Chewy Pumpkin Cookies Recipe

Oh, I absolutely adore this Chewy Pumpkin Cookies Recipe, and I think you will too! There’s something so comforting about the perfect balance of soft, chewy texture combined with the warm spices of pumpkin pie spice. These cookies feel like a cozy hug in cookie form, especially when the weather turns crisp and cool. I’ve made them countless times for family gatherings and casual afternoons with friends, and they never disappoint.

What makes this Chewy Pumpkin Cookies Recipe really stand out is how easy it is to get that chewy center without the cookies turning cakey or dry. The trick lies in the gently dried pumpkin puree and the special spiced sugar coating that adds a subtle crunch on the outside. I remember the first time I nailed these after experimenting with drying out the pumpkin properly – it was a game changer that helped me get that melt-in-your-mouth experience every single time.

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Ingredients You’ll Need

Each ingredient in this Chewy Pumpkin Cookies Recipe plays an important role — from the tested canned pumpkin to the lightly spiced sugar coating that adds that little extra magic. I usually recommend Libby’s canned pumpkin because it consistently has the right moisture level, which is key here.

• Granulated white sugar: Used with pumpkin pie spice to create a crunchy, flavorful coating on the cookies.
• Pumpkin pie spice: Provides that perfect autumnal warmth, both inside the dough and in the spiced sugar.
• Unsalted butter: Softened to create a light, fluffy cookie batter—make sure it’s not melted!
• Light brown sugar: Adds delicious caramel notes and moisture for chewy, tender cookies.
• Egg yolks: Give richness and help bind the dough without making it cakey.
• Vanilla extract: Enhances all the warm spices and pumpkin flavors.
• Canned pumpkin puree: The star ingredient — properly dried to avoid too much moisture in the dough.
• All-purpose flour: Spoon and level or weigh for best results to avoid dry cookies.
• Baking soda and baking powder: These help the cookies rise just enough to keep them soft and fluffy.
• Salt: Balances the sweetness and rounds out the flavors beautifully.

Variations

I love to tweak this Chewy Pumpkin Cookies Recipe depending on the season or what I have on hand. Feel free to swap or add ingredients to match your taste or dietary needs—you can make these cookies feel completely your own.

• Adding chocolate chips: I once added mini chocolate chips to half the batch, and my kids went nuts over the melty bites mixed with pumpkin.
• Nutty twist: Toasted pecans or walnuts stirred into the dough give a lovely crunch and earthy flavor.
• Gluten-free: I’ve had good luck substituting a gluten-free all-purpose flour blend; just watch the dough’s moisture and chill a bit longer if needed.
• Less sweet option: Cut down the brown sugar slightly if you want a more pumpkin-forward flavor without losing chewiness.

How to Make Chewy Pumpkin Cookies Recipe

Step 1: Dry the Pumpkin Puree Properly

This step might seem tedious, but trust me, it’s non-negotiable if you want those chewy, perfectly textured pumpkin cookies. Spread the canned pumpkin on a plate and press it lightly with a paper towel to soak up excess moisture, repeating this at least four more times. You’ll see the amount of pumpkin reduce roughly by half, which means it’s ready to go. If you skip this, the dough ends up too wet and the cookies won’t bake right.

Step 2: Mix the Dry Ingredients

Whisk together your flour, pumpkin pie spice, baking soda, baking powder, and salt in a bowl. This ensures that the leavening agents and spices are evenly distributed so your cookies bake consistently with that lovely warm flavor in every bite.

Step 3: Cream Butter and Sugars

Using an electric mixer, cream the softened butter and light brown sugar on high speed until the mixture looks light and fluffy—about 1-2 minutes. I like to do this step thoroughly because it traps air that helps the cookies rise just enough without becoming cakey.

Step 4: Add Yolks, Vanilla, and Pumpkin

Mix in the egg yolks and vanilla until pale and fluffy, then fold in the well-dried pumpkin on medium-low speed. This adds moisture without making the dough soggy. If your dough feels sticky here, pop it in the fridge for about 10 minutes—this little trick helps manage dough consistency and makes rolling easier.

Step 5: Combine and Shape

Add the dry ingredients to the wet mixture, mixing on low speed just until everything is incorporated. Then scoop the dough by tablespoons and roll each piece into a ball. Roll these balls in the prepared spiced sugar, which adds a delicate sweet crust. Be sure to space them at least 2 inches apart on parchment-lined baking sheets to avoid sticking.

Step 6: Bake and Cool

Bake at 350°F for 12-14 minutes—12 minutes if you like them extra chewy and 14 minutes for a bit more crispness on the edges. When they come out, the centers will look puffed and soft. Let them cool on the sheet for 5 minutes before transferring to a rack to cool completely. Waiting at least 15 minutes before digging in lets the cookies set properly for that perfect texture.

How to Serve Chewy Pumpkin Cookies Recipe

Garnishes

I love sprinkling a little extra cinnamon sugar on top right after baking for a sparkling finish, but these cookies are also great plain or with a light drizzle of cream cheese glaze for special occasions. Sometimes, a dash of powdered sugar adds a pretty snow-kissed look that looks impressive but takes seconds.

Side Dishes

Pairing these pumpkin cookies with a warm cup of chai tea or rich hot chocolate turns snack time into an indulgent, cozy treat. They’re also wonderful alongside apple cider or even vanilla ice cream if you want a dessert twist that’s unexpected but delightful.

Creative Ways to Present

For autumn parties, I arranged a “cookie plate” with assorted spiced nuts, fresh sliced apples, and little jars of honey or maple syrup alongside the Chewy Pumpkin Cookies. You can also sandwich two cookies with mascarpone or cinnamon buttercream filling for a fun and tasty spin that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover cookies in an airtight container at room temperature. This keeps them chewy for up to three days, but honestly, they rarely last that long in my house! Placing a slice of bread in the container helps maintain moisture and softness.

Freezing

I recommend freezing the raw dough balls (rolled and coated in spiced sugar) on a parchment-lined tray, then transferring them to a zip-lock bag to freeze for up to 3 months. This way, you can bake fresh cookies whenever the craving strikes. The texture holds up beautifully after baking from frozen—just add a minute or two to the baking time.

Reheating

To revive leftover cookies, pop them in a 300°F oven for about 5 minutes. This refreshes the chewiness and softens the edges. Avoid microwaving if you want to maintain the ideal texture, as it can quickly turn them rubbery or dry.

FAQs

Final Thoughts

This Chewy Pumpkin Cookies Recipe holds a special place in my kitchen because it captures the essence of fall in a bite that’s easy to make and impossible to resist. Once you master the drying of pumpkin and get the timing right, these cookies will become your go-to for cozy afternoons and holiday celebrations alike. I’m confident you’ll love sharing these with your friends and family as much as I do, and I can’t wait for you to experience that warm, chewy pumpkin goodness!

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