Why You’ll Love This Recipe
I adore this recipe because it strikes the perfect balance between flavor and texture. The cookies are chewy in the center with slightly crisp edges, and the pumpkin pie spice adds just the right amount of warmth. I like how drying the pumpkin puree gives these cookies their perfect structure—no cakey texture here, just chewy perfection. They’re easy to make, beautiful to serve, and absolutely addictive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the spiced sugar:
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1/4 cup granulated white sugar
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1/2 teaspoon pumpkin pie spice
For the pumpkin cookies:
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3/4 cup unsalted butter, softened
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1 cup light brown sugar, packed
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2 egg yolks, at room temperature
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2 teaspoons vanilla extract
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1/2 cup canned pumpkin puree (Libby’s recommended)
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1 3/4 cups all-purpose flour, spooned and leveled
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1 tablespoon pumpkin pie spice
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
Directions
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I start by mixing the spiced sugar in a small bowl—just granulated sugar and pumpkin pie spice—and set it aside.
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I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
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To prepare the pumpkin, I spread it on a plate and press it gently with paper towels to remove excess moisture. I repeat this several times until the puree reduces from 1/2 cup to about 1/4 cup and feels much drier.
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In a separate bowl, I whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
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In a large bowl, I cream the softened butter and brown sugar together for about 1–2 minutes until light and fluffy.
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I add the egg yolks and vanilla and beat again until the mixture looks pale and smooth.
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Next, I mix in the dried pumpkin puree until combined.
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I add the dry ingredients and mix on low speed just until the dough comes together.
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Using a 2-tablespoon cookie scoop, I roll the dough into balls and coat each one in the spiced sugar mixture.
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I place the dough balls about 2 inches apart on the prepared baking sheets. If the dough feels sticky, I chill it for 10 minutes before baking.
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I bake the cookies for 12–14 minutes—12 minutes for soft and chewy centers or 14 for slightly crisp edges.
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I let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They’re best after resting for at least 15 minutes.
Servings and Timing
This recipe makes about 18 cookies. The prep time is 30 minutes, and the bake time is 12 minutes, for a total of approximately 42 minutes.
Variations
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I sometimes add a handful of white chocolate chips for a sweet contrast to the pumpkin spice.
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For a nutty touch, I mix in chopped pecans or walnuts before baking.
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A drizzle of maple glaze or cream cheese icing turns these into an elegant dessert cookie.
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I’ve also sprinkled a little coarse sugar on top before baking for extra sparkle and crunch.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. To keep them soft, I place a slice of bread inside the container—it helps maintain moisture. If I want to store them longer, I freeze them for up to 2 months and thaw at room temperature before serving.
FAQs
Why do I need to dry the pumpkin puree?
Drying the pumpkin removes excess moisture, which keeps the cookies chewy instead of cakey. Skipping this step will make them too soft and puffy.
Can I use fresh pumpkin puree?
Yes, but I always make sure to strain and dry it thoroughly before using—it tends to have even more moisture than canned.
Can I make the dough ahead of time?
Absolutely. I refrigerate the dough for up to 24 hours before baking. Chilling it also enhances the flavor and helps the cookies bake evenly.
How do I know when the cookies are done?
I remove them when the centers are puffy and slightly soft—they’ll deflate and wrinkle a bit as they cool, giving that chewy texture.
Can I double the recipe for a larger batch?
Yes! I’ve doubled this recipe many times for parties or gifting. The cookies bake up perfectly as long as I keep the same oven temperature and spacing.
Conclusion
I love how these Chewy Pumpkin Cookies embody everything I adore about fall baking—warm spices, soft centers, and that irresistible sugar-coated finish. They’re easy to make, delightfully chewy, and full of cozy pumpkin flavor. Whether I’m baking a batch to share with friends or keeping them all to myself, these cookies never disappoint.
Print
Chewy Pumpkin Cookies
- Total Time: 42 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These chewy pumpkin cookies are packed with warm fall spices, soft centers, and a sweet spiced sugar coating. Each bite melts in your mouth — the ultimate autumn treat!
Ingredients
For the Spiced Sugar:
¼ cup (50 g) granulated white sugar
½ tsp pumpkin pie spice
For the Pumpkin Cookies:
¾ cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks, room temperature
2 tsp vanilla extract
½ cup (122 g) canned pumpkin puree (Libby’s recommended)
1¾ cups (219 g) all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp baking powder
½ tsp salt
Instructions
Prepare the Spiced Sugar: In a small bowl, mix together granulated sugar and pumpkin pie spice. Set aside.
Dry the Pumpkin: Spread pumpkin puree on a plate and press with paper towels several times to remove excess moisture. It should reduce from ½ cup to about ¼ cup.
Preheat Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
Cream Butter & Sugar: In a large bowl, beat butter and brown sugar with an electric mixer on high for 1–2 minutes until light and fluffy.
Add Wet Ingredients: Beat in egg yolks and vanilla until pale and creamy. Mix in dried pumpkin puree on medium-low speed until combined.
Combine: Add dry ingredients to the wet mixture and stir on low speed just until combined.
Shape & Coat: Scoop 2 tbsp portions of dough, roll into balls, then coat each one in the spiced sugar mixture. Chill for 10 minutes if sticky.
Bake: Place dough balls 2 inches apart on baking sheets. Bake for 12–14 minutes, depending on your desired chewiness.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Dry your pumpkin! This step ensures chewy, not cakey, cookies.
Proper flour measuring is key: spoon and level, or use a scale (1 cup = 125 g).
Storage: Keep cookies in an airtight container for up to 3 days.
Texture tip: Cookies will puff up in the oven and flatten slightly as they cool — that’s when they’re perfectly chewy!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies, Fall Baking
- Method: Baking
- Cuisine: American
