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!
Your website is awful. So many ads can’t even see the recipe. You should feel bad honestly. Cookies look great tho.
get an ad blocker like a normal human being and stop complaining about a free recipe that you are not even paying for. you should feel bad honestly.
Ad blocker ????? Let me get right on that just so i can see a recipe without 100 ads popping up .LMFAO actual dumbass behavior.
I don’t think there are that many ads I’ve used this recipe several times and only have had two ads come up. Just don’t use the FREE recipe then. I think your being a of a snob about it anyway. This is a great recipe don’t discourage people from using it.
We used a different pumpkin puree, our oven is lopsided, and we ALWAYS mess up recipes but this one actually worked! They taste like pumpkin spice snickerdoodles.
Can I leave the dough in the refrigerator for a couple of days before baking?
These are so perfect! Thank you for sharing!!
SOS! If I’ve added too much flour, how can I fix this?
These are so good. I always make them for friends on the holidays and bring them to get togethers. Everyine always wants the recipe and I’ve had to send it to so many people. So yummy!
No pumpkin or pumpkin spice flavor, not chewy, didn’t flatten out. I am really disappointed they took so long to be so underwhelming. And yes I dried out my pumpkin puree. Now I have no cookies to bring to the Thanksgiving potluck.
Boo hoo…next time sign up to bring a salad…
Wow, troll much?
Hi i tried this recipe and my cookies didnt come out cakey but sadly i did not get the results in your picture. My cookies didnt spread much and they puffed up in the middle but didnt flatten out after coolng like you had mentioned. I dont know what went wrong. The dough was great but I just ended up with thicker crubble cookies with chewy center.
100/10 used King Arthur’s gluten free flour instead and they came out perfect! Will absolutely be making again.
Why can’t you mention the measurement of ingredients required? The hideous deluge of ads is so distracting, and your recipe which could handily be brought forth by a six year old, is nevertheless missing measurements. Humph.
Made this twice. Disappointing how cakey no matter how I try to follow directions. But they taste good and my toddler loves them
The best – chewy and delicious!
So yummy!
Can I use a real pumpkin and just bake it in the oven? Pureed pumpkin is hard to find in my country
So delicious! Chewy and so flavorful, like all the best parts of autumn and the holiday season in a cookie.
It did take a lot of paper towels to get the moisture out of the pumpkin puree, but have patience because it is worth it!
Question–can the batter be frozen?
Perfect recipe, I added 1/4 cup of molasses for the taste and they came out great. Thank you for this recipe. Mine came out cakey, chewy and delicious.
Takes too long; mine didn’t sink in middle & weren’t chewy even though I baked only 12 min
Phenomenal per my teen son haha. Everyone has asked for this recipe. Solid 10/10.
Amazing cookies! I made them for a party, and everyone raved about them. I chilled the dough and would suggest this.
I made a double batch for our family cookie exchange. I used an off brand can of pumpkin and it turned out great. I just made sure I squeezed extra moisture out of the pumpkin. The recipe was easy to follow and they turned out just like the photos. I split a cookie with my husband for the taste test and he was impressed. Now I have to keep the rest of them away from him until the weekend.
Wow, WOWWWW. These are amazing. The best pumpkin cookie I’ve made, simply great. These are going on the all time list. My tip… I like to add a pinch or two of a flakey salt (I use maldon) to the sugaring coat. Just gives it that little bite. Happy baking!
These pumpkin cookies are perfect! The recipe was easy to follow and they turned out beautifully! Thank you so much for sharing!
I used pumpkin that I grew (sugar pie). The recipe is perfect and I am PICKY! I went through quite a few paper towels as I boiled the. pumpkin flesh in water. They look great and taste fabulous. Thank you! Heidi
So yummy!! I used cinnamon sugar for topping instead of pumpkin pie spice and nutmeg and cinnamon in the cookies (my husband doesn’t like the cloves flavor in pumpkin pie spice lol) they came out absolutely perfect. Reminds me of molasses crinkles, but pumpkin! I’m obsessed. They came out chewy and crinkly just like your pictures. Will definitely make again.
I am wondering about the drying of the pumpkin puree in your recipe. Kinda confusing. In the first part of the recipe you tell us to reduce the puree down from a one half cup down to a one fourth cup. But later in how to make the cookies you stayed the puree should be one half cup. I am confused. Which is it one fourth or one half?
I need this answer too! I’m staring at my bowl rn confused.
Can you please reply and let us know if we should be reducing the puree down to a half cup or a fourth? My cookies taste fine but didn’t flatten out as described. I used gluten free flour – chilled the dough for ten minutes – baked for 14 min – used 1/2 cup pumpkin purée (before getting water out, not sure how much after it was dried).
5 stars because the recipe is delicious if and only if you properly follow the step to drain and dry the pumpkin puree. It is a real pain, but if you’re not willing to put in this work do not make this recipe, do not write a review, or just eat your cakey cookies. If the instructions did not make it clear that drying the pumpkin is a crucial step then I wouldn’t give it 5 stars, but she clearly says that this is absolutely required to get the chewy texture.
Tips for getting dry pumpkin puree more easily:
1. Freeze then defrost the puree. Freezing naturally draws out moisture and once defrosted the puree will leak moisture more easily. (Think about how muffins made with frozen vs. fresh blueberries come out differently, or how frozen and defrosted tofu comes out firm and spongey, and retains a marinade better.)
