Pumpkin Spice Sugar Cookies Recipe – Soft & Chewy Treat

The warm, inviting aroma of pumpkin spice always feels like a cozy hug during the fall season. These irresistible pumpkin spice sugar cookies are the ultimate soft and chewy treat that will have your taste buds dancing with joy. Whether you’re baking for a family gathering, a holiday party, or just because you need a little autumn comfort, this recipe is bound to become your new favorite. Trust me, once you’ve tried these cookies, you’ll wonder how you ever celebrated fall without them!

When I first tried making these cookies, I was struck by how perfectly they captured the essence of autumn. The combination of warm spices, rich pumpkin flavor, and that melt-in-your-mouth softness is simply unbeatable. Plus, they’re super easy to whip up, making them ideal for busy bakers or anyone looking for a quick treat. Let’s dive into everything you need to know to make these pumpkin spice sugar cookies a seasonal staple in your home.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them perfect for last-minute baking or spontaneous cravings.
• Simple Ingredients: No fancy supermarket runs needed—most of the ingredients are pantry staples you likely already have on hand.
• Perfect for Any Occasion: From cozy fall afternoons to festive holiday gatherings, these cookies are perfect for sharing (or keeping all to yourself!).
• Kid-Friendly: The sweet, spiced flavor and soft texture make these cookies a hit with even the pickiest eaters.
• Unbelievably Delicious: The pumpkin spice blend paired with the buttery cookie base is a match made in heaven. These cookies are soft, chewy, and full of flavor.

What sets this recipe apart is the balance of flavors and texture. The pumpkin isn’t overpowering, but it adds just the right amount of moisture and richness to create that perfect chewiness. And the pumpkin spice blend? It’s like autumn in every bite. Whether you’re baking for yourself or impressing guests, these cookies always deliver a smile.

Ingredients You Will Need

This recipe uses simple, wholesome ingredients that work together to create soft, chewy cookies bursting with pumpkin spice flavor.

• Unsalted butter, softened: The key to a rich and buttery base.
• Granulated sugar: Helps create that classic sugar cookie sweetness.
• Brown sugar: Adds a touch of molasses-like depth and keeps the cookies soft.
• Pure pumpkin puree: Not pumpkin pie filling! Adds moisture and a subtle pumpkin flavor.
• Egg yolk: Contributes to the tender texture—don’t skip it!
• Vanilla extract: Enhances the overall flavor profile.
• All-purpose flour: Provides structure to the cookies.
• Baking soda: Helps the cookies rise just enough without becoming cakey.
• Salt: Balances the sweetness and enhances flavor.
• Pumpkin spice mix: A blend of cinnamon, nutmeg, ginger, and cloves—autumn’s best friend!

If you need substitutions, you can use dairy-free butter for a vegan option or gluten-free flour for dietary needs. The pumpkin puree can also be swapped for sweet potato puree for a twist on flavor.

Equipment Needed

• Mixing bowls: One for dry ingredients and another for wet ingredients.
• Hand mixer or stand mixer: Makes creaming the butter and sugar effortless.
• Spatula: For folding the ingredients together.
• Baking sheets: Line them with parchment paper for easy cleanup.
• Cookie scoop: For evenly portioned cookies.
• Wire cooling rack: Ensures your cookies cool properly without becoming soggy.

If you don’t have a mixer, you can cream the butter and sugar by hand—it just takes a little elbow grease. And if you’re missing a cookie scoop, a tablespoon works great for measuring dough!

Preparation Method

1. Preheat your oven: Set to 350°F (175°C) and line your baking sheets with parchment paper.
2. Cream the butter and sugars: In a large mixing bowl, use a hand mixer to beat ½ cup (115g) unsalted butter, ½ cup (100g) granulated sugar, and ¼ cup (50g) brown sugar until light and fluffy—about 2 minutes.
3. Add wet ingredients: Mix in ¼ cup (60g) pumpkin puree, 1 egg yolk, and 1 teaspoon vanilla extract. Beat until combined.
4. Combine dry ingredients: In a separate bowl, whisk together 1 ¾ cups (220g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon pumpkin spice mix.
5. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until a soft dough forms. Avoid overmixing!
6. Portion the dough: Use a cookie scoop or tablespoon to drop dough onto your lined baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are set but the centers look slightly underdone. This ensures a soft and chewy texture.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro tip: If your dough feels too sticky, chill it in the refrigerator for 20 minutes before baking. This helps the cookies hold their shape.

Cooking Tips & Techniques

• Don’t overmix: Overmixing can lead to tough cookies, so stir just until combined.
• Chill the dough: If you want even thicker cookies, refrigerate the dough for 30 minutes before baking.
• Use fresh spices: Fresh pumpkin spice mix makes a world of difference in flavor—don’t use something that’s been sitting in your pantry for years.
• Watch the baking time: Pull the cookies out when the edges are set but the centers are soft—they’ll continue cooking as they cool.
• Adjust sweetness: If you prefer slightly less sweet cookies, reduce the granulated sugar by 2 tablespoons.

These tips come from trial and error in my kitchen, so trust me—they work!

Variations & Adaptations

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
• Dairy-Free: Use plant-based butter for a vegan option.
• Chocolate Chip Pumpkin Cookies: Fold in ¾ cup (135g) chocolate chips before baking for an extra indulgent treat.
• Spiced Sugar Topping: Roll the dough balls in spiced sugar (cinnamon + sugar) for a little crunch and sparkle.
• Nutty Twist: Add ½ cup (60g) chopped pecans or walnuts to the dough for a bit of crunch.

My favorite variation? Adding white chocolate chips and a sprinkle of sea salt—it’s a game-changer!

Serving & Storage Suggestions

Serve these cookies warm with a tall glass of milk or a mug of hot apple cider for the ultimate fall treat.

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze baked cookies in a zip-top bag for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm cookies in the microwave for 10 seconds for that fresh-baked feel.

Pro tip: The flavors deepen over time, so they’re even better the next day!

Nutritional Information & Benefits

These cookies are a sweet treat, but they also offer a few perks:

• Calories: Approximately 120 calories per cookie.
• Pumpkin: Packed with vitamin A, fiber, and antioxidants.
• Spices: Cinnamon and ginger offer anti-inflammatory benefits.

If you’re watching sugar intake, you can reduce the sugar slightly without compromising the flavor.

Conclusion

There’s nothing quite like biting into a soft, chewy pumpkin spice sugar cookie—it’s pure comfort in every bite. This recipe is easy, adaptable, and guaranteed to impress. Whether you enjoy them with family, friends, or during a quiet moment with your favorite fall drink, these cookies are a must-try.

If you make these cookies, I’d love to hear your thoughts! Leave a comment below or share your own variations. Happy baking!

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the cookies.

How do I keep my cookies soft?

Store them in an airtight container and avoid overbaking them. Slightly underbaked centers ensure a chewy texture.

Can I freeze the cookie dough?

Yes, you can freeze the dough for up to 3 months. Scoop it into balls, freeze on a tray, and then transfer to a zip-top bag.

What can I use if I don’t have pumpkin spice mix?

Make your own by combining cinnamon, nutmeg, ginger, and cloves in equal parts!

Can I make these cookies vegan?

Absolutely! Use plant-based butter and replace the egg yolk with a flaxseed or chia seed egg substitute.

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