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 agree completely with Karen B. Followed to the letter, so disappointed the cookie did not come out chewy. Before putting the last batch in the oven, set timer for 11 minutes and even pre-flattened them a little, but they still came out cakey. Taste good, but dry.
hi! i think there are couple reasons that couldve happened
1. butter and/or eggs were too cold
2. flour was measured incorrectly (using grams is the best way, using cups can vary the measurement A LOTTTT
3. your rising agents couldve been expired
Oh my, what a delicious cookie and so easy to make! The texture and taste are terrific. Don’t be daunted by removing the water from the pumpkin, it’s a simple process. I don’t know why some others have found the cookies to be dry, mine were anything but. I’ll be making this one again and again.
Good day! I am going to make these cookies today. You stated that you’d always recommend vanilla bean paste but using vanilla extract is perfectly fine. I have Vanilla Bean Paste and would like to know how much i should use as the recipe only has the extract measurement listed. Many thanks and I can’t wait to make these! Warmest Regards, Kimmie
These cookies are sooooooo good OMG. ? I dried the pumpkin, which was interesting to learn about. The only thing I didn’t do was measure the flour as it was described. I read that tip after. Oops. Also, used half almond flour and half regular flour.
I love that the quantities are listed in each detailed step. It makes it so much easier to scroll down and not have to keep going back. I don’t set up ingredients into little mini dishes like a cooking show so I always have to scroll back up on recipes to double check the amount. Really appreciate that feature.
The final cookie truly melts in your mouth. ?
I agree 100%! I love when people add the measurements to the steps , it makes it so much easier! These cookies turned out SOO GOOD but mine were a little dry but I think it was something I did wrong rather than the recipe? 10/10 will be making again!
Delicious, but I do make my own brown sugar by adding molasses to raw sugar. It gives a better flavor than store bought brown sugar. The cookies were soft. I did drain the pumpkin as directed.The pumpkin spice sugar I dipped them in before baking, gave them a nice finish,and more taste. I will make them again
Absolutely fabulous. My husband and I ate almost the entire batch before they were completely cooled so I made another batch. Thanks for sharing
Fabulous recipe…definitely a keeper in my recipe box
This recipe is the kind that I will be passing down to my kids and grandkids!! I made these cookies to give to my husband’s coworkers and their families. Each of them told us that they were the best cookies they had EVER had! They turned out so beautiful and out of this world tasty perfect. I did do a couple things differently with the recipe, including substituting all purpose flour for Bob’s Red Mill bread flour, leaving out allspice and clove (due to not having any), and making a powdered sugar glaze to drizzle over them as well. I think if you really wanted to knock everybody out, these cookies would be incredible with a mild, light addition of cream cheese frosting! I cannot wait to make these again!! ?
O.M.G.
these cookies were OUTRAGEOUS!! Soooo good!!! By paper towel #15 I gave up on the pumpkin blotting and they turned out so good! made exactly as directed! thank you!!
Delicious cakey cookie. Good flavor. Squeezed the living daylights out of the pumpkin using my cotton linen dish towel. Unfortunately not chewy.
I am in love with the flavor of these cookies, but no matter how much I dried out the pumpkin it still came out cakey and dry. Any other tips on how to make it chewy? Should i try melting the butter instead?
omg!! these are SO good they’re the perfect fall cookie! i followed the directions exactly except i melted the butter and let it cool to room temperature 🙂 .i found it easier to dry the pumpkin purée by putting it in a sifter with a bowl underneath and pressing down with a paper towel, most the water drips into the bowl. i also drizzled them with a cream cheese frosting (highly recommend!!)
Definitely didn’t came out soft and not chewy. But at least they aren’t dry and they have great flavour. I would say between and cookie and muffin texture. Maybe puree wasn’t dry enough.
These are soooo good, made these for church, they were a hit. Great recipe. Thanks ??
I’ve never dirtied so many dishes in my life making a batch of a dozen cookies. I’m a big proponement of put all your dry ingredients in the bowl and then add your wet, not take these 2 and put them in this bowl and these 3 and put them in that bowl and these 2 and put them over there that was way more steps than I wanted to do. I also agree with a couple of the other ladies. The cookies were dry. And they were relatively tasteless.
Came out so dry :((( cookies tasted like air
These cookies are DELISH!! However, this recipe gave me 6 cookies, i don’t know if i made them too big but i feel like they were a normal size. Will definitely make again
We followed the directions and they turned out so pretty. The texture was perfect and they tasted wonderful. I loved the tips and tricks as they were very helpful. Thank you!
Cookies were great. I added some cinnamon for a little more flavor. They were a little dry.
so yum!
Wonderful and easy recipe! I used dairy free butter and they still turned out lovely. So soft and chewy
I would maybe bake them a tad bit longer because when they get crispy edges they are even BETTER! Very happy with this recipe and will use frequently during Pumpkin season!
I baked them for 12 mins to get the chewiest texture but they barely had any chew to them. The taste was delicious though
Everyone loved this cookie!! Taste…texture.. Fantastic ! I haven’t dried out pumpkin before but nbd…. A go to gourmet recipe….I will definitely make these again…A recipie that works the first time!
