There’s just something magical about baking when the leaves start to fall, isn’t there? The crisp air outside, the smell of cinnamon wafting through the house, and a cozy kitchen that suddenly feels like the heart of your home. That’s exactly why I adore these Soft and Chewy Pumpkin Cookies.

They’re everything you want in a fall cookie recipe: soft, tender, and warmly spiced, with just the right touch of pumpkin. And the kicker? A little browned butter that gives these cookies that irresistible nutty depth, making them feel like a cousin to brown butter cookies—but dressed up for pumpkin season.

This is the kind of pumpkin dessert that doesn’t just taste like fall, it is fall. One bite and you’ll feel like you’re wrapped in your favorite blanket, curled up with a good book, or chatting with family over hot cider. Plus, they’re easy enough for weeknight baking but special enough to take to a holiday party. Basically, they’re everything you need this season.

Why You’ll Love These Soft and Chewy Pumpkin Cookies

Perfectly spiced – warm pumpkin pie spice + cinnamon = instant fall vibes.
Browned butter magic – adds that rich, nutty depth of flavor.
Soft & chewy texture – like your favorite bakery cookie, but better.
Easy to make – just a little chill time, then bake.
Holiday-ready – roll in pumpkin spice sugar for sparkle and crunch.

Ingredients You’ll Need

For the Dough:

¾ cup (170 g) unsalted butter
1 cup (200 g) light brown sugar
¼ cup (50 g) granulated sugar
1 large egg yolk, room temperature
2 tsp vanilla extract
1 tbsp maple syrup
¼ cup (60 g) pumpkin puree (100% pure pumpkin, not pie filling)
1 tsp pumpkin pie spice
1 ½ tsp ground cinnamon
2 cups (250 g) all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp kosher salt (use half if substituting fine salt)

For the Pumpkin Pie Sugar Coating:

½ cup (100 g) granulated sugar
½ tbsp pumpkin pie spice

How to Make Them

Brown the butter. In a medium saucepan over medium-low heat, melt butter. Once melted, increase heat to medium and cook until it foams and turns golden brown with a nutty aroma (about 2–3 minutes). Transfer to a bowl and let cool completely.
Mix the wet ingredients. Once cooled, whisk in brown sugar, granulated sugar, and maple syrup. Add egg yolk, vanilla, and pumpkin puree. Whisk until smooth.
Whisk the dry ingredients. In a large bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Form the dough. Fold the dry mixture into the wet until a soft dough forms. Cover and chill for 30 minutes.
Preheat & prep. Heat oven to 350°F (175°C). Line two baking sheets with parchment.
Shape & roll. Scoop dough into 2-tbsp balls. Roll each in pumpkin spice sugar.
Bake. Arrange on baking sheets, spaced 3–4 inches apart. Bake 10–14 minutes, until edges are set but centers still look slightly underbaked.
Cool. Rest on baking sheets 5 minutes before transferring to a rack.

Tips for Baking the Best Pumpkin Cookies

Chill the dough. It helps the cookies hold their shape and keeps them from spreading too much.
Underbake slightly. The centers should look just a little soft when you pull them out—they’ll finish setting as they cool.
Use real pumpkin puree. Skip the pumpkin pie filling—it’s already spiced and too wet for this recipe.
Don’t skip the sugar coating. It gives that extra sparkle, crunch, and pumpkin spice flavor in every bite.
Batch-baking tip: If you want perfectly round cookies, gently press the edges in with a spoon while they’re still hot.

These little touches make the difference between good cookies and unforgettable cookies.

A Personal Touch

The first time I baked these, my kitchen smelled so good that my kids came running in like they were following the scent trail in a cartoon. (Think noses in the air, feet barely touching the ground.) By the time the cookies cooled, they were already negotiating how many each person got. Spoiler: I had to hide a couple just to have one with my coffee the next morning.

Now, they’ve become part of our fall traditions. We bake them after our first trip to the pumpkin patch or on those chilly evenings when everyone’s craving something warm and sweet. It’s the kind of recipe that doesn’t just feed your family—it creates memories you’ll hold onto long after the last crumb is gone.

What to Serve with Soft and Chewy Pumpkin Cookies

These cookies shine on their own, but they’re also the perfect sidekick to your favorite fall drinks. Try them with:

A steaming mug of chai or a pumpkin spice latte.
Hot apple cider (bonus points if you’re sipping by a fire).
A scoop of vanilla or cinnamon ice cream for a fun pumpkin dessert mash-up.
Your holiday cookie tray—they’ll be the first to disappear, trust me.

They also make thoughtful gifts. Wrap a few in a parchment-lined box or bag with ribbon, and you’ve got a sweet little surprise for neighbors, teachers, or friends.

How to Store Them

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months—just thaw at room temperature when the craving strikes.

Want to get ahead? You can also freeze the dough balls before baking. Just shape, roll in sugar, freeze on a tray, then transfer to a freezer bag. When you’re ready to bake, pop them in the oven straight from the freezer—just add an extra 1–2 minutes to the baking time.

FAQs About Pumpkin Cookies

Can I make these without browning the butter?

Yes, but you’ll miss that rich, nutty flavor that makes these extra special.

Can I use pumpkin pie spice alone?

You can, but the extra cinnamon gives more depth. I recommend using both.

Why just the egg yolk?

It keeps the cookies soft and chewy, without adding too much moisture.

Can I double the recipe?

Absolutely! These are a hit at gatherings, so doubling is never a bad idea.

Do they stay soft after baking?

Yes! Thanks to the pumpkin puree and egg yolk, they stay tender for days.

Final Thoughts

If fall had a flavor, these Soft and Chewy Pumpkin Cookies would be it. They’re cozy, spiced just right, and melt-in-your-mouth delicious. Whether you’re baking for your family, a party, or just to make your house smell like autumn heaven, this is the fall cookie recipe you’ll come back to every year.

So go ahead—brown that butter, roll those dough balls in spiced sugar, and treat yourself to a pumpkin dessert that’s as comforting as it is irresistible. Trust me, once you try them, they’ll be a permanent part of your fall baking lineup.

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