Chewy Pumpkin Cookies
These chewy pumpkin cookies have the perfect amount of pumpkin spice and each bite truly melts in your mouth. With chewy centers and spiced sugar topping, you will not believe how delicious these fall cookies are!
If you’ve been looking for a pumpkin cookie recipe that will give you cookies that are super chewy and not the least bit cakey, look no further! These pumpkin cookies are for all the chewy cookie fans out there. They have the absolute best texture and “mouth feel”. Each bite is truly magical and I can’t wait for you all to make these cookies this fall! I know you’ll love them!
If you’re looking for other pumpkin recipes be sure to check out my pumpkin cupcakes, best pumpkin bread or baked pumpkin donuts!
Why You’ll Love These Chewy Pumpkin Cookies
Chewy not cakey pumpkin cookies. Pumpkin is so HARD to get right in cookies. Because of it’s moisture content, it tends to make baked goods extra extra moist. This is great for cakes, but not for cookies. Usually pumpkin cookies are soft and cakey, but these cookies are the exact opposite. They are chewy and each bite truly melts in your mouth. There is a very particular way you have to make these cookies to achieve a chewy centered cookie. Be sure to read each step to find out how!
Perfect amount of pumpkin spice. The dough is flavored with the perfect amount of pumpkin pie spice and then is rolled in spiced sugar before baking. Each bite will taste like fall!
They’re so easy to make. These cookies are simple. They require no chill time which means you can make them in under 30 minutes!
Ingredients for Chewy Pumpkin Cookies
- Butter– make sure it’s unsalted and really softened
- Brown Sugar– we’re using only brown sugar to keep these cookies extra chewy
- Egg Yolks– make sure they’re room temperature
- Vanilla– as always I recommend vanilla bean paste for the best flavor, but extract will work perfectly fine as well
- Canned Pumpkin Puree– I recommend using Libby’s canned pumpkin. It’s the best pumpkin to use because almost all cans of it I’ve used have had the same consistency and are not too wet.
- Flour– just the right amount of all purpose flour helps give these cookies their perfect texture
- Pumpkin Pie Spice– a blend of cinnamon, nutmeg, allspice, ginger and cloves is used to bring warm fall flavors to these cookies
- Baking Soda & Baking Powder– equal parts are used to just slightly leaven these cookies
- Salt– Brings out all the flavors in these cookies
- Granulated Sugar– the cookie dough will get rolled in spiced sugar just before baking
Step By Step Instructions
STEP ONE: Start by drying your pumpkin. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least four more times. (It needs to reduce down to 1/4 cup from 1/2 cup). Set aside.
STEP TWO: In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
STEP THREE: In a large bowl cream the softened butter and brown sugar together with an electric mixer.
STEP FOUR: Add in the egg yolks and vanilla and mix for one minute until pale and fluffy.
STEP FIVE: Add in the pumpkin and combine.
STEP SIX: Mix in the dry ingredients.
STEP SEVEN: Scoop the dough into 18 balls and roll them in the spiced sugar. Bake the cookies and then let cool slightly before enjoying!
See recipe below for the complete measurements.
FAQs
The number one reason this could happen is because not enough moisture was removed from the pumpkin. It absolutely has to be pressed with paper towels prior to being added to the batter or the cookies will not bake properly. Wet cookie dough equals cakey cookies. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. Like stated above, try to use Libby’s canned pumpkin as almost all cans of it have the same consistency and are not too wet. Other brands of pumpkin can be really soupy in my opinion.
I would say no because fresh pumpkin puree tends to be even more liquidy than canned. It may cause the cookies to bake incorrectly.
Yes! Just make sure to bring the dough to room temperature before baking.
Store the cookies in an airtight container for up to three days, or freeze them for up to two weeks!
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I’ve learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, go around them with a circular cookie cutter to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color and fluffy, not just until it’s combined. Doing this will help give you perfectly textured cookies.