This was absolutely delicious! Thank you for the recipe!
extremely disappointed. i just made these tonight (21/09/2024), and followed all instructions, and special notes about the flour, drying the pumpkin, etc, and they still turned out cakey. very cakey.
i guess all i have to say is im very disappointed.
hi! i make a lot of cookies in my free time, so i may know what went wrong!
1. butter and/or eggs were too cold when added. make sure you set eggs out around an hour-an hour and a half before using
2. flour was measured incorrectly. please use a scale! using cups can give very different measurements no matter how careful you are, so scales are very worth the extra penny and hassle!
3. rising agents may have expired!
They turned out perfectly chewy and the whole family enjoyed them.
It’s sooooo delicious, I think it’s my new favourite recipe
Made the recipe as-written and they were delicious! Mine did not come out as chewy cookies, more like a pumpkin snickerdoodle, but no complaints here.
Anyone else’s cookies were very watery like even after chilling…..?
This is an excellent soft, airy, cakey cookie that tastes just like a cinnamon-sugar snickerdoodle. Not at all chewy and the pumpkin flavour is nearly undetectable.
These cookies were a great hit!!! Everybody loved them!!! ❤️
I’m making them again tonight to bring to my brothers tomorrow night. ❤️
The friends that tried them are asking for the recipe ?
Delicious – and chewy! After I dried the pumpkin (Libby’s), I checked to see that it had reduced to about 1/4 cup, and found that there was way less – enough less that I was concerned it would affect the outcome of the recipe. So, I dried off more pumpkin to add to ensure I had exactly 1/4 cup. I don’t know if I had overdone it on the drying, although I followed the tips in the video and recipe, or if maybe the pumpkin had been wetter to begin with. The cookies came out great, so I’m making a note on my copy of the recipe to make sure I’m using 1/4 cup “dry” pumpkin.
My cookies came out cake like but delicious after 14 minutes baking. I think I didn’t measure the flour correctly. ?
Soft, chewy, heavenly. Loved these
Great! i didn’t want any paper towel flavor to transfer, so i reduced the pumpkin on the stove. perfectly chewy and wonderful.
The cookies came out exactly as directed. They are very good, nice and chewy. I baked them for 12 minutes rotating pan.
I don’t measure the flour in a cup. I always weight the flour. In my opinion, it’s the best way.
These are SO good!! They have a great texture and are just as good the next day.
My first time making pumpkin cookies and these are delicious! I do agree it’s super soft not chewy. I baked on sheet on the lower level and another on the top level and the top level had a bit more color and not as soft, which I don’t mind. I will definitely be making these again. Thank you!
Snickerdoodles are my favorite cookie, and I love when they’re chewy. So, I was so excited to find this recipe. However, imagine my surprise they were actually not chewy- but very cakey. The taste was good, and if I wanted a fluffy cookie I’d be happy- but I was very disappointed in the different texture.
The only difference I could find was that I used a measuring cup in the recipe (which is to because it says 1 and 3/4 cups). Wish it had said to use a scale or had it fixed to where it’d be the same..
Made multiple batches, and they came out wonderfully! So many compliments on them.
Is it possible to make these gluten free and then still come out chewy?
These were delicious! I added cream cheese flavoured chocolate chips and they were perfect.
I doubled the recipe and made some for all the neighborhood kids as an after school snack and made enough for the teachers at my kids school! These are amazing!
Great recipe. End result tasted great and had a nice texture. Drying the pumpkin was a pain and took a lot more paper towels than described, however, I did not use Libby’s because I live abroad. To people who think they’re dry – you’re overcooking them. These, to me, behave like chocolate crinkles. When they crinkle they are done. Mine were done in 6-7 minutes. They didn’t flatten out as much as the pictures but I think mine were smaller than the recipe writer’s. Also, baking advice: ALWAYS use grams when dealing with flour. Way more accurate plus you don’t have to dirty as many dishes as you can just keep adding to the same bowl by resetting the weight.
The taste is amazing…the fluffiness, not so much. I expected chewy since that’s in the title, and though I meticulously followed directions (twice) could not get them to have the right consistency.☹️
I made these and they are good but mine are more fluffy and cakey, I was really looking forward to the more chewy texture but the pumpkin flavor is still good!
So soft and delicious
My cookies didn’t flatten? Why?
Turned out delicious, blotting the pumpkin was easy! Everyone at my party loved them.
These are so good! I make them every year during fall and all of my family and friends love them so much. They’re perfectly soft and dense on the inside and slightly crispy on the outside. They are truly the best pumpkin dessert that I have ever made, and I will continue making these every year! Thank you so much for the recipe 🙂
I followed the recipe exactly. Cookies were wonderfully fluffy on day 1 at 15 minutes. On day two, after spending the night in the fridge, they were a little more condensed. I would not say these were very chewy, but they were a little chewier. I and all my testers agree the cookies were more flavorful on day 2.
Regardless of chew, these are very lovely pumpkin cookies, and I will happily make them again.