Name: Chewy Pumpkin Spice Cookies with Cinnamon Icing Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 1 h 26 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted and cooled; 1 cup brown sugar; 1 egg yolk, room temperature; 2 teaspoons vanilla extract; 1/2 cup canned pumpkin puree, moisture blotted out with paper towel; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 1 1/2 cups powdered sugar; 2 tablespoons milk (plus more if needed); 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon

Jump to Recipe· 4.3 from 24 reviews

If you’re craving a cozy, fall-inspired treat that’s just bursting with warm flavors and a perfectly tender bite, you’ve absolutely got to try this Chewy Pumpkin Spice Cookies with Cinnamon Icing Recipe. These soft, chewy pumpkin cookies pack all the comforting spices of autumn, like cinnamon, nutmeg, and clove, into every bite, then top it off with a luscious cinnamon-spiked icing that feels like a warm hug. Whether you’re baking to celebrate the season or just want a delicious sweet that’s anything but ordinary, this recipe is bound to become a new favorite in your cookie repertoire.

Ingredients You’ll Need

The image shows eight round light brown cookies laid out in two rows on a cooling rack above a white marbled surface. Six of the cookies are in the front and two behind them. A woman's hand holding a spoon is drizzling white icing in thin lines over three cookies in the front center, with some icing dripping down the sides. Behind the cooling rack, there is a clear glass bowl containing more of the same icing. The scene has a soft, natural light that highlights the texture of the cookies and the smooth, creamy icing photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Chewy Pumpkin Spice Cookies with Cinnamon Icing Recipe is simple yet key to achieving the ideal balance of texture and flavor. From the buttery richness to the pumpkin’s natural moisture and the spice blend that brings it all together, each component plays a role in making these cookies so irresistible.

1/2 cup unsalted butter, melted and cooled: Provides richness and a tender crumb that melts in your mouth.
1 cup brown sugar: Adds a deep caramel-like sweetness and helps with chewy texture.
1 egg yolk, room temperature: Binds ingredients and enriches the dough with extra moisture.
2 teaspoons vanilla: Enhances the overall flavor and pairs beautifully with pumpkin and spices.
1/2 cup canned pumpkin puree (blotted dry): Gives natural moisture and that signature pumpkin flavor without sogginess.
1 1/2 cups all-purpose flour: The base that holds everything together.
1 teaspoon baking soda: Helps the cookies rise just enough for a soft texture.
1/2 teaspoon salt: Balances sweetness and enhances all the cozy flavors.
2 teaspoons pumpkin pie spice: The magical blend of cinnamon, nutmeg, and clove that defines these cookies.

For the Cinnamon Icing:

1 1/2 cups powdered sugar: Creates a smooth, sweet glaze perfect for drizzling.
2 tablespoons milk: Adjusts consistency for an easy drizzle.
1/2 teaspoon vanilla: Adds warmth and depth to the icing.
1/4 teaspoon cinnamon: Kicks up the spice factor and complements the cookies beautifully.

How to Make Chewy Pumpkin Spice Cookies with Cinnamon Icing Recipe

Step 1: Mix the Base

Start by preheating your oven to 350 degrees Fahrenheit so it’s ready when your dough is chilled. In a large mixing bowl or your stand mixer, cream together the melted butter and brown sugar until smooth and slightly glossy. Add in the egg yolk, vanilla, and the nicely blotted pumpkin puree—this ensures your cookies stay chewy without getting soggy. Mixing these first creates the flavorful and moist backbone of your cookies.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This step evenly distributes the leavening and spices, which helps the cookies bake consistently and pack a punch of cozy flavor. Slowly add these dry ingredients to the wet mixture, folding gently with a fork or spatula just until there are no lumps to keep your cookies tender.

Step 3: Chill the Dough

Chilling is key for these cookies. Pop the dough in the fridge for at least an hour or, if you’re in a rush, a quick 30 minutes in the freezer works great. This step firms up the dough for easier handling and ensures the cookies don’t spread too much while baking, keeping them perfectly soft and chewy inside.

