If you’re craving a seasonal treat that feels like a warm hug from the inside, this Chewy Pumpkin Cookies Recipe is your new best friend. Soft, tender, and bursting with cozy pumpkin and spices, these cookies strike the perfect balance between sweet and subtly spiced. The pumpkin puree keeps them wonderfully moist while the light brown sugar adds a deep, caramel-like flavor that will make you reach for seconds without hesitation. Whether you’re baking for a crowd or just indulging yourself, this recipe delivers pure autumn joy in every chewy bite.
Ingredients You’ll Need
This Chewy Pumpkin Cookies Recipe uses simple ingredients that are pantry staples but come together to create something truly magical. Each component plays a vital role—like the pumpkin puree bringing moisture and earthiness, and pumpkin pie spice infusing the warm spices that scream fall. Let’s look at what you’ll need:
- 3/4 cup (168 g) unsalted butter, softened: Provides richness and helps create that perfect chewy texture.
- 1 cup (220 g) light brown sugar, packed: Adds sweetness and a subtle molasses flavor for depth.
- 2 egg yolks, at room temperature: Bind ingredients together and enhance softness.
- 2 tsp vanilla extract: Elevates flavor with its fragrant warmth.
- 1/2 cup (122 g) canned pumpkin puree: The star ingredient that makes these cookies tender and moist.
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled: The base that holds everything together.
- 1 tbsp pumpkin pie spice: A blend that infuses those signature autumn spices.
- 1/2 tsp baking soda: Helps the cookies rise just right.
- 1/2 tsp baking powder: Adds a slight lift while keeping the texture soft.
- 1/2 tsp salt: Enhances all the flavors beautifully.
- 1/4 cup (50 g) granulated white sugar: For the sweet, crunchy spiced topping.
- 1/2 tsp pumpkin pie spice (for topping): Sprinkled on top for an extra burst of warm spice with every bite.
How to Make Chewy Pumpkin Cookies Recipe
Step 1: Prepare Your Oven and Spiced Sugar
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick. While the oven heats up, mix the granulated white sugar with 1/2 teaspoon of pumpkin pie spice—this sweet and spicy topping will add a subtle crunch and extra aroma that’s hard to resist.
Step 2: Cream Butter and Brown Sugar
In a large bowl, cream together the softened butter and packed light brown sugar until the mixture is smooth and fluffy. This step is all about incorporating air so your cookies come out light yet chewy. The brown sugar’s moisture is essential for that tender texture.
Step 3: Add Egg Yolks and Vanilla Extract
Next, add the egg yolks one at a time, mixing well after each addition to create a silky dough. Follow with the vanilla extract, which really lifts all the flavors and gives the cookies a rich, inviting aroma.
Step 4: Stir in Pumpkin Puree
Now, blend in the canned pumpkin puree until fully combined. It’s what keeps these cookies moist and delivers that unmistakable fall flavor. Make sure your pumpkin is pure and not pie filling to avoid extra liquid or sugar.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add this to your wet ingredients, stirring gently until just combined. Overmixing can make cookies tough, so take it easy here.
Step 6: Shape and Sprinkle
Drop rounded balls of dough onto your prepared baking sheet, leaving space between them because they’ll spread a little. Then sprinkle each cookie with the spiced sugar topping you prepared earlier. This sweet coating will bake into a crisp, flavorful crust that contrasts so nicely with the chewy center.
Step 7: Bake and Cool
Bake the cookies for about 12 minutes, or until the edges are lightly golden and the centers remain soft. Don’t overbake—these cookies are best when tender and chewy. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Chewy Pumpkin Cookies Recipe
Garnishes
Serving these cookies with a simple dusting of powdered sugar or a drizzle of white chocolate adds a lovely finishing touch without overpowering the pumpkin flavor. A dollop of whipped cream or a sprinkle of chopped toasted nuts can also elevate the experience.
Side Dishes
Pair these cookies with a warm cup of spiced chai tea, pumpkin latte, or even a creamy hot chocolate. The combination of warm spices and comforting drinks makes for a dreamy afternoon snack or dessert.
Creative Ways to Present
Looking to impress guests? Serve these cookies in a festive pumpkin-shaped tin or stack them with layers of cream cheese frosting between for a pumpkin cookie sandwich. Wrapping a few in parchment tied with twine makes a thoughtful homemade gift too.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cookies fresh by storing them in an airtight container at room temperature for up to 4 days. Making sure they are completely cool before storing helps maintain their chewy texture.
Freezing
If you want to save these delicious treats for later, freeze the baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They will keep well for up to 3 months. Thaw at room temperature before enjoying.
Reheating
To revive the soft, chewy texture, warm cookies in the microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This brings back that fresh-baked softness like they just came out of the oven.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used but you’ll need to cook and puree it first to achieve the right consistency and moisture level. Make sure to drain excess liquid to prevent the dough from becoming too wet.
Why do these cookies use egg yolks instead of whole eggs?
Egg yolks add richness and tenderness, which helps create that distinct chewy texture. Whole eggs could make the cookies firmer or cakier.
What if I don’t have pumpkin pie spice?
You can create your own blend using cinnamon, nutmeg, ginger, cloves, and allspice. This way you control the spice levels and freshness.
Can I make these vegan?
Yes! Substitute the butter for a plant-based margarine and use flax egg yolks (ground flaxseed mixed with water) instead of eggs. Use vanilla extract and check the sugar to be sure it’s vegan-friendly.
How thick should I make the cookie dough balls?
Drop rounded tablespoons of dough onto the sheet. Slightly taller balls will keep the centers chewy while the edges get crispy. Avoid flattening them before baking.
Final Thoughts
This Chewy Pumpkin Cookies Recipe is a wonderful way to celebrate the flavors of fall with a treat that’s both simple and irresistible. Every bite feels cozy and satisfying, making it an ideal sweet to share with family or enjoy on your own moments of indulgence. Trust me, once you try these, they’ll become a baking staple you reach for every season.
Print
Chewy Pumpkin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and chewy pumpkin cookies bursting with warm autumn spices. These cookies combine the rich flavor of pumpkin puree with pumpkin pie spice, creating a perfect seasonal treat that’s easy to make and wonderfully comforting.
Ingredients
Wet Ingredients
- 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 extract
- 1/2 cup (122 g) canned pumpkin puree
Dry Ingredients
- 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
Topping
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Spiced Sugar Topping: In a small bowl, combine 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice. Set aside this aromatic topping to sprinkle on the cookies before baking.
- Cream Butter and Brown Sugar: In a large mixing bowl, cream together the softened butter and packed light brown sugar until the mixture is smooth and fluffy, creating a light base for the cookies.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined, ensuring a rich flavor.
- Incorporate Pumpkin Puree: Add the canned pumpkin puree to the wet ingredients, stirring gently but thoroughly to combine the moisture and flavor evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined to maintain cookie tenderness.
- Form and Top Cookies: Drop rounded balls of dough onto the prepared baking sheet, spacing them evenly. Sprinkle each dough ball with the spiced sugar topping prepared earlier for a sweet and fragrant crust.
- Bake: Bake the cookies for about 12 minutes, or until the edges turn lightly golden while the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes after removing from the oven to set before transferring them to wire racks to cool completely.
Notes
- For best texture, do not overmix the dough once flour is added.
- Ensure egg yolks are at room temperature to blend smoothly.
- Cookies may appear soft when removed but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Substitute canned pumpkin puree with fresh cooked and mashed pumpkin if desired.
