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!
AMAZING cookies! Thank you
Mine too came out a bit more lofty, but slightly crispy on the outside and soft on the inside – just right, I’d say. I too did not separate the eggs and just used a whole egg instead, and was liberal with the pumpkin spices. I poked a few chocolate chips on the tops of the second batch too. Yummy in my tummy!
I measured a full cup of Libby’s pumpkin puree into a nut milk bag and squeezed out 5 oz of liquid, leaving me 3 oz of pumpkin solids. So, I made 1 1/2 batches. Cookies came out great. This is a keeper!
The thing I don’t like about the standard pumpkin cookies is how overly moist they are, but I forgive that transgression if they have cream cheese frosting. These cookies with the sugared top were more like a milder soft molasses cookie. Maybe, because I always sub molasses and granulated sugar for brown.
BTW, why do you use only the yolks? Is it to reduce the “cakeness”?
Delicious! They turned out perfectly! They have a great texture and just the right amount of pumpkin taste!
Made these tonight for my daughter’s class room, they requested pumpkin cookies for “Fall Week”, recipe looked solid so I gave it go and followed directions to the T except the dry 4 times steps, it took 14 paper towels to dry my mixture down to 1/4th cup and honestly I could of kept going as it was still easily filling a paper towel layer. I would omit the “at least 4 times” part as it’s probably throwing a lot of people off, paper towels vary to much from brand to brand and across cost ranges (i only buy the cheap ones lol). My other side note for the directions is to specify using a beater or whisk attachment, alot of people grab a kitchen aid or some other stand mixer and have no idea the difference the heads can make. I saw cream the butter and I knew just from experience to use the whisk attachment but many might use the paddle thinking it doesn’t matter and boy it does lol, this could 100% be causing them to end up with cakey cookies.
Beyond that note on the wording for the directions these came out wonderfully, my 5 year old daughter is obsessssssed with them and is shocked she likes “pumpkin” lol! They taste like pumpkin pie and a sugar cookie had a baby and I’m here for it, these are honestly my new fav cookie. I’m going to make SOOOOO many of these this holiday season! Bye bye snicker doodle, helloooooo pumpkin cookies.
Hi. I’m thinking to cook down my fresh pumpkin until it’s dry like you want it. That’ll work, right?
Hey Caroline! I’ve never tried this method so I can’t say for sure!
Oh my gosh.. I’m so bummed I just saw 2 eggs and added them both. No seeing yokes only. ? Dough tasted great though. They just turned into a muffin top like cookie, still great tasting!
Will definitely be trying these again, the correct way. ?
These cookies turned out absolutely delicious! I live at high altitude and didn’t make any adjustments. I did use salted butter and added chocolate chips. I agree the key is to remove as much moisture from the pumpkin to achieve the 1/4 cup. Have you ever made your own pumpkin spice? I would welcome the proportions.
Mine also came out puffy and I dried the pumpkin as much as I could. Still really yummy though!
I made these cookies this afternoon, I wanted something pumpkin and fall inspired to warm me up and ended up makibg the first pumpkin cookie recipe that came up. So glad I did!
Now, I live in a camper in the middle of no where, and naturally, anything can go wrong as it’s a little propane oven and zero counter space and not the average pantry. Yet they turned out INCREDIBLE! And were super easy. I’ll also note, I have no mixer here, not even a hand mixer. I made these by whisking with a fork and really watching the consistencies of each step, then folding the flour mixture in with a spatula. This requires an experienced baker but I’m here to say, it absolutely can be made without a mixer in a non traditional kitchen. Also, I doubled the recipe and heaped the pumpkin pie spice all around. I yeiled 5 dozen cookies, but one pan I did big cookies, so probably would have come closer to 6 if I hadn’t have made one dozen big cookies.
Mine turned out just like the picture, although maybe even a tad flatter. I took one minute off the bake time and made my dough balls a tad smaller. They are soooo good! I think they would make incredible ice cream sandwiches with french vanilla ice cream. My kiddos are wild about them too! Thank you!
I followed your instructions to the tee and also after pressing pumpkin, I rolled it in a ball and pressed it again and left it in the paper towel about an hour while the egg yolks were sitting. They turned out perfect! Thank you!
These are so good! Mine almost look like the picture. I will definitely be making these again. I’ve never made a pumpkin cookie this tasty.
