Soft & Chewy Fall Cookies – Spiced, Cozy, and Totally Irresistible

🎉 Introduction

There’s something undeniably magical about fall baking—the smell of cinnamon, the golden-brown glow of cookies fresh from the oven, and that irresistible soft-chewy texture paired with autumn spices. These Soft & Chewy Fall Cookies are the perfect seasonal treat, bursting with warm flavors like pumpkin pie spice, brown sugar, cinnamon, and a touch of maple.

Whether you’re baking for cozy nights in, pumpkin patch outings, Friendsgiving, or a holiday cookie platter, this recipe will deliver big-time fall vibes with every bite. They’re a crowd favorite, easy to make, and perfect with a mug of cider or coffee.

🧰 Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk and rubber spatula
• Hand or stand mixer (optional but helpful)
• Baking sheet
• Parchment paper or silicone mat
• Cookie scoop (optional, for even sizing)
• Cooling rack

🛒 Ingredients

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• Optional: 1 tsp pumpkin pie spice

Wet Ingredients

• ¾ cup unsalted butter, melted and slightly cooled
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 tbsp maple syrup (real or imitation)
• Optional: ¼ cup canned pumpkin or applesauce for a soft texture

Fall Mix-ins (choose your favorites!)

• ¾ cup white or dark chocolate chips
• ½ cup chopped pecans or walnuts
• ½ cup dried cranberries or raisins
• ½ cup toffee bits or caramel chunks

👩‍🍳 Directions

Step 1. Prep the Oven & Baking Sheet

• Preheat oven to 350°F (175°C).
• Line baking sheet with parchment paper or silicone baking mat.

Step 2. Mix Dry Ingredients

• In a medium bowl, whisk together:
  • Flour
  • Baking soda
  • Salt
  • Cinnamon, nutmeg, cloves, ginger, pumpkin pie spice
• Set aside.

Step 3. Cream the Sugars & Butter

• In a large bowl, whisk (or beat) the melted butter with both sugars until creamy and combined—about 1 minute.
• Add egg, egg yolk, vanilla, maple syrup, and optional pumpkin/applesauce.
• Mix until smooth.

Step 4. Combine Wet & Dry

• Gradually mix dry ingredients into wet until no flour streaks remain.
• Do not overmix—just until a dough forms.

Step 5. Fold in Mix-ins

• Gently stir in chocolate chips, nuts, cranberries, or any combo you love.
• Cover dough and chill for 30–60 minutes if you have time (helps control spread).

Step 6. Scoop & Bake

• Using a cookie scoop or spoon, place dough balls (~1.5 tablespoons) 2 inches apart on prepared sheet.
• Bake 10–12 minutes, until edges are lightly golden and centers still soft.

Step 7. Cool & Enjoy

• Let cookies cool on the sheet 5 minutes.
• Transfer to a wire rack to finish cooling.
• Enjoy warm or room temp (they stay soft for days!).

🍽️ Servings & Timing

• Yield: About 24–30 cookies
• Prep time: 15 minutes
• Chill time: 30 minutes (optional)
• Bake time: 10–12 minutes per batch
• Total time: ~1 hour

🧊 Storage & Reheating

• Room Temp: Store in airtight container up to 5 days.
• Freezer: Freeze unbaked cookie dough balls for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
• Reheat: Warm in microwave for 8–10 seconds for that fresh-baked feel!

🥄 Variations

• Pumpkin Spice Latte Cookies: Add 1 tsp instant espresso to dry mix.
• Maple Glazed: Drizzle cooled cookies with maple icing (powdered sugar + maple syrup).
• Caramel Apple: Use dried apples, caramel bits, and a cinnamon glaze.
• Oatmeal Fall Cookies: Add ¾ cup oats to dough for chewy texture.
• Healthier: Sub half flour with whole wheat, use coconut sugar, and skip chocolate.

❓ 10 FAQs

1. Do I have to chill the dough?
No—but it helps prevent spreading and makes the flavors deeper.

2. Can I make these gluten-free?
Yes! Use 1:1 gluten-free baking flour and ensure all add-ins are GF.

3. Can I use canned pumpkin?
Yes—use ¼ cup. It makes them moist, but don’t overdo or they’ll get cakey.

4. Why add an egg yolk?
It adds richness and helps create a chewy center.

5. What’s the best spice combo?
Cinnamon + nutmeg + cloves + ginger gives classic fall flavor. Pumpkin pie spice makes it easy.

6. Can I use coconut oil instead of butter?
Yes—use refined (so there’s no coconut flavor) in equal measure.

7. Can I double the recipe?
Absolutely! These freeze beautifully too.

8. What’s the best mix-in combo?
White chocolate + dried cranberries + pecans is a crowd-pleaser.

9. Can I make these vegan?
Try melted vegan butter, flax egg (1 tbsp flax + 3 tbsp water), and dairy-free chips.

10. Can I frost or glaze these?
Totally! Try maple icing or cream cheese glaze for extra indulgence.

🏁 Conclusion

These Soft & Chewy Fall Cookies are packed with cozy flavor, warm spices, and endless mix-in potential. Whether you love them with pumpkin, chocolate, nuts, or fruit, they’re versatile enough to match your favorite fall cravings. Cozy up, grab a mug of tea or cider, and enjoy these little bites of autumn magic.

