Chewy Pumpkin Spice Cookies – Soft, Spiced, and Perfectly Sweet

Chewy Pumpkin Spice Cookies bring the cozy vibes of fall straight into your kitchen. Imagine crisp leaves outside, a chill in the air, and the scent of brown butter, cinnamon, and molasses wrapping your house in warmth. These cookies aren’t just another seasonal treat—they’re like fall in every chewy bite. Whether you’re baking for picky kids, a work potluck, or just because you need a little autumn comfort, chewy pumpkin spice cookies make it easy. Best part? They’re simple to whip up, store beautifully, and taste even better the next day. Yes, they’re that good.

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What are Chewy Pumpkin Spice Cookies?

Chewy Pumpkin Spice Cookies are soft, spiced molasses cookies kissed with pumpkin puree. They get their rich flavor from browned butter, cinnamon, ginger, cloves, and allspice, giving each bite that pumpkin pie-level depth. Rolled in cinnamon sugar before baking, they finish with just the right sparkle and crunch on the outside, while staying tender and chewy inside. Think snickerdoodle meets pumpkin bread, with a molasses twist. These cookies are the kind that make people hover near the oven, waiting for the tray to cool just enough to steal one.

Reasons to Try Chewy Pumpkin Spice Cookies

First off, chewy pumpkin spice cookies scream fall without being overly sweet. They’re the kind of treat that pairs equally well with coffee at breakfast or hot cider in the evening. They’re also forgiving: the dough rests in the fridge, so you can prep ahead when life is busy. The brown butter adds a nutty note, making these taste like a bakery-quality dessert, but without the fuss. Plus, they make your kitchen smell better than any candle ever could. And let’s be honest—sharing a batch with friends or neighbors might just crown you the autumn baking hero.

Ingredients Needed to Make Chewy Pumpkin Spice Cookies

When it comes to baking chewy pumpkin spice cookies, the ingredients are simple pantry staples—plus a few seasonal must-haves that give these cookies their irresistible fall flavor. You don’t need anything fancy, but the way each ingredient works together is what creates that perfect chewy bite with warm pumpkin spice notes. Below, I’ll break it down so you know exactly what’s going into your dough and why.

• Unsalted Butter (1 cup, browned): Start with real butter—none of that margarine business. Browning the butter is key; it adds a nutty, toasty depth that makes these chewy pumpkin spice cookies taste bakery-worthy.
• Light Brown Sugar (200 g) & Granulated Sugar (150 g): Using both sugars keeps the cookies soft in the center but still gives them that slightly crisp edge. The brown sugar adds moisture and a subtle molasses-like flavor.
• Egg (1 large, room temperature): The binder that holds it all together. Room temperature eggs mix better into the dough, keeping it smooth and even.
• Vanilla Extract (1 tsp): Just a little vanilla rounds out the spices and gives that cozy cookie aroma we all love.
• Molasses (2 tbsp): This is where the depth comes in. Molasses makes the cookies darker, chewier, and a little nostalgic—like a gingerbread cookie’s autumn cousin.
• Pumpkin Puree (56 g, canned): The star of the show. Just enough pumpkin to add flavor and moisture without turning the dough cakey. If you’re looking for more pumpkin-packed bakes, check out my pumpkin streusel bars for another fall dessert idea.
• Warm Spices:
  • Cinnamon (1 ½ tsp): The backbone of pumpkin spice flavor.
  • Allspice (¾ tsp), Cloves (¼ tsp), Ginger (¼ tsp): This trio adds that unmistakable autumn spice blend that makes these chewy pumpkin spice cookies taste like fall in every bite.
• Salt (¾ tsp): Don’t skip it—salt enhances the sweetness and balances all the spices.
• Baking Soda (1 tsp): Helps the cookies spread just enough to get that chewy center with crisp edges.
• All-Purpose Flour (295 g): The base of the dough, giving structure without making the cookies dry.

For the Cinnamon Sugar Coating:

• Granulated Sugar (50 g) + Ground Cinnamon (2 tsp): Rolling the dough balls in this mixture gives each cookie a sparkling crust that crackles slightly when you bite in. It’s the snickerdoodle-style finish that makes them irresistible.

Pro tip: Measure carefully. Too much flour, and your chewy pumpkin spice cookies might end up dry; too little, and they could spread too thin. If you’re unsure, weighing the flour is a foolproof move.

