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!
10/10 I’ve made 3 batches in the last month !! The perfect fall cookie
Chewy, soft, pillowy – I am in LOVE with these cookies.
This was the most disappointing thing. It was too sticky and tasted like plain butter mixed with sugar so I added flour and then it became the required texture but then I baked them and they didn’t spread and are so dry and crumby.
Points cos they taste good though
I experienced the same. It’s just not a good recipe. Very dry, so sticky even after chilling, not much taste, and didn’t spread. There are better recipes out there.
These cookies are SO delicious. I swapped pumpkin for butternut squash and roasted the puree for 10 minutes to remove the moisture.
Really delicious
These pumpkin cookies came out so good! Will be making another batch!
My dough was so sticky, even after chilling for 10 mins in the fridge. I measured all ingredients using a scale, not measuring cups. The pumpkin was fully dry. Any suggestions?
Me too…
Literally the most perfect pumpkin cookies I’ve ever consumed. So delicious 10/10 would recommend!!!
We followed the recipe perfectly and they are not chewy, they are dry. Disappointed.
Exactly. Just not a good recipe.
Same! Wish I’d have looked at all these comments first. I just saw the good rating.
Hi! For the pumpkin puree is it suppose to be a 1/2cup of dried pumpkin puree or 1/4c dried which equals the 1/2cup wet?
I’ve made these twice. So delicious. But both times, they don’t get flat like in the photo. They stay sort of in a mound. I’ve tried drying the pumpkin more (pretty dang dry!) but that didn’t change the end mounds. Thoughts??
Yummy. These cookies are so good, perfect balance between crunchy and chewy. Thin but no cakey texture. Definitely will make again!
Still so soft the next day, perfectly spicy, I’ll be making these all fall and winter! I did weigh the ingredients instead of using measuring cups and they came out absolutely perfect
Made these and they turned out perfect!! Absolutely delicious, will be making these all fall!
I think it would help a bit more if you could give the measurements per cookie in weight
My laziness helped me stumble upon this tip: after drying out the pumpkin the best you can, put it in the fridge overnight with another paper towel on top. That paper towel soaks up a lot of leftover moisture! They turned out SO CHEWY and not cakey the next day when I had more energy to bake.
Added a little more butter than called for, but otherwise, came out all right. Would try again.
These cookies are perfection! A new favorite to go with the seasonal pumpkin chocolate chip. I added a browned butter glaze and it put them over the top. Completely unnecessary, but delicious! Thank you for the recipe and tips!
i just made these and they came out soo delicious!! 10/10 will make again!
These were such a hit during my family gathering. I switched to dark brown sugar and salted butter because that’s all I had on hand and ended up using 3/4 cup of the dried pumpkin puree and drizzled them with my own recipe for cream cheese frosting oh my gosh they were so so good! Definitely something I’d make year round!
So delicious! Not sure why so many people are struggling with this recipe. They’re very easy and have turned out perfect the 3x I have made them.
These turned out delicious, made em for a party recently I tried it and was instantly like “crap I should’ve made more!” So I ran up to the store and made a 2nd double batch, I feel like that should be the base size since you waste so much of the can otherwise, also used dark brown sugar since store didn’t have ANY light brown sugar.
Mine weren’t flat, but I actually don’t mind that the thicker ones were awesome(could be because the dark brown sugar). Everyone that tried them said they loved them and took a bunch home, some even asked the next day if I had more!
Im not a pumpkin fan, but my husband (& others, Im sure) are pumpkin fans! I followed the directions exact including notes. I did leave the dough in the fridge overnight and let them get to rom temp before rolling and baking. My husband loved them. GREAT consistency!
Hi
I can’t follow your recipe because the ads are covering it. Very frustrating .
These are my husband’s favorite cookies that I make for him. They are so soft, fluffy, and full of flavor!!
The cookies didn’t fall like the recipe said, they stayed puffy and cakey. I dried the pumpkin in the fridge overnight. Don’t get me wrong, they are delicious! I was just hoping for a flatter cookie with a chewier texture. I also added some white chocolate chips and that made it really yummy!
They taste good but they never de-puffed. Which made them super crumbly. Not sure what I did… measured and double checked. The only thing I can think of is that I didn’t have a scoop but did use a spoon to ball them up? Maybe not tightly enough?
What is the oven temperature?
Tasted like gingersnaps. Didn’t care for these.
These cookies are actually the exact opposite of what they say they are. They are very cake like and not chewy at all. They are also not flat as shown in the photos. They are mounded. I followed the recipe exactly, I removed all the moisture from the pumpkin for hours. They were just ok. I added chocolate chips to try and given then some flavor. Just not that tasty. Ok with coffee,
Not chewy or crispy as advertised, the reason and stars given are why I made these. Definitely a cake consistency which I did not want. I carefully dried the Libby’s pumpkin and followed directions. I won’t be making again.
