Get ready to embrace cozy autumn flavors with these Easy Chewy Pumpkin Spice Cookies. Imagine a cookie that’s soft, lusciously chewy, packed with real pumpkin, and rolling in cinnamon-sugar warmth—it’s pure sweater weather comfort in every bite! Whether you’re hunting for a quick dessert for a gathering, a kid-friendly baking project, or simply a treat to enjoy with your evening tea, this recipe delivers all the seasonal magic with no fuss. These are the cookies you’ll want to bake again and again!

Easy Chewy Pumpkin Spice Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Chewy Pumpkin Spice Cookies is that the ingredient list is simple, but every choice makes all the difference. Each element brings unique flavor, structure, or perfect chew—and together, they create irresistible cookies you’ll crave all year.

Pumpkin Puree: Gives natural moistness and a gentle pumpkin flavor—just be sure to dry it as instructed for chewy, not cakey, cookies.
Melted Unsalted Butter: Creates a rich, soft texture and makes the dough a breeze to mix by hand.
Granulated Sugar: Adds sweetness and structure; divides for cookie dough and a sparkling sugar coating.
Brown Sugar: Deepens flavor and adds extra chewiness thanks to its molasses.
Large Egg & Egg Yolk: The combo ensures the cookies are chewy and rich—don’t skip the extra yolk!
Vanilla Extract: Enhances all the cozy pumpkin spice flavors with fragrant warmth.
All Purpose Flour: Provides the perfect base for a tender, chewy cookie.
Baking Powder & Baking Soda: These help the cookies rise and give just the right spread.
Pumpkin Pie Spice: Four teaspoons may sound bold, but it’s the heart of that autumn flavor burst.
Salt: Balances out the sweetness and amplifies the spice mix beautifully.

Granulated Sugar & Pumpkin Pie Spice (for coating): Rolling your dough balls in this spiced sugar adds sparkle and extra flavor to every bite!

How to Make Easy Chewy Pumpkin Spice Cookies

Step 1: Prep Your Oven and Pans

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two baking sheets with parchment paper to guarantee the cookies won’t stick and will bake evenly. Having your pans prepped means you can go straight from mixing to baking without any pause.

Step 2: Dry the Pumpkin Puree

This trick is what turns your Easy Chewy Pumpkin Spice Cookies from cakey to chewy. Spread the pumpkin puree on a plate and blot away as much moisture as you can with paper towels. Alternatively, wrap it in cheesecloth and gently squeeze out water until you have about 1/4 cup left. This step is non-negotiable for perfect texture!

Step 3: Mix the Butter and Sugars

In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the blend looks glossy and smooth. This fusion starts building that crave-able chew and caramel-y richness we’re after.

Step 4: Add Pumpkin, Egg, Egg Yolk, and Vanilla

Whisk your dried pumpkin, whole egg, extra yolk, and vanilla into the butter-sugar mix. Get vigorous here—mix until the whole bowl looks smooth and almost paste-like. The scent alone at this point will have you impatient for that first batch!

Step 5: Fold In the Dry Ingredients

Sprinkle in half the flour and fold gently until just a few streaks remain. Add the rest of the flour, baking powder, baking soda, pumpkin pie spice, and salt. Fold until your dough is cohesive but don’t over-mix—this is the secret to soft, chewy middles.

Step 6: Prepare the Spiced Sugar Coating

In a small bowl, stir together your remaining granulated sugar and pumpkin pie spice with a fork. This little mixture will create a snappy, flavorful crust on each cookie.

Step 7: Scoop, Roll, and Coat

Use a medium cookie scoop (about two tablespoons per cookie) to portion out your dough. Roll each scoop into a ball, then give them a good tumble in your spiced sugar so they’re completely coated. Arrange them on the prepared sheets about 1-2 inches apart—press down gently for just the right spread.

Step 8: Bake to Perfection

Slide your trays into the oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are set but the centers still look a little puffy. This is your ticket to truly Easy Chewy Pumpkin Spice Cookies!

Step 9: Cool and Enjoy

Once out of the oven, let the cookies hang out on the hot baking tray for five minutes—this helps the centers settle and finish cooking. Transfer them carefully to a wire rack and let them cool completely… if you can wait that long!

