Chewy Pumpkin Cookies

Finding the perfect fall treat that actually tastes like autumn can be tricky. Sure, there are plenty of pumpkin-flavored options out there, but most of them are either too dry, too sweet, or just taste like sugar with a hint of orange food coloring. And when you’re trying to bring that cozy, seasonal feeling to your kitchen, nothing beats the real deal.

These pumpkin cookies deliver everything you want from a fall dessert: they’re soft and chewy, packed with real pumpkin flavor, and simple enough to whip up on a weekend afternoon when the leaves are changing and you want something warm from the oven.

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling which already has spices mixed in. Canned pumpkin puree works perfectly and is actually more consistent than making your own from scratch. If you do decide to make fresh pumpkin puree, just make sure to drain any excess moisture by letting it sit in a fine-mesh strainer for about 30 minutes before using. The key is getting pumpkin puree that’s thick and not watery, since too much moisture can make your cookies spread too much or turn out cake-like instead of having that perfect chewy texture.

Options for Substitutions

These pumpkin cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pumpkin puree: You can substitute with sweet potato puree, butternut squash puree, or even mashed banana for a different flavor profile. Just make sure whatever you use has a similar thick consistency.
• All-purpose flour: If you need gluten-free options, try a 1:1 gluten-free flour blend. For a nuttier flavor, you can replace up to half the flour with whole wheat flour.
• Light brown sugar: Dark brown sugar works great and will give you a deeper molasses flavor. In a pinch, you can make your own by mixing 3/4 cup granulated sugar with 1 tablespoon molasses.
• Unsalted butter: You can use salted butter but reduce the added salt by half. For dairy-free options, try vegan butter or coconut oil (make sure it’s softened to room temperature).
• Egg yolks: If you only have whole eggs, use 1 large egg instead of 2 yolks. For vegan baking, try 2 tablespoons of applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
• Ground cinnamon: Feel free to experiment with pumpkin pie spice blend, or add a pinch of nutmeg and ginger along with the cinnamon for more fall flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin cookies is using too much pumpkin puree, which can make your cookies spread too much and turn out cake-like instead of chewy – stick to the exact measurement and make sure you’re using pumpkin puree, not pumpkin pie filling.

Another common error is not chilling the dough for at least 30 minutes before baking, as warm dough will spread excessively in the oven and result in flat, thin cookies instead of thick, soft ones.

Don’t overbake these cookies either – they should look slightly underdone in the center when you pull them out, since they’ll continue cooking on the hot pan and firm up as they cool.

For extra flavor, try rolling the dough balls in a mixture of granulated sugar and cinnamon before baking, and always let them cool completely on the baking sheet for the best texture.

What to Serve With Pumpkin Cookies?

These soft pumpkin cookies are perfect with a warm cup of coffee or a tall glass of cold milk for dunking. I love serving them alongside other fall treats like apple cider or hot chocolate, especially when you’re hosting a cozy autumn gathering. They also make a great dessert after a hearty meal – try them with a scoop of vanilla ice cream or a dollop of whipped cream for something a little more special. For a fun presentation, you can even crumble them over yogurt or oatmeal for a sweet breakfast treat.

Storage Instructions

Keep Fresh: These pumpkin cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to add a slice of bread to the container to help keep them extra moist. Just make sure they’re completely cooled before storing or they’ll get sticky.

Freeze: You can freeze baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to a bag. Frozen dough can go straight from freezer to oven – just add an extra minute or two to the baking time.

Make Ahead: The cookie dough can be made up to 2 days ahead and stored covered in the fridge. Cold dough is actually easier to work with and helps prevent spreading. Let it sit at room temperature for about 10 minutes before scooping if it gets too firm.

Preparation Time	30-40 minutes
Cooking Time	12-14 minutes
Total Time	42-54 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 20-24 g
• Fat: 72-80 g
• Carbohydrates: 270-290 g

Ingredients

For the cookie dough:

• 1/2 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract

For the cinnamon-sugar coating:

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

Step 1: Remove Excess Moisture from Pumpkin

• 1/2 cup pumpkin puree

Spread the pumpkin puree evenly onto a plate.

Use paper towels to press and absorb excess moisture from the pumpkin.

Repeat this process three times, each time with a clean set of paper towels, until the pumpkin is no longer wet.

Step 2: Mix Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon

In a medium bowl, whisk together the flour, baking soda, kosher salt, and 1 teaspoon of ground cinnamon until well combined.

This helps ensure the leavening agents and spices are evenly distributed.

Step 3: Prepare Wet Ingredients and Combine

• 1/2 cup unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large egg yolks
• pressed pumpkin from Step 1
• 1 tsp vanilla extract
• dry ingredients from Step 2

In a large bowl, use a handheld mixer on medium speed to cream the room temperature unsalted butter, packed light brown sugar, and 1/4 cup of granulated sugar until the mixture is creamy and smooth.

Add the egg yolks and continue to beat until fully combined.

Next, add the pressed pumpkin (from Step 1) and vanilla extract, beating again until everything is incorporated.

Gradually add the dry ingredient mixture (from Step 2), mixing on medium-low speed just until the dough comes together.

Be careful not to overmix.

I like to scrape down the sides of the bowl to make sure all the ingredients are well combined.

Step 4: Portion and Chill the Dough

Using a large cookie scoop (about 3 tablespoons per cookie), portion out the dough onto a parchment-lined baking sheet, spacing the portions about 2 inches apart.

Refrigerate the tray until the dough is cold and firm, about 30 minutes.

This helps prevent the cookies from spreading too much during baking.

Step 5: Coat Dough Balls with Cinnamon Sugar

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

Preheat your oven to 350°F (175°C).

In a small bowl, mix the remaining 1/4 cup of granulated sugar with 1 teaspoon ground cinnamon.

Roll each chilled dough ball in the cinnamon sugar mixture, ensuring they are fully coated, and return them to the baking sheet.

Step 6: Bake and Cool the Cookies

Bake the cookies in the preheated oven for 12 to 14 minutes, until the edges are just set but the centers are still soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

I always let my cookies cool completely on a wire rack for the best texture.