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Soft & Chewy Pumpkin Spice Cookies (Perfect Fall Baking)
Stephanie Moore

Soft & Chewy Pumpkin Spice Cookies

Welcome the crisp autumn air with these indulgent Soft & Chewy Pumpkin Spice Cookies. By using a special blotting technique on the pumpkin puree, we achieve a perfectly tender, melt-in-your-mouth texture that avoids the common cakey pitfalls of pumpkin baking. Sweetened with brown sugar and a touch of honey for added moisture, these cookies are a seasonal masterpiece. Perfect for holiday exchanges or a cozy afternoon treat, they deliver bakery-quality flavor and a satisfying chew in every single bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 18 servings
Course: Desserts
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1/3 cup pumpkin puree (blotted to 1/4 cup)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1 large egg yolk
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)

Method
 

  1. Place pumpkin puree on paper towels and press gently until you have 1/4 cup of blotted puree.
  2. In a large bowl, cream together the softened butter and brown sugar until smooth.
  3. Whisk in the egg yolk, honey, and vanilla extract until well combined.
  4. Stir in the blotted pumpkin puree.
  5. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Chill the dough for 30 minutes to improve texture.
  8. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Scoop dough into balls, roll in granulated sugar, and place on the baking sheet.
  10. Bake for 10-12 minutes until edges are set but centers remain soft.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Always use 100% pure pumpkin puree, never pumpkin pie filling. Chilling the dough before baking helps prevent excess spreading. Store in an airtight container at room temperature for up to 5 days.