I absolutely love this Chewy Pumpkin Cookies Recipe because it captures all the cozy flavors of fall in one perfectly soft bite. When I first tried making pumpkin cookies, I struggled to get them chewy and moist instead of cakey or dry — but this recipe is my go-to because it nails that soft, chewy texture every single time. You’ll find that these cookies work great both as a comforting afternoon snack and a festive treat for holiday gatherings.
What makes this Chewy Pumpkin Cookies Recipe really special is the drying step for the pumpkin puree — sounds odd, I know, but it’s a game-changer. It concentrates the flavor and keeps the cookies from becoming soggy, which was a major breakthrough I discovered after a few kitchen mishaps. Plus, the spiced sugar coating on the outside adds a little crunch and bright pop of warmth that everyone will go crazy for!
Why You’ll Love This Recipe
- Perfect Chewy Texture: The key drying step for pumpkin ensures these cookies are soft and chewy, never dry or cakey.
- Warm Fall Flavors: Pumpkin pie spice in both dough and sugar gives a cozy, autumnal taste that feels like a hug in cookie form.
- Easy to Make: Simple ingredients and straightforward steps make it great for bakers of any skill level, even if you’re new to pumpkin baking.
- Family Favorite: My family goes crazy for these cookies and they disappear faster than I can package them up.
Ingredients You’ll Need
For chewy pumpkin cookies that burst with flavor and texture, it’s important to use quality spices and the right pumpkin puree. I recommend Libby’s canned pumpkin—it has the perfect consistency and taste that makes this cookie magic happen.
- Granulated white sugar: Used for making the spiced sugar coating that adds a sweet crunch.
- Pumpkin pie spice: This blend is essential for that classic warm flavor—don’t skip it!
- Unsalted butter: Softened, to cream with sugar and create that tender crumb texture.
- Light brown sugar: It adds moisture and a subtle caramel note that deepens the cookie’s flavor.
- Egg yolks: At room temperature, they enrich the dough and help with chewiness.
- Vanilla extract: A splash boosts the overall flavor and rounds out the spices nicely.
- Canned pumpkin puree: Make sure it’s not pumpkin pie filling, just pure pumpkin. Dry it properly before adding to the dough!
- All purpose flour: Measured correctly for the perfect cookie structure—spoon and level or weigh it.
- Baking soda & baking powder: For leavening that gives lightness without puffing up too much.
- Salt: Balances sweetness and enhances all the flavors perfectly.
Variations
I love mixing things up with this Chewy Pumpkin Cookies Recipe to keep it fresh and exciting. You can easily customize the spices or add mix-ins depending on your family’s preferences or the occasion.
- Add Mix-Ins: I often toss in semi-sweet chocolate chips or chopped pecans for extra texture and flavor—my kids especially love the chocolate chip version!
- Spice it Up: Sometimes I increase the pumpkin pie spice or add a pinch of cinnamon for a warmer, spicier cookie during cold months.
- Gluten-Free: Swapping in a gluten-free all-purpose flour blend works well if you need to accommodate dietary needs without sacrificing chewiness.
- Frosted Version: For a special occasion, I spread cream cheese frosting on top, turning these casual cookies into a fancy treat.
How to Make Chewy Pumpkin Cookies Recipe
Step 1: Prepare the Spiced Sugar
Start by mixing the granulated sugar with pumpkin pie spice in a small bowl to make the spiced sugar coating. This step is simple but super important since it adds that sweet, slightly crunchy finish to each cookie. Set it aside for later.
Step 2: Dry the Pumpkin Puree
This is where many people miss the mark, but I promise it’s worth the effort. Spread the canned pumpkin puree thinly on a plate, then gently press it with paper towels to soak up excess moisture. Repeat this drying action about four or five times until the pumpkin dries down to roughly half the original volume. The less liquid in your pumpkin, the chewier your cookies will be!
Step 3: Mix Dry Ingredients
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Getting this step done upfront makes combining everything a breeze.
Step 4: Cream Butter and Sugars
Using an electric mixer on high speed, cream the softened butter with the brown sugar for 1-2 minutes until your mixture turns light and fluffy. This step is key because it incorporates air, helping the cookies feel tender.
Step 5: Add Egg Yolks, Vanilla, and Pumpkin
Mix in the egg yolks and vanilla on medium speed until pale and fluffy—another crucial step for that chewy texture. Then add the dried pumpkin and mix on medium-low to combine evenly.
Step 6: Incorporate Dry Ingredients
Slowly add in your dry ingredients and mix on low speed just until everything is combined. Do not overmix here or the cookies will turn tough on you—stop as soon as the flour is hidden.
Step 7: Shape and Coat Cookies
Use a 2-tablespoon scoop (or just measure) to portion out dough balls, then roll each one in that spiced sugar you prepared earlier. If your dough feels sticky, chilling it for 10 minutes helps a lot and makes rolling easier. Place them 2 inches apart on parchment-lined baking sheets. I usually bake six at a time for even cooking.
Step 8: Bake and Cool
Bake your Chewy Pumpkin Cookies at 350°F (175°C) for 12-14 minutes. I like 12 minutes for soft, chewy centers and 14 if you prefer a slight crisp on the edges. When they come out, the centers will look puffed but will deflate and get “wrinkly” as they cool—that’s exactly what you want! Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack for at least 15 minutes before serving. Patience here means better texture and flavor development.
Pro Tips for Making Chewy Pumpkin Cookies Recipe
- Pumpkin Drying: Don’t skip drying the pumpkin puree—it keeps your cookies chewy instead of soggy.
