Chewy Pumpkin Cookies

Why You’ll Love This Recipe

I love this recipe because it delivers everything I want in a fall cookie—chewy centers, crisp edges, and a perfect balance of pumpkin flavor and spice. The secret is drying out the pumpkin purée so the dough stays the right texture, ensuring the cookies bake up thick and chewy instead of cakey. They’re easy to make, look beautiful on a holiday platter, and make the kitchen smell like autumn.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Spiced Sugar:
¼ cup (50 g) granulated white sugar
½ teaspoon pumpkin pie spice

For the Pumpkin Cookies:
¾ cup (168 g) unsalted butter, softened
1 cup (220 g) packed light brown sugar
2 egg yolks, at room temperature
2 teaspoons vanilla extract
½ cup (122 g) canned pumpkin purée (Libby’s recommended)
1¾ cups (219 g) all-purpose flour, spooned and leveled
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Directions

1. Make the spiced sugar: In a small bowl, I mix together the granulated sugar and pumpkin pie spice. Then I set it aside for rolling the dough later.

2. Preheat the oven: I preheat my oven to 350°F (177°C) and line two baking sheets with parchment paper.

3. Dry the pumpkin: I spread the pumpkin purée on a plate and press it gently with paper towels to remove excess moisture. I repeat this several times until the pumpkin reduces from ½ cup to about ¼ cup. This step keeps the cookies chewy instead of cakey.

4. Mix dry ingredients: In a small bowl, I whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

5. Cream butter and sugar: In a large mixing bowl, I beat the softened butter and brown sugar together on high speed for 1–2 minutes, until light and fluffy.

6. Add wet ingredients: I mix in the egg yolks and vanilla on medium speed until pale and creamy, then add the dried pumpkin and mix on low speed to combine.

7. Combine wet and dry ingredients: I add the dry ingredients to the wet mixture and mix on low speed just until combined. I don’t overmix to keep the cookies tender.

8. Form and coat cookies: Using a 2-tablespoon cookie scoop, I roll the dough into balls and then roll each one in the spiced sugar. If the dough feels sticky, I chill it for 10 minutes before shaping.

9. Bake: I arrange the dough balls at least 2 inches apart on the prepared baking sheets and bake for 12–14 minutes—12 for soft, chewy centers, or 14 for slightly crisper edges. The cookies puff up as they bake and then settle into perfectly wrinkled tops as they cool.

10. Cool and serve: I let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. They taste best after about 15 minutes, when the texture and flavor have fully set.

Servings and timing

This recipe makes about 18 cookies and takes approximately 45 minutes total—30 minutes of prep (including drying the pumpkin) and 12–14 minutes of baking per batch.

Variations

• I sometimes add white chocolate chips for a sweeter, creamier flavor.

• For a nutty twist, I fold in chopped pecans or walnuts.

• I like to drizzle a light maple glaze over the top for extra decadence.

• To make them gluten-free, I use a 1:1 gluten-free baking flour blend.

• For more spice, I increase the pumpkin pie spice or add a pinch of nutmeg.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 2 months. I let frozen cookies thaw at room temperature or warm them briefly in the microwave for that fresh-baked softness.

FAQs

Why do I need to dry the pumpkin purée?

Removing excess moisture ensures the dough isn’t too wet and prevents the cookies from becoming cakey. It’s the key to achieving a chewy texture.

Can I use fresh pumpkin purée?

Yes, but it tends to have more water than canned pumpkin, so I make sure to dry it even more thoroughly.

Can I make the dough ahead of time?

Absolutely. I chill the dough for up to 24 hours before baking—this actually helps deepen the flavor.

How do I keep the cookies soft?

I store them with a slice of bread or a piece of apple in the container—the moisture helps keep the cookies soft and chewy.

Can I double the recipe?

Yes, I often double it during the holidays since these cookies disappear quickly. Just bake in batches to avoid overcrowding the baking sheets.

Conclusion

I love how these Chewy Pumpkin Cookies capture all the cozy, spiced flavors of fall in one bite. With their soft, chewy centers, warm pumpkin spice aroma, and sweet sugar coating, they’re the perfect treat for autumn gatherings, Thanksgiving, or just a quiet afternoon with a cup of coffee. Simple to make and impossible to resist, these cookies are a must-bake for pumpkin lovers.

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