When autumn rolls around, nothing beats the comforting aroma of warm pumpkin spice filling your kitchen. These Chewy Pumpkin Cookies are the perfect fall dessert, packed with just the right amount of pumpkin and spice while staying irresistibly soft and chewy. Unlike traditional pumpkin cookies that tend to be cakey, this recipe ensures the perfect chewy bite in every cookie.
Why You’ll Love These Chewy Pumpkin Cookies
- Chewy, Not Cakey: Many pumpkin cookie recipes result in a soft, cake-like texture due to pumpkin’s high moisture content. This recipe has a secret technique to ensure the cookies stay chewy and melt-in-your-mouth delicious.
- Perfectly Spiced: These cookies are infused with the ideal blend of pumpkin pie spice and rolled in a spiced sugar coating for an extra flavor boost.
- Quick & Easy: No chilling required! You can have these cookies ready in under 30 minutes.
Ingredients for Chewy Pumpkin Cookies
For the Cookie Dough:
- 1/2 cup (120g) canned pumpkin puree (Libby’s recommended)
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 2 large egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, allspice, ginger, and cloves)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Spiced Sugar Coating:
- 1/3 cup (65g) granulated sugar
- 1 teaspoon pumpkin pie spice
Step-by-Step Instructions
Step 1: Prepare the Pumpkin
To prevent cakey cookies, you need to remove excess moisture from the pumpkin puree. Spread the pumpkin onto a plate, cover it with a paper towel, and gently press down. Repeat this process about four times until the pumpkin reduces to 1/4 cup from 1/2 cup.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, use an electric mixer to beat the butter and brown sugar together until smooth and creamy.
Step 4: Add Wet Ingredients
Mix in the egg yolks and vanilla extract and beat for one minute until the mixture is pale and fluffy. Then, add the prepared pumpkin puree and mix until just combined.
Step 5: Combine Wet & Dry Ingredients
Slowly mix in the dry ingredients until fully incorporated. Do not overmix.
Step 6: Roll in Spiced Sugar
In a small bowl, combine the granulated sugar and pumpkin pie spice for the coating. Use a cookie scoop to portion the dough into 18 balls. Roll each dough ball in the spiced sugar mixture until fully coated.
Step 7: Bake the Cookies
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the cookies about 2 inches apart and bake for 10-12 minutes, or until the edges are slightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Pro Tips for Perfect Chewy Pumpkin Cookies
- Don’t skip drying the pumpkin! This step is crucial for achieving a chewy texture.
- Use room-temperature ingredients. This ensures even mixing and proper cookie structure.
- Don’t overbake. Remove the cookies when the edges are just golden for the perfect soft-chewy center.
- For extra flavor, add a pinch of sea salt on top before baking.
How to Store & Freeze
Storing Baked Cookies
- Keep cookies in an airtight container at room temperature for up to 4 days.
- Store in the refrigerator for up to 6 days.
Freezing Cookie Dough
- Freeze unbaked cookie dough balls on a baking sheet for 30 minutes.
- Transfer to a freezer-safe bag and store for up to 3 months.
- Bake straight from frozen, adding an extra 2-3 minutes to the baking time.
Freezing Baked Cookies
- Allow cookies to cool completely.
- Layer between parchment paper in an airtight container.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Frequently Asked Questions
Can I use fresh pumpkin puree?
Canned pumpkin is preferred for consistent texture, but if using fresh pumpkin puree, make sure it is well-drained.
Can I make these cookies gluten-free?
Yes! Substitute all-purpose flour with 1:1 gluten-free baking flour.
Can I add mix-ins?
Absolutely! Try adding chocolate chips, white chocolate chips, or chopped pecans for extra flavor.
Final Thoughts
If you love pumpkin spice and chewy cookies, these Chewy Pumpkin Cookies are an absolute must-try! They’re easy to make, packed with warm fall flavors, and have a delightful chewy texture that’s truly irresistible. Perfect for cozy autumn days, Halloween parties, or Thanksgiving dessert tables.
Enjoy baking and don’t forget to share these cookies with your family and friends! 🍁🎃