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!
Really tasty, got a lot of compliments. Great pumpkin flavors.
flavor was good but very cakey regardless of how dry I was able to get the pumpkin
Do these cookies freeze well? I made a double batch for my daughters dance class tonight.
Why would you freeze them if serving the same evening?
No, they don’t.
Fantastic recipe! The guys at them all in one setting. Gone, all gone. I managed to get one -they were soft, chewy, tasted like diving headfirst into a pumpkin spice latte. Yummy!?
The perfect pumpkin cookie!
Made these after googling pumpkin cookies to use an open can of puree I had. This recipe did not disappoint! So glad the measurements included weight and the steps were easy to follow. So delicious! Will definitely make these again!
I’ve now made these 3 times and I get tons of compliments! Love this recipe, and I love how in the step by step you put each measurement in so it was easy to follow while baking.
I just made these and they turned out perfectly light and airy. I almost skipped the drying of the pumpkin step and now I’m glad I followed the directions. Wish I had made a double batch as it only made about 36 for me and it didn’t seem like enough!
These cookies are incredible! I served with a Mexican custard style cinnamon ice cream and the combo was off the charts. Baked for 13 minutes and the cookies still had a nice chewy center.
Are we using 1/2 cup and drying then that’s the amount for the recipe so 1/4 cup or adding until we get 1/2 c after drying?
my family loved these cookies!! tastes like a pumpkin snickerdoodle and it’s so delicious!
My first batch had great flavor but was too soft. Next batch will be smaller balls and more bake time. Instead of the “pumpkin pie spice” I made my own from a pumpkin cake recipe I like:
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp each cloves, nutmeg, dry mustard, and white pepper.
I put a full tsp in the rolling sugar and the rest into the cookies batter.
After the first batch, I froze the leftover pumpkin that was left in the can. When I thawed it for the second batch, I found that the water was separated out of the pumpkin. I opened one corner of the baggy and squeezed out the water so the pumpkin was nice and dense. I used a full half cup of it for great pumpkin-y flavor.
the most delicious fall cookies ever. snickerdoodle-esque with a subtle pumpkin flavor. not too sweet with a really great texture.
Very good pumpkin cookie!!
Would gluten free flour as a substitute for regular flour work?
Yes! I just made a batch with King Arthur 1:1 gf flour and they turned out great! I measured the flour by sifting so as to not get too much, no other adjustments to the recipe and they’re wonderful
These are hands down the best cookies! Everyone loved them and they are gone within a day. Soft and chewy with a wonderful flavor!!
they are super good!! this recipe is a keeper, I did blot the pumkin out a few times and left it out flat while I got the ingredients together and prep work so it would dry out a little more, they did come out nice and chewy, I may add nuts and or chocolate chips next time
This recipe is just ok. I’ve tried it on two separate occasions now to try and see if I could improve it with a different brand of pumpkin. The pumpkin flavour hardly shines through with the amount of pumpkin pie spice in the recipe. The cookies were pretty flat and lifeless both times and were truly just an ok recipe. Honestly they taste more like a ginger snap to me, than a pumpkin cookie. Would not make again.
These turned out pretty well for me. I used homemade pumpkin puree from the sugar pumpkins that I grow in my garden, and instead of messing around with a bunch of paper towels, I spread the puree out thin on a parchment-paper lined baking sheet. Then I stuck the puree in the oven at a low temp (200°) for an hour or so, until it was nice and dry. I used closer to 1/2 cup of the dried puree for more pumpkin flavour, and also added about 1/2 cup of rolled oats to help with any excess moisture. I found that 2 tbsp of dough made too big of a cookie for my liking, as they spread quite a lot. I used closer to 1-1.5 tbsp for mine.
These turned out good! Not as chewy as I would have hoped but I supposed it could have been due to extra moisture in dough, even though I pressed it out really well. These types of cookies are tricky so may not be the recipes fault.
Flavour was not 5/5 as it was lacking a little depth. Despite using a full tablespoon of spice, it seemed like a muted flavour.
They are chewy and cakey
They taste so good
All the people who have tried them have loved them
I totally recommend to make these
???
Perfect fall cookie! Simple recipe with simple ingredients and made my home smell so cozy. I love it! They came out beautifully and were so soft. Nice pumpkin flavor. I added a tiny splash of maple syrup to 1/2 the mix and they came out so delicious. Thank you for sharing.
These cookies taste fabulous. I think I will drizzle some cream cheese frosting on them.
