Easy Chewy Pumpkin Cookies Recipe

The aroma of warm spices and sweet pumpkin baking in the oven is one of my favorite things about autumn. These chewy pumpkin cookies are incredibly simple to make, and they always disappear in a flash. They have a wonderful soft and chewy texture that’s just perfect, not too cakey and not too crisp. The balance of pumpkin and spices makes them wonderfully comforting. Ingredients: 1/4 cup (50 g) granulated white sugar 1/2 tsp pumpkin pie spice 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 Making the Dough First things first, get your ingredients ready. Softening the butter is important for achieving the right texture, so make sure it’s not straight from the fridge. If you’re short on time, you can cut it into smaller cubes and let it sit out for about 30 minutes, or very carefully microwave it for short intervals, being careful not to melt it completely. Room temperature egg yolks emulsify better into the dough, leading to a smoother texture. In a large bowl, cream together the softened unsalted butter, packed light brown sugar, and the granulated white sugar. You want this mixture to be light and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed,

Chewy Pumpkin Cookies

The aroma of warm spices and sweet pumpkin baking in the oven is one of my favorite things about autumn. These chewy pumpkin cookies are incredibly simple to make, and they always disappear in a flash. They have a wonderful soft and chewy texture that’s just perfect, not too cakey and not too crisp. The balance of pumpkin and spices makes them wonderfully comforting.

Ingredients:

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice
• 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

Making the Dough

First things first, get your ingredients ready. Softening the butter is important for achieving the right texture, so make sure it’s not straight from the fridge. If you’re short on time, you can cut it into smaller cubes and let it sit out for about 30 minutes, or very carefully microwave it for short intervals, being careful not to melt it completely. Room temperature egg yolks emulsify better into the dough, leading to a smoother texture.

In a large bowl, cream together the softened unsalted butter, packed light brown sugar, and the granulated white sugar. You want this mixture to be light and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed, or a bit longer if you’re doing it by hand with a whisk or sturdy spoon. Don’t rush this step; creaming the butter and sugar incorporates air, which contributes to the cookie’s texture. Once it’s light and fluffy, add the egg yolks one at a time, beating well after each addition. Then, stir in the vanilla extract and the canned pumpkin puree. Make sure you’re using pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices. Libby’s is my go-to because it has a nice, thick consistency.

In a separate medium bowl, whisk together the all-purpose flour, the second measurement of pumpkin pie spice (this one is for the main dough), baking soda, baking powder, and salt. Whisking these dry ingredients together ensures that the leavening agents and salt are evenly distributed, preventing pockets of bitterness or uneven rising in your cookies.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough once the flour is added. Overmixing can develop the gluten in the flour too much, leading to tougher cookies. You want to stop mixing as soon as you no longer see streaks of dry flour. The dough will be soft and a little sticky, and that’s exactly what we’re looking for.

Chilling and Shaping

This is a crucial step for chewy cookies. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably 2-3 hours. Chilling the dough not only makes it easier to handle but also allows the flavors to meld and the flour to hydrate fully. This leads to a more stable cookie that spreads less during baking, resulting in that desirable chewy texture. You can even make the dough a day in advance and keep it in the refrigerator. If you chill it for too long (overnight), you might need to let it sit at room temperature for about 15-20 minutes to soften slightly so it’s scoopable.

Once the dough is chilled and firm enough to handle, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper is your friend here; it prevents sticking and makes cleanup a breeze. I like to use a cookie scoop (about 1.5 tablespoons) to portion out the dough. Roll each portion into a ball. If the dough feels very sticky, you can lightly flour your hands, but try to use as little extra flour as possible. Place the dough balls about 2 inches apart on the prepared baking sheets. They will spread slightly during baking.

Baking and Cooling

Bake the cookies for 10-12 minutes, or until the edges are set and lightly golden brown, but the centers still look a little soft. This is the key to chewy cookies – you want to pull them out before they are fully cooked in the center. They will continue to bake and firm up on the hot baking sheet. If you prefer a softer cookie, aim for the shorter end of the baking time. If you like them a little firmer, go for the longer end. Keep an eye on them, as oven temperatures can vary.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly without breaking. If you try to move them too soon, they might fall apart.

These cookies are fantastic on their own, but you can also make them extra special. For a pop of color and flavor, you can press a few chocolate chips (milk, semi-sweet, or white chocolate all work well) into the top of each cookie dough ball before baking. Another delicious option is to drizzle them with a simple glaze made from powdered sugar and a little milk or water after they’ve cooled. You could also mix in some chopped pecans or walnuts for added crunch. Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days. They tend to get even chewier as they sit!

Conclusion:

These chewy pumpkin cookies are truly a treat that embodies the spirit of fall. Their soft, chewy texture and the comforting blend of pumpkin and spices make them a crowd-pleaser every time. They are simple enough for a weeknight bake but special enough for any gathering. I hope you enjoy making and sharing these cookies as much as I do. They bake up beautifully and the whole house smells amazing while they are in the oven. I love serving them with a glass of cold milk, or a warm mug of cider on a chilly afternoon. For a little variation, you could add some chopped pecans or walnuts to the dough before baking, or even a handful of white chocolate chips for a touch of sweetness. You can also easily double the recipe for larger crowds or to ensure you have plenty for leftovers, though they rarely last long!

FAQ

Can I use fresh pumpkin puree instead of canned?

Yes, you can, but you’ll need to make sure it’s very well-drained. Fresh pumpkin can be quite watery, and too much moisture will make your cookies spread too much. Roast your pumpkin, then mash and strain it through a fine-mesh sieve or cheesecloth to remove excess liquid before measuring.

How should I store these cookies?

Once cooled completely, store the chewy pumpkin cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help keep them extra soft and chewy.

Chewy Pumpkin Cookies

Deliciously chewy pumpkin cookies with warm spice flavors, perfect for autumn.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
Approximately 24 cookies

Ingredients

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice
• 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
• 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

1. Step 1
   In a medium bowl, whisk together the granulated sugar and 1/2 tsp pumpkin pie spice.
2. Step 2
   In a large bowl, cream together the softened unsalted butter and packed light brown sugar until light and fluffy.
3. Step 3
   Beat in the egg yolks one at a time, then stir in the vanilla and canned pumpkin puree.
4. Step 4
   In a separate bowl, whisk together the all purpose flour, 1 tbsp pumpkin pie spice, baking soda, baking powder, and salt.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6
   Chill the dough for at least 30 minutes. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Step 7
   Roll dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. You can gently flatten them with a glass if desired.
8. Step 8
   Bake for 10-12 minutes, or until the edges are set and lightly golden brown. The centers should still look slightly underbaked for chewiness.
9. Step 9
   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.