Chewy Pumpkin Cookies Recipe
If you’re searching for the ultimate autumn treat that fills your kitchen with the scent of cozy spices, chewy pumpkin cookies are destined for your baking list. These cookies bring together warm pumpkin puree, a blend of fragrant spices, and buttery richness to create a soft-baked cookie that’s equal parts nostalgic and irresistible. Every bite delivers just the right amount of chew, with an interior that stays moist for days. Whether you’re making a batch for family game night, packing up a few in lunchboxes, or sharing with friends for a fall gathering, these chewy pumpkin cookies are sure to disappear faster than you can bake them!
Ingredients You’ll Need
You’ll be delighted at how simple but essential each ingredient is for achieving that beloved, chewy pumpkin cookie texture. From sweet pumpkin and rich butter to the perfect blend of fall spices, every single item adds its magic to the finished result.
- Unsalted butter (1/2 cup, softened): Softened butter ensures the cookies bake up soft, chewy, and tender throughout.
- Brown sugar (1/4 cup): Adds a caramel-like depth and keeps the cookies especially moist.
- Granulated sugar (1/2 cup): Sweetens the dough while also giving it the classic sugar cookie structure.
- Pumpkin puree (1/3 cup): The star ingredient, lending moisture, color, and that unmistakable pumpkin flavor.
- Vanilla extract (1 teaspoon): Enhances the pumpkin and spice notes, giving them a comforting, home-baked aroma.
- All-purpose flour (1 1/2 cups): Builds the sturdy-yet-tender base for the cookies.
- Baking soda (1/2 teaspoon): Gives a gentle lift and encourages spread during baking.
- Baking powder (1/2 teaspoon): Helps create the perfect rise for that ideal chewy bite.
- Salt (1/2 teaspoon): Balances sweetness and amplifies each spice.
- Ground cinnamon (1 teaspoon): The essential spice, bringing warmth and comfort to every bite.
- Ground nutmeg (1/4 teaspoon): Adds subtle depth and pairs perfectly with pumpkin.
- Ground ginger (1/4 teaspoon): For brightness and zing, balancing the richness.
- Ground cloves (1/8 teaspoon): A little goes a long way for classic autumn aroma.
How to Make Chewy Pumpkin Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This simple move guarantees your chewy pumpkin cookies will bake evenly and lift off the pan with zero sticking—the dream for every home baker!
Step 2: Beat the Wet Ingredients
In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar. Whip these together for a few minutes until the mixture becomes light, fluffy, and inviting. It’s the secret for those melt-in-your-mouth centers. Then, add in the pumpkin puree and vanilla extract, mixing until everything is beautifully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves. Whisking not only distributes the leaveners and spices evenly but also ensures every bite of your chewy pumpkin cookies is perfectly spiced.
Step 4: Bring the Dough Together
Gradually add the dry ingredients to your wet mixture, stirring just until a soft, slightly sticky dough forms. At this point, if you’re feeling playful, fold in a handful of mini chocolate chips or chopped pecans for extra texture. Don’t overmix—the texture depends on a gentle hand!
Step 5: Shape and Flatten
Using a tablespoon or small cookie scoop, portion out the dough and roll each piece into a ball. Place these on your prepared baking sheet, leaving about 2 inches of space between (for that perfect spread). Gently flatten each dough ball with your fingers or the bottom of a glass to guide the cookies on their way to chewy perfection.
Step 6: Bake and Cool
Bake your cookies for 10 to 12 minutes. The edges should look set but the centers will still seem a bit underbaked—this is the secret to their famously chewy bite! Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, resisting the urge to dig in immediately (though we won’t blame you if you do).
How to Serve Chewy Pumpkin Cookies
Garnishes
For an easy touch, dust your cooled chewy pumpkin cookies with a light sprinkle of powdered sugar or cinnamon-sugar. If you want to get fancy, drizzle them with a simple vanilla glaze or dip one half in melted white chocolate for an extra dose of decadence.
Side Dishes
Pair these cookies with a hot mug of spicy chai, a creamy pumpkin latte, or a tall glass of cold milk—their gentle spices and sweetness play perfectly with just about any cozy beverage. For dessert platters, add some fresh apple slices or a handful of roasted nuts alongside for a contrasting crunch.
Creative Ways to Present
Stack a handful of chewy pumpkin cookies and tie them up with baker’s twine for the cutest edible gift. Or, make sandwich cookies by spreading a little cinnamon cream cheese frosting in between two cookies. They also shine atop a scoop of vanilla or cinnamon ice cream for a quick pumpkin-spice sundae.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, pop your chewy pumpkin cookies into an airtight container and store them at room temperature. They stay delightfully soft and chewy for up to five days—perfect for grabbing a quick treat whenever you need one.
Freezing
For longer storage, arrange the cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to three months. When pumpkin cravings hit, simply thaw a cookie or two at room temperature and enjoy like they’re freshly baked.
Reheating
If you love a warm cookie, a quick 5-10 seconds in the microwave brings chewy pumpkin cookies back to just-out-of-the-oven perfection. The heat revives their aroma and soft texture, making them taste as fresh as day one.
FAQs
Can I use fresh pumpkin puree instead of canned?
Absolutely! Just make sure to strain any excess liquid from your fresh puree to match the consistency of canned. Too much moisture can make the dough sticky and affect the cookie texture.
Why are my cookies not chewy?
The secret to chewy pumpkin cookies is slightly underbaking them and letting them cool on the tray so they finish setting up. If they’re crunchy, you might have baked them a little too long or added too much flour.
Can I double this recipe?
Yes, this recipe doubles beautifully. Just make sure your dough bowls and baking sheets are up to the challenge. You may want to swap or rotate the baking sheets halfway for even results.
What if I want to add nuts or chocolate chips?
That’s a delicious idea! Gently fold in up to 1/2 cup of mini chocolate chips or chopped pecans for extra flavor and fun texture. These additions combine perfectly with the spices in chewy pumpkin cookies.
Are these cookies suitable for vegans?
With a couple of swaps—vegan butter and a flax egg instead of regular butter and eggs—you can easily make a plant-based version. Ensure your sugar is vegan-friendly as well for a fully vegan treat.
Final Thoughts
There’s something undeniably warming about baking up a batch of chewy pumpkin cookies—they fill your home with the scents of fall and invite everyone to linger just a little longer. I hope you’ll give them a try, share them with friends, and maybe even make them your own seasonal tradition. Happy baking, and enjoy every wonderfully chewy bite!
Print
Chewy Pumpkin Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Pumpkin Cookies are the perfect treat for the fall season. Soft, moist, and filled with warm spices, they are sure to become a favorite in your household.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and creamy. Add the pumpkin puree and vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Form dough: Gradually add the dry ingredients to the wet ingredients and stir until a soft dough forms.
- Bake cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Flatten slightly and bake for 10–12 minutes until edges are set.
- Cool and enjoy: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra texture, fold in 1/2 cup of mini chocolate chips or chopped pecans.
- Store cookies in an airtight container at room temperature to keep them soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
