What factors cause a cookie to be chewy?

Moisture balance and sugar type matter most. Brown sugar and egg yolks help retain moisture. But the secret here? Drying the pumpkin. Less water equals more chew.

How do you know if pumpkin cookies are done?

They'll look puffed with just-set edges. The centers may still seem soft — that's okay. They'll firm up as they cool.

What does a pumpkin cookie taste like?

These chewy pumpkin cookies taste like a spiced snickerdoodle hugged by fall. You'll get deep molasses notes from brown sugar and warming spice from the pumpkin pie mix.

What is the secret to a chewy cookie?

balanced fat and sugar, besides one trick is drying ingredients like pumpkin. It reduces extra water and keeps the cookie dense and bendy instead of airy and cake-like.

Chewy Pumpkin Cookies | Remarkably Soft & Spiced

Description

Chewy pumpkin cookies full of warm spices, brown sugar, and soft centers. These easy fall cookies are spiced to perfection and bake in just minutes.

Ingredients

Scale

3/4 cup (168 g) unsalted butter, softened

1 cup (220 g) light brown sugar, packed

2 egg yolks, room temperature

2 tsp vanilla extract or vanilla bean paste

1/2 cup (122 g) canned pumpkin puree (Libby’s recommended; dried down to 1/4 cup)

1 3/4 cups (219 g) all-purpose flour, spooned and leveled

1 tbsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

For Spiced Sugar Coating:

1/4 cup (50 g) granulated sugar

1/2 tsp pumpkin pie spice

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Instructions

1. Dry pumpkin by spreading it on a plate and pressing with paper towels at least five times until reduced from 1/2 cup to 1/4 cup.

2. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

3. In a small bowl, whisk flour, pumpkin pie spice, baking soda, baking powder, and salt.

4. In a large bowl, cream butter and brown sugar with an electric mixer for 1–2 minutes until fluffy.

5. Add egg yolks and vanilla, mixing until pale and fluffy (1–2 minutes).

6. Mix in dried pumpkin.

7. Gradually add dry ingredients and mix just until combined.

8. Scoop dough (2 tbsp per cookie), roll into balls, and coat in spiced sugar.

9. Place on baking sheets 2 inches apart.

10. Bake for 12 minutes for chewy centers or up to 14 minutes for slightly crisp edges.

11. Let cookies cool 5 minutes on the tray, then transfer to a rack for 10+ minutes before enjoying.

Notes

Dry the pumpkin thoroughly before mixing it into the dough.

Do not substitute fresh pumpkin puree — it’s too watery.

Weigh your flour for the most accurate texture (1 cup = 125 g).

Use a round cookie cutter right after baking to gently shape warm cookies.

Cookies stay fresh in an airtight container for 3 days or freeze up to 2 weeks.

Prep Time: 30 minutes
Cook Time: 12–14 minutes
Category: Pumpkin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 1.5g
Cholesterol: 40mg