Made with pumpkin puree, pumpkin pie spice, and mini chocolate chips these Pumpkin Spice Cookies are soft, chewy, and dotted with chocolatey goodness. Ready in less than 30 minutes!
The Best Pumpkin Spice Cookies
These fabulous pumpkin spice cookies were inspired by by Best Low Fat Chocolate Chip Cookie Recipe. I swapped out the apple sauce for pumpkin puree, then added lots of pumpkin pie spice. The end result? A perfectly pumpkin-y cookie!
These cookies are chewy, soft and sweet to perfection. But I must warn you, these cookies can be really addicting. If it’s hard to stop at just one or two, make sure you have family or friends to share these with!
A few of my other pumpkin desserts are Pumpkin Hazelnut White Chocolate Biscotti, Pumpkin Butterscotch Bars, Pumpkin Chocolate Chip Cookies, Pumpkin Banana Bread and Pumpkin Spiced Snickerdoodles.
Why You’ll Love This Pumpkin Spice Cookie Recipe
What makes these pumpkin spice cookies so special? Let me tell you a few reasons!
- Soft and chewy. These cookies have the BEST texture! Soft, chewy, and dotted with chocolate chips throughout. No dry, cake-like cookies here!
- Just the right amount of pumpkin flavor. These pumpkin spice cookies are loaded up with pumpkin pie spice and just a small amount of pumpkin puree, creating the perfect balance of flavors.
- Great way to use leftover pumpkin puree. This recipe doesn’t call for a lot of pumpkin puree, so if you have any leftover puree from another pumpkin recipe, save it for these yummy cookies!
What You’ll Need
These pumpkin spice cookies are made with pantry staples, plus pumpkin puree and pumpkin spice. See the recipe card below for exact measurements.
- Flour – Equal parts whole wheat pastry flour and all purpose flour make up the base of these cookies. Using some pastry flour instead of all regular flour creates a softer base to the cookies.
- Baking soda – Helps the cookies rise in the oven.
- Pumpkin pie spice – Adds the classic warm pumpkin flavor.
- Salt – Helps to enhance the other flavors.
- Sugar – Equal parts granulated and brown sugar sweeten these cookies.
- Butter – Melted, to add moisture to the dough,
- Egg white – Helps to give the cookies shape and structure.
- Pumpkin puree – Only a small amount is needed to give these cookies the pumpkin flavor.
- Vanilla extract
- Mini chocolate chips – Regular chocolate chips would also work.
How to Make Pumpkin Spice Cookies
You may be surprised at just how quick and easy these cookies are to prepare. Just 10 minutes in the oven!
- Make the dough. Combine the flours, baking soda, salt, and pumpkin. In a separate bowl, whisk together the sugars, butter, egg white, pumpkin, and vanilla until light and fluffy. Slowly whisk in the dry ingredients.
- Bake. Drop spoonfuls of dough onto baking sheets. Bake for 8 to 10 minutes.
- Cool. Let cool for 5 minutes on the baking sheet then remove the cookies from the pans to cool on wire racks.
Tips for Success
Here are a few things to keep in mind when making these pumpkin spice cookies.
- Add water if needed. If the batter looks more “crumbly” than smooth, add just a drop of water at a time until it smooths out.
- Don’t overmix the dough. As you combine the ingredients, stir just until the flour is fully incorporated.
- Avoid overbaking. These cookies need just 8 to 10 minutes in the oven, so keep an eye on them. Overbaking will lead to dry cookies.
Proper Storage
- Room temperature. Store pumpkin spice cookies in an airtight container or ziploc bag for up to 4 days at room temperature.
- Freezer. Once they’ve cooled completely, you can also freeze these cookies in a ziploc bag for up to 3 months. Thaw on the counter and enjoy.
More Pumpkin Dessert Recipes
- Pumpkin Butter
- Pumpkin Pecan Banana Bread
- No Bake Pumpkin Cheesecake
- Pumpkin Pie
- Pumpkin Oatmeal Pecan Cookies
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 oven to 350°.
- Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
- In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend.
- In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
- Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended.
- If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
- Drop by level spoonfuls about 1 inch apart onto baking sheets.
- Bake 8 – 10 minutes.
- Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.
