Description

These chewy pumpkin spice cookies are soft, rich, and perfectly spiced—ideal for cozy fall days. Easy to make, they stay fresh for days and deliver the perfect blend of chewiness and warmth in every bite.

Ingredients

Scale

¾ cup (168 g) unsalted butter, softened

⅔ cup (147 g) light brown sugar

½ cup (100 g) granulated sugar

2 large egg yolks

⅔ cup (160 g) canned pumpkin puree

1¾ cups (219 g) all-purpose flour

1½ teaspoons baking soda

½ teaspoon baking powder

¼ teaspoon salt

3 teaspoons pumpkin pie spice

¼ cup sugar + 1 teaspoon cinnamon (for rolling)

Optional mix-ins (choose 1 or 2, up to ¾ cup total):

Chocolate chips

Chopped pecans or walnuts

Dried cranberries

Butterscotch chips

Maple-glazed pumpkin seeds

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in egg yolks, vanilla extract (optional), and pumpkin puree until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Fold in any optional mix-ins if using.
Scoop dough using a 3-tablespoon scoop (or ~¼ cup), roll each ball in the cinnamon-sugar mixture, and place them 3 inches apart on baking sheets.
Bake for 10–12 minutes, or until edges are set and tops are cracked.
Let cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

For a chewier texture, slightly underbake the cookies and let them finish baking on the sheet.

If using fresh pumpkin, make sure it’s well-strained to remove excess moisture.

Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Dessert

Nutrition

Calories: ~213 kcal per cookie