Step 4: Bake to Perfection

Scoop out about two tablespoons of dough per cookie onto a parchment-lined baking sheet, and gently flatten them so they bake evenly. Pop them in the oven for about 11 minutes—you want to pull them out when they’re just slightly underbaked. They’ll look soft and a bit puffy, and that’s exactly what you’re aiming for to keep them chewy and moist.

Step 5: Prepare the Cinnamon Icing

While the cookies cool, whisk together powdered sugar, milk, vanilla, and cinnamon until the glaze is pourable but thick enough to drizzle without running off. Feel free to adjust liquid with a little more milk if needed. Drizzle generously over the cooled cookies, sprinkle a smidge more cinnamon on top for extra flair, then let the icing set before you dive in.

How to Serve Chewy Pumpkin Spice Cookies with Cinnamon Icing Recipe

A stack of five round cookies sits on a white marbled surface, each cookie light brown with visible texture and slightly cracked tops. The cookies have a light white glaze drizzled over them, dripping down the sides in thin, uneven lines. The top cookie has a bite taken out of it, showing a soft, crumbly inside. Light brown powder, likely cinnamon, is sprinkled on top of the glaze and the surface. In the background, there is a white ceramic cup filled with dark coffee, and a soft beige cloth is loosely placed beside the cookies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped toasted pecans or a light dusting of extra pumpkin pie spice adds a lovely crunch and visual appeal. You might even try a pinch of flaky sea salt on the icing to contrast the sweetness beautifully. These simple touches take the chewiness and warmth of the cookies to the next level.

Side Dishes

Pair these cookies with a cup of hot apple cider, chai tea, or a creamy latte for a dreamy snack or dessert. The spice notes in the drinks complement the cookies perfectly and create a comforting ritual that makes autumn feel extra special.

Creative Ways to Present

For a festive touch, serve the cookies stacked on a rustic wooden board with cinnamon sticks and small pumpkins as decoration. Or arrange them in a pretty tin layered with parchment paper for gifting. You can even sandwich them with a bit of cream cheese frosting in the center to transform this classic recipe into a delightful pumpkin cookie sandwich.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Chewy Pumpkin Spice Cookies with Cinnamon Icing Recipe stored in an airtight container at room temperature for up to 3 days. This preserves their soft texture and fresh flavor without drying them out.

Freezing

You can freeze the baked cookies without icing by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 2 months. When you’re ready, thaw at room temperature and drizzle with fresh cinnamon icing for that just-baked magic.

Reheating

To refresh the chewiness, warm individual cookies in the microwave for about 10 seconds or pop them in a preheated oven at 300 degrees Fahrenheit for 5 minutes. Then add the cinnamon icing on top if it was removed before storage, and enjoy warm, melty goodness.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just make sure to cook and puree the fresh pumpkin well ahead of time. Be sure to blot out excess moisture with a paper towel like the recipe suggests so the dough doesn’t become too wet, which can impact the texture of your cookies.

What if I don’t have pumpkin pie spice?

No worries! You can make your own blend by mixing cinnamon, nutmeg, ginger, and a pinch of ground cloves or allspice. This DIY mix will still give you that cozy pumpkin spice flavor these cookies are famous for.

Can I make these cookies vegan or dairy-free?

Yes, you can substitute the butter with a vegan margarine or coconut oil, and use a flax egg in place of the yolk. Just keep in mind that the texture might be slightly different, but they’ll still be delicious!

Is it necessary to chill the dough?

While you could bake immediately, chilling the dough helps the cookies hold their shape and develop better flavor. It also intensifies the chewiness, so it’s definitely worth the wait.

How thick should I flatten the cookie dough balls before baking?

Lightly flatten each ball so they’re about half an inch thick. This helps them bake evenly while keeping a soft center and a slightly crisp edge without spreading too thin.

Final Thoughts

This Chewy Pumpkin Spice Cookies with Cinnamon Icing Recipe is the ultimate autumnal treat that’s sure to bring warmth and joy to any day. The blend of spices, tender pumpkin dough, and the sweet cinnamon glaze creates a delightful harmony you’ll want to bake again and again. I can’t wait for you to try this recipe and share it with your loved ones — it’s the kind of cozy comfort food that truly feels like a hug from the inside out.