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 genuinely cannot believe how amazing these cookies are. I got endless compliments on them and multiple people telling me to make them again. They taste so delicious, they are the perfect amount of soft and chewy, as well as moist in the center. These are literally my favorite cookies I’ve ever had. I will be buying cans of pumpkin puree just to make these.
Hi Donna! Oh my goodness, this makes me smile to read! I’m so happy you are enjoying this recipe! xx
What happened to this recipe?? Can I please have the old one that called for 1/3 cup of pumpkin? Way better than 1/2 cup and they’re not rising at all anymore, they used to come out so good.
Hi Alexi! This recipe has always called for a 1/2 cup of pumpkin puree! After drying it is ~1/4 cup of puree, but straight out of the can you measure 1/2 cup.
Yummy cookies! Not chewy at all. More like a cakey fluffy muffin top
Hi Sydney! If the cookies were not as chewy as you’d hope, I would say the two biggest factors contributing to that would be either too much flour was used, or the pumpkin puree might not have been dried enough. I’m glad to hear they were yummy nonetheless!
Question…so do I only use 1/4 cup of pumpkin puree or do I remove moisture to make a measure 1/2 cup?
Can you use white sugar instead of brown sugar?
My cookies did not flatten but they still tasted amazing!! I truly had so much fun baking them!
I’m so glad you had fun baking them! Even if they didn’t flatten, I’m happy they still tasted great. Sometimes cookies just have their own personality!
Man I wish it was more clear that you need 1/2 cup total, I got confused and ended up drying the first 1/2 cup but it only made 1/4 cup dried pumpkin puree so I did it again to make 1/2 cup of “dried” pumpkin puree and now my cookies are cakey ? also it took close to 20 paper towels to dry out to where it didn’t transfer liquid anymore… not 4 papertowels
Dry your wet canned pumpkin purée but don’t use fresh one because it’s too liquid??
That’s genius.
Right? That little trick makes such a difference. Fresh pumpkin just has too much liquid, so drying the canned stuff really helps the texture. Happy baking! 🙂
These cookies are fantastic! My husband doesn’t like pumpkin, but devoured these because they’re just the right amount to add flavor, but not too overwhelming. Chewy SOFT centers at 12 min so did second batch at 13 min and they were perfection. I will make these yearly. They’re almost like a fall spiced sugar cookie, but not insanely sweet. REALLY good recipe and easy to follow.
I’m so happy you and your husband enjoyed them. That’s exactly what I was going for — pumpkin flavor without it being too much. Sounds like your baking times were perfect too. Glad these will be a yearly treat for you!
I love these so much I was looking for a good fall cookie to make I’m only 12 but have been baking a lot since 8 these are the perfect about of pumpkin flavoring not too overpowering! My whole family loves them and they are on the easier side to make ??❤️❤️❤️10/10!
That makes me so happy to hear! ? I love that you’ve been baking since you were 8 — that’s amazing! Keep going! I’m so glad your family enjoyed them and that the pumpkin flavor was just right. Thanks for trying the recipe and sharing your sweet review.
Made them as directed, taste is good, but WOW — that’s a lot of fuss for a cookie. And what a waste of paper towels!
Once I realized I was going to be using an entire roll of paper towels (I used a store brand of pumpkin) I dumped the pumpkin in a cloth towel and squeezed out the liquid – and then tried drying it more with paper towels. Still very wasteful in my opinion.
I thought your directions were easy to follow, but I won’t be making these again.
Thank you so much for giving them a try and for sharing your experience! I know that pumpkin step can feel like a lot, and I totally understand where you’re coming from. I’m really glad the directions were easy to follow, and I appreciate you taking the time to leave such thoughtful feedback. 🙂
Delicious!!! my 11 y.o. made these almost entirely on his own, and they came out great
That’s amazing! I love that your 11-year-old made them — so glad they turned out great. Thanks for sharing!
Oh my goodness. I just made these and they’re literally the best cookies I’ve ever had. Will be making them again for our thanksgiving dinner!!
Yay! I’m so happy you loved them! They sound perfect for Thanksgiving — I’m thrilled you’ll be making them again!
Delicious!!!
Thanks for your review! 🙂
Loved these! Like pumpkin snickerdoodles. I used about 20 paper towels to soak up the pumpkin, I’d never done that before and wanted to make sure I did it right. Baked for 12 minutes and they are chewy and delicious! I probably added a little too much flour because they were taller than expected. Would make again!
Oh my goodness 😍 these are the best pumpkin cookies I’ve ever had. Thank you so much for sharing this recipe.
Thanks so much for trying them! They are so perfect for fall!
This is a awesome recipe, the taste is perfect.
Love that you loved them! Thanks for sharing!
Can I use homemade pumpkin puree? We already have a lot of it and I wanted to put it to use. It’s pretty wet though, so I am planning on putting it on the stove top to dry it out. Should I still use 1/2 a cup?
I would not recommend sadly! Fresh pumpkin puree tends to be even more liquidy than canned. It may cause the cookies to bake incorrectly.
I made these and they were DELICIOUS! I feel like I am wasting a lot of the pumpkin puree. Is there a way to store the cookie dough in the freezer so I can make them, say, weekly? Just thaw and get too room temperature before baking, I’m assuming.
Im 10 years old and my birthday is in 8 days. I love this recipe! I’ve always loved baking and this recipe is by far my favorite 😍. Me and my family love it and think that it’s really good.