If you make these cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Chewy Pumpkin Cookies
Ingredients
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the 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
- 1/2 cup (122 g) canned pumpkin puree, Libby's works best
- 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
For the Spiced Sugar
- In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.1/4 cup (50 g) granulated white sugar, 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.) Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough.(Like stated above, try to use Libby's canned pumpkin as almost all cans of it have the same consistency and are not too wet.) Then set aside.1/2 cup (122 g) canned pumpkin puree
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.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
- In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.3/4 cup (168 g) unsalted butter, softened, 1 cup (220 g) light brown sugar, packed
- Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.2 egg yolks, at room temperature, 2 tsp vanilla
- Add in the pumpkin and mix on medium-low speed to combine.
- Add in the dry ingredients and mix on low speed just until combined.
- Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar. (If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
- Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
- Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!
I followed the recipe to a T. It was good but not great. I used a fine meshed strainer to remove the liquid from the canned pumpkin.
Not what I was expecting. My pumpkin was very dry yet the cookies did not collapse and remained more cakey than chewy and even with all the spice they were a bit light on flavor
me too. I followed the directions carefully
I was so very careful and I still got a cakey cookie. I was so hopeful. They had almost no flavor so, a disappointment all the way around. I am not the only reviewer that ended up with dry little cakes. suggestions?
My cookies did not fall. They stayed very round, and they were basically cake. I measured carefully. If I reduced the flour, these cookies would have been too soft to roll. So I’m not sure how I could have done it better.
Not sure what you did wrong but I’ve made these cookies about 15 times now and never had an issue. They are perfectly chewy soft cookies.
I’m always heavy handed on the spice so they had flavor but just like a few others stated mine came out like cakes/muffin tops. They taste good just not a cookie.
These cookies turned out absolutely perfect! They were soft and had the perfect pumpkin flavor. My whole family raved about them. I also appreciate that the ingredient amounts were included on each step of the recipe. I will definitely be making these again!
I had the same problem. I thought I missed an ingredient or something with the pumpkin puree, but my cookies didn’t come out right. I love the flavor, they are delicious, but the cookies didn’t spread out.
Holy heck these are delicious!! Accidentally used pumpkin pie filling but they still turned out. Love the chewy aspect!!
I’m not sure about all these negative comments. I made a few tweaks to the recipe and there weren’t any negative side effects — soft, chewy cookie. Shared with friends and all said they enjoyed them too.
My changes: I used fresh pumpkin (rouge d’estampes but I think any of my other pumpkin varieties would be just fine), used a cheesecloth to strain instead of dabbing with paper towel, measured the pumpkin spice and vanilla with my heart as I always do, I also added nutmeg to both the sugar coating and cookie dough, I baked for 11 minutes.
This cookie will probably be added to my fall line up of pumpkin goodies.
These were a frustrating disappointment. They don’t look or feel like cookies. I should have read the reviews before baking.
I THOUGHT that I followed the recipe to a ‘T’ (with a small change to the spices) but I’m assuming that I over-mixed the dough, since the final result was a cookie unlike anything else I have ever encountered; the flavour was great, but the cookies were as light and springy as a literal dish sponge. It was soooo strange, but every single person that tried them, myself included, loved them, so I’ll save this recipe, along with my mistakes for some future bakes!
I wonder if I can skip the sugar topping? Will it affect the cookies?
Hi Morgan! The sugar helps the spices to evenly distribute around the cookies, so skipping the sugar may make it tricky to get the spiced flavor right! It won’t affect the texture of the actual cookies though, just the final flavor!
Didn’t work for me. They were very cakelike. I wonder if there’s too much baking powder in them.
Taste was ok.
Just made these cookies and added the pillsbury pumpkin shaped sugar cookies on top. They turned out so perfect and so pretty! Perfect texture and taste! Will definitely be making again soon
So tasty … lovely texture. Added dry cranberries to last batch; sooo good
These cookies turned out exactly how I wanted them to. I weighed all my indredients to make sure the measuring was accurate. I made sure that I removed all the liquid from the pumpkin puree until it condensed down to the 1/4 cup measurement. It was a dry paste consistency. I tapped the cookies down about halfway through the baking process to flatten them a bit. They turned out chewy like I wanted, and not cakelike. Everyone loved them! I will make these again!
