These Chewy Pumpkin Cookies are soft, spiced, and just the right amount of chewy—everything you want in a pumpkin cookie. They’re made with real pumpkin purée and warm pumpkin pie spice, but the trick is blotting the pumpkin so the cookies stay chewy instead of cakey.
They’re one of my favorite cookies to bake in the fall because they come together quickly, fill the kitchen with cozy aromas, and taste even better the next day. Each bite feels like fall wrapped up in a cookie, perfect with a hot cup of coffee or tea.
These cookies are perfect for crisp fall days when you want something sweet but not overly heavy. They’re a wonderful option for Halloween parties, Thanksgiving dessert tables, or simply as a weekend baking project when pumpkin season is in full swing.
I also love including them in Christmas cookie trays for something a little different—pumpkin spice flavors still feel festive during the holidays. They’re versatile enough for any cozy occasion, whether it’s a holiday gathering or just a midweek treat.
If you enjoyed these Chewy Pumpkin Cookies, you’ll also love my Pumpkin Cream Cheese Cookies for a filled version, my Sourdough Pumpkin Snickerdoodles for a tangy, spiced twist, and my Pumpkin Banana Bread with Streusel for another cozy fall bake.
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Ingredients
Pumpkin Cookie Dough
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- pumpkin pie spice
- unsalted butter, softened
- brown sugar, packed
- granulated sugar
- pumpkin purée, blotted
- egg yolk
- vanilla extract
See recipe card for quantities.
Four-Step Overview
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Blot the pumpkin: Remove excess liquid from pumpkin purée.
Step 2: Make the dough: Beat butter and sugars, mix in pumpkin, yolk, and vanilla, then fold in dry ingredients. Chill.
Step 3: Shape: Scoop 2 tablespoon (40g) dough balls and roll in cinnamon sugar.
Step 4: Bake: Bake at 350°F for 9–10 minutes.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Substitutions
- Pumpkin pie spice: Use a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have the blend.
- Butter: Swap for plant-based butter for a dairy-free option.
- Sugar: Use all brown sugar for deeper flavor and extra chewiness.
- Flour: A 1:1 gluten-free flour blend works well for a gluten-free version.
Variations
- Cinnamon sugar coating: Roll the dough balls in cinnamon sugar before baking for extra flavor.
- Chocolate chips: Stir in ½ cup of mini or regular chocolate chips for a sweet pumpkin-chocolate combo.
- Maple glaze: Drizzle cookies with a simple maple icing for a bakery-style finish.
- Nuts: Add chopped pecans or walnuts for texture and crunch.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage
Store Chewy Pumpkin Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months.
If freezing, place cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. Let them thaw at room temperature before serving.
FAQ
Blotting the pumpkin purée is key to avoiding cakey cookies. Spread pumpkin on a few layers of paper towel for 5–10 minutes to remove excess moisture.
Audrey's Tip
Make sure to blot the pumpkin purée really well before adding it to the dough. Too much moisture will make the cookies puff up and turn cakey instead of chewy. I like to spread the pumpkin on a few layers of paper towels, press gently, and repeat until it looks thick and paste-like—this step makes all the difference in the final texture!
Related
Looking for other recipes like this? Try these:
Chewy Pumpkin Sugar Cookies
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen Scale
- Cookie scoop
- Baking sheets
- Parchment Paper
- Wire cooling rack
Ingredients
Pumpkin Cookies
- 240 g all-purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon pumpkin pie spice
- 113 g unsalted butter ½ cup, softened
- 100 g brown sugar ½ cup, packed
- 75 g granulated sugar ⅓ cup
- 120 g pumpkin purée ½ cup, blot excess liquid with a paper towel
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
Optional Cinnamon Sugar (for rolling)
- ¼ cup sugar
- 1 tsp ground cinnamon
Instructions
- Blot the pumpkin puree: Measure out your pumpkin puree, then use a paper towel to blot as much moisture out of the pumpkin puree as possible. Set aside.
- Mix the dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Make the cookie dough: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Mix in blotted pumpkin purée, egg yolk, and vanilla. Fold in the dry ingredients until just combined. Chill the dough for 30 minutes for easier handling.
- Bake: Scoop out 2 tablespoon cookie dough balls (40g), roll in cinnamon sugar (optional), arrange on a parchment-lined tray, and bake at 350°F (175°C) for 9-10 minutes, until edges are set but centers look slightly soft. Cool on the tray for 5 minutes before transferring to a rack.
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