I had to get on to say thank you for this recipe and thank you for all
Of the instructions and details- from drying the pumpkin to weighing the flour. Can I ask what head you use on the mixer? Mine were delicious but cracked on the top- not quite like yours. Wondering if I should have used a different head on the mixer. I will
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I measured out 1/2 cup pumpkin and blotted it until dry, but it didn’t reduce to 1/4 cup. Cookies came out a little pillowy but they were super soft and chewy. A huge hit in my house, for sure. These are wonderful.
I just made these for family and they came out delicious!! Didn’t dry the pumpkin and still delicious 🙂
Hi! Do I have to use pumpkin Purée? In the place were I live their isn’t pumpkin puree and me and my sister don’t like pumpkin.
These cookies are insanely good. I used Simple Truth pumpkin puree, and that worked fine. I also tried using a cheese cloth to drain the liquid, which I think worked as well as the paper towels did. The last change I made was to pair these cookies with the frosting from this recipe: https://dearcrissy.com/pumpkin-cookies-recipe/ because I wanted to frost the cookies. Everyone was a big fan! The cookies are super pumpkin-y and soft and I have saved the recipe so I can make it every year.
Ginny, you outdid yourself! Excellent instructions, pictures and description of what to do. I especially like that you added how many grams were needed. Thanks for providing a great and easy to follow guide!
A little dry, but overall taste is really good!!
I’ve never done a pumpkin recipe and while drying it was a little foreign and time consuming it was definitely worth it! These are chewy, delicious and will from now on be a fall staple!
Thank you so much for this recipe I had an unexpected amount of fresh pumpkin and didn’t know what to do with it I found your recipe and used fresh pumpkin as the only substitution and your cookies were a hit with my second grade religious class
Great recipe… easy to follow. Big hit with our family. First time I tried to puree a pumpkin. Thanks
Instead of using Pumpkin Pie Spice, are there measurements for using the individual spices (cinnamon, cloves, etc.)? I already own all of them and don’t really want to buy a whole jar of PPSpice just to use 1 tbsp. Thanks for any advice!
these are delicious!
I’ve made these cookies twice and they have turned out great both times! They’re the right amount of pumpkiny without being over the top. I used Trader Joe’s pumpkin purée and it must be super watery because it takes so many paper towels to get the water out. Next time I’ll try Libby’s and see if it makes a difference. But trusting
I tested three good-looking pumpkin cookies recipes this weekend. My taste testers all agreed that this is the best. I will be making a double batch for the big family Thanksgiving.
Because we are vegan, I made the following substitutions: Earth Balance Buttery sticks for the butter, 1 tablespoon chia seeds allowed to thicken in 3 tablespoons water. Because of health limits in the broader group, I also substituted King Arthur’s Gluten free flour and coconut sugar (lower glycemic index than regular sugar).
A very wonderful and resilient recipe. Thank you!
Ginny’s answer to another comment: “A few things that might have affected the cookies. Did you used canned pumpkin puree? (Homemade might be too liquidy.) Did the dried pumpkin go from 1/2 cup before dried to 1/4 cup after dried? It literally should be dry enough that hardly any liquid transfers to the paper towels. When you added in the egg yolks to the creamed brown sugar and butter, did you mix until the ingredients were pale in color and fluffy? This step is important in the texture of the cookie. Lastly, maybe too much flour was used? Those are the top reasons the cookies could’ve come out cakey instead of chewy.”
My husband makes awesome cookies and this recipe simply didn’t work. He did ALL of the above, and the cookies still turned out cakey and bland. Definitely a super disappointing recipe. Skip this one folks!
Added/Swapped :
1 TBSP Garam Masala instead of Pumpkin Pie Seasoning
2 TSP Crystalized Ginger
1 TSP Ginger Powder
1 TSP Viet. Cinnamon
1 TSP Amchur
Great recipe to bring spice cookies together with pumpkin cookies.
Well done Ginny.
I just made your cookies, following the recipe to the T, and they came out perfect and taste even better. Light, a good bit of chew and such pumpkin spice goodness. My house smells so AMAZING right now. The kiddies at a safety course class tomorrow are going to love them. Thanks so much for sharing your recipe.
Hi ,
I made the cookies we did every thing correct we rolled them in a ball but after the first batch it was still in a ball and then we pressed them down and there small but overall they are delicious!
P.s how can we make them flatter?
I just made these! I am from Portugal so we neither have pumpkin puree nor pumpkin pie spice. So I had to make / mix these myself 🙂 I made sure to dry well my pumpkin puree, I may have used a whole paper roll as I was very aware of the need 😀 the first batch just came out. Not sure yet they are chewy but there are “uncooked” parts so it works well. Either way, the taste is AWESOME! <3
This may be the best cookies I have ever had! Definitely a yearly bake!!
