🎉 Introduction
These Chewy Pumpkin Cookies are everything you love about fall wrapped into one irresistibly soft, spiced, melt-in-your-mouth cookie. Unlike cakey pumpkin cookies, this recipe gives you that PERFECT chewy texture — thanks to reduced pumpkin moisture, brown sugar, warm spices, and just the right amount of butter.
They’re cozy, fragrant, and bursting with pumpkin spice flavor. Perfect for fall baking, Thanksgiving dessert trays, cozy weekends, or anytime you want something warm, soft, and comforting. These cookies stay chewy for days and practically demand to be enjoyed with a mug of hot coffee or apple cider.
🧰 Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Cookie scoop
- Parchment-lined baking sheets
- Spatula
🛒 Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (NOT pumpkin pie mix)
- 1 large egg yolk
- 1 tbsp vanilla extract
Coating
- ¼ cup granulated sugar
- 1 tsp cinnamon
Optional:
- ½ cup white chocolate chips
- ½ cup chopped pecans
- ½ cup butterscotch chips
👩🍳 Directions
Step 1: Blot the Pumpkin (Key for Chewy Cookies!)
Place pumpkin purée in a paper towel or clean cloth and gently press to remove excess moisture.
You should end with a thick, dry-ish pumpkin paste.
This step prevents cakey cookies.
Step 2: Mix Dry Ingredients
Whisk together:
- flour
- baking soda
- baking powder
- salt
- pumpkin spice
- cinnamon
Set aside.
Step 3: Mix Wet Ingredients
In a bowl, whisk:
- melted butter
- brown sugar
- granulated sugar
Add:
- blotted pumpkin
- egg yolk
- vanilla
Mix until smooth and glossy.
Step 4: Combine
Add dry mixture to wet on low speed until just combined.
Fold gently — dough will be thick and slightly sticky.
Chill at least 30 minutes (very important for thickness and chewiness).
Step 5: Coat & Bake
Mix coating sugar + cinnamon.
Scoop 2 tbsp dough balls and roll in cinnamon sugar mixture.
Place 2 inches apart.
Bake at 350°F (175°C) for 10–12 minutes until:
- edges look set
- centers look soft and puffy (perfect!)
Cool on the tray 10 minutes before moving — this is when they become chewy.
🍽️ Servings & Timing
- Makes: 20–24 cookies
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Bake Time: 10 minutes
- Total Time: ~50 minutes
🧊 Storage & Freezing
Room Temp: 4–5 days
Fridge: 1 week
Freeze Dough Balls: Up to 3 months (roll in sugar then freeze)
Freeze Baked Cookies: 2 months
These cookies stay soft and chewy for days.
🥄 Variations
- White Chocolate Pumpkin – Add white chocolate chips.
- Pumpkin Snickerdoodle Cookies – Roll heavily in cinnamon sugar.
- Brown Butter Pumpkin Cookies – Brown the butter for extra depth.
- Pumpkin Chocolate Chip – Add semi-sweet chocolate chips.
- Maple Pumpkin Cookies – Add 1 tsp maple extract.
- Iced Pumpkin Cookies – Drizzle with vanilla or maple icing.
- Pumpkin Spice Latte Cookies – Add 1 tsp instant espresso.
- Nutty Pumpkin Cookies – Add toasted pecans.
- Pumpkin Molasses Cookies – Add 1 tbsp molasses.
- Butterscotch Pumpkin Cookies – Add butterscotch chips.
❓ 10 FAQs
- How do I keep them chewy?
Blot the pumpkin + avoid overbaking. - Can I skip blotting?
Not recommended — cookies will be cakey. - Why use egg yolk only?
Extra fat = chewiness, white would add cakiness. - Can I chill overnight?
Yes — let dough soften 20 minutes before baking. - Why did mine spread too much?
Dough too warm — chill longer. - Can I make them gluten-free?
Yes — use a 1:1 GF flour blend. - Why are they dry?
Overbaked — they should look soft when removed. - Can I freeze baked cookies?
Yes — thaw at room temp. - Can I double the batch?
Yes — recipe scales perfectly. - Can I add frosting?
A cream cheese glaze is amazing.
🏁 Conclusion
These Chewy Pumpkin Cookies are the ultimate fall treat — soft, chewy, warmly spiced, and bursting with cozy pumpkin flavor. No cakey texture, no fuss — just perfect pumpkin cookies you’ll crave all season long.
Easy, irresistible, and guaranteed to become a yearly favorite.
Chewy Pumpkin Cookies – Soft, Spiced & Melt-in-Your-Mouth Perfect
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Ingredients
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Equipment
Method
- Place pumpkin purée in a paper towel or clean cloth and gently press to remove excess moisture.
- You should end with a thick, dry-ish pumpkin paste.
- This step prevents cakey cookies.
- Whisk together:
- flour
- baking soda
- baking powder
- salt
- pumpkin spice
- cinnamon
- Set aside.
- In a bowl, whisk:
- melted butter
- brown sugar
- granulated sugar
- Add:
- blotted pumpkin
- egg yolk
- vanilla
- Mix until smooth and glossy.
- Add dry mixture to wet on low speed until just combined.
- Fold gently — dough will be thick and slightly sticky.
- Chill at least 30 minutes (very important for thickness and chewiness).
- Mix coating sugar + cinnamon.
- Scoop 2 tbsp dough balls and roll in cinnamon sugar mixture.
- Place 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes until:
- edges look set
- centers look soft and puffy (perfect!)
- Cool on the tray 10 minutes before moving — this is when they become chewy.
Notes
Fridge: 1 week
Freeze Dough Balls: Up to 3 months (roll in sugar then freeze)
Freeze Baked Cookies: 2 months These cookies stay soft and chewy for days. 🥄 Variations White Chocolate Pumpkin – Add white chocolate chips. Pumpkin Snickerdoodle Cookies – Roll heavily in cinnamon sugar. Brown Butter Pumpkin Cookies – Brown the butter for extra depth. Pumpkin Chocolate Chip – Add semi-sweet chocolate chips. Maple Pumpkin Cookies – Add 1 tsp maple extract. Iced Pumpkin Cookies – Drizzle with vanilla or maple icing. Pumpkin Spice Latte Cookies – Add 1 tsp instant espresso. Nutty Pumpkin Cookies – Add toasted pecans. Pumpkin Molasses Cookies – Add 1 tbsp molasses. Butterscotch Pumpkin Cookies – Add butterscotch chips. ❓ 10 FAQs How do I keep them chewy?
Blot the pumpkin + avoid overbaking. Can I skip blotting?
Not recommended — cookies will be cakey. Why use egg yolk only?
Extra fat = chewiness, white would add cakiness. Can I chill overnight?
Yes — let dough soften 20 minutes before baking. Why did mine spread too much?
Dough too warm — chill longer. Can I make them gluten-free?
Yes — use a 1:1 GF flour blend. Why are they dry?
Overbaked — they should look soft when removed. Can I freeze baked cookies?
Yes — thaw at room temp. Can I double the batch?
Yes — recipe scales perfectly. Can I add frosting?
A cream cheese glaze is amazing. 🏁 Conclusion These Chewy Pumpkin Cookies are the ultimate fall treat — soft, chewy, warmly spiced, and bursting with cozy pumpkin flavor. No cakey texture, no fuss — just perfect pumpkin cookies you’ll crave all season long. Easy, irresistible, and guaranteed to become a yearly favorite.
