Indulge in the delightful softness and chewiness of our Pumpkin Spice Cookies. Packed with Pumpkin Spice Truffles, sweet White Chocolate Chips, and spiced Cinnamon Chips, this cookie recipe is a perfect celebration of the cozy pumpkin season!
As fall approaches, there's no better way to celebrate than with delicious pumpkin cookies that carry the perfect blend of spices and sweetness.
If you've been on the hunt for the ideal pumpkin cookie recipe that promises a chewy texture with every bite, look no further.
Whether you're preparing for a Halloween party or simply wish to relish the pumpkin spice season with a comforting treat, this recipe guarantees to be a hit!
One of the primary reasons this recipe stands out is its use of actual pumpkin puree.
Unlike many cookie recipes that rely solely on pumpkin pie spice for that pumpkin flavor, our recipe incorporates pumpkin purée, ensuring every bite is filled with genuine pumpkin goodness.
For more delicious pumpkin cookie recipes, check out my No Bake Pumpkin Cookies with Oatmeal, Soft Pumpkin Snickerdoodle Cookies, Pumpkin Pie Sugar Cookies, Halloween Pumpkin Sugar Cookies, and these Spice Cake Mix Pumpkin Cookies.
Ingredients for Chewy Pumpkin Spice Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Pumpkin Puree
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder, Pumpkin Spice, Cornstarch, Salt
Filling. White Chocolate Chips, Pumpkin Spice Truffles, Cinnamon Chips
These are the Pumpkin Spice Truffles I love using. If you haven't tried them before, go for it; they're delicious!
How to Make Pumpkin Spice Cookies
- In the bowl of a stand mixer with a paddle attachment, mix the cubed, cold Butter with the Pumpkin Puree, and White Granulated Sugar. Mix on low until combined, this will take about 2-3 minutes. The butter will break down and combine with the sugar in the mixer.
- Add Egg, Vanilla Extract, and Brown Sugar, and continue mixing the ingredients until fully combined. Scrape the sides of the bowl with a spatula to ensure you're including all the ingredients.
- Add the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, Pumpkin Pie Spice, Salt, and Cornstarch, and mix to combine. Do not overmix. You can combine them in a separate bowl beforehand if you prefer.
- Hand stir in ¾ cup each of White Chocolate Chips, Cinnamon Chips, and Pumpkin Spice Truffles. Reserve the remaining chips for after baking.
- Scoop cookie dough using a #24 cookie scoop, or about 3 tablespoons of cookie dough. Place the cookie dough balls on the prepared baking sheets, allowing at least 2 inches between each one to allow for spreading while baking.
- Bake at 350 F Degrees for 8–10 minutes or until the edges are set.
- Remove the cookies from the oven and immediately press 3–4 White Chocolate Chips, Truffle Chips, and Cinnamon Chips on top.
- Allow the cookies to cool for a few minutes on the baking sheet before moving them to a wire cooling rack to cool completely.
FAQs
Pumpkin purée is just pureed pumpkin, while pumpkin pie filling contains spices and sweeteners. For this recipe, use pumpkin purée.
Cornstarch helps achieve a chewy texture. You can omit it, but the texture may be slightly different.
They enhance flavor and texture, but you can increase the amount of cinnamon and white chocolate chips instead if you prefer.
Storage & Freezing
Store: Once baked, store your chewy pumpkin spice cookies in an airtight container. This will keep them fresh and chewy for up to 7 days.
Freeze: Once completely cooled, place them in an airtight container or freezer bag, separating layers with parchment paper. If you want to prepare them in advance, you can freeze the cookie dough balls before baking them. Place them on a cookie sheet in the freezer until solid, then transfer to a freezer bag. They can be frozen for up to 3 months and baked from frozen; simply increase the baking time by a couple of minutes.
Substitutions & Variations
- Homemade Pumpkin Puree. You can find pumpkin puree at most grocery stores, but you can use a homemade mix if you prefer.
- Pumpkin Spice. A blend of fall spices that are coveted this time of year! If you don't have a pre-made mix, you can create your own with cinnamon, nutmeg, ginger, and cloves.
- Butter. Salted butter is ideal, but if you only have unsalted butter, add a dash of salt to enhance the flavors.
- Frost the cookies. Top your cookies with homemade cream cheese frosting to make them more decadent. Alternatively, you can use a simple powdered sugar and water glaze, or Vanilla Buttercream Frosting!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Mixer.
Using a stand mixer with a paddle attachment is the easiest way to make cookie dough. You can use a large bowl with a hand mixer for the same results, though.
Ingredient Temperature.
Using ingredients at room temperature, especially the egg and pumpkin puree, can help achieve a smoother dough and more even baking. You will want to ensure the butter is kept cold until mixing though.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cooling Rack.
Allow the cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Pumpkin Spice Cookies recipe?
Let me know what you think of these chewy pumpkin cookies! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Fall Cookie Recipes
- White Chocolate Macadamia Nut Cookies
- Chocolate Cherry Cookies
- Mummy Brownies
- Cookie Monster Cookies
- Candy Bar Cookies
Pumpkin Spice Cookies with White Chocolate
Ingredients
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup Granulated Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 3 Tablespoon Pumpkin Puree
- 1 teaspoon Pumpkin Spice
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 Tablespoon Cornstarch
- 1¾ cups All Purpose Flour 210g
- 1 cup White Chocolate Chips *Divided
- 1 cup Pumpkin Spice Truffles *Divided
- 1 cup Cinnamon Chips *Divided
Instructions
- Preheat the oven to 350 F Degrees. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cube cold butter and combine with granulated sugar and brown sugar. Mix on low until combined. Mix for 2-3 minutes. Butter will break down and combine with sugar.
- Add Egg, Vanilla Extract, and Pumpkin Puree, and continue to mix the ingredients together. Scrape the sides of the bowl to ensure you're including all the ingredients.
- In a separate bowl, combine the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, Pumpkin Pie Spice, Salt, and Cornstarch.
- Gradually add the dry ingredients to the wet ingredients and mix to combine. Do not overmix.
- Hand stir in ¾ cup each of White Chocolate Chips, Cinnamon Chips, and Pumpkin Spice Truffles. Reserve the remaining chips for after baking.
- Scoop cookie dough using a #24 cookie scoop. Or about 3 tablespoons of cookie dough and place on the prepared baking sheets, allowing at least 2 inches apart for spreading while baking.
- Bake at 350 F Degrees for 8–10 minutes or until edges are set.
- Remove the cookies from the oven and immediately press 3–4 White Chocolate Chips, Truffle Chips, and Cinnamon Chips on top.
- Allow the cookies to cool for a few minutes on the baking sheet before moving them to a wire cooling rack to cool completely.
Notes
Storage
- Store: Once baked, store your chewy pumpkin spice cookies in an airtight container. This will keep them fresh and chewy for up to 7 days.
- Freeze: Once completely cooled, place them in an airtight container or freezer bag, separating layers with parchment paper. If you want to prepare them in advance, you can freeze the cookie dough balls before baking them. Place them on a cookie sheet in the freezer until solid, then transfer to a freezer bag. They can be frozen for up to 3 months and baked from frozen; simply increase the baking time by a couple of minutes.
Troubleshooting
- Cookie dough tends to be sticky. If the dough is too soft, add an additional tablespoon or two of All Purpose Flour.
- The cookie dough can be chilled for 30 minutes prior to baking.
- I recommend measuring the Pumpkin Puree out properly and not just eyeballing it, as it can add too much moisture to the cookie dough, which will make the cookies flat and thin.
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