Way to go! Happy almost birthday to you! Thanks for sharing. 🙂
I added toffee bits and chopped pecans, reduced the spices and omitted the spiced sugar coating, and the cookies were an absolute hit. I used a slightly different method for drying out the pumpkin: I scooped the pumpkin into a mesh sieve and set it on top of a paper towel. Gravity helped drain the moisture downwards and the paper towel wicked it away. I changed the paper towel a few times. I started the process at the same time I took out the butter and eggs to warm up, so it was really very little effort or time added to the whole process. Great recipe!
Your timing is perfection! Great job. I’m so happy you found a pumpkin drying method that works for you and thank you for sharing it here! Thanks for your feedback. <3
I can’t wait to make these cookies. They sound delicious. Is it ok to make the dough and freeze it until Thanksgiving? (about 5 days).
Dang! These are stupid good! I don’t usually care about cookies but these are legit & worth every paper towel! I doubled the recipe & they came out perfect! I was low on pumpkin spice for the sugar rolling so I used cinnamon & clove & it worked great.
Wow, sounds perfect and delicious! Thanks for trying this Naomi!
I made these cookies this evening and they turned out pretty good. They never flattened/crinkled. Not chewy, and more cooked than I imagined. I wonder if it crisped up more because I used foil instead of parchment. I see a lot of people saying that they used like 12 paper towels- I used 3 and just squeezed them out a million times until the pumpkin dried out. I will say I’ve never had to do that for any kind of cookie and it felt pretty gross but it smelled good and looked good once it was batter. Even though I chilled them in the freezer for about 18 minutes I still couldn’t handle them to roll them. I think if I try them again with the foil I’ll cook them for less time. Otherwise, yummy cookie and great for dipping in milk.
Good observations! I am happy they turned out pretty good in the end. Foil vs. parchment paper likely made the difference! Thank you for your kind review.
Tried putting Libby’s pumpkin in salad spinner and I got a tiny bit more than 1/4 cup when finished. LOVED the cookies! Came out GREAT!
What a fun idea! I am happy you found a method that worked great for you. Thanks so much for your kind words!
Made this recipe twice now and they’re gone before I even need to worry how to store them. Huuuuge hit. I love that the measurements are listed under each direction line as well!!
I’m so happy you loved them! And so happy that’s a helpful feature!
Made these today and they’re so delicious! So soft and chewy. Definitely a new favorite cookie of ours!
Thank you so much!
Can’t read your recipe. The ads cover the instructions. Sad.
I’m sorry you had this experience! Were you trying on a laptop or phone?
these are great, i’ve made them so many times! i wondered if you’d ever tested or considered just cooking to pumpkin down in a pan to remove the liquid?
I’ve never tried it! Did you? How did it turn out? Thanks for sharing!
I have made this recipe twice in the last week. I doubled it the ingredient to make more for my family.
The whole part about draining off the water from the pumpkin puree takes time and I used almost half a roll of paper towels both times. And they still come out cakey, but they were devoured quickly regardless.
I’m happy everyone loved them! Thanks for sharing this review.
My cookies turned out more like donut holes. They were very dry and didn’t flatten out at all. The taste was very bland as well. Not sure what I did wrong as I think I followed the recipe to a T but obviously something wasn’t right. Very disappointed.
I love these cookies. When I share them more and more people tell me it’s the best cookie they have ever eaten! Makes me want to make more. Thank you for the recipe.
So happy these were a hit, Cindy. Thanks for sharing!
I’ve made these cookies before, and everyone who tried them LOVED them. I want to make them in mass and gift them to my family. Does anyone know of pre-making the dough and freezing it to bake later works well? I want them to be able to enjoy them like they’re fresh when ever they want.
Can I freeze the dough if I have a stack left? I wouldn’t want it to go to waste. Thank you.
The best pumpkin cookie recipe ever. You do say that you shouldn’t use fresh pumpkin, but I live in a country where pumpkin puree isn’t available, so I do substitute it for fresh. I bake it, cool it and wring out through a towel or cheese cloth to try and remove as much of the water as possible!! Then I follow this recipe and it is always great!!
Jin, thanks for sharing your review! I am so happy you found a way to make these cookies in a way that worked for you!
Delicious! Easy to make, can share at a potluck or give as a gift.
Totally agree! Thanks so much for sharing, I appreciate it!
Oh my goodness, these are so good! I made them to give friends but I’m not sure I want to share them!
An excellent option when you want pumpkin pie but don’t want to make a full pie. Delicious!
So happy you liked these!
Made these for my kids, we all LOVED them! I never comment but when I found myself making them again and again, wanted to share the love and say thanks for a great pumpkin recipe that actually tastes like pumpkin!
This means so much, Esme! Thanks for coming back and sharing the love!
These are wonderful cookies! Just the right amount of pumpkin – my husband who loves pumpkin thought they were great and so soft. Myself and my daughter who are not pumpkin lovers even had a few and went back for more! I followed the recipe exactly as it was and the tip about dabbing the moisture from the pumpkin puree was a great tip. The cookies turned out perfect!
Thanks for sharing, Gail! So happy these turned out wonderful for you.
Might be the best pumpkin cookie I’ve ever tried. Easy recipe to follow, and you definitely need to dry out the pumpkin. It makes the cookie exactly how the description reads… moist, chewy and delicious. The cookies themselves were amazing, but I went one step further after rolling the dough balls in pumpkin spice sugar, and baking for 12 minutes; I added a home made cream cheese frosting and it was next level. Make these cookies.
Thank you so much! I am so glad you loved these!
Can you turn these into cut out cookies?
I haven’t tried that so I can’t fully recommend but I do have a recipe for cut-out cookies on my website if you’re interested in those!