Chewy Pumpkin Cookies Recipe

Imagine cozy fall flavors wrapped up in a soft, irresistible bite — that’s exactly what Chewy Pumpkin Cookies are all about. These cookies deliver that crave-worthy chewy texture, a gorgeous aroma of pumpkin spice, and a subtle sweetness that’s perfect for any occasion, from harvest parties to lazy Sunday afternoons. With this recipe, you’ll be amazed at how quickly a few pantry staples transform into cookies that feel like a warm hug on a crisp day. Whether you’re an avid baker or just craving a taste of autumn, these Chewy Pumpkin Cookies will become a seasonal favorite you won’t want to stop making!

this Recipe

Ingredients You’ll Need

You’ll be surprised by how just a handful of simple ingredients can create magic when thoughtfully combined! Each ingredient in this recipe is selected to add an essential note to the taste, texture, or that beautiful golden hue that defines Chewy Pumpkin Cookies.

• Unsalted butter (melted): Lends rich flavor and sets the stage for that perfectly chewy bite.
• Brown sugar (packed): Brings moisture and depth, ensuring the cookies stay tender and flavorful.
• Granulated sugar: Adds sparkle and helps create lightly crisped edges for contrast.
• Pumpkin puree (blotted with paper towel): Infuses cookies with moisture and color, but blotting is key to avoid cakiness.
• Vanilla extract: Enhances the warmth and rounds out the pumpkin spice.
• All-purpose flour: Provides structure so your cookies hold together with every bite.
• Baking soda: Offers just enough lift for a soft but chewy texture.
• Salt: Balances sweetness and accentuates flavor.
• Ground cinnamon: The essential spice for pumpkin treats, giving a cozy aroma.
• Pumpkin pie spice: A blend of warm spices that turns these cookies into a true celebration of fall.
• Mini chocolate chips or white chocolate chips (optional): Pops of sweetness in every bite — feel free to pick your favorite or mix it up!

How to Make Chewy Pumpkin Cookies

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step helps your Chewy Pumpkin Cookies bake evenly and come off the sheet without sticking, keeping cleanup effortless and the cookies perfectly shaped.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, pumpkin puree (make sure you’ve blotted it well!), and vanilla extract. Keep whisking until the mixture is smooth and glossy. This is where the sweet, cozy magic begins — the pumpkin and sugars blend to create a luscious base for your cookies.

Step 3: Whisk the Dry Ingredients

In a second bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice. This blend infuses the dough with those classic autumnal spices and ensures that everything is evenly distributed for every bite of Chewy Pumpkin Cookie.

Step 4: Combine Wet and Dry Mixtures

Gradually stir the dry ingredients into the wet mixture. Switch to a spatula and mix until a soft, fragrant dough forms. If you’re adding chocolate chips (and honestly, why not?), fold them in at this stage for gooey, melty pockets in every cookie.

Step 5: Chill the Dough

Pop the dough into the fridge for 20–30 minutes. This step is a little secret for the best chewy texture and keeps the cookies from spreading too much during baking. Use this time to enjoy the incredible scent of pumpkin and spices wafting from your kitchen!

Step 6: Shape and Bake

Scoop tablespoon-sized mounds of dough onto the lined baking sheet, spacing them about 2 inches apart. Flatten them gently with your fingers or the back of a spoon — just enough to help them bake up with golden, crackly tops. Bake for 10–12 minutes until the edges are set but the centers are still soft. The magic of Chewy Pumpkin Cookies is all in pulling them out of the oven when they look just slightly underdone; they’ll finish setting as they cool.

Step 7: Cool and Enjoy

Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack. This lets them firm up while staying decadently chewy in the middle. Now, try to resist eating them all at once — but if you sneak a warm one, I won’t tell!

How to Serve Chewy Pumpkin Cookies

Garnishes

Dress your Chewy Pumpkin Cookies up with a light dusting of powdered sugar, a drizzle of white chocolate, or a handful of toasted chopped pecans for extra crunch. A sprinkle of flaky sea salt just before baking can also add a lovely contrast to the sweet, spiced flavor.

Side Dishes

Pair these cookies with a mug of hot apple cider, a rich latte, or even a scoop of vanilla ice cream. Their soft chew and spicy flavor make them a perfect sidekick for any warm beverage or cozy dessert board.

Creative Ways to Present

Stack Chewy Pumpkin Cookies in a mason jar tied with a ribbon as a charming homemade gift, or arrange them with other fall treats on a themed dessert platter. For parties, sandwich a bit of cream cheese frosting between two for the ultimate cookie sandwich delight.

Make Ahead and Storage

Storing Leftovers

Store any extra Chewy Pumpkin Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to four days, making them a fantastic make-ahead option for snacking or sharing throughout the week.

Freezing

If you want to save some for later, these cookies freeze beautifully. Lay them in a single layer in a freezer bag or airtight container, separating layers with parchment paper. They’ll keep in the freezer for up to two months, ready whenever the pumpkin craving strikes.

Reheating

To recapture that fresh-baked magic, warm a cookie in the microwave for about 10–15 seconds. This brings back the gooey center and melts any chocolate chips for an irresistible treat, as if they were just pulled from the oven.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! You can substitute homemade pumpkin puree, just make sure it’s well-blotted to remove excess moisture. The key for Chewy Pumpkin Cookies is a thick puree to prevent cakiness and ensure the perfect chewy bite.

What if I don’t have pumpkin pie spice?

No worries! You can make your own blend with ground cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. It’s all about creating that cozy, spiced flavor that makes Chewy Pumpkin Cookies unforgettable.

Why is blotting the pumpkin puree necessary?

Blotting removes extra water, which can turn your cookies cakey instead of chewy. This little trick keeps the texture just right and lets the spice flavors shine through.

Can I make the dough ahead of time?

Yes! You can prepare the dough ahead and refrigerate it for up to 48 hours before baking. This can even enhance the flavor of your Chewy Pumpkin Cookies as the spices meld in the fridge.

Are these cookies suitable for vegans?

This recipe contains dairy and possibly chocolate chips with dairy, but you can swap for vegan butter and vegan-friendly chips. Make sure your pumpkin puree and other ingredients are plant-based, and you’ll have delicious vegan Chewy Pumpkin Cookies!

Final Thoughts

If you’re looking for a new fall favorite or a cookie that combines comfort with irresistible flavor and texture, you just have to try these Chewy Pumpkin Cookies. They’re a hit with everyone who tastes them and are sure to become a go-to in your kitchen year after year. Happy baking!

Print