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 enjoyed the process and learning how to dry the pumpkin which I did exactly as instructed. Used Libby’s. Got it to 1/4 cup from 1/2 cup.
Followed all instructions exactly.
Rolled dough into 2 Tablespoon ball sizes, then into spiced sugar and baked at 350.
They did not fall. They stayed in mounds
Baked for 12 min.; 13 min; 14 min
Tried flattening a bit.
Tried .making them bigger
Tried making them smaller.
I made them again using double the dried pumpkin. Took 1 cup and dried it to be 1/2 cup. Tastier. More moist. Still did nit fall and remained in mounds.
Much tastier with double the pumpkin. I’d like the spice doubled, too- but this isn’t the flat chewy cooks I was hoping for so I’m not trying again.
?
Great recipe. If it’s too cakey, I can guarantee the pumpkin wasn’t dried enough.
The paper towel step is a bit involved and I go through a lot of paper. What ive found works better is to dehydrate the pumpkin in the oven. It actually removes a lot more of the water content than the towel method to help push it more into “cookie” territory than “cake” territory. Baking a standard 15oz can spread out onto a cookie sheet (more surface area will result in a quicker dehydration) takes about 2 hours at 185 degrees. Take it out and mix it occasionally; you’ll see the color darken as water content is removed. Takes the water out without cooking the pumpkin mash, and no need to go through all the paper towels.
I recommend using a tofu press to help remove a lot of moisture from the pumpkin a few times then a paper towel to get more moisture out if needed.
Does anybody know the calorie count per cookie? I’m on a weight loss plan made these are delicious.
This is not diet food; the calories will depend on the size of the cookie and how heavily you sugar them.
If you use all the sugar dipping then it’s 3200 Calories total, if you get 18 equal cookies that would be about 175 per cookie.
I separated the batter and added walnuts and chocolate chips to half and these cookies came out so delicious!! Then I got brave and used the same batter to make pumpkin cupcakes with cream cheese centers and crumb topping.. they smell AMAZING.. not sure how they are yet though. Still cooling down. Thank you ?
These look awesome! Have you ever tried drying the pumpkin puree in a dehydrator or rehydrating pumpkin powder (dehydrated and powdered pumpkin puree) to get the consistency you’re looking for? I may do an experiment!
Made exactly as stated in the recipe. Delicious! Turned out the same color and soft on the inside, chewy on the out.. Thank you Ginny. I wondered how you would double this? Have you ever tried? This batch made 24 nice size cookies. Would like to double for school treats…..Yummy!?
Do you really mean only 1 3/4 cups of flour? The cookies have no body.
Made these, and while the flavor was good, the texture was off… I think I couldn’t get enough moisture out of the pumpkin purée, despite following the instructions to a tee. Approximately how many grams should the dried pumpkin weigh?
I just made these this evening. They were fabulous! Will make another batch son. The key really is to dry pumpkin as directed. My son loved them.
Flavor was okay. None of my cookies fell as described. They were. more cakey than chewy. Otherwise, they are good.
was easy to make but took WAAAAYYYY longer than 30 minutes of prep.
The cookies took a REALLY REALLY REALLY REALLY long time to make!! The prep time is listed as 30 minutes but that is definitely not true and it took me like 3 hours. Drying the pumpkin was really difficult also and most certainly took WAY WAY more than 4 paper towels. After I dried the pumpkins most of it was gone and as a result my cookies did not taste very pumpkiny, so I would recommend doing more pumpkin than suggested. But, the cookies tasted really good at the end!
made them with my granddaughter,,they Where so good!
Made these and they are incredible! My only deviation was I had no brown sugar
So I made my own with granulated sugar and molasses. Texture was great, taste was fantastic and they looked great. Thanks!
The recipe is perfect and the cookies came out awesome! When I make them again (which will actually be today), I will make the cookies smaller because they are quite filling. They couple well with apple cider, too!