Adam

Soft & Chewy Fall Cookies – Spiced, Cozy, and Totally Irresistible

There’s something undeniably magical about fall baking—the smell of cinnamon, the golden-brown glow of cookies fresh from the oven, and that irresistible soft-chewy texture paired with autumn spices. These Soft & Chewy Fall Cookies are the perfect seasonal treat, bursting with warm flavors like pumpkin pie spice, brown sugar, cinnamon, and a touch of maple. Whether you’re baking for cozy nights in, pumpkin patch outings, Friendsgiving, or a holiday cookie platter, this recipe will deliver big-time fall vibes with every bite. They’re a crowd favorite, easy to make, and perfect with a mug of cider or coffee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake / Chill Time 45 minutes mins

Total Time 1 hour hr

Servings: 30 cookies

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• Optional: 1 tsp pumpkin pie spice

Wet Ingredients

• ¾ cup unsalted butter melted and slightly cooled
• ¾ cup brown sugar packed
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 tbsp maple syrup real or imitation
• Optional: ¼ cup canned pumpkin or applesauce for a soft texture

Fall Mix-ins (choose your favorites!)

• ¾ cup white or dark chocolate chips
• ½ cup chopped pecans or walnuts
• ½ cup dried cranberries or raisins
• ½ cup toffee bits or caramel chunks

Equipment

• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk and rubber spatula
• Hand or stand mixer (optional but helpful)
• Baking sheet
• Parchment paper or silicone mat
• Cookie scoop (optional, for even sizing)
• Cooling rack

Method

 

Step 1. Prep the Oven & Baking Sheet

1. Preheat oven to 350°F (175°C).
2. Line baking sheet with parchment paper or silicone baking mat.

Step 2. Mix Dry Ingredients

1. In a medium bowl, whisk together:
2. Flour
3. Baking soda
4. Salt
5. Cinnamon, nutmeg, cloves, ginger, pumpkin pie spice
6. Set aside.

Step 3. Cream the Sugars & Butter

1. In a large bowl, whisk (or beat) the melted butter with both sugars until creamy and combined—about 1 minute.
2. Add egg, egg yolk, vanilla, maple syrup, and optional pumpkin/applesauce.
3. Mix until smooth.

Step 4. Combine Wet & Dry

1. Gradually mix dry ingredients into wet until no flour streaks remain.
2. Do not overmix—just until a dough forms.

Step 5. Fold in Mix-ins

1. Gently stir in chocolate chips, nuts, cranberries, or any combo you love.
2. Cover dough and chill for 30–60 minutes if you have time (helps control spread).

Step 6. Scoop & Bake

1. Using a cookie scoop or spoon, place dough balls (~1.5 tablespoons) 2 inches apart on prepared sheet.
2. Bake 10–12 minutes, until edges are lightly golden and centers still soft.

Step 7. Cool & Enjoy

1. Let cookies cool on the sheet 5 minutes.
2. Transfer to a wire rack to finish cooling.
3. Enjoy warm or room temp (they stay soft for days!).

Notes

🧊 Storage & Reheating
Room Temp: Store in airtight container up to 5 days.

Freezer: Freeze unbaked cookie dough balls for up to 2 months. Bake from frozen, adding 1–2 extra minutes.

Reheat: Warm in microwave for 8–10 seconds for that fresh-baked feel!

🥄 Variations
Pumpkin Spice Latte Cookies: Add 1 tsp instant espresso to dry mix.

Maple Glazed: Drizzle cooled cookies with maple icing (powdered sugar + maple syrup).

Caramel Apple: Use dried apples, caramel bits, and a cinnamon glaze.

Oatmeal Fall Cookies: Add ¾ cup oats to dough for chewy texture.

Healthier: Sub half flour with whole wheat, use coconut sugar, and skip chocolate.

❓ 10 FAQs
1. Do I have to chill the dough?
No—but it helps prevent spreading and makes the flavors deeper.

2. Can I make these gluten-free?
Yes! Use 1:1 gluten-free baking flour and ensure all add-ins are GF.

3. Can I use canned pumpkin?
Yes—use ¼ cup. It makes them moist, but don’t overdo or they’ll get cakey.

4. Why add an egg yolk?
It adds richness and helps create a chewy center.

5. What’s the best spice combo?
Cinnamon + nutmeg + cloves + ginger gives classic fall flavor. Pumpkin pie spice makes it easy.

6. Can I use coconut oil instead of butter?
Yes—use refined (so there’s no coconut flavor) in equal measure.

7. Can I double the recipe?
Absolutely! These freeze beautifully too.

8. What’s the best mix-in combo?
White chocolate + dried cranberries + pecans is a crowd-pleaser.

9. Can I make these vegan?
Try melted vegan butter, flax egg (1 tbsp flax + 3 tbsp water), and dairy-free chips.

10. Can I frost or glaze these?
Totally! Try maple icing or cream cheese glaze for extra indulgence.

🏁 Conclusion
These Soft & Chewy Fall Cookies are packed with cozy flavor, warm spices, and endless mix-in potential. Whether you love them with pumpkin, chocolate, nuts, or fruit, they’re versatile enough to match your favorite fall cravings. Cozy up, grab a mug of tea or cider, and enjoy these little bites of autumn magic.