I absolutely love this Chewy Pumpkin Cookies Recipe because it captures all the cozy flavors of fall without feeling heavy or dry. When I first tried it, I was amazed at how soft and chewy these cookies stayed, even after cooling down. You’ll find that the pumpkin puree brings this fantastic moisture and subtle spice that makes each bite irresistible.
This recipe works wonderfully for any autumn gathering, a quiet afternoon treat, or whenever you crave that perfect balance of sweet and spiced comfort. What I appreciate most is how straightforward it is—no complicated steps, just some drying of the pumpkin and simple mixing. Trust me, once you try this Chewy Pumpkin Cookies Recipe, it’ll become your go-to pumpkin treat.
Why You’ll Love This Recipe
- Perfect Chewy Texture: The drying step for the pumpkin ensures these cookies stay chewy and never soggy.
- Rich Fall Flavors: Pumpkin pie spice and brown sugar bring warm, comforting aromas and taste.
- Simple Ingredients: No fancy or hard-to-find items—just pantry staples and canned pumpkin.
- Family Favorite: My loved ones go crazy for these, especially around the holidays.
Ingredients You’ll Need
These ingredients work harmoniously to build classic pumpkin cookie flavors with a chewy, soft texture. A quick heads-up: drying the pumpkin puree is crucial to avoid excess moisture in the dough.
- Granulated white sugar: Mixed with pumpkin pie spice for a sweet, spiced sugar coating.
- Pumpkin pie spice: Adds that signature autumn warmth—check your pantry; it’s usually a mix of cinnamon, nutmeg, and cloves.
- Unsalted butter: Softened butter creamed with brown sugar gives richness and moisture.
- Light brown sugar: The molasses in it enhances chewiness and deepens flavor.
- Egg yolks: Keep the cookies tender and give them a lovely yellow hue.
- Vanilla extract: A splash of vanilla lifts all the flavors beautifully.
- Canned pumpkin puree: I swear by Libby’s for consistent texture—not too watery, perfect for baking.
- All-purpose flour: The base that holds everything together—spoon and level to avoid using too much.
- Baking soda & baking powder: Both help the cookies rise just enough for a soft center.
- Salt: Balances sweetness and rounds out the flavors.
Variations
I love how versatile this Chewy Pumpkin Cookies Recipe is, so feel free to make it yours! Whether you want a little extra texture, a nuttiest touch, or a dairy-free version, it can all be done with a few tweaks.
- Nutty Add-in: I sometimes toss in chopped pecans or walnuts for a delightful crunch that complements the pumpkin.
- Gluten-Free: Using a gluten-free flour blend works great—just watch the texture and don’t overmix.
- Spice Adjustment: Feel free to amp up the cinnamon or add a pinch of ground ginger for a spicier cookie.
- Chocolate Chips: Adding semi-sweet chocolate chips makes these cookies a fun twist, especially popular with my kids.
How to Make Chewy Pumpkin Cookies Recipe
Step 1: Prep the Spiced Sugar
Start by mixing the granulated sugar with pumpkin pie spice in a small bowl. This mixture will give your cookies an amazing sweet and spicy crust. Set it aside for rolling later—trust me, this little step adds such a delicious finish!
Step 2: Dry Out the Pumpkin Puree
This is the trick that took me some trial and error to perfect. Spread your canned pumpkin in a thin layer on a plate, then press it gently with paper towels to soak up excess moisture. Repeat this drying process several times until about half of the moisture is gone—you want it dry but still soft. Using Libby’s pumpkin puree makes this step easier because of its reliable consistency.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. This combo infuses the dough with those lovely autumn spices and ensures even rising. Set this bowl aside while you cream the wet ingredients.
Step 4: Cream Butter and Sugars
Using an electric mixer, beat softened butter and brown sugar on high speed until light, fluffy, and pale, about 1 to 2 minutes. This is where air gets incorporated, giving you that soft texture. Don’t rush this step; it really pays off in the final cookie!
Step 5: Add Egg Yolks and Vanilla
Mix in egg yolks and vanilla extract on medium speed until the batter becomes fluffy and pale. Using only yolks gives these cookies a tender crumb and a nice richness without the egg whites’ extra structure.
Step 6: Incorporate Pumpkin and Dry Ingredients
Mix in the dried pumpkin puree on medium-low speed until combined, then add the flour mixture and stir on low speed just until everything comes together. Be careful not to overmix here—you want to keep those cookies tender, not dense.
Step 7: Shape and Bake the Cookies
Scoop out about two tablespoons of dough and roll into balls. Then, roll each ball in the spiced sugar you prepared earlier—this adds a subtle sparkle and extra flavor. If your dough feels sticky, pop it in the fridge for 10 minutes to firm up. Place dough balls about two inches apart on parchment-lined baking sheets (I usually fit six at a time). Bake at 350°F for 12-14 minutes; 12 for ultra-chewy centers, 14 for edges with a slight crisp.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes to set, then transfer them to a wire rack to cool completely. They’ll look puffy right out of the oven but will settle into that perfectly chewy, slightly wrinkly texture that I adore. I recommend waiting at least 15 minutes before digging in—patience pays off!
Pro Tips for Making Chewy Pumpkin Cookies Recipe
- Don’t Skip Drying the Pumpkin: Excess moisture ruins the texture; take the time to blot it well for perfect chewiness.
- Use Room Temperature Ingredients: It helps the dough mix evenly, especially the egg yolks and butter.