- Measuring Flour: Always spoon and level or weigh your flour for consistent cookie texture—too much flour can make them dry.
- Watch the Oven: Start checking cookies at 12 minutes; overbaking dries them out, so trust the wrinkle and deflate cues.
- Chill Sticky Dough: If your dough is sticky, chilling for 10 minutes makes rolling easier and neater.
How to Serve Chewy Pumpkin Cookies Recipe
Garnishes
My go-to garnish for these cookies is a light dusting of powdered sugar or a quick drizzle of melted white chocolate for a festive touch. Sometimes, I also sprinkle chopped toasted pecans on top right after baking for crunch and visual appeal.
Side Dishes
These chewy pumpkin cookies pair wonderfully with a warm cup of chai tea or a glass of cold milk — I like serving them alongside spiced hot apple cider for a perfect fall afternoon treat.
Creative Ways to Present
For holiday parties, I arrange these cookies on a tiered dessert stand with cinnamon sticks and mini pumpkins around for a lovely autumn-themed display. Wrapping a few in parchment and tying them with twine also makes a thoughtful homemade gift!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They stay chewy and delicious for up to three days — though honestly, they rarely last that long in my house!
Freezing
If you want to freeze these cookies, scoop and roll the dough balls, then freeze them on a tray before transferring to a freezer bag. This way, you can bake fresh cookies anytime, and they’ll keep for up to three months in the freezer.
Reheating
To reheat, pop the cookies in a 300°F oven for 5-7 minutes or microwave for about 15 seconds wrapped in a damp paper towel—it refreshes their softness without drying them out.
FAQs
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Can I use fresh pumpkin instead of canned for this Chewy Pumpkin Cookies Recipe?
Fresh pumpkin can work, but you’ll need to cook it down thoroughly and dry it even more to reduce moisture content, or the cookies might turn out too soft or wet. Canned pumpkin puree like Libby’s is reliable in texture and flavor, making it easier to get consistent results.
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Why do I have to dry the pumpkin puree for this recipe?
Drying the pumpkin puree removes excess liquid, which prevents soggy cookie dough. This step concentrates the pumpkin flavor and helps the cookies bake up chewy and maintain their shape without spreading too much.
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Can I make these cookies vegan?
Yes! You can replace the butter with a vegan butter alternative and use a flax or chia egg substitute in place of egg yolks. The texture will be slightly different but still delicious and chewy.
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How do I store and reheat leftover cookies?
Store cookies in an airtight container at room temperature for up to three days. To reheat, warm them in a 300°F oven for 5-7 minutes or microwave wrapped in a damp paper towel for about 15 seconds to revive softness.
Final Thoughts
This Chewy Pumpkin Cookies Recipe has become one of my absolute favorites because it delivers that perfect balance of soft, chewy texture and warm fall spices in every bite. Baking these cookies feels like creating a little seasonal magic in your kitchen, and I can’t recommend trying them enough—you’ll impress yourself and everyone who tastes them! So, grab that canned pumpkin, follow these simple steps, and enjoy the cozy flavors that only pumpkin cookies can bring.
Print
Chewy Pumpkin Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Total Time: 42-44 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Pumpkin Cookies are a perfect fall treat featuring moist pumpkin puree and warming pumpkin pie spice, coated in a sweet spiced sugar for a delightful crunch. Soft in the center with slightly crisp edges, these cookies boast rich flavors and a perfect chewy texture, ideal for autumn dessert lovers.
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 (preferably Libby’s)
- 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 together 1/4 cup granulated sugar and 1/2 tsp pumpkin pie spice until combined. Set aside for rolling the cookie dough balls later.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cookie removal and cleanup.
- Dry the Pumpkin Puree: Spread the canned pumpkin puree thinly on a plate. Press lightly with a paper towel to absorb the excess moisture. Repeat this pressing with fresh paper towels at least four more times until the pumpkin reduces from 1/2 cup to about 1/4 cup and minimal liquid transfers to the towel. This step ensures the cookies bake properly and are not overly wet.
- Mix Dry Ingredients: In a separate small bowl, whisk together 1 3/4 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
- Cream Butter and Brown Sugar: In a large bowl, use an electric mixer on high speed to cream together the softened butter (3/4 cup) and packed light brown sugar (1 cup) for 1-2 minutes until the mixture is light and fluffy.
- Add Egg Yolks and Vanilla: Mix in the two egg yolks and 2 tsp vanilla extract on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes.
- Incorporate Pumpkin Puree: Add the dried pumpkin puree to the wet mixture and mix on medium-low speed until fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined, being careful not to overmix.
- Form Cookie Dough Balls and Coat: Using a 2-tablespoon cookie scoop, portion dough and roll into balls. If the dough feels sticky, chill it in the refrigerator for about 10 minutes before proceeding. Roll each dough ball in the prepared spiced sugar mixture, ensuring an even coating.
- Arrange and Bake: Place the coated dough balls at least 2 inches apart on the lined baking sheets (about 6 cookies per sheet). Bake in the preheated oven for 12-14 minutes; 12 minutes yields a very chewy center, while 14 minutes results in a slightly crisper cookie.
- Cool the Cookies: Once baked, allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely, ideally for at least 15 minutes. The centers will deflate and develop characteristic wrinkly tops as they cool.
Notes
- Store the cookies in an airtight container at room temperature for up to three days to maintain freshness.
- Proper flour measurement is crucial for baking success: spoon flour into your measuring cup and level with a knife or weigh your flour (1 cup = 125 grams) rather than scooping directly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
