These Chewy Pumpkin Spice Cookies are filled with the delicious flavours of Autumn. Each bite is like a warm, cinnamon hug. Rolled in extra sugar these cookies are the perfect mix between chewy and crunchy.

Autumn baking is my absolute favourite. I almost get overwhelmed with my to bake list, everything is just so delicious I don’t want to miss out on a single cinnamon spiced morsel. Deep breaths, we can get through this together. I can’t think of a more rewarding task to take on, bring on the pumpkin spice and lets get baking.

Let’s start with these Chewy Pumpkin Spice Cookie recipe. It’s a good one. Every time I’ve made pumpkin cookies in the past they’ve came out cakey, which isn’t a bad thing but I much prefer a chewy cookie to a cakey one. This recipe has nailed the exact texture I’m looking for. They’re chewy in the middle, crispy on the edges and oh so delicious. When I say I was chain eating these cookies. It almost became a problem.

They’re rich and warming, the perfect treat to go along side a cup of coffee (pumpkin syrup optional but recommended) and a good book. Trust me on that one.

Looking for more Pumpkin Recipes? Be sure to check these out:

Here’s what you’re going to need for Chewy Pumpkin Spice Cookies:

Unsalted Butter – Always use unsalted butter in baking as you’re in control of the salt content. It’s always easier to add salt than to take it away.
Light Brown Sugar – Brown sugar makes the cookies nice and chewy due to the added molasses
Caster Sugar – Caster sugar adds structure to the cookie and you’re going to roll the unbaked cookie dough in this sugar for extra crunch.
Canned Pumpkin Puree – Make sure to use pumpkin puree and not pumpkin pie filling. Libby’s is my favourite brand.
Eggs – Always large, always free range and at room temperature.
Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
Black Treacle – Or molasses.
Baking Powder – Adds a little rise to to cookie, giving it a crackly appearance.
Plain Flour – Sometimes called All Purpose flour.
Ground Cinnamon, Allspice and Ground Ginger – brings a delicious warm flavour to the cookies.
Salt – Use fine salt for baking and flaky, or Maldon, for finishing.

Tips for making Chewy Pumpkin Spice Cookies:

Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. The brown sugar makes the cookies extra chewy, don’t skip it.
Chilling – Chilling your cookie dough for up to 24 hours is the optimum time for these cookies. This will help the flavour develop and give you much deeper tasting cookies. I always like to make my dough the day before I want to bake them.
Scooping – For larger cookies like these I like to use a small ice cream scoop. Mine is vintage but you can pick them up in most supermarkets or online. Amazon do a good set for different cookie sizes.
Freezing – You can freeze the cookie dough, just make up until step 5, place on the prepared baking sheets and freeze until solid. Transfer the cookie balls into a ziplock bag and freeze for up to 3 months. Just add 2 minutes to the original baking time when baking from frozen.
Gluten Free – If you want to make these cookies gluten free simply swap the flour out for your favourite GF plain flour. I love Doves!