Made with pumpkin puree, warm pumpkin pie spice, and mini chocolate chips, these Pumpkin Spice Cookies bake up soft, chewy, and full of comforting fall flavor. They come together quickly and are ready in under 30 minutes from start to finish, making them a perfect seasonal treat or last-minute dessert.
The Best Pumpkin Spice Cookies
This recipe was adapted from a classic low-fat chocolate chip cookie framework, swapping applesauce for pumpkin puree and adding extra pumpkin pie spice for unmistakable autumn flavor. The result is a cookie that captures the essence of pumpkin season without overwhelming sweetness: tender, slightly chewy, and studded with melty mini chocolate chips.
These cookies are delightfully addictive. Their soft texture and warm spice notes make them irresistible, so plan to share or bake extra if you want to avoid disappearing cookies! They also make a great way to use a little leftover pumpkin puree after making pies or breads.
Why You’ll Love This Pumpkin Spice Cookie Recipe
These cookies stand out for a few reasons:
- Soft and chewy texture. The combination of flours and a small amount of pumpkin puree produces cookies that stay tender and slightly chewy rather than cake-like.
- Balanced pumpkin flavor. A concentrated pinch of pumpkin pie spice with just a touch of puree gives a satisfying pumpkin profile without making the cookie soggy or overpowering.
- Quick and simple. Minimal ingredients and a short bake time mean you can have fresh cookies with very little hands-on work.
- Flexible and forgiving. The recipe adapts well to small changes—swap mini chips for regular chocolate chips or use a gluten-free flour blend if needed.
What You’ll Need
This recipe uses pantry staples plus pumpkin puree and pumpkin pie spice. Exact amounts are listed in the recipe card below; here’s an overview of the key ingredients and why they matter:
- Flour – A mix of whole wheat pastry flour and all-purpose flour makes the cookies tender while keeping structure.
- Baking soda – Helps the cookies rise and spread appropriately.
- Pumpkin pie spice – Provides the warm, aromatic flavor we associate with pumpkin desserts.
- Salt – Enhances and balances the sweetness and spice.
- Sugar – A blend of granulated and brown sugar delivers sweetness and chewiness.
- Butter – Melted butter adds moisture and richness to the dough.
- Egg white – Gives structure and helps the cookies hold together while remaining tender.
- Pumpkin puree – Only a small amount is needed for flavor and extra moisture.
- Vanilla extract – Rounds out the flavor.
- Mini chocolate chips – Small chips disperse evenly and add pockets of chocolate in every bite.
How to Make Pumpkin Spice Cookies
This recipe is straightforward: mix dry ingredients, whisk together the wet ingredients, combine, portion and bake. Active hands-on time is short and the oven does most of the work.
- Prepare the dough. Whisk together the flours, baking soda, salt, and pumpkin pie spice. In a separate bowl, beat the granulated and brown sugars with melted butter, then add the egg white, pumpkin puree, and vanilla until light and combined. Gradually stir the dry mixture into the wet until just combined, then fold in the mini chocolate chips.
- Portion and bake. Drop level spoonfuls of dough 1 inch apart onto lined or lightly greased baking sheets. Bake at 350°F (175°C) for 8–10 minutes, until the edges are set but the centers remain soft.
- Cool. Let the cookies rest on the baking sheet for about 5 minutes so they set up, then transfer to a wire rack to cool completely.
Tips for Success
A few simple tips will help you get the best texture and flavor:
- Adjust moisture sparingly. If the dough appears crumbly rather than cohesive, add a drop of water at a time until it comes together. Avoid adding too much liquid.
- Mix gently. Overmixing once the flour is added can make cookies tough. Stir just until the dry ingredients are incorporated.
- Watch bake time closely. Bake for the shorter end of the range if you prefer very soft centers. Remove them when the edges are set; they will continue to firm up off the heat.
- Use parchment or silicone liners. A lined pan prevents sticking and helps the bottoms brown evenly.
Proper Storage
- Room temperature. Store cooled cookies in an airtight container for up to 4 days. Layer with parchment to keep them from sticking together.
- Freezer. Cookies freeze well. Once fully cooled, place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
More Pumpkin Dessert Ideas
- Pumpkin biscotti for dunking with coffee or tea
- Pumpkin banana bread that pairs ripe bananas with pumpkin spice
- Pumpkin butterscotch bars for a sweet, portable dessert
- Pumpkin snickerdoodles with a spiced sugar coating
- No-bake pumpkin cheesecake for an easy, creamy option
Pumpkin Spice Cookies
Ingredients
- 1/2 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 egg white
- 2 tbsp pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together both flours, baking soda, salt, and pumpkin pie spice until evenly combined.
- In a separate bowl, whisk the granulated and brown sugars with the melted butter, then whisk in the egg white, pumpkin puree, and vanilla until the mixture is light and smooth.
- Add the dry ingredients to the wet in two additions, stirring just until the dough comes together. Fold in the mini chocolate chips.
- If the dough looks crumbly, add a drop of water at a time until it reaches a cohesive, scoopable consistency.
- Drop level spoonfuls of dough about 1 inch apart onto the prepared baking sheets.
- Bake for 8–10 minutes, until the edges are set and the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Makes about 2 dozen cookies, depending on scoop size. For chewier cookies, bake toward the lower end of the time range. Store in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 2 cookies • Calories: 171.4 kcal • Carbohydrates: 34.7 g • Protein: 1.4 g • Fat: 5 g • Fiber: 1.5 g • Sugar: 25.4 g