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 tsp vanilla extract (for best flavor and aroma)
• 1/2 tsp kosher salt
• 1 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1 1/2 cups all-purpose flour (I always use King Arthur)
• 1/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1/2 cup unsalted butter, room temperature (softened for easier creaming)
• 1 tsp baking soda
• 2 large egg yolks
• 1/2 cup pumpkin puree (I use Libby’s)

For the cinnamon-sugar coating:

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

Step 1: Prepare the Pumpkin and Mise en Place

• 1/2 cup pumpkin puree
• paper towels

Press the pumpkin puree with paper towels several times to remove excess moisture—this is crucial for achieving that chewy texture we’re after, as excess water would make the cookies cake-like instead.

While you’re doing this, take your butter out to reach room temperature and gather all your ingredients.

I find that properly dried pumpkin makes a noticeable difference in the final cookie’s texture, so don’t skip this step.

Step 2: Mix the Dry Ingredients

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

Whisk together the flour, baking soda, kosher salt, and ground cinnamon in a small bowl.

By mixing these separately first, you ensure even distribution of the leavening agent and spices throughout the dough, which prevents pockets of baking soda and guarantees consistent flavor in every cookie.

Step 3: Cream the Butter and Sugars

• 1/2 cup unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar

Beat the softened butter with both the packed light brown sugar and granulated sugar until the mixture is light, fluffy, and pale—this should take about 2-3 minutes.

This creaming process incorporates air into the dough, which helps the cookies rise slightly and develop their characteristic chewy-yet-tender structure.

I like to use both brown and granulated sugar because the molasses in brown sugar adds moisture and chewiness, while granulated sugar helps them spread just the right amount.

Step 4: Combine Wet Ingredients

• butter and sugar mixture from Step 3
• 2 large egg yolks
• 1/2 cup dried pumpkin puree from Step 1
• 1 tsp vanilla extract

Add the egg yolks, dried pumpkin puree from Step 1, and vanilla extract to the creamed butter mixture, beating until everything is fully combined and the dough has a smooth, cohesive appearance.

The egg yolks act as an emulsifier to bind the fat and pumpkin together, while the vanilla reinforces the warm spice flavors.

Step 5: Combine Wet and Dry, Then Chill

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 4

Gently fold the dry ingredient mixture from Step 2 into the wet mixture from Step 4 until just combined—don’t overmix, as this can develop gluten and make the cookies tough rather than chewy.

Scoop the dough onto a parchment-lined baking sheet using a cookie scoop or spoon, spacing them about 2 inches apart.

Refrigerate for at least 30 minutes; chilling allows the flavors to meld and prevents the cookies from spreading too much during baking, which helps them stay thick and chewy.

Step 6: Prepare the Cinnamon Sugar Coating and Bake

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• chilled dough from Step 5

While the dough chills, preheat your oven to 350°F (175°C).

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

Once the dough has chilled, roll each ball in the cinnamon sugar mixture until well coated, then return to the baking sheet.

Bake for 12-14 minutes, until the edges are set but the centers still look slightly underbaked—they’ll continue to cook from residual heat and firm up as they cool, which is the secret to keeping them chewy.

Step 7: Cool and Finish

• baked cookies from Step 6

Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes—this resting period allows the centers to firm up slightly without cooling completely, which is essential for maintaining that chewy texture.

Transfer them to a wire rack to cool completely.

Store in an airtight container for up to 3 days.