If pumpkin spice is your spirit animal, you’ll love these soft, chewy, delectable treats!
Certain times of year bring out the pumpkin spice lover in all of us. I’m one of those year-round pumpkin spice pushers—aka the weirdo who sips a pumpkin spice latte in July and bakes pumpkin pie for Easter dinner. Don’t judge me!
I’m also a certified cookie monster who can’t go a single day without noshing on a sweet disc of baked heaven. When I let these two passions mix, the result is these chewy, spicy, mind-blowingly delicious pumpkin spice cookies. They deliver exactly the right amount of chewiness for a satisfying snack. I mean, a crispy cookie is fine now and then. But nothing beats that soul-stirring sensation of your teeth sinking into a cookie that resists a little—it doesn’t crumble or snap but yields just enough before breaking into rich, buttery awesomeness in your mouth. Plus, this recipe includes actual pumpkin purée, not just pumpkin spice, so its moistness and flavor profile are off the charts.
Make this healthier version of a sweet treat for a holiday gathering, a cookie exchange party, or an everyday indulgence.
Are These Pumpkin Spice Sugar Cookies Healthy?
Cookies are never really “health” food. But these little beauties are healthier than your average cookie, thanks to the added fiber, vitamin A, and other nutrients in the pumpkin. Plus, coconut sugar has a slightly lower glycemic index than some other sweeteners, and whole-wheat flour provides more fiber and micronutrients than refined flour. But pumpkin spice sugar cookies should still be considered an indulgent treat and consumed in moderation. Want to share these with your vegan friends? Swap out the egg for 3 tablespoons of aquafaba—aka the liquid from a can of chickpeas—that you whisk to a froth before adding to the dough. Plant-based butter can be used instead of regular butter.
The Secret(s) To Chewy Sugar Cookies
Everyone loves a good sugar cookie, but you’ve got to get that texture right for the ultimate experience. I’m talking the best of both worlds: crispy, sugary edges and a chewy, soft center! The secret to achieving that ideal texture in this recipe lies in the perfect balance of ingredients and technique. I’ve set you up for success by including cornstarch and a combination of white sugar with coconut sugar. Cornstarch tenderizes the dough for a softer, lighter texture and more delicate crumb. The coconut sugar adds moisture and chewiness, while the white sugar contributes to spreading and crispness.
The rest is up to you! Here’s how to knock it out of the ballpark: First, make sure you beat the butter and sugars until they’re light and fluffy as a cumulus cloud! Second, scoop and level the flour carefully so you don’t put in too much—which will make the dough dry and your cookies crunchy. Third, do not skip the chilling step. I mean it. Chilled dough is less likely to spread out in a thin layer that will get too crispy in the oven. Finally, watch that timer like a hawk, and take the cookies out of the oven promptly! I realize they’ll appear underbaked—but I promise they’re not. Those soft centers will set into sugar cookie perfection!
How Do I Store Leftovers?
Let the cookies cool completely on a wire cooling rack before storing them. If you’ve managed not to eat them all by the time they’ve cooled, transfer your cookies to an airtight container and store them on the counter for up to 1 week. If you want to freeze them so that they last longer, simply place your cookies in a freezer-safe container or zip-top freezer bag and pop them in the freezer. They will last up to 2 months this way!
Serving Suggestions
These chewy cookies go beautifully with an ice-cold glass of milk for an old-fashioned afternoon snack. Give yours a little grown-up caffeine boost by swapping in a protein-rich Coffee Smoothie. Pair them with this Healthy Ice Cream Recipe With Chocolate And Pomegranate for a delightfully flavorful dessert. If you’re looking for ways to fill out the cookie table at a party, serve these little darlings alongside zesty Lemon Cookies, Taylor Swift’s Chai Sugar Cookies, super-easy No-Bake Cookies, Iced Oatmeal Cookies, and these rich Oatmeal-Walnut-Chocolate Chip Cookies.
Ingredients
- 1 1/2 cups white whole-wheat flour (7 ounces)
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter melted
- 1/4 cup + 2 tablespoons raw organic cane sugar
- 1/4 cup + 2 tablespoons coconut sugar packed
- 1/4 cup canned pumpkin
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
For rolling cookies:
- 3 tablespoons granulated sugar
- 3/4 teaspoon pumpkin pie spice
Instructions
- Line a cookie sheet with parchment paper.
- Mix the flour, salt, cornstarch, baking powder, and pumpkin pie spice in a medium bowl. Set aside.
- In a separate large mixing bowl, beat together the melted butter, raw organic cane sugar, and coconut sugar using an electric hand mixer. Beat until light and fluffy. Make sure there are no lumps.
- Add the pumpkin, egg, and vanilla extract. Beat until well combined.
- Add the flour mixture to the butter mixture a little at a time, mixing until it forms a wet dough. Cover and refrigerate for 30 minutes.
- While dough is chilling, preheat oven to 350°F. Mix together the remaining granulated sugar and pumpkin pie spice in a small bowl.
- Scoop the chilled cookie dough into tablespoon-sized balls. Roll each ball in the sugar mixture, then place on the lined cookie sheet, flattening it out slightly.
- Bake for 13-14 minutes, until the outsides feel just set. The cookies will feel very soft and under baked, but they will firm up as they cool.
- Let them cool for 10 minutes on the cookie sheet, then transfer them to a wire rack to finish cooling completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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