Me: I don’t need to read the directions, I know the standard cookie method
*Bakes cookies then reads instructions* Oh. lol.
But they were still awesome. This is a great recipe and I will absolutely try again the proper way 🙂
I used fresh homemade pumpkin puree and let it sit in a colander for an hour then patted it dry with paper towels, they turned out great. Made a second batch today with the same great results.
Thank you for the recipe
Jeff
I thought the recipe was a little complicated unnecessarily. Mine turned out mostly like cake cookies but still tasty nonetheless and so the family enjoyed.
Cookies did not bake down, turned out like big ole ball. Sorry if this was harsh, I’m on my period and REALLY WANTED SOFT BAKED DOWN COOKIES. Good flavor tho.
Delicious ????
These taste like cookies from a fancy bakery, but they’re from my kitchen! They have a deliciously complex spice profile, and they’re pillowy soft. I highly recommend starting the night before with drying your pumpkin. I used Baker’s Corner canned pumpkin (from Aldi) and did the first drying overnight in the fridge. Changed the papertowels two more times the next day. Your finished dried pumpkin product should be the texture of playdough. Definitely recommend making at least a double-batch, because with the pumpkin drying and making the dough into balls and rolling them in sugar, this is a very futzy recipe and you may as well get more cookies. I’m bringing them to work tomorrow for a luncheon and anticipate they’ll be very well-received! My wife taste-tested for me, and gave them 10 stars.
I believe there’s too much leavening…they came out very valet for me, which I’m quite bummed about. Maybe if I try again I will eliminate the 1/2 tsp powder and just use 1/2 tsp soda.
Did this help?
Such a great recipe. Family loved these
Can a fresh pumpkin be used in this recipe since that was my search parameter
These were more on the cakey side than chewy but they turned out yummy w/ the target brand pumpkin purée !
Absolutely delicious!!!
The consistancy and flavor of these cookies are so good! I will definetly be making them again. I had never squeezed the moisture from canned pumpkin prior to making these cookies, but I like how it concentrated the flavor and reduced the liquid ratio. I placed the cookies upside down once more in the spiced sugar mixture after they came out of the oven and had cooled for a few minutes. I had leftover sugar mixture, so though I could use it up this way. It added for an extra spice on top that I liked.
I followed this recipe to the T an my cookies taste dry without much flavor >:( I was really craving soft chewy pumpkin cookies an I used so much ingredients for it now I am sad. </3 I will still eat them though, thanks
Delicious and easy to make!
My cookies didn’t shrink after being cooked. I’m not sure what happened
Made the cookies exactly as written on the recipe. The dough was a little sticky, but I used a cookie dough scoop to drop scoops of dough into the sugar mixture and then swirled the bowl around to make it for a ball covered in sugar. Then it was easy enough to pick up with my hands to set on the pan without dealing with sticky dough. However, the cookies did stay at the mound and did not go flat as shown in the photo. They were very moist almost too moist so the next rounds in the oven I let bake for a couple minutes longer. My biggest complaint, however, is the flavor. It’s very mild. I made these because I got pumpkin cookies from a local bakery that were delicious and really wanted to find a duplicate recipe. I need to go ask the bakery if they can share their recipe for this one truly disappointed in the flavor compared to the local bakery. Maybe I need to double the spices or double the vanilla? I don’t know, but I won’t make it again.
i made these last year. everyone that tasted them fell in love with them
I followed the recipe to a T but my cookies turned out caky and flat. They had a good flavor but not the texture I was hoping for. I probably won’t try these again.
I followed this recipe to a T but my cookies turned out flat and caky. Great flavor but not the texture I was hoping for so I probably won’t make these again.
They’re really good, I’ve made them twice so far and no matter how much I dry the pumpkin they still come out cakey. The second time the pumpkin came off the plate in wrinkled sheets to was so dry. They still taste amazing and my husband loves them so much he wants me to make another batch to take to work
I made these last night and I used fresh pumpkin purée just fine. Everyone in our household was raving about them and saying that these were the best cookies ever, even my husband who is really friggin’ picky about cookies.
These were so soft and so flavorful. I love how much spice is added to them because other spiced baked goods call for such a minuscule amount. I did also make a small change because I only had a little bit of brown sugar on hand. I did half brown, half coconut sugar.
My kids are already asking me to make more because they devoured the first batch already. This would be so good converted into protein balls somehow because the dough was also immaculate (yes, gasp, we tried the dough raw, lol).
This recipe is wonderful and super easy. I’ve made it twice so far, and I absolutely echo the recommendation for measuring the flour by weight. Doing so ensures the perfect chewy texture. The second time I made it, I cut corners and measured by volume and the cookies turned out a more cakey/somewhat fluffy texture. They were still great but it’s definitely best to measure by weight here!