Chewy Pumpkin Cookies (Soft & Absolutely Delicious)

The first time I made these chewy pumpkin cookies, the whole house smelled like October. Outside, the leaves were still stubbornly green, but inside, it felt like sweaters, tea, and candlelight. One bite, and I knew — these weren’t your average cakey pumpkin cookies. They had that soft, bendy chew that tugs you back for another. That’s the kind of cozy magic we’re baking today.

Why These Cookies Are Truly Chewy

If you’ve tried chewy pumpkin cookies before, you know the usual suspects — soft, puffy, and cake-like. These are different.

Chewy Pumpkin Cookies get their perfect bite from one smart trick: drying the pumpkin puree. By removing excess moisture before mixing, you trade the fluffy cake texture for a dense, chewy center. This single step transforms the cookie.

No Cakey Texture Here

Pumpkin is full of water. That’s why so many pumpkin cookies turn into little muffin tops. Here, we dry the canned puree until it’s thick and paste-like. It’s a small move with a big reward.

Packed with Cozy Fall Flavor

These chawy pumpkin cookies are full of everything we love about autumn. Brown sugar brings a rich caramel note. Pumpkin pie spice wraps each bite in cinnamon warmth. And vanilla smoothes it all out. The result? A chewy cookie that tastes like the heart of fall.

No Chill, No Fuss

No need to wait around. This dough comes together quickly, and you can bake it right away. That means you can satisfy your cookie craving on any weeknight — even the messy ones.

Key Ingredients You’ll Need

For the Dough

Start with softened unsalted butter and light brown sugar. This classic combo creates the perfect foundation for a chewy cookie. The butter adds richness and helps the cookies spread just enough, while the brown sugar brings moisture and a deep, molasses-like sweetness that sets the tone for those warm fall flavors.

Next, you’ll need two egg yolks — just the yolks, not the whole eggs. This might feel a little fussy, but trust me, it matters. Yolks bring a richness and density that whole eggs can’t. They help create that bendy, chewy texture we’re after without puffing the cookies up like cake.

For flavor, add a generous splash of real vanilla. You can use extract or go big with vanilla bean paste if you have it on hand. Either way, it adds depth and a sweet, creamy finish to every bite.

Now for the pumpkin. Start with 1/2 cup of Libby’s canned pumpkin and dry it down to 1/4 cup. This step is absolutely essential. Removing moisture concentrates the pumpkin’s flavor and keeps the cookies dense and chewy instead of cakey. Combine it with all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. That mix — buttery, rich, spiced, and just dry enough — is the secret to your perfect chewy pumpkin cookie.

For the Spiced Sugar Coating

The final touch? A quick roll in spiced sugar. Just stir together granulated sugar and a bit more pumpkin pie spice. It adds sparkle and crunch to every bite.

How to Make Chewy Pumpkin Cookies

Step 1: Dry the Pumpkin

This part matters. Spread the pumpkin puree on a plate and press with paper towels. Do this at least five times. You’re aiming to reduce it from 1/2 cup to about 1/4 cup. It should look thick and almost clay-like when ready.

If you skip this, the cookies will puff up like cupcakes. Still tasty, but not chewy.

Step 2: Mix the Dough

Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.

In one bowl, whisk your flour, pumpkin pie spice, baking soda, baking powder, and salt.

In another large bowl, use a mixer to cream the softened butter with brown sugar. Mix for 1–2 minutes until light and fluffy. Add in egg yolks and vanilla, and beat until the mixture looks pale and soft — about another minute or two.

Next, add the dried pumpkin and mix it completely. Then, slowly stir in the dry ingredients until just combined. Don’t overmix. You’re not baking bread here.

Step 3: Shape, Coat & Bake

Scoop about 2 tablespoons of dough for each cookie. Roll into balls, then coat generously in the spiced sugar.

Place on the baking sheet, leaving 2 inches between cookies. They will spread a little as they bake.

Bake for 12 minutes if you want soft, chewy centers. If you like a bit of crisp at the edges, let them go for up to 14 minutes.

Let the cookies stay on the tray for 5 minutes. Then transfer to a wire rack and cool at least 10 minutes more. (Or sneak one warm. I always do.)

Pro Tips for Success

Drying Pumpkin Is Key

Wet pumpkin equals cakey cookies. Dry it thoroughly, even if it feels excessive. Your chewy texture depends on it.

Weighing Flour = Consistent Texture

Flour can fool you. Measuring by volume often leads to too much, which makes cookies dry. Instead, weigh your flour: 1 3/4 cups should equal 219 grams.

Round After Baking

If you want that perfect round cookie shape, use a large round cookie cutter to gently swirl each cookie while it’s still hot from the oven. It’s a neat little trick for bakery-worthy looks.

FAQs

Chewy Pumpkin Cookies Recipe

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Try These Fall Favorites

If you’re in the mood for more cozy bakes, don’t miss these:

• For a morning treat, try these soft and amazing pumpkin muffins perfect for fall baking
• Or slice into this moist pumpkin bread with stunning fall flavor and texture
• Want a sugar crust top? This classic pumpkin bread recipe with a moist sugar crust has your back.
• Feeling adventurous? This brookie recipe combining the best of brownies and cookies is pure comfort.

And hey — if you bake these, I’d love to see! Tag me on Pinterest or Instagram so I can cheer you on from my kitchen.