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:
- Chocolate Chip Pumpkin Loaf
- Pumpkin Chai Spiced Cupcakes
- Pumpkin Pie Baked Cheesecake
- Overnight Pumpkin Cinnamon Rolls
- Pumpkin Spice Granola
- Pumpkin Pie Bars
- Pumpkin Cheesecake Bars
- Brown Butter Pumpkin Cupcakes
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!
For the cookies:
- 225g unsalted butter
- 200g light brown sugar
- 150g caster sugar
- 50 g canned pumpkin puree
- 1 large, free range egg
- 1 tsp vanilla
- 2tbsp black treacle or molasses
- 1tsp baking powder
- 275g plain flour
- 1tsp ground cinnamon
- 1/2tsp fine salt
- 1/2tsp allspice
- 1/4 tsp ginger
For the coating:
- 50g caster sugar
- 2tsp cinnamon
- 50g plain chocolate, melted
- In a small saucepan, melt the butter over a medium low heat. Set aside to cool for 10 minutes.
- Place the sugars in the bowl of an electric mixer fitted with the paddle attachment (or use a hand whisk) and add the melted butter, mix to combine.
- Add in the black treacle or molasses, the egg, pumpkin puree, vanilla extract and mix. Add the flour, baking powder and spices and mix until just combined.
- Line a large baking sheet with baking parchment and set aside.
- Scoop 2tbsp of dough and roll into a ball, place the cookie balls on the prepared baking sheet and continue until you’ve used all of the dough. Loosely cover with cling film and pop in the fridge for at least 2 hours or overnight.
- Preheat the oven to 175 and remove the cookies from the fridge 10 minutes before baking. Line another baking sheet with baking parchment and set aside.
- In a small bowl mix the sugar and cinnamon together. Roll the cookie balls in the sugar mixture to coat. Place the rolled cookies on the prepared baking sheets leaving a two inch gap between each cookie.
- Bake for 11-14 minutes until the cookies look puffed but still a touch moist in the middle.
- Allow to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
- Drizzle with melted chocolate and leave to set. Enjoy!
- These cookies are so delicious warm from the oven but will keep for up to 7 days in an airtight tin.