So I’m commenting for help. I followed the recipe but I completely misread the canned pumpkin. I added an entire can, patted dry and all. I go to scoop the cookies and I’m confused why the batter is so wet! Can I salvage these or double ingredients? what do you suggest? I have them in the fridge currently, I don’t want to waste all of this batter 🙁
Hi Haylee! I don’t think it can be salvaged unfortunately! The recipe only calls for 1/2 cup dried to 1/4 cup and a whole can is around 2 cups. You could 4x the recipe but if all the other ingredients have already been added I don’t think you can just add more of them since all the steps like creaming the butter, beating in the eggs etc. have already occurred. You could try but I can’t guarantee a good result :/
For those like me, who didn’t read ahead in the recipe and din’t know to dry the pumpkin, it still works. They’re nice and fluffy soft cookies. 🙂
I have to agree with one other person’s comment about the time it took to make these. They took forever. I had to cool them twice as they were too sticky. However, I only printed the recipe and didn’t read the part about what to do with the pumpkin puree.
So my cookies were cake like which was ok but they had very little flavor. So sadly this won’t be a favorite recipe of mine.
I really like the flavor of this pumpkin snickerdoodle cookie. Made a double batch and put a bunch of dough balls in the freezer to cook later. Yes they are a bit fiddly, but using cheesecloth and mesh to press out the liquid gave me some liquid to add to soup and I can wash the cheesecloth so there is less waste. Like other folks, I don’t have a pumpkin spice blend on hand but it was easy enough to make one using what I already have. (Added some black pepper to it based on another reader’s suggestion??)
I was hoping to mail these to a friend, but they are a bit delicate for that so am going to cook another batch a bit longer and see if that helps. Either way, I’m glad I tried this recipe. It’s a nice taste of fall!
I followed this recipe, “almost” to the word. Even drying out the pumpkin purée, with many paper towels, it didn’t reduce to 1/4 of a cup, but did go to about 1/3 of a cup. Didn’t have pumpkin pie spice so I made my own! Super easy. The dough was a little sticky, so as suggested, I chilled it a bit. I made my cookies a bit smaller, so I got 30 cookies out of the recipe. They were chewy, but had a little puffiness to them, probably because of the pumpkin. But these cookies were delicious. !!!!
These are my FAVORITE! ? the first time i made them i skipped rolling them in the sugar mixture, and added white chocolate chunks. I literally ate them all in one day. Then i kept having dreams about them so i am currently making them again but using dark chocolate chunks. Thank you so much for this recipe, i am looking forward to trying more!!
The dough was super sticky even after refrigerating and cookies spread out quite thin. Waiting for tea to cool to taste one
Tasty but this recipe calls for too much flour. I measured to the exact gram and dried that pumpkin for 15 min, came out cakey. Adjust flour !
Normally, when I try a new recipe, I follow it strictly.
This time, I thought, hey this might be fun, and I threw in a good dollop of salted caramel hot chocolate mix.
I recommend it
Hello, these are great cookies! I was wondering if you might have any ideas on how I might be able to get these cookies to hold their shape for cookie cutters? Thank you!
Hi Kayla! I’m not sure if this would be the best dough for cookie cutters unfortunately! You could try chilling it for a really long time, 2-3 hours, but I’m still not sure that you would be able to roll it out with success.
Hi!! Thank you for this recipe. It’s a snowy day here in Colorado and all I wanted was to fill my home with pumpkin! These cookies look and smell delicious. I wanted to let you know that I substituted Bob’s Red Mill gluten-free flour, and they turned out fabulous.
The cookies were delicious and taking the water out of the pumpkin was easy even with a different type of pumpkin puree. Thank you so much ! I will looking into yourother recipes for sure !?
I made these tonight as per the recipe. They. Are. Delicious! Light, fluffy, and flavourful. Not too sweet. I was looking for something different to make with pumpkin other than pumpkin loaf. Will be bringing these to work and sharing the recipe! Thank you 🙂
I just made these with my daughter and holy cow are they good. I followed the recipe as written. It took me a good 8-10 passes with paper towels to dry the pumpkin out but it’s worth it in my opinion. I will be making a second batch soon, they don’t last long!
