Description

These Chewy Pumpkin Spice Cookies feature a soft, chewy texture with rich brown sugar, molasses, pumpkin puree, and warm autumn spices. Each cookie is coated in cinnamon sugar for a sweet, fragrant finish that makes them perfect for fall baking, holiday gatherings, or an afternoon treat with coffee or tea.

Ingredients

Scale

For the Pumpkin Spice Cookies

226 g unsalted butter (1 cup), softened
200 g light brown sugar
150 g granulated sugar
1 large egg (50 g without shell), at room temperature
1 tsp vanilla
35 g molasses (2 tablespoons)
56 g canned pumpkin puree
1 1/2 tsp cinnamon
3/4 tsp salt
3/4 tsp allspice
1/4 tsp cloves
1/4 tsp ginger
1 tsp baking soda
295 g all-purpose flour

For the Cinnamon Sugar Coating

50 g sugar
2 tsp cinnamon

Instructions

Gather and measure all ingredients. Bring the egg to room temperature and soften the butter without melting it. Line baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar until creamy and well combined.
Add the egg, vanilla, molasses, and canned pumpkin puree. Mix until evenly incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, combine the flour, cinnamon, salt, allspice, cloves, ginger, and baking soda. Stir to distribute the dry ingredients evenly.
Add the dry ingredients to the wet mixture and mix just until the flour is incorporated and the dough comes together. Avoid overmixing.
In a small bowl, combine the 50 g sugar and 2 tsp cinnamon for the coating.
Portion the dough into evenly sized pieces using a cookie scoop or spoon. Roll each portion in the cinnamon sugar until coated, then arrange on the prepared baking sheets with space between the cookies.
Bake according to the original recipe’s specified oven temperature and baking time. These details were not included in the supplied ingredient list, so consult the source recipe for the exact settings.
Allow the cookies to settle on the baking sheet before carefully transferring them to a cooling rack, if desired. Let them cool before serving so their texture can set.

Notes

Use plain canned pumpkin puree rather than pumpkin pie filling.
Weigh the flour and pumpkin puree accurately to help maintain the intended chewy texture.
Store completely cooled cookies in an airtight container at room temperature for approximately 3–4 days, or freeze for 2–3 months for the best quality.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 24 Cookies
Calories: 190 calories per cookie

Keywords: chewy pumpkin spice cookies, pumpkin spice cookies, chewy pumpkin cookies, cinnamon sugar cookies, fall cookie recipe, pumpkin cookies with molasses, autumn baking recipes