Pumpkin Spice Cookie Recipe: Chewy Fall Cookies with Warm Spice

These pumpkin spice cookies are soft, chewy and perfect for fall. They’re packed with pumpkin, brown sugar, vanilla and warm spices, then rolled in cinnamon sugar for a snickerdoodle-like coating.

This post was originally published September 2016 and updated October 2025 with a slightly improved recipe, new photos and extra tips.

The Keys To Chewy Pumpkin Cookies

Many pumpkin cookie recipes turn out cakey because pumpkin adds moisture that cookie dough doesn’t usually need. To keep these cookies soft and chewy rather than cakey or like muffin tops, follow three simple principles:

1. Remove excess moisture from the pumpkin by blotting it with a paper towel or clean dishcloth.
2. Use only one egg yolk—the pumpkin provides binding while avoiding extra liquid from a whole egg.
3. Add cornstarch and optional cream of tartar to achieve a tender, chewy texture similar to snickerdoodles.

Ingredients Needed

• 1/2 cup pumpkin puree (canned or homemade)
• 2 1/2 cups all-purpose flour (spoon and level when measuring)
• 2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar (optional for snickerdoodle-like texture)
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter, softened (not melting)
• 3/4 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 large egg yolk (just the yolk)
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar + 2 teaspoons cinnamon for coating

Note: The recipe originally used a whole egg; switching to only the yolk yields a chewier cookie.

Method – with Photos

1. Blot the pumpkin. Place the pumpkin puree on a paper towel, fold and press gently to remove excess moisture. Less moisture = chewier cookies.
2. Whisk the dry ingredients. In a bowl combine the flour, cornstarch, cream of tartar (if using), baking soda, salt and spices. Set aside.

3. Cream the butter and sugars. Beat softened butter with brown and granulated sugar until light and fluffy.
4. Add egg yolk, pumpkin and vanilla. Mix until combined, using only the yolk to limit added moisture.
5. Combine wet and dry. Mix the dry ingredients into the butter mixture until a thick dough forms; it should be sturdy but not overly sticky.
6. Chill. Cover and refrigerate the dough for at least 2 hours and up to 2 days; chilling prevents excess spread during baking.

7. Preheat the oven and prepare sheets. Preheat to 350°F (180°C). Line cookie sheets with parchment or silicone mats.
8. Form and coat the dough balls. Whisk 1/4 cup granulated sugar with 1½ teaspoons cinnamon on a small plate. Scoop dough into balls (about 1–1½ tablespoons each), roll in cinnamon sugar and space about 2 inches apart on the trays.
9. Bake. Bake one sheet at a time in the center of the oven for about 9–12 minutes, until the tops look set.
10. Cool. Let cookies cool on the baking sheet until they are no longer hot to the touch (about 10 minutes) before transferring to a wire rack. These cookies are very soft when they come out of the oven, so moving them too soon may cause them to break.