Chewy Soft Pumpkin Spice Cookies

My fiancé begged me for some pumpkin cookies or pumpkin pie, so I hunted around on Pinterest and stumbled upon this simple, yet delicious recipe.

INGREDIENTS (Dough)

  • 2½ cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp table salt
  • ½ cup salted butter, softened (not melty)
  • 1½ cups sugar
  • 1 cup 100% pure pumpkin puree
  • 1 egg
  • 2 tsp vanilla extract
  • ½ cup white chocolate chips, more if desired
  • ½ cup cinnamon chips, more if desired
Chewy Soft Pumpkin Spice Cookies

Ignore the powdered sugar until you do the glaze.

INGREDIENTS (Glaze)

  • 2 cups powdered sugar
  • 3 TB whole milk
  • 1 TB melted salted butter
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • Ziplock sandwich bag (for drizzling)

Chewy Soft Pumpkin Spice Cookies

PREPARATION (Dough)

STEP 0: Preheat oven to 350 degrees fahrenheit, with rack in the middle.

STEP 1: Line baking sheets with parchment paper and set aside. – I didn’t have enough parchment paper to cover my baking sheets so I laid them directly on the cookie sheet. This worked fine, but it makes it a little tougher to get it off after baking since the cookies are so soft.

Chewy Soft Pumpkin Spice Cookies

STEP 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Chewy Soft Pumpkin Spice Cookies

STEP 3: In a separate medium sized bowl, blend together the softened butter and sugar until smooth. Add pumpkin, egg, vanilla, and beat until fully combined and creamy.

Chewy Soft Pumpkin Spice Cookies

STEP 4: Combine the wet ingredients together with the dry ingredients until incorporated. Add in white chocolate chips and cinnamon chips, and mix to combine.

Chewy Soft Pumpkin Spice Cookies

STEP 5: Form rounded tablespoons and drop onto cookie sheet, and flatten slightly, keeping 2 inches apart.

Chewy Soft Pumpkin Spice Cookies

STEP 6: Bake 13 minutes or until golden. Let cookies cool on baking sheet until they can be transferred.

Chewy Soft Pumpkin Spice Cookies

PREPARATION (Glaze)

STEP 1: Combine all glaze ingredients in a medium bowl. Whisk with fork until smooth.

Chewy Soft Pumpkin Spice Cookies

STEP 2: Fill the ziplock sandwich bag with the glaze mixture. Cut the very tip of the bag (at the point). The opening should only be about 1/16″ of an inch.

Chewy Soft Pumpkin Spice Cookies

STEP 3: Lightly and slowly squeeze the bag over each cooled cookie in the pattern you want.

Chewy Soft Pumpkin Spice Cookies

FEEDBACK

These cookies are amazing! My fiancé, friends, and family are raving about how soft and delicious these are. These make an excellent treat for the fall season with the perfect amount of pumpkin, cinnamon, and nutmeg. The glaze adds a lot, but these cookies are pretty good as-is if you want to reduce your sugar intake. Note that while adding the glaze, it’s much easier to squeeze it cleanly through a ziplock bag than drizzle it with a fork. I tried drizzling at first, and it turned out clumpy and unpredictable – so go for the ziplock bag or an icing dispenser.

Chewy Soft Pumpkin Spice Cookies

Use a ziplock bag for clean lines.

Chewy Soft Pumpkin Spice Cookies

Drizzled with a fork

Bake, and enjoy!

Chewy Soft Pumpkin Spice Cookies

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4 thoughts on “Chewy Soft Pumpkin Spice Cookies

    • They were fantastic!! Thank you Amy for the recipe. I had to send them off to work with my fiancé so we wouldn’t devour then all haha.

  1. THESE ARE MY FAVORITE RECIPE EVERRRR! Seriously my friends and family could not get enough of them. I hardly ever repeat recipes, but I’ve made these 3 times! Perfect! I just can’t get enough!

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