Chewy Pumpkin Cookies – The Ultimate Fall Cookie Recipe

There’s nothing quite like the rich aroma of fall spices wafting from the oven, and chewy pumpkin cookies capture that cozy feeling in every bite. These soft yet chewy cookies are the answer for anyone who’s ever craved pumpkin flavor without the cakey texture. With a spiced sugar coating and a chewy center that melts in your mouth, they’re bound to become your go-to autumn cookie. Best of all, they’re quick and easy — no chilling required, and they bake in under 15 minutes!

Why These Chewy Pumpkin Cookies Will Be Your New Fall Favorite

What sets these chewy pumpkin cookies apart is their perfected texture and deep flavor. Unlike most pumpkin cookies, which turn out fluffy and cakey, these are chewy through and through. The secret lies in drying out the canned pumpkin to remove excess moisture. This small step leads to a major payoff — a perfectly chewy cookie with caramel notes from brown sugar and a warming kick from pumpkin pie spice.

Beyond the texture, these cookies are beautifully balanced in flavor. Each bite delivers sweet, spiced, buttery richness, making them ideal for fall parties, Thanksgiving dessert trays, or a quiet evening with a cup of chai.

What You’ll Need to Make These Chewy Pumpkin Cookies

• Unsalted Butter: Provides richness and helps create a tender texture.
• Light Brown Sugar: Adds moisture and depth with its molasses content, key for chewiness.
• Egg Yolks: Contribute to structure and richness without excess liquid.
• Vanilla Extract or Paste: Rounds out the spice with a smooth sweetness.
• Canned Pumpkin Puree: Brings in earthy pumpkin flavor; must be dried to avoid cakey texture.
• All-Purpose Flour: Forms the cookie base and helps develop structure.
• Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, cloves, ginger, and allspice.
• Baking Soda & Baking Powder: Small amounts to slightly lift without puffing too much.
• Salt: Enhances every other flavor.
• Granulated Sugar (for coating): Combined with pumpkin spice for a sweet, crunchy exterior.

Ingredient Swaps & Alternatives

• Fresh Pumpkin Puree: Not recommended — it’s typically too wet. If using, reduce moisture dramatically.
• Vanilla Bean Paste: Can be swapped for pure vanilla extract if needed.
• Gluten-Free Flour Blend: Use a 1:1 gluten-free flour for an alternative — ensure it contains xanthan gum.
• Dairy-Free Butter: Works fine, but choose one that’s formulated for baking to maintain structure.
• Brown Sugar Substitute: For a refined sugar-free option, try coconut sugar, though it may affect moisture levels.

How to Make Chewy Pumpkin Cookies (Step-by-Step)

1. Dry the Pumpkin
   Spread ½ cup canned pumpkin on a plate and blot with paper towels. Repeat 4-5 times until reduced to ¼ cup. This is essential — excess moisture leads to cakey cookies.
2. Prepare the Spiced Sugar Coating
   In a small bowl, mix ¼ cup granulated sugar with ½ teaspoon pumpkin pie spice. Set aside.
3. Mix Dry Ingredients
   In another bowl, whisk together 1¾ cups flour, 1 tbsp pumpkin pie spice, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt.
4. Cream Butter and Sugar
   In a large mixing bowl, beat ¾ cup softened unsalted butter with 1 cup packed light brown sugar until fluffy and light in color.
5. Add Yolks and Vanilla
   Mix in 2 egg yolks and 2 teaspoons vanilla extract or paste. Beat until the mixture is pale and slightly thickened.
6. Incorporate Pumpkin
   Add the dried ¼ cup of pumpkin and mix gently until combined.
7. Combine Dry Ingredients
   Add the flour mixture and mix on low speed until a dough forms.
8. Scoop and Coat
   Use a 2-tablespoon scoop to portion the dough into balls. Roll each in the spiced sugar.
9. Bake
   Place 6 cookies per sheet on parchment-lined baking trays. Bake at 350°F for 12–14 minutes, depending on desired chewiness.
10. Cool and Enjoy
    Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Best enjoyed slightly cooled, after 15 minutes.

Expert Tips for the Perfect Chewy Pumpkin Cookies

• Dry the Pumpkin Thoroughly: Aim for a final volume of ¼ cup. Less water = more chew.
• Scoop Flour Correctly: Spoon and level flour or weigh (1 cup = 125g). Too much flour equals dry cookies.
• Chill If Sticky: If dough is too tacky to handle, chill for 10 minutes before rolling.
• Round ‘Em Up: Use a round cutter immediately after baking to give cookies perfect shape.
• Don’t Skip the Sugar Coating: This adds sparkle and a light crunch, enhancing the chewy center.

Creative Twists & Pairing Suggestions

• Make Them Spicy: Add a pinch of cayenne or extra ginger for a spicy pumpkin cookie version.
• White Chocolate Chips: Stir in ½ cup for added sweetness and a creamy contrast.
• Gluten-Free Version: Substitute a 1:1 baking flour with xanthan gum.
• Maple Glaze: Drizzle cooled cookies with a maple glaze for added decadence.
• Serve with: Chai lattes, pumpkin spice coffee, or warm cider.
• Storage Tips: Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 weeks.

Pumpkin Power: Seasonal Benefits of Baking with Pumpkin

Pumpkin isn’t just flavorful — it’s a powerhouse of vitamins A, C, and fiber. Incorporating pumpkin into your baking offers natural moisture and earthy sweetness, reducing the need for added fats and sugars. These chewy pumpkin cookies let you indulge while still enjoying some of the nutritional perks of this iconic fall squash.

Wrapping Up: Your New Favorite Fall Cookie

These chewy pumpkin cookies strike the perfect balance between flavor, texture, and simplicity. With warm spices, a soft chewy center, and a sugary crisp exterior, they’re the kind of cookie that gets devoured before they’ve even cooled. Whether you’re baking for a cozy fall gathering, looking for a make-ahead Thanksgiving treat, or just craving something pumpkin-spiced and satisfying — this is the cookie for you.

Try them once, and they’re guaranteed to make their way into your permanent autumn baking lineup.

Frequently Asked Questions About Chewy Pumpkin Cookies

More Relevant Recipes

• Chewy Pumpkin Snickerdoodle Cookies
• Pumpkin Cookies with Cream Cheese Frosting Recipe
• Soft Pumpkin Cookies with Cinnamon Frosting

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