I made these cookies today, but it came out cakey. I followed the instruction to dry the pumpkin puree. I used a scale for measurement. I really like the flavor tho!
In the photo you posted of the ingredients, you used 3 sticks of butter. That does not equal to 168g of butter. I wonder if that was a typo..?
Hi Lina. The photo of the ingredients is 1 1/2 sticks of butter, or 168 g. It’s not 3 whole sticks. If the recipe is followed, the cookies come out chewy every time. The pumpkin needs to be dried a lot, so much so that hardly any liquid transfers to a paper towel.
I tried this using homemade pumpkin puree (made from roasting a pumpkin) and they turned out wonderful! They were a bit fluffier than the photo (not quite as chewy) but I still enjoyed them a lot and would make them again.
Just made these…delicious…I slightly increased spice mixture and added some cinnamon and freshly ground nutmeg..drying out the pumpkin takes time but worth it…easy batter to work with.
it it worked for me. I used fresh pumpkin and one egg white with the two yolks. They baked for 15” and were cookie, not Cakey. Drying the pumpkin to 1/4 cup was the secret to my success.
I like this recipe. My cookies tasted good, but they turned out crumby.
What did I do wrong. I’d like to try to make them again. Thanks.
I have made these 3 times in the past few months and they always turn out great. One note is that mine always require about 20 minutes in the fridge before I can roll them into balls and bake. Not sure why my dough always comes out so sticky, but it happens every time. Not really an issue, just commenting to say that it may happen to you and if so, it means extra prep time before you bake them!
Thanks for the great recipe. It’s been a hit at bake sales and holiday parties for me.
Could I put the pumpkin in cheesecloth?
Hi Betty! I haven’t tried this but I think this could work as long as you wring out the liquid well enough until the pumpkin is dried like the photos above show.
So good! OMG so good! I used avocado oil instead of butter and a blend of gluten-free flours to make them dairy and gluten-free. My whole family LOVED them including my 4 year old! thanks for the delicious cookie recipe 🙂
Hi Alison! I’m SO happy you liked them!! Thanks for trying them out! 🙂
I have not even baked them yet, but I know they sound good. The point of my comment is about measuring flour. It is known that when humid, that moisture is absorbed by the flour, making one cup of “humid flour” less than one cup of not-so-humid flour. I live in the complete opposite circumstance. Here in the desert we can experience 11% humidity or even less. After living here for twenty years, I have learned, well, almost by feel, how much flour equals a cup. Or how much water I must add to compensate (as in bread making). Baking is an adventure and we all enjoy the variables!! … On the other hand, I’m not sure why this comment is in very greyed down text and is difficult for my old eyes to deal with. You don’t have to save any ink, so why the grey down??
Thank you for posting this wonderful recipe. These cookies are delicious, and your directions are excellent!
These cookies are absolutely delicious! Definitely, a keeper!
I measured the flour by sprinkling spoonfuls into cup like asked, even used a lil less. I only baked for 10 minutes but the cookies still ended up thick and cake like
i cut this recipe in half and followed it directly (other than the measurements being cut) and they were the best cookies i’ve made personally !!
Hi Irelynn! I’m sooo happy to hear that! 🙂
Absolutely amazing
These ? cookies are so amazing. The best pumpkin ? cookies ever. They are so addicting, my coworkers love them too. Will be making these alot. Thank you so much for sharing your recipe, I really appreciate it. Have a blessed day.
Hello!
I tried scrolling and reading through the comment section before I asked my question, hopefully no one has already asked.
I work in a commercial kitchen, and we usually make cookie dough, roll it into balls and freeze them to bake later for welcome bags, last minute desserts, etc. Do you know if this recipe freezes well? If so, how much time would you say the cookies need out of the freezer before baking, and also what would happen if I didn’t wait and simply baked them straight from the freezer? these look delicious and I’d really love to make a batch for my kitchen. Thank you!
I would also love to know how they freeze.
These cookies are delicious! Unfortunately, I didn’t get enough of the liquid out of the pumpkin, even with many paper towels, but I gave up! That being said, they are a little cakey, but oh so delicious! Such great flavor! Thank you for an amazing recipe!
For those of you who asked about homemade pumpkin puree and/or cookies coming out flat, I’ve taken a cue from America’s Test Kitchen (for their banana bread) and have cooked the puree on the stove to ‘dry it out’, before I add it to the batter. This might work with pumpkin too, although I haven’t tried it yet. For banana bread, it really concentrates the flavor and I do this with every banana recipe I now make.