Soft and Chewy Pumpkin Cookies are the ultimate fall treat that captures everything we love about pumpkin season in one perfect bite. These cookies strike that ideal balance between cake-like softness and satisfying chewiness, with warm spices and rich pumpkin flavor in every mouthful. Unlike dense pumpkin bars or overly cakey cookies, these Soft and Chewy Pumpkin Cookies have a texture that’s absolutely irresistible.
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Why You’ll Love These Soft and Chewy Pumpkin Cookies
- These Soft and Chewy Pumpkin Cookies stay incredibly soft for days without becoming dry or crumbly
- The Soft and Chewy Pumpkin Cookies are packed with warm fall spices and real pumpkin flavor
- Ready in just 30 minutes from start to finish—perfect for last-minute cravings
- These Soft and Chewy Pumpkin Cookies freeze beautifully for make-ahead convenience
- The dough for Soft and Chewy Pumpkin Cookies can be made ahead and refrigerated
- They’re perfectly portioned cookies that make excellent lunchbox treats or party desserts
- These Soft and Chewy Pumpkin Cookies deliver bakery-quality results with simple pantry ingredients
Ingredients for Soft and Chewy Pumpkin Cookies
For the Cookies
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
For the Cinnamon Sugar Coating (Optional)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Ingredient Tips:
- Use pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar
- The butter should be softened but not melted for the perfect cookie texture
- Fresh spices make a noticeable difference—if yours have been sitting in the pantry for years, consider replacing them
Step-by-Step Instructions for Soft and Chewy Pumpkin Cookies
Prepare for Baking
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Make the Cookie Dough
- In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract. Beat until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Don’t overmix.
- The dough will be soft and slightly sticky—this is exactly what you want for soft and chewy cookies!
Shape and Bake
- If using cinnamon sugar coating, mix together the sugar and cinnamon in a small bowl.
- Scoop the dough using a medium cookie scoop (about 2 tablespoons) and roll into balls.
- Optional: Roll the dough balls in the cinnamon sugar mixture to coat.
- Place the cookies on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, until the edges are set but the centers still look slightly underdone. They will continue to cook on the baking sheet.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cool and Store
- Let the cookies cool completely on a wire rack before storing.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Emma’s Kitchen Notes for Perfect Soft and Chewy Pumpkin Cookies
- The secret to staying soft is slightly underbaking these cookies. They should look just set around the edges but still soft in the center when you remove them from the oven.
- Don’t skip the cooling time on the baking sheet. Those 5 minutes allow the cookies to finish setting without overbaking.
- Make-ahead tip: The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. If baking from frozen dough, add 1-2 minutes to the baking time.
- For extra soft cookies, add a slice of bread to your storage container. The cookies will absorb moisture from the bread, keeping them incredibly soft.
Frequently Asked Questions About Soft and Chewy Pumpkin Cookies
Can I use pumpkin pie spice instead of individual spices?
Yes! You can substitute 1 tablespoon of pumpkin pie spice for all the individual spices (cinnamon, ginger, nutmeg, and cloves) in these Soft and Chewy Pumpkin Cookies. The flavor will be slightly different but still delicious.
Why are my pumpkin cookies cakey instead of chewy?
If your Soft and Chewy Pumpkin Cookies turned out too cakey, you likely added too much flour or overbaked them. Make sure you’re measuring flour correctly (spoon and level, don’t pack) and remove the cookies when they still look slightly underdone in the center.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! These Soft and Chewy Pumpkin Cookies are wonderful with additions. Try stirring in 1 cup of chocolate chips, white chocolate chips, chopped pecans, or walnuts into the dough before scooping.
How do I keep my cookies from spreading too much?
If your Soft and Chewy Pumpkin Cookies are spreading too thin, try chilling the dough for 30 minutes before baking. Also make sure your butter is softened but not melted, and that your baking soda and baking powder are fresh.
Can I make these cookies vegan?
Yes! For vegan Soft and Chewy Pumpkin Cookies, substitute the butter with vegan butter or coconut oil, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes), and ensure your sugar is vegan-friendly.
Conclusion: Why These Soft and Chewy Pumpkin Cookies Will Be Your New Fall Favorite
These Soft and Chewy Pumpkin Cookies have earned their place as a fall staple in our home, and I think they’ll quickly become a favorite in yours too. They capture everything we love about pumpkin season—the warm spices, the cozy flavors, the sense of comfort—all in a cookie that’s as practical as it is delicious.
What I love most about these Soft and Chewy Pumpkin Cookies is their versatility. They’re perfect for casual snacking, impressive enough for holiday gatherings, and always disappear quickly at bake sales. The fact that they stay soft for days means you can bake them ahead without worry.
If you enjoyed these Soft and Chewy Pumpkin Cookies, you might also like my [Spiced Pumpkin Bread], [Maple Glazed Pumpkin Scones], or [Pumpkin Cream Cheese Swirl Brownies]. And don’t forget to sign up for my newsletter to get more seasonal baking recipes delivered straight to your inbox!
Have you tried making these Soft and Chewy Pumpkin Cookies? What’s your favorite fall cookie? I’d love to hear about your baking adventures in the comments below!
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