These cookies were soft and by all means, very tasty. However, they puffed up and were on the cakey side as opposed to chewy. I dried the pumpkin out thoroughly and followed the recipe exactly as written. Sadly, not sure why they didn’t turn out
These are the best pumpkin cookies I have ever eaten! I used my freeze dried pumpkin and put it directly into the batter. YUM!!
Hi Karen! I’m so glad you liked them! I did not know that freeze dried pumpkin was even a thing! I bet that would work well in this recipe though!
I baked these cookies today and followed the recipe to the T and they came out delicious. Best recipe ever! Thanks, now I will try the Best Pumpkin Bread recipe.
Everyone loved this cookie!!! The flavor is amazing!
These have the perfect chewy tecture! Best pumpkin cookie I’ve ever had. Yum. They smelt like apple cider while they baked which was delightful and funny since there’s no apple.
Hi Ginny and Karen!
I absolutely adore this recipe and plan on making for teachers, neighbors and family gatherings over the holidays. This will require tons and tons of paper towel waste and would love to use the dried pumpkin. How much dried pumpkin per recipe batch do I use? Thanks so much! Love love love these cookies!!
Mine came out puffy but after checking the recipe again. I screwed up. Used the whole eggs not just the yokes. But everyone said they were delicious!!!
My cookies look a lot lighter and don’t really have an orange tint like yours do in the picture. I followed the measurements, dried the pumpkin out properly, and used the exact recommended cook time. Should I have baked them longer to get the darker tint similar to the pictures in the recipe?
OMG! Your chewy pumpkin cookies are amazing. Thank you for sharing your recipe. This recipe is time consuming but well worth the extra steps. I’m including these cookies in our Family Thanksgiving Bake Day, and doing so will add yummy pumkin flavor to our other selections. Happy Thanksgiving.
used the leftover can of puree to snack on cookies the Tuesday Wednesday before company came over for Turkey Thursday and they were delicious! easy recipe and fun to make. thank you!
My cookies looked nothing like the photo, even after doing everything the recipe said. They were still delicious though.
So incredible!! For those struggling to get the moisture out of the pumpkin, use a cheese cloth. Tried this and it is the best pumpkin cookie I’ve ever had. My husband and son were obsessed
Followed the recipe exactly… very dry pumpkin, I always weigh my flour, beat until fluffy… and I still came out with cakey cookies.
I dried the pumpkin extensively and mine still were small, round and fluffy instead of flat and chewy. It was a labor intensive recipe and not worth it.
Pumpkin was completely dry after about 10 paper toweling and my cookies are still cakey. Very sad these didn’t turn out. First recipe in a while that was a bust.
These are amazing, delicious, perfect soft to crunch amount. Great on their own or dipped in coffee. Also FINALLY a recipe website that lists the ingredients within the instructions, I’ll come back to this site just for that!
I’m confused. How much pumpkin is actually being added to this recipe?
My family loved these cookies. They stayed fluffy in texture and remained chewy for me. I used lakeshore pumpkin (personal preference) and did not dry it. Using my medium cookie scoop this made 21 cookies exactly!! Thank you!
Although time intrusive, these cookies are delicious! They turned out amazingly tasty; my daughter said, “ Cant get over those cookies ma! Remind me of what was called a “pumpkin muffie” at panera! really good!!!”. And my husband said, “Ma did good…best cookies”! Consensus: a recipe to keep!! Thank you so much for creating an awesome, unique cookie recipe!!
Kelly
Hi Ginny: I precisely followed your recipe, drying the pumpkin with paper towels however they came out puffy (not flat like yours) and very cakey. When you say dry the pumpkin puree so that it reduces to 1/4 cup – are you saying we should remeasure the pumpkin to 1/4 cup? I did not because the recipe did not specifically instruct us to do so. If not, I don’t know but it’s not a chewy cookie and I’m glad I didn’t double it because it was so disappointing.