Pumpkin spice captures the essence of fall. From lattes to candles, this beloved flavor brings warmth and joy. Being a pumpkin enthusiast is perfectly acceptable in my book!
After baking plenty of pumpkin bread, I shifted my focus to crafting a delightful pumpkin cookie. Enter these Chewy Pumpkin Spice Cookies topped with Cinnamon Glaze. Keep reading to discover how to make this warm, chewy treat in just one bowl.
Why You'll Love These Pumpkin Cookies
These cookies resemble tiny pumpkin loaves, remaining chewy for days. They're delightful straight from the oven and even better with a drizzle of sweet cinnamon glaze. Feeling adventurous? Try sandwiching them with cream cheese frosting for a delightful pumpkin whoopie pie.
These will be my go-to Halloween cookies this season! Skip the cookie cutters and piping bags, opting instead for a simple approach for gifts and parties—everyone will appreciate it.
Ingredients for Chewy Pumpkin Spice Cookies
This cookie recipe requires just a few staple ingredients, perfect for those spontaneous baking days. Here's what you'll need for this one-bowl wonder:
Melted Unsalted Butter
Melted butter adds density and chewiness to cookies, avoiding a cakey texture.
Brown Sugar
Brown sugar contributes to a chewier cookie by allowing less rising compared to white sugar.
Egg Yolk
According to a reliable source, an extra egg yolk is the key to achieving that desired soft and chewy texture.
Vanilla
A trick from my mom: always double the vanilla in your recipes. I've done that for you!
Canned Pumpkin Puree
I prefer high-quality canned pumpkin, using it for various recipes throughout fall and winter. In this recipe, blotting the puree with a paper towel removes excess moisture.
All-Purpose Flour
Classic all-purpose flour works well, but feel free to swap in your favorite gluten-free option.
Baking Soda
While we want a dense, chewy cookie, a touch of baking soda helps it rise just enough.
Salt
A pinch of salt enhances the sweet and spicy flavors.
Pumpkin Pie Spice
What goes into pumpkin pie spice? If you lack this classic blend, you can use individual spices instead (check out this pumpkin pie spice recipe for ratios):
- cinnamon
- nutmeg
- cloves
- ginger
- allspice
Steps to Make Chewy Pumpkin Cookies
This dough comes together easily. Begin by creaming the butter, sugar, egg yolk, vanilla, and pumpkin in a large bowl. Next, add the dry ingredients and mix until just combined.
Many recipes suggest mixing dry ingredients separately, but I prefer the lazy baker's method: I dump everything in one bowl, ensuring even distribution with a fork before stirring it all together. It works every time, so embrace one-bowl baking!
Chilling the dough for an hour in the fridge is crucial for achieving that dense, chewy texture. I use a cookie scoop for uniform, Insta-ready cookies.
Common Questions
What gives these cookies their softness and chewiness?
As mentioned, using melted butter, brown sugar, and an egg yolk instead of a whole egg are key components for achieving the chewy texture we desire. Plus, pumpkin adds moisture. I've left mine in a ziploc on the counter for up to four days, and they remained soft.
How can I prevent cookie dough from spreading?
Let your melted butter cool. Patience is key to prevent your cookies from becoming one greasy puddle.
Use parchment paper. Lining your baking sheet with parchment paper avoids a greasy surface that encourages spreading.
Chill the dough. Chilling for at least an hour (or 30 minutes in the freezer) helps maintain thickness and prevents spreading.
Storing Pumpkin Cookies
These cookies and the dough store well. Here's how:
For extra cookie dough: Keep the cookie batter chilled in the fridge for up to 5 days, ensuring fresh cookies whenever cravings hit. Let it sit out for about 15 minutes before scooping for easier handling.
For leftover cookies: Store baked cookies in an airtight container at room temperature for up to 4 days. They stay moist and delicious—perfect for lunchboxes!
For freezing cookie dough: Roll the dough into balls and freeze on a plate until firm. Transfer to a ziploc freezer bag for up to a month. When you're ready to bake, place them directly on a baking sheet and add a couple of minutes to the baking time.
Other Cozy Cookie Ideas
Not in the mood for pumpkin? Here are some fall favorites:
Peanut Butter Banana Cookies (Gluten-Free)
Double Chocolate Skillet Cookie
The best peanut butter cookies on the Internet.
Now, let's get to baking these Chewy Pumpkin Cookies with Cinnamon Glaze! If you try the recipe, please leave a rating and review to let us know how they turned out.
PrintDescription
This simple pumpkin cookie recipe yields soft, chewy treats spiced with cinnamon and topped with icing—perfect for a cozy fall indulgence.
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1 cup brown sugar
- 1 egg yolk, room temp
- 2 teaspoons vanilla
- 1/2 cup canned pumpkin puree, moisture blotted out with paper towel
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
For the cinnamon glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees. In a mixing bowl or stand mixer, cream together the butter, sugar, egg yolk, vanilla, and pumpkin until smooth.
- Add the remaining ingredients and mix with a fork to eliminate lumps. Stir until just combined.
- Chill the dough for at least one hour in the fridge, or 30 minutes in the freezer.
- Scoop balls (about 2 tablespoons each) onto a parchment-lined baking sheet and gently flatten.
- Bake at 350 degrees for approximately 11 minutes. Aim for a soft and chewy texture!
- Meanwhile, prepare the frosting by whisking all ingredients until drizzling consistency; add more milk to thin if necessary.
- Drizzle the glaze over cooled cookies, top with extra cinnamon, and enjoy!
- Prep Time: 20
- Cook Time: 11