2. Microwave the puree in multiple short spurts. Microwaving works by heating water, therefore the water molecules will “detach” from the puree and allow it to “escape” more easily. You can google this for a better scientific explanation.
Tip 1 makes this recipe a great bake for later in the fall. Since recipes rarely use a full can of puree, I’ll start the fall by baking something that uses puree straight from the can, then freeze my leftovers in a Ziploc bag and use that for these cookies. Even better – if you’re like me right now, you can bake a pie in the fall, then use your frozen puree to make these cookies in February.
I tripled this recipe to make for my son to bring to school for his birthday. Like others have said, it tastes similar to a snickerdoodle. I found the pumpkin flavor very subtle and perhaps undetectable – though the pumpkin pie spices come through. I measured all of my ingredients with a scale (and the cookie balls themselves – 24g made a nice size cookie and more than 18 in a batch). The only way I got them chewy was to cook them less than the required time. My oven can run a little warm, so that might be part of it. But on the batch I cooked for 10 minutes, with 5 minutes of cooling on the pan came out the chewiest, though it’s kind of a chew with some lightness of the cakey. The texture is definitely satisfying, but not quite the chew of a snickerdoodle. I dried my pumpkin many more times than the suggested four passes (didn’t use Libby’s). The 1/2c went down much below 1/4c, close to 1/8 so I dried more and just used 1/4c “dry” pumpkin. I wish there was a measurement for this exactly. The drying uses so many paper towels which I didn’t love. In sum, these are yummy cookies, but I don’t find them particularly “pumpkin” flavored.
So disappointed!! I read all the instructions from beginning to end and followed the recipe to a T even weighing the flour. Came out cake like, crumbly and mounded. Not chewy at all.
Wonderful! Great instructions. I used a mixture of whole wheat flour, oat flour and ground walnuts. I know the texture is different but they turned out beautifully
I made a double recipe using a whole can of organic pumpkin, not the one recommended, and it took 17 ultra absorbent paper towels to dry it to a reasonable consistency so that was offputting but I don’t regret doing it because these are scrumptious! They are even better upon refrigeration as opposed to right out of the oven. I used 34 of the brown sugar called for.
Made them and they were delish
Turned out amazing, I didn’t have any pumpkin pie spice so i just mixed cinnamon and clove powder but it still turned out great!
Followed recipe to the T, didnt turn out right and came out cakey and not chewy at all. Tasted good though.
I followed the recipe to a T and they didn’t turn out chewy they are very soft and fluffy
Absolutely incredible! Tastes like fall! So easy to make and took no time to whip up. My husband was equally as impressed as I and requested I make them often. I added cream cheese icing on the tops. Incredible! Thank you for the awesome recipe!
Wonderful recipe! Not sure why there are complaints, all the measurements are there and there is an ad you can easily click out of
Delish! Mine were a little chewy yet, but that could be needing just a tad more water out of the pumpkin, or just baking them longer. (That’s on me!) I do wish they had just a tad more flavor, so I’ll probably add more spice next time!
The overall taste is great but my cookies didn’t flatten and were more of a muffin/cake texture. They didn’t flatten either. Perhaps weighing my flour would have been better as opposed to using a measuring cup? Taste great but maybe I did it wrong.
So good ?
they did not turn out chewy or ‘wrinkly’ but they were still super delicious![ it could have been my pumpkin;I did not use what you clearly stated, because iu had none and was so excited to make them! I will def make again sometime! thanks for sharing!
Good flavor. Cakey Not chewy.! Won’t make again.
Why does my mix look like cake mix?
This is by far one of my favorite cookies I’ve ever baked!
These are better than I could’ve even imagined! Will definitely be making a double batch next time! Maybe even with some cream cheese frosting drizzled
These turned out amazing! I did not soak up the pumpkin liquid with a paper towel, but I did cook it in a small pot on the stove over medium heat until dry, sticky and caramelized. I also browned my butter and used DARK brown sugar. The butter was still liquid when I mixed it in, so I refrigerated the dough for about 3-4 hours before baking. These baked beautifully at 12-13 minutes and the flavor is SO good. I will definitely make again with my adjustments.
I used this recipe yesterday, and now I’m using it again! Super easy. My 12 year old made it with NO help! They were delicious and were gone way too quick.
Fantastic recipe! First try ended up cakey when I did not dry the pumpkin. Instead of drying the pumpkin with a paper towel, I spread it out on a parchment lined baking sheet and dried in the oven at 170 for an hour or two. Perfect results on the cookies this way! Just like the picture! Thank you so much! Adding this to our family recipes!
5 stars
The cookies are very tasty but came out extremely dry. I flattened them with a spatula about halfway through cooking when I noticed they weren’t flattening. They kind of tasty like a gingerbread crumble
These are genuinely the best cookies I have had in my entire life. LOVE that the recipe shows you the measurements as you go along. 10000/10, incredible.
Would I be able to make this dough and freeze the balls without creating moisture?
Re: Chewy Pumpkin Cookirs
Made these cookies twice. Both times they came out more cake like than chewy. Made them a second time just to ensure that I followed every step precisely, which I did, and they came out cake like. Delicious but not chewy. Could it be that the altitude affects them? I live near the Gulf Coast.