on it. With a total prep time of just 20 minutes, a baking window of 12–14 minutes, and a short 5-minute rest, you’ll be pulling trays of these golden beauties out of the oven in no time. And at roughly 120 calories per cookie—assuming you get 24 perfect rounds—you can confidently offer seconds without a second thought.
KEY INGREDIENTS IN CHEWY PUMPKIN SPICE COOKIES
Before diving in, let’s talk about the building blocks that make these cookies so irresistibly chewy and flavorful. Each ingredient plays a crucial role—from tenderizing the dough to infusing it with warmth and spice. Gathering everything ahead of time ensures a smooth, stress-free bake session.
- Unsalted butter
Adds rich creaminess and structure. Softened butter helps create that signature chewiness while carrying all the warm spices evenly throughout the dough.
- Granulated sugar
Brings sweetness and contributes to the cookie’s tender texture. It helps to aerate the butter when creamed, yielding a light crumb.
- Light brown sugar
Packed with molasses, brown sugar deepens the flavor profile and enhances moisture, keeping the cookies soft and sticky for days.
- Pumpkin puree
Infuses moisture, color, and classic autumn taste. The puree binds ingredients together and delivers that unmistakable pumpkin punch.
- Egg
Provides structure and stability, ensuring the cookies hold their shape while retaining a soft, chewy interior.
- Vanilla extract
Rounds out flavors and adds a delicate, sweet aroma that harmonizes with all those fall spices.
- All-purpose flour
The foundation of the dough. It gives the cookies body and absorbs moisture, balancing the wet ingredients.
- Baking powder
Works as a leavening agent to give the cookies a slight puff, ensuring they’re tender without becoming cakey.
- Baking soda
Reacts with the acidic components (like brown sugar and pumpkin) to help the cookies spread and brown beautifully.
- Salt
Enhances all flavors and balances the sweetness so each spice note truly shines.
- Ground cinnamon
The star spice for fall desserts. It delivers warmth, sweetness, and a gentle spiciness.
- Ground nutmeg
Adds a subtle, earthy crunchiness to the flavor profile, complementing the cinnamon.
- Ground ginger
Provides a bright, zingy kick that cuts through the richness and keeps the taste lively.
- Ground cloves
Imparts a deep, slightly sweet bitterness that gives these cookies an authentic, layered complexity.
- White chocolate chips (optional)
Melt into creamy pockets of sweetness, contrasting the warm spices and adding delightful bursts of vanilla richness.
HOW TO MAKE CHEWY PUMPKIN SPICE COOKIES
Ready to transform these ingredients into a batch of fall’s finest cookies? Follow each step carefully, and you’ll end up with uniformly chewy, perfectly spiced rounds that beckon you back for more.
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even browning.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color—this takes about 2–3 minutes with an electric mixer on medium speed.
3. Mix in the pumpkin puree, the large egg, and the vanilla extract, beating until everything is fully combined and silky smooth.
4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves, ensuring the spices and leaveners are evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low just until combined—overmixing can develop gluten, making the cookies tough.
6. If you’d like an extra sweet crunch, gently fold in the white chocolate chips, so they’re evenly scattered throughout the dough.
7. Using a cookie scoop or tablespoon, scoop dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
8. Bake in the preheated oven for 12–14 minutes, or until the edges are set and the centers appear slightly puffed—avoid overbaking to keep them soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their chewy texture.
SERVING SUGGESTIONS FOR CHEWY PUMPKIN SPICE COOKIES
When it comes to presenting and enjoying these cookies, you’ll want to showcase their autumnal flair and chewy perfection. Think beyond the plate—consider textures, colors, and complementary flavors that elevate the experience. Whether you’re hosting friends or treating yourself during a quiet evening, these serving ideas will make every bite an event to savor.
- Serve these cookies alongside a steaming mug of pumpkin spice latte or hot coffee. The warm spices in the drink echo the notes in the cookie, creating a harmonious flavor duet that feels like a snug fall blanket.
- Arrange your cookies on a rustic wooden board with small bowls of extra white chocolate chips or chopped pecans. The natural wood grain highlights the cookie’s golden hue and invites guests to graze.
- Lightly dust each cookie with powdered sugar just before serving to mimic a gentle autumn frost. This quick flourish adds a touch of elegance and visual contrast.
- Pair a warm cookie with a scoop of vanilla ice cream for an indulgent dessert mash-up. The ice cream’s creaminess balances the spices perfectly, while the cookie adds a chewy bite in every spoonful.
HOW TO STORE CHEWY PUMPKIN SPICE COOKIES
Preserving the soft, chewy texture and rich pumpkin spice flavor of these cookies is all about controlling moisture and temperature. Whether you’re stashing extras for later snacking or planning ahead for a party, proper storage ensures each cookie tastes as fresh as the day you baked it. Follow these guidelines to maintain peak flavor and texture for days or even weeks.
- Store cooled cookies in an airtight container at room temperature. Placing a slice of bread inside the container helps retain moisture—replace the bread every couple of days.
- If you need to keep them longer, refrigerate the cookies in a sealed container for up to two weeks. Chilling intensifies the spice flavors and keeps the cookies from getting too soft.
- For extended storage, freeze the baked cookies in a freezer-safe bag or container for up to three months. Thaw at room temperature for 15–20 minutes before serving to restore that just-baked chewiness.
- You can also freeze the dough: scoop it onto a lined baking sheet, flash-freeze for an hour, then transfer the dough balls into a sealed bag. Bake directly from frozen, adding an extra minute or two to the bake time.
CONCLUSION
With their warm cinnamon-kissed aroma, pillowy texture, and rich pumpkin flavor, these Chewy Pumpkin Spice Cookies have quickly become my go-to treat for autumn days and cozy gatherings. From a 20-minute prep right through to the 12–14-minute bake and a brief 5-minute rest, this beginner-friendly recipe delivers consistently soft, chewy cookies that delight every time. Whether you’re craving a sweet pick-me-up for afternoon tea or want to impress friends with a seasonal dessert spread, this recipe hits the mark on taste, texture, and ease. Be sure to jot down these instructions, print the article, and save it in your recipe binder so you can whip up a batch whenever that crisp fall feeling strikes.
Feel free to scroll down to the FAQ section below for answers to common questions about ingredient swaps, troubleshooting, and storage tips. And if you give these cookies a try, I’d love to hear how they turned out! Please leave a comment with your baking adventures, questions, or any creative twists you added. Your feedback helps me fine-tune recipes and share even more baking inspiration with friends like you. Happy baking!
Chewy Pumpkin Spice Cookies
Description
Bursting with warm spices and rich pumpkin flavor, these chewy cookies are perfect for cozy gatherings or a sweet treat. Each bite is a taste of autumn bliss.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
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In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
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If desired, fold in the white chocolate chips to the dough to add sweetness and texture.
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Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake in the preheated oven for 12-14 minutes, or until the edges are set and the cookies appear slightly puffed.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Note
- These cookies have a soft and chewy texture, perfect for autumnal tastes.
- For a nutty twist, add a half cup of chopped pecans or walnuts.
- Store cookies in an airtight container to maintain freshness.
- The dough can be made ahead and refrigerated for up to two days before baking.