How to Serve Easy Chewy Pumpkin Spice Cookies

Garnishes

Level up your Easy Chewy Pumpkin Spice Cookies with a few festive touches! Try a gentle dusting of powdered sugar, a drizzle of melted white chocolate, or even a single pecan pressed into the top of each cookie while warm. These little details will make your cookies pop visually and add a hint of elegance, especially for holiday trays.

Side Dishes

Cookies need company, right? Pair these beauties with a steaming mug of chai or pumpkin spice latte for total autumn bliss. They’re also surprisingly delightful next to a scoop of vanilla ice cream—the creamy cold meets warm spices in a combo you won’t forget.

Creative Ways to Present

Show off your batch of Easy Chewy Pumpkin Spice Cookies by stacking them in a glass jar with a ribbon, arranging them on tiered platters for afternoon tea, or packaging a few in cellophane bags for thoughtful edible gifts. They look especially cozy nestled alongside cinnamon sticks or mini decorative pumpkins on your dessert table.

Make Ahead and Storage

Storing Leftovers

Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and delightfully chewy for about three days—if they last that long! A piece of bread tucked in the container can help keep them pillowy-fresh.

Freezing

You can freeze Easy Chewy Pumpkin Spice Cookies either before or after baking. For ready-to-bake convenience, freeze the spiced, shaped dough balls individually, then pop them in a bag—bake from frozen, adding a minute or two to the bake time. Or freeze baked cookies in a sealed container for up to two months; just thaw at room temperature when the craving hits.

Reheating

To bring back that just-baked magic, pop a cookie or two in the microwave for five to ten seconds. If you want a crispier sugar crust, a couple minutes in a 300-degree oven works wonders. Serve warm for full nostalgic, bakery-fresh effect!

FAQs

Why do I need to dry the pumpkin puree?

Pumpkin puree holds a lot of water, and excess moisture can make cookies puffy and cake-like. Drying the puree keeps Easy Chewy Pumpkin Spice Cookies irresistibly chewy with just the right level of softness.

Can I use homemade pumpkin puree?

Yes, but homemade puree tends to be wetter than canned, so it’s extra important to blot or squeeze out as much liquid as possible. Follow the drying step carefully for best results!

What if I don’t have pumpkin pie spice?

You can mix your own using cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. Don’t worry—homemade blends will still create that classic Easy Chewy Pumpkin Spice Cookie flavor.

Can I double the recipe?

Definitely. This recipe scales up beautifully for parties or bake sales. Just be sure to mix in stages to keep the dough tender and avoid overworking the flour.

Why add both an egg and an extra yolk?

The whole egg gives structure, while the yolk adds richness and an even chewier bite. That one extra yolk is the secret behind the perfect Easy Chewy Pumpkin Spice Cookie texture!

Final Thoughts

If you’re searching for the ultimate cozy, crowd-pleasing treat, these Easy Chewy Pumpkin Spice Cookies will have everyone swooning. Their spicy-sweet aroma and tender centers are pure autumn comfort—no matter the season! Give them a try, and don’t be surprised if you find yourself baking batch after batch for family and friends.

Easy Chewy Pumpkin Spice Cookies Recipe

★★★★★

5.1 from 27 reviews

Author: lilan
Total Time: 30 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Easy Chewy Pumpkin Spice Cookies are the perfect treat for fall with their warm spices and soft, chewy texture. Coated in a sugary pumpkin spice mixture, these cookies are sure to be a hit at any gathering.

Instructions

Preheat the Oven: Preheat your oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
Dry the Pumpkin: Spread the pumpkin on a plate, pat dry with paper towels, or use a cheesecloth to remove excess moisture until you have 1/4 cup of pumpkin.
Whisk Butter and Sugars: In a large bowl, whisk melted butter, granulated sugar, and brown sugar together.
Whisk Pumpkin Mixture: Vigorously whisk in the pumpkin, egg, egg yolk, and vanilla until smooth.
Combine Dry Ingredients: Fold in the flour, baking powder, baking soda, pumpkin pie spice, and salt until no dry streaks remain.
Prepare Spiced Sugar: Mix granulated sugar and pumpkin pie spice in a small bowl.
Form Cookie Dough: Use a scoop to portion dough, roll into balls, and coat in spiced sugar.
Bake: Place coated dough balls on baking trays, press down gently, and bake for 10-12 minutes.
Cool and Enjoy: Let the cookies cool on a wire rack and enjoy!

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American