These chewy pumpkin cookies have a perfect blend of spices and rich pumpkin flavor. I guarantee they will become an instant favorite!
Now, you can bring all the cozy flavors of autumn to your kitchen with these heavenly, homemade chewy pumpkin cookies! You can practically taste the essence of autumn in every bite!
These pumpkin spice cookies are perfect for fall baking!
What I love the most about these pumpkin spiced cookies is that they are incredibly chewy, not cakey. It's no wonder my family requests them often!
Love cookies? Try my easy dairy free sugar cookies, my Kourabiedes Greek Butter Cookies, my heart shaped chocolate chip cookies, or my lemon blueberry cookies.
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What is the secret to chewy cookies?
To me, there are certain ingredients that help make cookies chewy. Packed brown sugar, egg yolk, and brown butter help to retain moisture, giving the cookies their distinctive chewy texture.
Also, chilling the dough before baking also enhances chewiness, because it prevents spreading while baking. In addition, it's really important not to overwork the dough, as this could make the cookies tough and crumbly.
What makes this recipe stand out
- Best method for reducing the moisture in pumpkin puree. Pumpkin puree contains too much moisture for cookies. Instead of squeezing the water out or wasting paper towels to pat it dry, I prefer to cook the pumpkin on the stove for a few minutes. This not only ensures that the water content is reduced, but it also brings out all the pumpkin flavor because it slightly caramelizes on the stove.
- Ease. You will love this easy recipe for pumpkin cookies. And there is minimal chilling needed. You don't even need a mixer or a stand mixer, either.
- Super chewiness. No cakey pumpkin cookies here! Only delicious, chewy cookies.
- Bursts of flavor. Together with the harmonious blend of spices, the brown butter really amplifies the warm flavors of the pumpkin. It also helps make the cookies wonderfully chewy.
What do these chewy pumpkin cookies taste like?
I have to warn you! It will be very difficult to just eat one cookie! These cookies have a unique flavor and sweetness. They are incredibly soft and moist with a subtle pumpkin taste. The warm spices and the browned butter enhance all the flavors.
They are similar to pumpkin snickerdoodles in that the dough balls are rolled in cinnamon sugar before baking, which give them a slight crunch on the outside. Unlike classic chew pumpkin snickerdoodle cookies, though, this recipe does not have any cream of tartar.
WHAT YOU NEED TO MAKE THIS PUMPKIN COOKIE RECIPE
- Butter: Brown butter adds richness and contributes to the cookie's chewy texture.
- Maple Syrup: I like the hint of maple flavor with pumpkin.
- Pumpkin Puree: I use Libby's because I find it has the best consistency.
- Flour: I use all purpose flour.
- Baking Powder & Baking Soda: Both are essential in giving the cookies some lift.
- Pumpkin Spices: I use a blend of ground cinnamon, nutmeg, ginger, and cloves, all of which give these cookies their characteristic fall flavor.
- Salt: Salt enhances all the flavors.
- Light Brown Sugar, Packed: I love its caramel flavor. It also adds moisture and sweetness for perfect chewiness.
- Granulated Sugar: Together with the brown sugar, this helps to sweeten the cookie.
- Egg Yolk: This really helps create a chewy texture.
- Vanilla: I use pure vanilla extract.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- saucepans
- large mixing bowls
- whisk
- rubber spatula
- parchment paper
- baking sheets
How to make chewy pumpkin cookies
Melt the butter in a medium saucepan.
As soon as it turns a golden brown color, take it off the heat and set it aside to cool.
Stir or whisk together the flour, spices, salt, baking powder, and baking soda.
In a medium saucepan, cook the pumpkin puree and maple syrup for about 7 minutes. Set it aside to cool.
In another large mixing bowl, add the brown butter, the sugars, the egg yolk and vanilla and whisk until well combined. Add the pumpkin puree and whisk to incorporate everything.
Gradually add the dry ingredients and stir with a rubber spatula until the mixture is smooth and there are no more white streaks of flour. Cover and refrigerate for 30 minutes.
In a small bowl, stir together the cinnamon and the sugar.
Scoop some chilled dough using a small cookie scoop or 2 tablespoons of dough, and roll between your hands. Roll the dough balls in the cinnamon sugar mixture.
Place them on a baking sheet lined with parchment paper and slightly flatten the tops.
Then bake!
