Chewy Pumpkin Cookies Recipe

If you’re looking for a cozy fall treat that’s soft, sweet, and absolutely addictive, this Chewy Pumpkin Cookies Recipe will become your new go-to. I absolutely love how these cookies turn out—chewy right in the center, with just the right hint of pumpkin spice that makes your kitchen smell like autumn all day long. Whether it’s for a mid-afternoon snack or a festive party dessert, these cookies consistently bring smiles around the table.

When I first tried this Chewy Pumpkin Cookies Recipe, I was surprised by how simple ingredients create such a comforting, chewy texture that’s much more satisfying than your average pumpkin cookie. You’ll find that drying the pumpkin before mixing makes all the difference in achieving that perfect chewiness, and rolling the dough in spiced sugar adds a subtle crunch and extra punch of flavor. Trust me, once you make these, your friends and family will be asking for seconds—and I’m here to help you nail it!

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Ingredients You’ll Need

Every ingredient in this Chewy Pumpkin Cookies Recipe plays a role in creating that perfect balance of flavor and texture. From the richness of butter to the punch of pumpkin pie spice, each component helps bring the cookies to life.

• Granulated white sugar: Used for the spiced sugar coating that adds a light crunch and spice boost.
• Pumpkin pie spice: This warm blend is essential both inside the dough and in the sugar coating for that cozy fall flavor.
• Unsalted butter: Softened to cream smoothly, it adds richness and moisture that creates chewiness.
• Light brown sugar: Packed tightly, it provides caramel notes and keeps cookies soft and chewy.
• Egg yolks: Room temperature yolks lend richness and improve texture without added egg whites that can make cookies cakey.
• Vanilla extract: Enhances all the flavors, making the pumpkin and spices pop.
• Canned pumpkin puree: Libby’s pumpkin works best here for consistency and flavor—drying it well is crucial.
• All-purpose flour: Spoon and level carefully to avoid adding too much, which can make cookies tough.
• Baking soda and baking powder: Balanced leaveners that lift while maintaining the cookie’s chewy nature.
• Salt: Just a pinch to balance and elevate the sweetness.

Variations

I love making this Chewy Pumpkin Cookies Recipe my own by swapping in a few mix-ins or tweaks here and there—you can have so much fun customizing these to match your mood or dietary needs!

• Chocolate Chips: My family’s favorite twist is adding semi-sweet or white chocolate chips right into the dough; it amps up the indulgence factor.
• Nutty Upgrade: Chopped walnuts or pecans add a delightful crunch and complement the pumpkin spice beautifully.
• Gluten-Free: Swap the all-purpose flour for a gluten-free blend, and your cookies will still be just as chewy and delicious.
• Spice-It-Up: A pinch of cayenne or ground ginger kicks things up if you like a bit of heat mingling with your sweetness.

How to Make Chewy Pumpkin Cookies Recipe

Step 1: Dry Your Pumpkin Like a Pro

This step is a game changer, trust me. Spread your canned pumpkin puree out on a plate and gently press with a paper towel to soak up moisture. Repeat this drying process about five times until your pumpkin shrinks from half a cup to nearly a quarter cup. This avoids soggy dough and ensures your cookies bake with that ideal chewy texture.

Step 2: Prep the Spiced Sugar and Dry Ingredients

Mix the granulated sugar and pumpkin pie spice in a small bowl to create your spiced sugar—this will coat your cookie balls later for that extra sparkle and flavor hit. Separately, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Having these ready helps your assembly sail smoothly.

Step 3: Cream Butter and Sugars Until Fluffy

Grab your electric mixer and beat the softened butter with the brown sugar on high speed for 1-2 minutes. You want the mixture light and fluffy—it’s this step that builds the structure for your chewy cookies. The transformation is satisfying to watch and sets the stage for everything else.

Step 4: Add Egg Yolks, Vanilla, and Pumpkin

Mix in the egg yolks and vanilla until pale and smooth, then blend in the dried pumpkin on medium-low speed. The batter will start to come together into a thick, luscious dough—that’s exactly what you want!

Step 5: Combine Dry Ingredients Carefully

Add your flour mixture to the wet ingredients and mix on low speed just until everything is combined—don’t overmix, or the cookies might get tough. If your dough feels too sticky to handle, pop it in the fridge for 10 minutes to firm up. This little chill time makes rolling much easier.

Step 6: Shape and Coat Your Cookies

Use a 2-tablespoon cookie scoop to portion the dough, then roll each piece into a ball. Roll the balls in your spiced sugar mixture until coated—it creates a beautiful shiny crust on the outside and packs in extra spice flavor.

Step 7: Bake to Chewy Perfection

Arrange the dough balls at least 2 inches apart on parchment-lined baking sheets; I usually bake six at a time to avoid crowding. Bake at 350°F for 12-14 minutes—12 minutes yields a cloud-soft, chewy center, while 14 minutes gives a slightly crisp edge. When you take them out, the centers will be puffed up; as they cool, they’ll gently deflate and develop those signature wrinkly tops.

Step 8: Cool and Enjoy!

Let your cookies cool on the baking sheet for 5 minutes so they set up gently, then transfer them to a cooling rack. They’re best when cooled at least 15 minutes—this resting time lets flavors meld and texture set just right. After that, grab one (or two) and get ready to fall in love.

How to Serve Chewy Pumpkin Cookies Recipe

Garnishes

I usually keep garnishes simple—just a light dusting of powdered sugar or a gentle drizzle of white chocolate if I’m feeling fancy. Sometimes I sprinkle a pinch of cinnamon sugar right after baking for that extra touch. These little details make the cookies feel special without overpowering their natural pumpkin flavor.

Side Dishes

These cookies pair beautifully with a warm cup of chai tea or a spiced latte—perfect for cozying up on chilly days. If you’re serving at a party, I like to offer fresh apple slices or a scoop of vanilla ice cream alongside for a delicious contrast.

Creative Ways to Present

For holiday gatherings, I enjoy stacking these cookies on a rustic wooden board, surrounding them with mini pumpkins and cinnamon sticks for a festive vibe. Wrapping a few in cellophane tied with twine makes delightful, homemade gifts. If you’re feeling playful, arrange them with dollops of whipped cream and a sprinkle of nutmeg for a “cookie sundae” experience.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They stay wonderfully chewy for about 3-4 days, making them perfect for a few days of snacking without losing their magic.

Freezing

If I have extra dough, I freeze it in pre-portioned balls rolled in spiced sugar. When ready, I bake straight from frozen—just add an extra minute or two to the baking time. Baked cookies freeze well too; I wrap them individually in plastic wrap and store in a freezer bag for up to 3 months.

Reheating

Reheating leftover cookies is a breeze—I pop them in a 300°F oven for about 5 minutes to warm through and revive the chewiness. Avoid the microwave if you want to retain texture, as it can make cookies tough or rubbery fast.

FAQs

Final Thoughts

This Chewy Pumpkin Cookies Recipe holds a special place in my kitchen because it combines the best textures and flavors of fall with ease and reliability. I love sharing these with friends over coffee and watching their faces light up with that first bite. If you give this recipe a try, I’m sure you’ll love how chewy, flavorful, and downright comforting these cookies are—baking them truly feels like a warm hug from the inside out.

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