Chewy Pumpkin Cookies

Chewy pumpkin cookies were never part of my baking plans until one rainy October afternoon when I had leftover pumpkin puree from a pie recipe and a craving for something simple linking that with soft and spiced. I decided to experiment a little and ended up with these cookies that are slightly crisp at the edges linking that with tender middles and a warm flavor that practically shouts fall.

Now these chewy pumpkin cookies have become my go-to when I want a cozy treat without too much fuss linking that with how my kitchen fills with cinnamon and nutmeg every time I make them. They’re easy to whip up and disappear fast especially when I share them with friends over coffee or tuck them into lunchboxes as a sweet surprise.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Gives the cookies structure while keeping them soft
• Baking soda – Helps the cookies rise slightly and stay chewy
• Baking powder – Aids in lightening the texture
• Ground cinnamon – Adds warmth and classic fall flavor
• Ground nutmeg – Enhances the pumpkin’s earthy sweetness
• Ground ginger – Adds a touch of spice for balance
• Salt – Brings out all the flavors
• Pumpkin puree – Keeps the cookies moist and adds a rich pumpkin flavor
• Brown sugar – Gives the cookies a deep caramel-like sweetness
• Granulated sugar – Adds sweetness and a little crunch on the edges
• Egg yolk – Adds richness without too much moisture
• Vanilla extract – Rounds out the sweetness with a lovely aroma
• Unsalted butter – Makes the cookies rich and chewy

Tools You’ll Need

• Mixing bowls – For combining the wet and dry ingredients separately
• Whisk – I use it to mix the dry ingredients evenly
• Hand or stand mixer – Helps cream the butter and sugar until fluffy
• Spatula – Ideal for folding in the dry ingredients gently
• Baking sheet – A flat surface for baking the cookies evenly
• Parchment paper – Prevents sticking and makes cleanup easy
• Cookie scoop or spoon – Ensures even cookie sizes for uniform baking
• Cooling rack – Keeps the bottoms crisp and lets the cookies cool quickly

Instructions

Step 1:

I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.

Step 2:

In a medium bowl I whisk together the flour baking soda baking powder cinnamon nutmeg ginger and salt.

Step 3:

In a separate bowl I beat the softened butter brown sugar and granulated sugar together until light and fluffy. This step makes the cookies super soft.

Step 4:

Next I add the pumpkin puree egg yolk and vanilla extract and mix until everything is fully incorporated.

Step 5:

I slowly add the dry ingredients to the wet mixture and mix just until the dough comes together being careful not to overmix.

Step 6:

Using a cookie scoop I portion the dough into balls and roll each one in a little granulated sugar for a sparkly finish.

Step 7:

I space the dough balls about two inches apart on the baking sheet and gently press each one down just a little before baking.

Step 8:

I bake the cookies for 10 to 12 minutes until the edges are set and the centers look slightly underdone. Then I let them rest on the baking sheet for a few minutes before transferring to a wire rack.

Tips

I always use pure pumpkin puree not pumpkin pie filling to control the flavor

For extra chew I refrigerate the dough for 30 minutes before baking

A dash of cloves or allspice adds even more autumn flavor if you’re into bold spice

These cookies freeze beautifully either baked or as raw dough

Ways to Serve

Pair with a mug of spiced chai or hot cocoa for the ultimate fall moment

Stack them in a clear bag with ribbon as a cute edible gift

Use them to make pumpkin ice cream sandwiches for a fun twist

Serve alongside apple cider donuts at a fall dessert table

Frequently Asked Questions

Can I make Chewy Pumpkin Cookies without eggs?

Yes! I’ve swapped the egg yolk with a tablespoon of milk or applesauce and they still turn out great.

Why are my Chewy Pumpkin Cookies cakey instead of chewy?

Too much pumpkin or overmixing can make them cakey. I stick to the recipe amounts and mix gently.

Can I freeze Chewy Pumpkin Cookies?

Absolutely. I freeze baked cookies in layers with parchment or freeze the dough balls for later baking.

See You in the Kitchen

I hope you give these Chewy Pumpkin Cookies a try! They’re simple cozy and packed with flavor. Let me know how yours turn out and don’t forget to save the recipe for your fall baking list.

Happy Cooking!

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