Make-ahead Options & Substitutions
To save some time, you can store the cookie dough in the refrigerator for up to about 2 days. You could also shape dough balls and freeze them for up to about 3 months. When you're ready to bake them, just take them straight out of the freezer and adding a few minutes to the baking time.
Replace the maple syrup with agave nectar or honey.
Use pumpkin pie spice instead of individual spices.
Storing and Freezing Your Cookies
Store these cookies in an airtight container at room temperature for up to about 5 days. You could put them in the refrigerator, too, although they could get a bit drier.
For freezing, allow the cookies to cool completely. Then wrap each cookie individually in plastic wrap. This will help retain the moisture and prevent them from sticking to each other. Then place them in a freezer bag or airtight container and freeze for up to about 3 months.
Variations
I love these cookies as they are, but you could try different variations, too.
- Make pumpkin chocolate chip cookies by adding chocolate chips or chocolate chunks to the dough.
- For some texture and a nutty flavor, add some roasted pecans or walnuts to the dough.
Tips for Success
- I always suggest you weigh your ingredients for consistent results. A digital scale is essential for this.
- Make sure the brown butter and the cooked pumpkin have cooled completely before mixing them with the other ingredients.
- For the best, chewy texture, don't overmix the dough as it can make cookies tough.
- I noticed that if I don't flatten the tops before baking, the cookies aren't as chewy.
FAQs
I have never made these cookies with fresh pumpkin because I think homemade pumpkin puree would have too much excess moisture.
Yes. Chilling the dough is really important because it helps create a chewier texture and also prevents the cookies from spreading too much in the oven.
I think one main reason could be that the dough wasn't chilled. You need to chill the dough before baking.
The edges are light golden brown in color. They will continue to cook on the baking sheet after being removed from the oven.
MORE COOKIE RECIPES
Looking for other recipes like this? Try these:
Happy Baking!
Let me know how these chewy pumpkin cookies turn out for you in the comments below! I'd love to hear from you!
Recipe
Chewy Pumpkin Cookies
Ingredients
- 2 cups (250g) all purpose flour
- 1½ teaspoons ground cinnamon*
- ¼ teaspoon ground nutmeg*
- ¼ teaspoon ground ginger*
- a pinch of cloves*
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup (170g) unsalted butter, cut into cubes
- ⅔ cup (160g) pumpkin puree
- ¼ cup (60g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1 egg yolk
- ¼ cup (60g) granulated sugar, for rolling
- 1½ teaspoons ground cinnamon for rolling
- *(Instead of these individual spices, you can use 2 teaspoons pumpkin pie spice.)*
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
- In a medium bowl, stir or whisk together the flour, spices, salt, baking powder, and baking soda. Set aside.
Brown the butter
- In a medium saucepan, melt the butter over mecum heat. Continue to cook it, stirring often, until it browns, about 5-7 minutes. The butter has browned when it's a bit darker with brown bits on the bottom of the pan. Set it aside to cool.
Reduce the pumpkin puree
- In another saucepan, add the pumpkin and maple syrup and cook on medium-low heat, stirring constantly to prevent burning, about 7 minutes. Transfer to a bowl to cool.
Make the cookie dough
- To a large mixing bowl, add the cooled pumpkin and the brown butter. Add the ¼ cup granulated sugar and the 1 cup brown sugar, the egg yolk and vanilla and whisk until everything is well-combined and smooth, about a minute.
- Gradually add the dry ingredients and stir with a rubber spatula until the mixture is smooth and there are no more white streaks of flour. Don't overmix.
- Cover the surface of the dough with plastic wrap and refrigerate it for at least 30 minutes.
- Meanwhile, preheat the oven to 350℉/180℃ and line two baking sheets with parchment paper.
Make the cinnamon sugar
- Stir the sugar and cinnamon together in a small bowl.
- Use a small cookie scoop or 2 level tablespoons to scoop the chilled dough. I weighed each dough ball, about 35g / 1.2 ounces each. Then roll into balls between your hands. Then roll each dough ball in the cinnamon sugar, one at a time, to coat well.
- Place the coated dough balls on a baking sheet lined with parchment paper. I fit 9 cookies per sheet about 2 inches (5 cm) apart.
- Flatten the dough balls slightly using the bottom of a glass.
- Bake the pumpkin cookies for 15-18 minutes. I bake them one sheet at a time. Let them on the cookie sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Jane
They look amazing! I can't wait to make them!
Voula
Thank you, Jane! They are so good!