Chewy Pumpkin Spice Cookies with White Chocolate Chips (Soft Centers & Crisp Edges)
These are the kind of cookies you want in your hand when it’s freezing outside and you’re wearing your favorite oversized sweater. They’ve got that perfect, slightly underbaked chewiness in the center, but the edges get nice and crisp from a roll in cinnamon sugar.
To give them that pumpkin-spice-latte cookie vibe, I’ve packed them with warm, cozy fall spices and added a handful of white chocolate chips to take them completely over the top. They are my cookie hug from October.
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What you’ll love about this Pumpkin Spice Cookie Recipe
- Chewy centers with lightly crisp edges
- Warm pumpkin spice flavor without being cakey
- Cinnamon-sugar coating for extra snickerdoodle texture and flavor
- White chocolate chips that melt into little pockets of sweetness
- Perfect for fall holidays, cookie tins, and everyday snacking
Honestly, as soon as the weather drops even a little bit, my brain immediately switches into fall baking mode. This is the exact recipe I crave when the kitchen gets a little chilly, and I just want the house to smell like cinnamon and nutmeg.
They have that perfect, slightly underbaked chew in the center, but the edges get crisp because you roll them in cinnamon sugar before baking. Plus, throwing in white chocolate chips gives them a total pumpkin spice latte vibe without being cloyingly sweet. If you’ve tried my Churro Sandwich Cookies or that Pumpkin Spice Babka, you already know I have a minor obsession with layering these kinds of spices.
They’re great for a Halloween treat or a Thanksgiving spread, but honestly? My favorite way to eat them is standing right by the cooling rack with a hot cup of coffee while they’re still a little warm. Try not to eat the whole batch in one sitting.
Ingredients Explained
Pumpkin purée: Adds moisture and that unmistakable fall flavor. Blotting it slightly helps keep the cookies chewy instead of cakey.
Brown sugar: Brings depth, warmth, and chewiness.
Egg yolk: Adds richness while keeping the dough from getting too wet.
Warm spices: Cinnamon, ginger, nutmeg, and cloves create classic pumpkin spice flavor.
White chocolate chips: Optional, but they soften the spices and give a pumpkin-spice-latte vibe.
Cinnamon sugar: That final roll adds a subtle crunch and extra cozy flavor you would expect from a snickerdoodle cookie.
If you love Pumpkin Recipes – Try These!
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Step-by-Step Instructions
How to make Chewy Pumpkin Spice Cookies:
1. Mix the wet ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin purée, egg yolk, and vanilla extract, stirring until everything is well combined.
2. Mix the dry ingredients
In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
3. Bring it together
Gradually add the dry ingredients to the wet ingredients, stirring just until no dry spots remain. Stop as soon as the dough comes together – overmixing will make the cookies less tender.
4. Add the chocolate (optional)
If using white chocolate chips, gently fold them into the dough.
5. Chill the dough
Cover and refrigerate for 30 minutes to 1 hour. This helps the cookies hold their shape and gives you that perfect chewy center.
6. Shape and coat
Scoop about 1½ tablespoons (about 30 g) of dough and roll into balls. Roll each one in cinnamon sugar until coated.
7. Bake
Place cookies on a lined baking sheet, leaving about 5 cm (2 inches) between each. Bake at 350°F (175°C) for 10–12 minutes, until the edges are set, but the centers still look slightly soft.
8. Cool
Let the chewy pumpkin-spice-latte cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They’ll firm up as they cool while staying chewy inside.
Chewy Pumpkin Spice Cookies
Ingredients
Method
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
- Stir in the pumpkin purée, egg yolk, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- If using, gently fold in the white chocolate chips.
- Cover the dough and refrigerate for 30–60 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the cinnamon sugar coating in a small bowl.
- Scoop 1½ tablespoons (about 30 g) of dough and roll into balls. Roll each ball in the cinnamon sugar.
- Place cookies on the prepared baking sheet, leaving about 5 cm (2 inches) between each.
- Bake for 10–12 minutes, until edges are set but centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Slightly underbake for the best chewy texture.
- Chilling the dough helps prevent spreading and keeps the cookies thick.
- If your pumpkin purée seems very wet, blot lightly with paper towel before using.
- Cookies will firm up as they cool while staying soft inside.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Chef’s Tips to Make the Perfect Pumpkin Spice Snickerdoodles
- Slightly underbaking is key for soft centers in these chewy pumpkin spice cookies
- Chilling the dough makes a big difference – don’t skip it
- Blot excess moisture from the pumpkin if your purée is very wet
- Cinnamon sugar adds texture as well as flavor
Storage & Make-Ahead
- Make ahead: The cookie dough can be chilled overnight
- Storage: Keep baked pumpkin spice cookies in an airtight container for up to 4 days
- Freezing: Freeze dough balls or baked chewy pumpkin spice cookies for up to 2 months
Frequently Asked Questions
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These chewy pumpkin-spice-latte cookies are everything I love about fall baking – cozy, comforting, and just sweet enough. Whether you’re adding them to a holiday cookie tin, baking for a gathering, or sneaking one with your afternoon coffee, they’re the kind of cookies that feel right this time of year.
If you bake them, tag me @poetic_road – I love seeing your creations. And if cozy, Swiss-inspired fall baking is your thing, be sure to sign up for my newsletter so you don’t miss what’s coming next.
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