Why are my pumpkin spice cookies spreading too much?

One common reason is over-softened butter or using butter that’s too warm. Another culprit? Too little flour . Always measure flour using the scoop and level method. To prevent spreading, chill the dough for 30 minutes before baking —this helps cookies hold their shape and stay chewy.

Can I make these cookies without eggs or dairy?

Yes! For egg-free cookies , use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water). For dairy-free , swap butter with plant-based margarine and check your sugar and chocolate chips for vegan compliance. These substitutions still yield soft, flavorful cookies.

What’s the difference between pumpkin pie spice and cinnamon?

While cinnamon is a single spice, pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It delivers a deeper, more complex warmth perfect for fall treats like these cookies.

Can I use pumpkin pie filling instead of puree?

No. Pumpkin pie filling contains added sugar and spices, which will throw off your recipe’s balance. You’ll want pure pumpkin puree for consistent texture and flavor. Always check the label to be sure.

Pumpkin Pie Spice Cookies – The Best Soft & Chewy Fall Treat

Name: Pumpkin Pie Spice Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons pumpkin pie spice; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/3 cup pumpkin puree; 1/4 cup water; For rolling: 1/4 cup granulated sugar mixed with 1 teaspoon pumpkin pie spice

Pumpkin Pie Spice Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Pumpkin Pie Spice Cookies are soft, chewy, and full of warm fall spices. Perfectly rolled in cinnamon sugar, they’re a cozy autumn treat that’s easy to bake and impossible to resist.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup pumpkin puree
1/4 cup water
For rolling: 1/4 cup granulated sugar mixed with 1 teaspoon pumpkin pie spice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and 2 teaspoons pumpkin pie spice.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
Beat in egg, vanilla extract, pumpkin puree, and water until well combined.
Gradually mix the flour mixture into the wet ingredients until just combined.
Roll dough into 1.5-inch balls using a cookie scoop.
Combine 1/4 cup sugar and 1 teaspoon pumpkin pie spice in a small bowl. Roll each dough ball in the mixture to coat.
Place balls on the prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes until edges are set and centers look slightly underbaked.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake; cookies should appear slightly underdone in the center when removed from the oven.
Use only pure pumpkin puree, not pumpkin pie filling.
For thicker cookies, chill dough for 30 minutes before baking.
Store in an airtight container to maintain chewiness.
Cookies can be frozen baked or as dough balls for up to 3 months.

Find it online: https://recipeshots.com/pumpkin-pie-spice-cookies/