Spiced and Chewy Pumpkin Spice Cookies

Why You’ll Love This Recipe

These Spiced and Chewy Pumpkin Spice Cookies are the ultimate fall treat! The pumpkin adds a natural sweetness and softness to the cookies, while the blend of warming spices makes them incredibly flavorful. The chewy texture is simply irresistible, and they’re easy to make, meaning you can bake up a batch whenever you’re craving something sweet. Whether for a festive event or an everyday snack, these cookies will surely become your go-to fall recipe.

Ingredients

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 1/2 cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• 1/2 cup pumpkin puree

• 2 1/4 cups all-purpose flour

• 1 1/2 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/2 tsp salt

• 1/2 cup white chocolate chips (optional)

• 1/2 cup chopped walnuts or pecans (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Mix wet ingredients: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 2-3 minutes.

3. Add the egg and vanilla extract, and beat until fully incorporated. Stir in the pumpkin puree until smooth.

4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

6. Fold in optional ingredients: If you’re using white chocolate chips or chopped nuts, fold them into the cookie dough.

7. Scoop the dough: Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the edges are lightly golden, and the center is set but still soft.

9. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

10. Serve: Enjoy these chewy, spiced cookies with a glass of milk or a warm cup of tea!

Servings and Timing

• Servings: 24 cookies

• Prep Time: 15 minutes

• Cook Time: 10-12 minutes

• Total Time: 30 minutes

Variations

• Chai Spice Cookies: Swap out the cinnamon, ginger, and nutmeg for a chai spice blend to give your cookies a unique twist.

• Pumpkin Oatmeal Cookies: Add 1/2 cup of rolled oats to the batter for an extra chewy texture and a bit of heartiness.

• Chocolate-Dipped Pumpkin Spice Cookies: After baking, dip the cookies in melted dark or milk chocolate for a decadent treat.

• Glazed Pumpkin Spice Cookies: Drizzle a simple glaze made with powdered sugar, vanilla, and milk over the cooled cookies for an extra layer of sweetness.

• Pumpkin Spice Sandwich Cookies: Sandwich a layer of cream cheese frosting between two cookies for an added indulgence.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 1 week.

• Freezing: These cookies freeze well! Store the cooled cookies in an airtight container or freezer bag for up to 3 months. To freeze the dough, scoop the dough balls onto a baking sheet and freeze until firm, then transfer to a container or bag for up to 3 months. When ready to bake, place them directly on the baking sheet and bake for 1-2 minutes longer.

• Reheating: Warm the cookies in the microwave for 5-10 seconds or in the oven at 350°F (175°C) for 5 minutes to bring them back to that fresh-baked texture.

FAQs

1. Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works perfectly for this recipe. Just make sure you’re using pure pumpkin puree, not pumpkin pie filling.

2. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure your flour blend includes xanthan gum to help with structure.

3. Can I use margarine instead of butter?

Yes, you can use margarine, but for the best flavor and texture, butter is recommended.

4. Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2-3 days before baking. You can also freeze the dough and bake fresh cookies whenever you like.

5. Can I omit the spices?

While the spices are what make these cookies “pumpkin spice,” you can omit or adjust them to your taste. If you prefer a milder flavor, try just cinnamon.

6. Can I add raisins to these cookies?

Yes, you can add raisins or dried cranberries for a bit of extra sweetness and texture. Fold them in along with the nuts and chocolate chips.

7. Can I use other types of chips in these cookies?

Absolutely! Dark chocolate, milk chocolate, or even butterscotch chips would all work wonderfully in these cookies.

8. How do I know when these cookies are done?

The cookies should be lightly golden around the edges but still soft in the center. They will firm up as they cool, so be careful not to overbake them.

9. How do I prevent the cookies from spreading too much?

If your cookies spread too much, make sure the dough is properly chilled before baking. You can also refrigerate the dough balls for 15-20 minutes before baking to help prevent spreading.

10. Can I make these cookies vegan?

Yes, you can make them vegan by using dairy-free butter, a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water), and a dairy-free chocolate chip or omitting them altogether.

Conclusion

Spiced and Chewy Pumpkin Spice Cookies are the perfect fall treat that brings together the rich flavors of pumpkin and warming spices in a soft, chewy cookie. With a simple, easy-to-follow recipe, these cookies are ideal for autumn baking, sharing with loved ones, or enjoying with a cup of tea. With every bite, you’ll experience the cozy comfort of fall—making these cookies a seasonal favorite you’ll make year after year!