My cookies did not flatten out. Could there be a reason for this? I carefully followed all of your instructions.
My first time here . Can’t wait to see it and TASTE THEM…
I never review recipes…. but gosh this one is just on another level…. these are so delicious. I am 6 months pregnant and i was craving pumpkin cookies and these hit on another level… thank you so much
I followed the recipe exactly.
These cookies are beautiful and delicious. The bake and chew are perfect. The spice is right on. However, in my opinion I was expecting them to be a little more pumpkin forward.
I will make them again.
Amazing! They are the perfect blend…a touch of a sugary edge, with a soft , light, tasty center.
Can you add chocolate chips to this recipe? If so, how much? Also, does this recipe turn out if you double it?
Always looking to add veggies in. Told my husband these were snickerdoodles. He are the first sheet as soon as they came off the cooling rack!
Can you ever over dry the pumpkin puree??
I’ve made this recipe twice, and the result is always the same: cakey and the domed shape. I wish it were chewy.
Recipe was far too wet for any cookies but made a wonderful cake !
I am so glad I made this recipe! there is just enough pumpkin flavor to it, and maybe it’s not supposed to happen, but there are little chunks of salt that are so settled and add an amazing touch to the flavor. I’m 12 years old and wanted to try something new, and I think this is the best recipe I’ve followed yet! It’s so addicting. Definitely should make it if you get a chance! there also super quick and convenient.
Delicious! Mine were soft and puffy, but delicious! Thank you for posting this recipe which will be on a regular rotation here.
Literally the most perfect soft chewy pumpkin cookies. This recipe is always a hit. Drying out the pumpkin is such an annoying step, but it’s 100% necessary and WORTH IT! Yummy!
Very cake like and did not “spread out” like a cookie. Dough was very dense. I used a roll of paper towels in the pumpkin and they were still extremely cake like. Taste was ok. The next day the cookies were hard as a rock!
Anyone know calories of each cookie?
On the pumpkin, is is 122 grams AFTER drying it? Or do I dry is and then measure 132 grams?????
Good but didn’t really taste like pumpkin.
Pleasant cookie but nothing to write home about. I dried my pumpkin very well and follow the recipe but it was a pretty unremarkable cookie. I was disappointed at the low level of pumpkin flavor. It was just a hint.
Absolutely delicious! So moist and fluffy. I made them gluten free, so I didnt take out quite all the moisture from the pumpkin, as gf flour tends to be drier. And it worked out perfectly! Thank you for the recipe!
Excellent!!!! Delicious!!!! No changes!
Those are expensive cookies.
Cookies turn out great! My feedback is for the webpage. There are so many ads that reload and because of that every few minutes it reloads the page and you are at a different place on the page which makes it difficult to follow the recipe.
My wife made these and we added it to our list of goto recipes for a GREAT fall cookie! Reminds me of cinnamon toast with a hint of pumpkin! #inlove
Mine puffed up :/
Mine puffed up :/ and i did dry the pumpkin so idk what I did wrong 🙁
Hi Michele. I’m sorry to hear the cookies didn’t come out as you had hoped. I’m wondering about the amount of flour used. If too much was used it can cause the cookies to be cakey, even if the pumpkin was dried. I really recommend weighing the flour for this recipe.
I have made the SEVEN TIMES in the last two weeks. Each and EVRY time 8 3nd up with pumpkin bread cookies. Puffy, crumbly, anything EXCEPT chewy. The last three tries I have tried shortening the baking time, the size of cookies and even adding a couple of tablespoons of molasses.
STILL PUFFY.
STILL LIKE BREAD.
I made these cookies and they are very good. I used fresh pumpkin but made sure to dry it x5 to get out all moisture I could and I will be making these cookies again.
Is the dough supposed to be wet and sticky? I feel like even though I dried pumpkin, its still feels wet like I need to add flour.
Hi Krystal! No, the dough shouldn’t be too wet. Sometimes if the butter is too soft it can make the dough a little stickier than it should be. You can always chill the dough in the fridge for 10-15 minutes if this happend to make it easier to work with.
Such a good recipe. Followed it exactly and the cookies came out perfect. Like picture worthy! Chewy and crispy with the right amount of pumpkin spice. I did a cream cheese glaze for half of them, which was also a hit.
Hi Chelsea! Yay! I’m so happy you’re liking the cookies! A cream cheese glaze sounds amazing! xx