I baked my pumpkin on a parchment lined cookie sheet for 20 minutes at 350, I saw this tip in another pumpkin recipe.
I did add a little more spice and vanilla.
They turned out perfect.
Okay, I never leave reviews because I’m a garbage person but these cookies! Oh my lord. I made exactly as specified and they are pure delight. I’ll be making them again. This week.
I agree with most of the other comments, the cookies did not flatten out. I spooned the flour measured everything perfectly, but they’re cake-like. My guess is the baking powder is unnecessary and should be omitted. I knew that going in but used it anyway. Bummer.
Good heavens these were amazing!!
After my first batch, I decided to have some fun with these because we could not make them enough!!
1st experiment batch, I added walnuts and chocolate chips — YUM!! So crunchy.
2nd batch, I made an oaty version and only used 155g of flour + 60g rolled oats — phenomenal.
3rd batch, I added maple extract and lots of more ginger powder along with the oats, walnuts, and chocolate chipss… wait we’re not done, then added a maple drizzle I made out of powdered sugar, maple syrup, butter, vanilla, and salt. It took Fall cookie to a whole new level.
Such an incredible recipe!
Made with my 2nd grade class. Every student and teacher enjoyed these. Perfect recipe!
How sweet! I’m really glad you all loved making these!
I was super lazy and just combined all of the ingredients, including the sugar spice topping. I added twice the amount of pumpkin and these are just so darn good, I can’t stop baking them. My cookies did come out cakey, but they were so delicious I don’t care.
Delicious! Perfectly chewy, following the exact recipe, baked at 12 minutes 🙂
My new favourite Fall cookie recipe, planning to do this every year!
Haven’t even baked these yet and I’m already disappointed. Weighted every single ingredient and the dough turned out a sticky mess. I had to just keep adding flour and it still didn’t look right, even after chilling. I don’t know how on earth people got good results with this recipe
really really good cookies
These were easy and delish! Reminds me of a fall flavored snickerdoodle. I will be making these again!
These cookies were such a hit at our Halloween party!!
I definitely added them to my holiday baking this year and years to come!! My husband like them and he hates pumpkin!!
Eh. They ended up like little pumpkin cakes and tasted a bit salty. The centers didn’t fall and they turned out nothing like I had hoped.
More cake-like than cookie. Cookies never spread out. The spice was nice, though.
I’ve baked before, and it’s never come out well. I’m happy to say these cookies came out of the oven exactly how I wanted! I overbaked them a little so they were more crispy/crunchy then chewy, but I personally prefer that more than super soft. I did notice a lot of other comments saying they came out more “cakey,” and I didn’t see that with my recipe. I pressed my pumpkin puree at least 15 times though, so that may be why. They spread moderately well, and tasted pretty good. I will say 220 grams of brown sugar really ended up overpowering the pumpkin taste in my opinion, it felt all I could taste was sugar. I’d recommend lowering the sugar a bit and maybe doing 3/4 cup of pumpkin puree instead of 1/2 for a stronger flavor. Overall, great recipe!
I have made these several times, to rave reviews. But I am still a bit confused. After I dry the pumpkin, do I use 1/2 cup or 1/4? So 1/2 cup then dried to a 1/4C. Or dry the can and use 1/2 cup?
I cannot tell you how wonderful these cookies turned out!! I was a little worried that I’d do something wrong, and they wouldn’t turn out. I will say refrigeration was key I think for the 10 mins prior to baking. Bake these!!! You’ll be glad you did!!
It’s best if you press down the ball of dough before you bake!
These were pretty good! I’d make them again. I wonder how they’d taste with chocolate chips or some crushed, candied pecans on top. I made mine vegan using powdered aquafaba (chickpea) instead of egg yolks. Sacrilege, I know, as the chemistry of the two is really different. But it worked! They looked just like they do in the photos. The only other difference is that I spent a lot more time drying out the pumpkin than was recommended in the recipe.
You are the first person I know of who lists measurements of ingredients right after the individual instruction. I loved that, kept me from having to scroll back and forth when constructing the dough. Nice touch, genius.