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These eggless chewy pumpkin spice cookies are like a pumpkin snickerdoodle, coated in a spiced cinnamon sugar with a perfectly soft and chewy interior bursting with pumpkin flavor.
You know what there aren’t enough of in the baking world? Pumpkin COOKIES.
Throughout my years of blogging, I have been no stranger to the pumpkin craze of September through November. If you take a look at my pumpkin archives, we’ve got things from cake to granola to bread and even savory biscuits and dog treats.
While I do have pumpkin biscotti, pumpkin spice sugar cookies, and pumpkin oatmeal cookies, what I always felt was missing was a pumpkin cookie that was soft and chewy and FULL of pumpkin, rather than one that was either simply spiced with pumpkin pie spice or one that took on a cakey texture due to the added moisture from actual pumpkin.
I thought long and hard about how to achieve a chewy cookie that used actual pumpkin puree and decided to do some experimenting with my go-to snickerdoodle cookie recipe, and settled on a cookie that is, by default, eggless.
By removing the egg and also melting the butter, as opposed to just softening it, we remove a significant amount of moisture, leaving behind the perfect spot for pumpkin to shine.
Another thing I didn’t want these cookies to be was anything similar to a pumpkin whoopie pie. There is a time and place for those, but as a solid, stand-alone cookie, that place wasn’t here.
The cookie dough that I settled on gave me some pause at first, I will say. It was much wetter than I anticipated it being, because my snickerdoodle dough is more or less the texture you expect in a cookie dough, but I carried on and refrigerated it anyway.
I wound up leaving my cookie dough in the fridge for nearly 24 hours, but it should be fully chilled after 1 hour and ready to work with.
Just like a classic snickerdoodle recipe, this recipe for pumpkin spice cookies comes with a sugar/cinnamon/pumpkin pie spice coating. It’s exactly what I put on my snickerdoodles, just with a little touch of pumpkin pie spice.
WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?
If you don’t have pumpkin pie spice, can’t find it, or simply don’t feel like purchasing yet another spice, you can absolutely make your own substitution.
You’ll need a total of 1 and ½ teaspoons of pumpkin pie spice, so toss together ¾ teaspoon of ground cinnamon, ½ teaspoon of ground ginger, and ¼ teaspoon ground nutmeg to make up for it.
Each ball of cookie dough gets a generous dunk in the sugar + cinnamon + pumpkin pie spice. This makes for one excellent outer coating, if I do say so myself.
In true taste-testing form, I tried many (many) of these cookies at various times post-baking. Right out of the oven, they are divine. But they truly got better, chewier, and had even better flavor as a handful of days went on.
I’ll be honest, though, I don’t know what they taste like past 3 days, because these were all gone pretty darn quickly. Oops!
If you’re in the market for a pumpkin spice cookie recipe that will bring you all the chewy texture you’ve probably not gotten from many cookie recipes in the past, this is your cookie, for sure!
The edges are just a touch crisp, and that sugar/cinnamon/pumpkin pie spice coating is the perfect door to the soft interior that is just loaded with authentic pumpkin flavor.
I think the only thing that could make these pumpkin cookies even better would be to slather some maple cinnamon cream cheese frosting on one and smooshing it together with another for a fall cookie sandwich situation.
I mean, if you’re going to do that, please go ahead and invite me over for a taste test. I will definitely travel far and wide for that.
Pumpkin Spice Cookies
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 and ½ teaspoons ground cinnamon divided
- 1 and ½ teaspoons pumpkin pie spice divided
- ½ cup (113g) unsalted butter melted and allowed to cool
- ¼ cup (50g) firmly packed brown sugar
- 1 cup (200g) granulated sugar divided
- ¼ teaspoon vanilla extract
- 6 Tablespoons (92g) pumpkin puree
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, 2 teaspoons cinnamon, and 1 teaspoon of pumpkin pie spice. Set aside.
- In a medium bowl, whisk together the cooled melted butter, brown sugar, and ½ cup of the granulated sugar until smooth, then whisk in the vanilla and pumpkin puree, again until smooth.
- Pour the wet ingredients into the dry ingredients and mix together with a large spatula until everything is combined. Cover the dough and chill in the refrigerator for at least 1 hour, or up to 3 days.
- When you are ready to bake the cookies, remove the dough from the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the remaining ½ cup of granulated sugar, ½ teaspoon of cinnamon, and ½ teaspoon pumpkin pie spice. Stir or whisk together until uniform in color. Set aside.
- Roll the dough into balls, about 1 Tablespoon in size (I use this #50 cookie scoop for all of my standard size cookies). Roll each of the dough balls generously in the sugar/cinnamon/pumpkin pie spice mixture and place on prepared baking sheet.
- Bake the cookies for 11-13 minutes or until the edges are just set. Cookies will look very soft and under-baked. Remove from the oven and allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Store leftovers covered at room temperature, up to 5 days. Baked cookies freeze well, up to 3 months. Thaw in refrigerator or at room temperature.