Chewy Pumpkin Sugar Cookies
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.
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.
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
Tried this recipe?Let us know how it was!
