Chewy Pumpkin Cookies

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.

If you love them, try 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.

Why You'll Love This Recipe

• Chewy, never cakey: The blotting trick removes excess moisture for that ideal chewy texture.
• Real pumpkin flavor: Made with pumpkin purée and warm pumpkin pie spice for true fall flavor.
• Quick and easy: They come together fast and taste even better the next day, like my brown butter chocolate chipless cookies.
• Cozy for any occasion: Perfect for Halloween, Thanksgiving, or a Christmas cookie tray, like my gingerbread latte cookies.
• Endlessly adaptable: Add chocolate chips, a maple glaze, or a cinnamon-sugar coating, like my snickerdoodle cookie bars.

Ingredients You'll Need

• all-purpose flour: The structure of the cookies.
• baking powder + baking soda: For a soft, even rise.
• kosher salt + pumpkin pie spice: Balance and cozy warmth.
• unsalted butter, softened: The base of that soft texture.
• brown sugar + granulated sugar: Brown for chew and depth, granulated for balance.
• pumpkin purée, blotted: Use pure pumpkin, and blot out excess moisture (see tips).
• egg yolk + vanilla: The yolk keeps them rich and chewy without adding extra moisture.

See recipe card for quantities.

Easy Substitutions & Variations

• Pumpkin pie spice: Use a mix of cinnamon, nutmeg, ginger, and cloves if you don't have the blend.
• Dairy-free: Use plant-based butter.
• Sugar: Use all brown sugar for deeper flavor and extra chewiness.
• Gluten-free: A 1:1 gluten-free flour blend works well.
• Cinnamon sugar coating: Roll the dough balls in cinnamon sugar before baking, like my brown butter snickerdoodle cookies.
• Chocolate chips: Stir in ½ cup of mini or regular chips for a pumpkin-chocolate combo, like my triple chocolate chunk cookies.
• Maple glaze: Drizzle with a simple maple icing for a bakery-style finish.
• Nuts: Add chopped pecans or walnuts for texture.

How to Make Chewy Pumpkin Cookies

Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

Step 1: Blot the pumpkin: Blot the pumpkin purée on paper towels to remove excess moisture.

Step 2: Mix the dough: Whisk the dry ingredients and spice in one bowl. In another, beat the butter and both sugars until light and fluffy, then mix in the blotted pumpkin, egg yolk, and vanilla. Fold in the dry ingredients until just combined, then chill the dough 30 minutes for easier handling.

Step 3: Shape: Preheat the oven to 350°F and line a baking sheet with parchment. Scoop 2-tablespoon (40g) dough balls and roll in cinnamon sugar if desired.

Step 4: Bake: Bake 9–10 minutes, until the edges are set but the centers look slightly soft. Cool on the tray 5 minutes before transferring to a rack.

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.

Expert Tips

1. Blot the pumpkin really well. Spread it on paper towels, press gently, and repeat until it looks thick and paste-like — this is the key to chewy (not cakey) cookies.
2. Use just the egg yolk. It adds richness and chew without the extra moisture a whole egg would bring.
3. Chill the dough. 30 minutes firms it up for easier handling and better texture.
4. Roll in cinnamon sugar. Optional, but it adds a sparkly, sweet finish.
5. Pull them looking soft. Take them out when the edges are set and centers still look slightly underdone — they firm up as they cool.

What Makes This Recipe Special?

The secret to these is all in one step: blotting the pumpkin. Pumpkin purée holds a lot of water, which is exactly what turns most pumpkin cookies into little cakes. By pressing out that moisture until the pumpkin is thick and paste-like, you get a genuinely chewy cookie with real pumpkin flavor — soft, spiced, and never cakey. Using just the egg yolk instead of a whole egg helps too.

They're also fast, cozy, and endlessly adaptable. Add chocolate chips, a maple drizzle, or keep them classic. They're the pumpkin cookie I reach for all season, right alongside my sourdough pumpkin cheesecake cookies and a loaf of sourdough pumpkin bread for a full fall spread. For a sugar-cookie cousin, try my brown butter sugar cookies.

Pumpkin Cookies FAQs

Chewy Pumpkin Cookies Troubleshooting Guide

Storage

• Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months.
• To freeze, place cooled cookies in a single layer until solid, then transfer to a freezer bag. Thaw at room temperature before serving.

Other Pumpkin Recipes to Consider

Chewy Pumpkin Sugar Cookies

Audrey Grubb

Chewy Pumpkin Cookies are soft, spiced, and perfectly chewy thanks to blotted pumpkin purée. These fall-inspired cookies are simple to make, cozy to eat, and perfect for holiday gatherings or afternoon snacks.

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Calories 134 kcal

Equipment

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  Mixing bowls
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  Electric hand mixer or stand mixer
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  Measuring cups and spoons
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  Kitchen Scale
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  Cookie scoop
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  Baking sheets
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  Parchment Paper
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  Wire cooling rack

Ingredients

  

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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.

Notes

Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

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.

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!

Nutrition

Calories: 134kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 109mgPotassium: 23mgFiber: 0.4gSugar: 11gVitamin A: 142IUVitamin C: 0.04mgCalcium: 21mgIron: 1mg

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