I finally nailed my Spiced Pumpkin Cookies by using a surprising pantry swap that creates chewy centers and a crackled spiced sugar topping.

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I’ve been chasing the perfect chewy pumpkin cookie for years, and this version finally nails it. With simple pantry staples like all purpose flour and the warmth of pumpkin pie spice the centers stay tender while a spiced finish gives a little crunch.

I kept things real not fussy so it’s great for anyone hunting Fall Easy Baking Recipes or scrolling through Pumpkin Cookies Recipes Easy wondering if that photo is true. Believe me, one bite melts and you’ll start baking them for everything, even when you only meant to make a snack.

Ingredients

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Pumpkin puree adds moisture, fiber and vitamin A gives warm pumpkin flavor, soft texture.
All purpose flour provides structure and carbs makes cookies hold shape and chewiness.
Brown sugar adds molasses sweetness keeps cookies moist and slightly caramelized.
Unsalted butter brings rich flavor fat for tenderness and small crisp edges.
Egg and yolk add protein help bind make cookie chewy and lift.
Pumpkin pie spice gives warm cinnamon nutmeg notes and aromatic autumn taste.
Cornstarch helps soften crumb making cookies tender with a fine cakey chew.
Vanilla extract boosts flavor depth rounds sweetness and enhances overall aroma.

Ingredient Quantities

2 cups all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/2 cup unsalted butter softened

1/3 cup vegetable oil

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

3/4 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1/4 cup granulated sugar mixed with 1 teaspoon pumpkin pie spice for rolling

How to Make this

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1. Preheat oven to 350°F (177°C) and line baking sheets with parchment or a silicone mat; measure flour by spooning into the cup then level it so you dont end up with too much.

2. Whisk together 2 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons pumpkin pie spice and 1 teaspoon ground cinnamon in a bowl until evenly combined.

3. In a large bowl beat 1/2 cup softened unsalted butter, 1/3 cup vegetable oil, 1 cup packed light brown sugar and 1/2 cup granulated sugar until smooth and well combined; you can use a hand mixer or strong arm, but dont overbeat.

4. Add 1 large egg plus 1 egg yolk to the butter mixture and beat until incorporated, then stir in 3/4 cup canned pumpkin puree and 1 teaspoon vanilla extract until the batter is uniform; scrape the bowl so nothing gets left behind.

5. Fold the dry ingredients into the wet just until combined, dont overmix—the dough should be soft and slightly sticky.

6. Chill the dough about 30 minutes to firm it up so the cookies dont spread too much; if youre in a rush 15 minutes helps, but longer is better.

7. Mix 1/4 cup granulated sugar with 1 teaspoon pumpkin pie spice in a small bowl. Scoop dough into about 1 1/2 tablespoon balls (or 2 tablespoons for larger cookies), roll each ball in the spiced sugar and place 2 inches apart on the prepared sheets, then gently flatten each ball with your palm or the bottom of a glass.

8. Bake at 350°F for 10-12 minutes, until edges are set but centers still look a bit soft. Let cookies cool on the baking sheet 5 minutes then transfer to a wire rack to finish cooling; they firm up as they cool. Store in an airtight container for up to 3 days or freeze for longer.

Equipment Needed

1. Oven (preheat to 350°F / 177°C)
2. 2 rimmed baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl (for dry ingredients)
4. Measuring cups and measuring spoons (or a kitchen scale for accuracy)
5. Whisk and rubber spatula, or a hand mixer if you dont wanna whisk by hand
6. Wooden spoon or sturdy spatula for folding the dough
7. Cookie scoop (about 1 1/2 tbsp) or a tablespoon and a small bowl for the spiced sugar
8. Wire cooling rack
9. Flat-bottomed glass or the palm of your hand to gently flatten dough balls

FAQ

Q: Why are these cookies so chewy? A: The combo of cornstarch, lots of brown sugar, and an extra egg yolk helps them stay soft and stretchy. Also using both butter and a little oil plus not overbaking keeps moisture locked in, so the centers stay chewy.

Q: Can I use fresh pumpkin instead of canned? A: Yes, but you gotta cook and puree it first and squeeze out excess water so the texture matches canned pumpkin. Measure 3/4 cup after draining, dont use pumpkin pie filling.

Q: What if I dont have pumpkin pie spice? A: Mix your own quick blend: for 1 1/2 teaspoons use about 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg and a pinch of cloves or allspice. Stir and use the same amount called for.

Q: What temperature and how long do I bake them? A: Preheat oven to 350°F. Scoop dough into about 1 1/2 tablespoon balls, roll in the spiced sugar, place 2 inches apart and bake 10 to 12 minutes until edges are set but centers still soft. Let cool on the sheet 5 minutes to finish cooking.

Q: How do I store or freeze these cookies? A: Store in an airtight container at room temp up to 4 days. Freeze baked cookies up to 3 months, or freeze the shaped dough on a tray then bag it for up to 3 months; bake from frozen, add a minute or two to the time.

Q: Can I make these gluten free or egg free? A: For gluten free use a 1-to-1 GF flour blend that contains xanthan or guar, results are similar. For egg free try a flax or chia egg or commercial replacer but texture will be slightly different and might be less chewy than the original.