If you love the comforting flavors of fall but crave a treat with irresistible texture, these Chewy Pumpkin Cookies are magic in cookie form. Each bite delivers pure pumpkin goodness, fragrant spices, and that perfect satisfying chew, making them a favorite in my kitchen any time of year. The key is in the simple steps: blotting the pumpkin for the best texture, a careful balance of spices, and a dough that comes together effortlessly. Whether you’re baking for a holiday get-together or a weeknight snack craving, this is a recipe you’ll reach for again and again.
Ingredients You’ll Need
All it takes is a handful of pantry staples and a can of pumpkin to create these unforgettable cookies. Every ingredient is chosen to add depth, moisture, or that classic pumpkin spice kick, with each playing an essential role in achieving the ultimate chewy texture.
- Unsalted butter (1/2 cup, melted): Using melted butter gives the cookies that dense, chewy bite.
- Brown sugar (1/2 cup, packed): Adds a deep molasses flavor and extra softness—don’t skimp here!
- Granulated sugar (1/4 cup): Balances sweetness and helps create crisp edges.
- Pumpkin purée (1/3 cup, blotted): Make sure to blot excess moisture with a paper towel, so the cookies stay chewy, not cakey.
- Vanilla extract (1 teaspoon): Enhances the warm, cozy flavors.
- All-purpose flour (1 1/2 cups): Gives the cookies their structure and body—measure carefully for best results.
- Baking soda (1/2 teaspoon): The secret to just the right amount of spread and rise.
- Salt (1/2 teaspoon): Just a touch sharpens and balances all the flavors.
- Ground cinnamon (1 1/2 teaspoons): A must for maximum pumpkin spice aroma.
- Ground nutmeg (1/4 teaspoon): Adds nutty, slightly sweet depth.
- Ground ginger (1/4 teaspoon): Brings a warm, zippy spiciness that perks up the dough.
- Ground cloves (1/8 teaspoon): A little goes a long way for that autumnal, almost smoky finish.
How to Make Chewy Pumpkin Cookies
Step 1: Mix the Wet Ingredients
Start by whisking together the melted unsalted butter, brown sugar, and granulated sugar in a large mixing bowl. This creates the sweet, caramelized base for the cookies. Once the mixture is smooth and creamy, add your blotted pumpkin purée and vanilla extract, mixing until everything looks cohesive and silky. You’ll know you’ve nailed this step by that lovely aroma already wafting up!
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the baking soda and spices are perfectly distributed, letting every bite burst with even pumpkin spice flavor. Don’t rush or skip this step—it really makes a difference in your Chewy Pumpkin Cookies.
Step 3: Bring It All Together
Now, add the dry ingredients to the wet, gently stirring just until combined. It’s important not to overmix—stop as soon as you no longer see streaks of flour. The dough will be a bit sticky, but that’s exactly what you want for irresistibly chewy cookies. Cover the bowl and pop it into the refrigerator for at least 1 hour to chill. This step is non-negotiable for that signature texture!
Step 4: Shape and Bake
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized amounts of dough, rolling each gently into a ball. Place them about 2 inches apart on the baking sheet and lightly press each ball down with your palm or fingers—just to flatten a touch. Bake for 10 to 12 minutes, until the edges are set but the centers still look just slightly underdone. This is the secret for making Chewy Pumpkin Cookies stay soft and delightful after cooling!
Step 5: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. This short rest allows them to finish setting up, so they hold together perfectly but are still lusciously soft in the middle. Once they reach room temperature—if you can wait that long—you’re ready for a chewy, spicy-sweet pumpkin treat!
How to Serve Chewy Pumpkin Cookies
Garnishes
Dress up your Chewy Pumpkin Cookies with a dusting of powdered sugar, a quick vanilla glaze, or even a sprinkle of cinnamon sugar for a little extra sparkle. If you adore texture, try a few chopped pecans or a scattering of mini chocolate chips pressed gently into the tops before baking.
Side Dishes
Nothing pairs better with these cookies than a mug of chai tea, a splash of hot coffee, or even a tall glass of cold milk. For a fancier presentation, serve them alongside an autumn fruit salad or a scoop of vanilla bean ice cream—trust me, these combinations are pure heaven.
Creative Ways to Present
If you want to get playful, stack the Chewy Pumpkin Cookies and tie with rustic twine for a lovely edible gift, or sandwich a swirl of cream cheese frosting between two cookies for Pumpkin Spice Cookie Sandwiches. They’re also perfect for party trays and lunchbox surprises when you’re feeling festive!
Make Ahead and Storage
Storing Leftovers
Once cooled, keep Chewy Pumpkin Cookies in an airtight container at room temperature. They’ll stay wonderfully soft and chewy for 3 to 4 days, making them easy to bake ahead for gatherings or snacking all week long.
Freezing
These cookies freeze beautifully! Pop cooled cookies in a zip-top freezer bag or airtight container, layering parchment paper between each layer to prevent sticking. They’ll keep fresh for up to 2 months. You can also freeze unbaked dough balls and bake straight from the freezer with a couple of added minutes to the baking time.
Reheating
To bring back that fresh-from-the-oven magic, warm the cookies in a 300°F (150°C) oven for about 5 minutes, or zap each cookie in the microwave for just 10 seconds. They’ll be soft, fragrant, and totally irresistible all over again.
FAQs
Why do I need to blot the pumpkin purée?
Pumpkin naturally has a lot of moisture, which can make cookies too cakey instead of chewy. Blotting it with a paper towel ensures your Chewy Pumpkin Cookies have the ideal chewy, soft texture every time.
Can I make Chewy Pumpkin Cookies gluten free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just double-check that your baking soda and other ingredients are also gluten free to avoid cross-contamination.
Can I add mix-ins to this recipe?
Yes! These cookies are a great base for your imagination. Try adding chocolate chips, chopped nuts, or white chocolate for even more flavor, but keep total mix-ins to about 1 cup so the dough stays together beautifully.
Do I have to chill the dough?
Chilling isn’t optional—it’s the secret behind Chewy Pumpkin Cookies. The dough firms up in the fridge, leading to thicker, chewier cookies and intensified pumpkin spice flavor. Trust me, it’s worth the wait!
Can I double this recipe?
Of course! This recipe doubles beautifully; just use a larger bowl and be sure to rotate your baking sheets halfway through baking for even results. Extra cookies are never a bad idea, especially with how popular they’ll be.
Final Thoughts
If you’ve been searching for the ultimate pumpkin cookie, Chewy Pumpkin Cookies are about to become your new fall (or anytime) staple. Each batch fills the house with cozy aromas and vanishes quicker than you’d think. Give them a try—you’ll see why they’re such a beloved part of my baking tradition!
Print
Chewy Pumpkin Cookies Recipe
- Total Time: 1 hour 27 minutes (includes chilling)
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Delight in the warm flavors of fall with these Chewy Pumpkin Cookies. Soft, spiced, and utterly comforting, these cookies are perfect for autumn gatherings or a cozy treat at home.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée, blotted with paper towel
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Instructions
- Prepare the Dough: In a large bowl, whisk together melted butter and sugars. Add pumpkin purée and vanilla; mix. In another bowl, combine flour, baking soda, salt, and spices. Mix dry ingredients into wet. Chill dough.
- Bake the Cookies: Preheat oven. Roll dough into balls, place on baking sheet, and bake. Cool before serving.
Notes
- Blotting the pumpkin helps keep cookies chewy.
- Store in an airtight container for up to 4 days or freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