Instructions to Make Chewy Pumpkin Spice Cookies

Baking chewy pumpkin spice cookies is easier than it looks. The process has a few extra steps—like browning butter and chilling dough—that make all the difference in flavor and texture. Don’t rush it, because those steps turn a simple cookie into a soft, chewy, spiced masterpiece. Let’s go step by step:

Step 1: Brown the Butter

Start by melting unsalted butter in a small pot over medium heat. Keep whisking as it melts and begins to foam—watch closely because butter goes from golden to burnt in a blink. You’ll know it’s ready when it smells nutty, and you see little brown bits at the bottom. Pour the browned butter into a heat-safe bowl and let it cool for about 30 minutes. Slightly warm is fine, but you don’t want it hot, or it will scramble your egg later.
Tip: Browning butter is the flavor booster here—it gives these chewy pumpkin spice cookies a rich, almost caramel-like taste that sets them apart from simpler cookies like these old-fashioned peanut butter cookies.

Step 2: Combine the Sugars and Wet Ingredients

Once the butter has cooled, stir it together with light brown sugar and granulated sugar until smooth. Add the egg, vanilla extract, and molasses, mixing until everything looks glossy. Now, stir in the pumpkin puree. At this point, the dough smells like autumn in a bowl.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, allspice, cloves, and ginger. Slowly fold this dry mixture into your wet ingredients until no streaks remain. The dough should be thick, soft, and just a little sticky. Don’t worry—that’s exactly what makes these cookies chewy.

Step 4: Scoop and Chill the Dough

Using a cookie scoop (about 1 ½ tablespoons per cookie), portion out the dough into balls. If you have a kitchen scale, aim for 28–29 grams each for perfect consistency. Place the dough balls on a baking sheet, cover, and refrigerate for at least 2 hours (overnight is even better). Chilling helps the flavors meld and keeps the cookies thick and chewy instead of flat.
If you love this chill-and-bake style, you’ll also want to try my chewy pumpkin snickerdoodle cookies that use the same trick.

Step 5: Coat the Dough in Cinnamon Sugar

Preheat your oven to 350°F (175°C). While the oven warms, mix together sugar and cinnamon in a small bowl. Roll each chilled dough ball in the cinnamon-sugar mixture until coated on all sides. This gives the cookies their crackly, sweet crust.

Step 6: Bake to Perfection

Line baking sheets with parchment paper and space the dough balls at least 2 inches apart (these cookies spread slightly as they bake). Bake for 10–12 minutes, checking at the 10-minute mark. The cookies should look dry on top but still soft and moist in the cracks. Don’t overbake—chewiness is the goal here!

Step 7: Cool and Enjoy

Transfer the cookies to a wire rack and let them cool slightly. They’re divine warm, but they firm up just enough after cooling to make the perfect chewy bite. Serve with coffee, cider, or alongside other fall treats like these pumpkin cinnamon rolls for the ultimate seasonal spread.

What to Serve with Chewy Pumpkin Spice Cookies

These chewy pumpkin spice cookies are perfect with hot drinks: coffee, chai, mulled cider, or even cocoa with whipped cream. For a full-on fall dessert spread, serve them alongside apple butter thumbprint cookies or caramel apple cider cookies. They also pair nicely with vanilla ice cream if you want that warm-and-cold contrast. Hosting brunch? Put them on the same table as baked pumpkin donuts and you’ll have no leftovers, I promise.

Key Tips for Making Chewy Pumpkin Spice Cookies

Brown the butter carefully—it can go from nutty to burnt in a blink. Don’t skip the chilling step; it helps the flavors deepen and keeps cookies from spreading too much. Weighing dough makes for even baking, but if you don’t have a scale, eyeball it with a scoop. Keep a close eye at the 10-minute mark; underbaking slightly ensures chewy centers. If you love extra spice, sprinkle a pinch of nutmeg into the mix. Oh, and don’t overcrowd the baking sheet—give them room to puff up.

Storage and Reheating Tips for Chewy Pumpkin Spice Cookies

Store cooled cookies in an airtight container at room temp for up to a week. To keep them extra soft, slip in a slice of bread (the cookies steal its moisture—kitchen magic). For longer storage, freeze dough balls instead of baked cookies, then roll in cinnamon sugar right before baking. Fresh-baked on demand? Yes, please. If reheating, pop one in the microwave for 8–10 seconds—it’ll taste like it just came out of the oven.

FAQs

Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it’s well-drained so your dough doesn’t get too wet.

Do I have to refrigerate the dough?
Yes—chilling helps the flavors meld and prevents flat cookies.

Can I make these gluten-free?
Swap the flour for a good 1:1 gluten-free blend.

Do they freeze well?
Absolutely. Freeze unbaked dough balls, then bake straight from frozen, adding 1–2 minutes to the time.

Can I add chocolate chips?
Go for it. Semi-sweet chips make these cookies next-level cozy.

Final Thoughts

Chewy Pumpkin Spice Cookies are the kind of fall treat that makes you nostalgic the second you take a bite. With their warm spices, rich molasses, and chewy centers, they’re basically autumn in cookie form. Whether you bake a batch for your family, friends, or just your own sweet tooth, these cookies are sure to disappear fast. Next time you want something seasonal but easy, this recipe has your back.

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