Soft and Chewy Pumpkin Sugar Cookies
These pumpkin sugar cookies are soft, chewy, and rolled in cinnamon-sugar before baking. They come together in one bowl and fill the kitchen with a warm spiced smell that feels like October.
The pumpkin keeps them moist without making them cakey, and the buttery sugar coating gives the edges a delicate crunch. They’re the kind of cookie you’ll make on a crisp afternoon and snack on all week.
What Makes Them So Soft
I love that these cookies deliver classic sugar cookie flavor with just enough pumpkin to feel seasonal, not overwhelming. The spice blend balances the pumpkin so it tastes like a cookie, not a muffin.
The dough is forgiving. No chilling is usually necessary, and the cinnamon-sugar gives them that crackly top that makes them look bakery-fancy with almost no effort.
I’ve made these countless times and they always bake up with a soft center and a slightly crisp edge that holds its chew for days. They’re the first pumpkin bake I reach for every fall.
Ingredients
- 2 1/4 cups all-purpose flour: spooned and leveled; no need for cake flour, all-purpose keeps them chewy.
- 1 tsp baking soda: helps with browning and spread.
- 1/2 tsp baking powder: gives a little lift without making them puffy.
- 1/2 tsp salt: fine sea salt or table salt.
- 1 1/2 tsp ground cinnamon: for the dough’s spice blend.
- 1/2 tsp ground ginger:
- 1/4 tsp ground nutmeg:
- 1/4 tsp ground cloves:
- 1/2 cup unsalted butter, softened: room temperature; salted butter works too, just reduce added salt.
- 3/4 cup granulated sugar:
- 1/2 cup brown sugar, packed: light or dark brown sugar for moisture and chew.
- 1 large egg:
- 1 tsp vanilla extract:
- 1/2 cup pumpkin puree: not pumpkin pie filling; blotted with a paper towel to remove excess moisture.
- 1/4 cup granulated sugar, for rolling:
- 1 tsp ground cinnamon:
Variations / Substitutions
- Pumpkin pie spice: replace the cinnamon, ginger, nutmeg, and cloves with 2 teaspoons pumpkin pie spice.
- Brown butter: brown the butter and let it cool to room temperature before creaming for a deeper, nutty flavor.
- Dairy-free: swap the butter for a good plant-based stick butter; the texture stays nearly identical.
- Gluten-free: use a 1:1 gluten-free flour blend that contains xanthan gum; the cookies will spread a touch more but stay soft.
If you like the spiced pumpkin flavor here, try my Pumpkin Chocolate Chip Cookies.
How To Make Soft and Chewy Pumpkin Sugar Cookies
Step 1: Mix the Dry Ingredients
Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Whisk together the 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and the spices in a medium bowl until evenly combined.
The spices should smell fragrant as you whisk; that means they’re well distributed. No need to sift, just make sure the leaveners aren’t clumpy.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the 1/2 cup softened butter, 3/4 cup granulated sugar, and 1/2 cup brown sugar with an electric mixer for about 2 minutes, until light and fluffy. Scrape down the bowl once or twice.
The mixture will go from grainy to pale and creamy, and you’ll see it clinging to the sides of the bowl. This step creates the air pockets that give the cookies their softness.
Step 3: Add the Pumpkin and Fold in the Dry Ingredients
Beat in the 1 large egg and 1 tsp vanilla until fully mixed. Add the 1/2 cup blotted pumpkin puree and mix until smooth. With the mixer on low, gradually add the flour mixture and mix just until no dry streaks remain.
The dough will be soft and slightly tacky, that’s normal. If it feels too sticky to scoop, chill it for 15 minutes, though I rarely need to. The less you mix once the flour is in, the chewier the cookies will be.
Step 4: Scoop and Roll in Cinnamon-Sugar
Combine the 1/4 cup granulated sugar and 1 tsp cinnamon in a shallow bowl. Use a medium cookie scoop, about 1 1/2 tablespoons, to portion the dough. Roll each ball in the cinnamon-sugar until completely coated.
Place them 2 inches apart on the prepared sheets. The sugar coating will melt and crackle as they bake. If you like flatter cookies, press each ball down gently with a flat-bottomed glass before baking.
Step 5: Bake until Crackled and Serve
Bake for 10 to 12 minutes, until the edges are set and the centers look slightly puffed and soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
As they cool, the tops will set into that signature crackle and the centers will settle into a chewy bite. Serve them warm or at room temperature, ideally with a cold glass of milk.
Tips for the Chewiest Pumpkin Sugar Cookies
- Line your baking sheets with parchment paper for easy release, since the sugar coating can stick to ungreased pans.
- For a stronger spice flavor, let the dough rest in the fridge for 30 minutes before baking. This also makes the cookies extra chewy.
- To store, keep them in an airtight container with a slice of bread to maintain softness for days.
- If you want a crispier edge, bake them 1 to 2 minutes longer, just until the tops are lightly golden.
Bake times by cookie size (all at 350°F):
| Cookie Size | Bake Time |
|---|---|
| Small (1 tbsp) | 8 to 10 mins |
| Medium (1.5 tbsp) | 10 to 12 mins |
| Large (2 tbsp) | 12 to 14 mins |
Keeping Them Soft and Fresh
- Refrigerate: Store cooled cookies in an airtight container at room temperature for up to 4 days. Refrigerating can dry them out, so if you must, seal them tightly and let them come to room temperature before eating.
- Reheating: A quick 10 seconds in the microwave revives that fresh-from-the-oven softness.
Frequently Asked Questions
Can I make these gluten-free?
Yes, use a high-quality 1:1 gluten-free flour blend with xanthan gum. The cookies will spread a little more, but the chew stays intact.
Can I freeze the dough?
Absolutely. Scoop the dough into balls, roll in the cinnamon-sugar, and freeze on a tray. Once solid, transfer to a sealed bag. Bake from frozen, adding 1 to 2 minutes to the bake time.
Why did my cookies turn out cakey?
Too much moisture is usually the cause. Blot the pumpkin puree well with paper towels before adding it, and avoid overmixing the flour. Cakey cookies also happen if the butter is melted or too warm.
Can I use fresh pumpkin instead of canned?
Yes. Cook and puree fresh pumpkin, then drain it in a fine-mesh sieve and blot to remove as much liquid as possible. Canned puree is more consistent, but fresh works with good draining.
Soft and Chewy Pumpkin Sugar Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F and line two baking sheets with parchment. Whisk flour, baking soda, baking powder, salt, and spices.
- Cream butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in egg and vanilla, then pumpkin puree. Mix in dry ingredients on low just until combined.
- Combine the 1/4 cup sugar and 1 tsp cinnamon. Scoop dough, roll in the mixture, and place on sheets 2 inches apart.
- Bake 10 to 12 minutes until edges are set and centers look puffed. Cool on the sheet 5 minutes, then transfer to a wire rack.
