Chewy Pumpkin Spice Cookies - Easy Homemade Fall Sweet Treats & Snacks
When the air turns crisp and the leaves start showing off, you know it’s pumpkin spice season, baby! And nothing says “fall vibes” quite like the smell of freshly baked cookies wafting through the house. Easy Fall Sweet Treats like these chewy pumpkin spice cookies are basically my love language this time of year. They’re warm, cozy, and—bonus—super low-effort.
I’ll be honest: I adore Fall Desserts Recipes Easy enough that I can whip them up between soccer practice and dinner prep. No fancy mixers, no complicated chill time—just one bowl, a spoon, and your willpower not to eat the dough straight out of it (guilty). These Homemade Fall Cookies check all the boxes: soft, chewy, perfectly spiced, and dusted in cinnamon sugar for that magical sparkle.
And here’s the best part—these cookies double as the ultimate multitaskers. Need October Cookie Ideas for a classroom party? Done. Looking for Desserts For Holidays that travel well? Easy. Searching Pinterest for Cute Fall Treats To Make that won’t make you question your baking skills? Look no further. Honestly, these cookies could charm even the grumpiest pumpkin in the patch.
Plus, they smell like a candle you actually want to eat. Warm cinnamon, cozy nutmeg, a hint of clove—it’s like autumn decided to throw a bake sale. Serve them at your next gathering or stash them for those midnight munchies. Either way, they’re the definition of Super Easy Fall Desserts and make the perfect Fall Time Snacks to enjoy with a mug of cider or hot chocolate.
So yeah, whether you’re heading to a neighborhood bonfire or just need some Fall Festival Dessert Ideas, these chewy pumpkin spice cookies are the move. Simple, seasonal, and seriously addictive—don’t say I didn’t warn you.
Chewy Pumpkin Spice Cookies
Ingredients
Dry Mix:
- 2 ½ cups all-purpose flour (measured correctly by spooning and leveling)
- 2 teaspoons cornstarch
- ½ teaspoon cream of tartar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Wet Mix:
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ cup canned pumpkin puree (not pumpkin pie filling)
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Directions
- Step 1 – Prep the Dry Ingredients: In a medium-sized mixing bowl, combine the flour, cornstarch, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk everything together until evenly mixed, then set the bowl aside.
- Step 2 – Beat the Butter and Sugars: In a separate large bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and white sugar. Beat for a couple of minutes until the mixture becomes fluffy and light in color. Lower the speed and add in the egg, vanilla extract, and pumpkin puree. Mix until everything looks smooth and well-blended. (Pro tip: beating an extra 30 seconds helps create a softer, moister cookie dough!)
- Step 3 – Bring It All Together and Chill: Gradually add the dry mixture to the wet ingredients while mixing on low speed. Stop once the dough comes together—it should feel sticky and soft. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 48 hours. Chilling helps control spreading and keeps your cookies thick and chewy.
- Step 4 – Get Ready to Bake: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a small bowl, stir together ¼ cup sugar and 1 ½ teaspoons cinnamon to create your coating mix.
- Step 5 – Shape and Roll: Scoop about 1 ½ tablespoons of chilled dough for each cookie. Roll each portion into a smooth ball, then coat completely in the cinnamon-sugar mix. Flatten the tops gently with your fingers and arrange them about 2 inches apart on the trays.
- Step 6 – Bake and Cool: Bake the cookies for 8–10 minutes, or until the edges look set but the centers still appear slightly soft. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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