- Handle the Dough Gently: Mix dry ingredients just until combined to avoid tough cookies.
- Watch Your Bake Time: For chewy centers, 12 minutes is ideal—overbaking makes them cakey or too crisp.
How to Serve Chewy Pumpkin Cookies Recipe
Garnishes
I love sprinkling a little extra cinnamon sugar or even a tiny drizzle of melted white chocolate over these cookies for fancy occasions. If you want an extra cozy touch, a pinch of flaky sea salt on top just before baking really elevates the flavor contrast.
Side Dishes
Pair these chewy pumpkin cookies with a warm cup of chai tea, spiced coffee, or a mug of rich hot chocolate. They also make a great addition to a fall-themed dessert platter alongside candied nuts and apple slices.
Creative Ways to Present
For holidays, I’ve arranged them in neat stacks tied with twine and little sprigs of rosemary for a rustic look—or placed them in decorative tins as thoughtful homemade gifts. They also look adorable served warm on pretty plates with a scoop of vanilla ice cream for a simple sundae twist.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature and they stay soft and chewy for up to four days. If you notice they’re starting to firm up, just pop one in the microwave for about 10 seconds before enjoying—it’s like fresh-baked magic.
Freezing
I freeze these cookies either baked or as scooped dough balls. For baked cookies, wrap them tightly with plastic wrap and place in a freezer bag. They keep well for up to 3 months. When ready, thaw at room temperature or warm them slightly in the oven. If freezing dough, thaw overnight in the fridge then bake fresh.
Reheating
The easiest way to reheat is gently warming cookies in the oven at 300°F for about 5 minutes or a quick zap in the microwave for 10-12 seconds. This revives that chewy softness I love and brings out the pumpkin aroma all over again.
FAQs
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Can I use fresh pumpkin instead of canned in this Chewy Pumpkin Cookies Recipe?
Yes, but you’ll need to cook and puree fresh pumpkin first, then be sure to dry it very well like the canned version to avoid excess moisture in your dough. Otherwise, the cookies could come out too wet or cakey.
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Why is drying the pumpkin puree important?
Drying removes extra water that can make your cookie dough too soft, preventing proper structure when baked. This step ensures your cookies bake up chewy and hold their shape instead of spreading too much.
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How can I make these cookies more cakey instead of chewy?
To get cookies with a cakier texture, bake a couple of minutes longer until edges are firmer and centers feel set. You could also use all egg instead of just yolks, but I prefer the chewiness with yolks only.
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Can I freeze the dough for later?
Absolutely! Scoop balls of dough onto a tray, freeze until solid, then transfer to a bag. Thaw in the fridge overnight before baking for freshly baked cookies anytime.
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What’s the best way to store these cookies to keep them soft?
Store cookies in an airtight container at room temperature with a slice of bread inside. The bread helps maintain moisture and keeps cookies soft longer. Replace the bread slice every couple of days.
Final Thoughts
I can’t recommend this Chewy Pumpkin Cookies Recipe enough—it’s truly one of my favorite fall recipes that feels both indulgent and comforting without being complicated. Whether you’re a pumpkin fanatic or just looking for a reliably chewy cookie to brighten your day, this recipe delivers every time. Try it yourself and watch friends and family fall in love bite after bite. Happy baking!
Print
Chewy Pumpkin Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and chewy pumpkin cookies infused with warm pumpkin pie spices and a spiced sugar coating. These cookies feature a perfectly balanced texture with a slightly crisp edge and tender center, making them an ideal autumn treat or holiday dessert. Using canned pumpkin puree and a drying technique ensures the cookies bake properly and deliver a rich pumpkin flavor in every bite.
Ingredients
Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
Pumpkin Cookies
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla extract
- 1/2 cup (122 g) canned pumpkin puree (Libby’s recommended)
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Prepare the Spiced Sugar: In a small bowl, mix the granulated sugar and pumpkin pie spice until well combined. Set aside for rolling the cookie dough later.
- Dry the Pumpkin Puree: Spread the canned pumpkin puree on a plate. Press lightly with a paper towel to absorb excess moisture. Repeat this pressing at least four more times until the pumpkin volume reduces from 1/2 cup to about 1/4 cup and almost no liquid transfers to the towel. This step is crucial for proper baking.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter with the light brown sugar for 1-2 minutes until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract on medium speed until the batter turns pale and fluffy, about 1-2 minutes.
- Incorporate Pumpkin Puree: Blend the dried pumpkin puree into the mixture on medium-low speed until evenly combined.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
- Form and Coat Dough Balls: Using a 2-tablespoon cookie scoop, portion the dough and roll each ball in the spiced sugar mixture. If the dough feels sticky, chill it for 10 minutes before rolling.
- Arrange and Bake: Place the coated dough balls at least 2 inches apart on the prepared baking sheets. Bake for 12-14 minutes—12 minutes for chewy centers or 14 minutes for a slightly crispier cookie. The centers will be puffy when done baking but will settle and become wrinkly as they cool.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They are best enjoyed after at least 15 minutes of cooling.
Notes
- Drying the pumpkin puree is essential to avoid overly wet dough and ensure proper cookie texture and baking.
- Libby’s canned pumpkin puree is recommended for consistent texture and moisture content.
- If dough is too sticky to handle, chilling it briefly makes it easier to scoop and roll.
- Bake time affects texture: shorter bake for chewy centers, longer for crisp edges.
- Make sure to space cookies well to allow spreading during baking.
- These cookies store well in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
