As soon as the leaves turn golden and the air gets crisp, I find myself craving cozy treats that taste like autumn. Among all the pumpkin bakes out there, Chewy Pumpkin Cookies are one of my absolute favorites. Unlike the typical soft cake-like pumpkin cookies, these are delightfully chewy, with a texture that melts in your mouth but still gives you that satisfying bite.
Infused with pumpkin puree, warming spices, and just the right amount of sweetness, these cookies are perfect for pumpkin lovers who want something a little different. They’re great for holiday dessert trays, after-school snacks, or simply enjoying with a hot cup of tea while curled up in a blanket.
Table of Contents
Why Make This Chewy Pumpkin Cookies?
Most pumpkin cookies turn out fluffy and cake-like, which is delicious—but not always what you want. These chewy pumpkin cookies give you the best of both worlds: pumpkin spice flavor with a chewy texture that’s more like your favorite chocolate chip cookie.
Baking these cookies is quick, easy, and requires simple pantry staples. Plus, the chewy texture makes them perfect for storing and sharing.
Why Will You Love This Chewy Pumpkin Cookies?
- Unique texture – chewy, not cakey!
- Packed with pumpkin flavor – warm spices bring out autumn vibes.
- Easy recipe – no special tools needed.
- Perfect for fall gatherings – everyone loves them.
- Versatile – add chocolate chips, nuts, or glaze for extra flair.
How to Make Chewy Pumpkin Cookies?
Ingredients:
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ½ cup brown sugar (lightly packed)
- ⅓ cup pumpkin puree (drained of excess liquid)
- 1 large egg yolk (just the yolk for chewiness)
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup chocolate chips (optional)
Directions:
- Prepare pumpkin puree: Place pumpkin puree in a paper towel and press gently to remove excess liquid (this prevents cakey cookies).
- Mix wet ingredients: In a bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg yolk, and vanilla extract. Mix well.
- Mix dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Combine: Stir dry ingredients into wet ingredients until just combined. Fold in chocolate chips if using.
- Chill dough: Cover and refrigerate for at least 30 minutes (this helps the cookies stay chewy).
- Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized dough balls onto the sheet, spacing 2 inches apart.
- Bake 10–12 minutes until edges are set but centers look slightly underdone.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
How to Serve Chewy Pumpkin Cookies?
These cookies taste amazing on their own, but you can also:
- Serve them with a warm chai latte or pumpkin spice coffee.
- Pair them with vanilla ice cream for a pumpkin cookie sundae.
- Sandwich two cookies with cream cheese frosting for a homemade pumpkin whoopie pie.
The Best Way to Store Chewy Pumpkin Cookies
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Store baked cookies for up to 3 months. Place parchment between cookies to prevent sticking.
Tips to Make Chewy Pumpkin Cookies
- Drain pumpkin puree well for the best chewy texture.
- Use only egg yolk (not the whole egg)—it makes cookies chewier.
- Chill dough before baking to prevent spreading too much.
- Slightly underbake—cookies continue to cook while cooling.
- Add chocolate chips, white chocolate chunks, or pecans for variety.
Nutritional Benefits
| Nutrient | Amount (per cookie) |
|---|---|
| Calories | ~130 |
| Carbohydrates | 19g |
| Protein | 2g |
| Fat | 5g |
| Fiber | 1g |
| Vitamin A | 20% DV |
| Iron | 3% DV |
| Calcium | 2% DV |
Variation
- Chewy Chocolate Pumpkin Cookies: Add ¼ cup cocoa powder.
- Nutty Pumpkin Cookies: Stir in pecans or walnuts.
- Pumpkin Oatmeal Chews: Replace ½ cup flour with rolled oats.
- Glazed Pumpkin Cookies: Drizzle with a simple glaze (powdered sugar + milk + cinnamon).
Recipe you may like
Chewy Pumpkin Cookies
Equipment
- Mixing bowls
- Whisk
- rubber spatula
- baking sheet
- parchment paper
- wire rack
- cookie scoop (optional)
Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- ⅓ cup pumpkin puree (drained of excess liquid)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup chocolate chips (optional)
Instructions
- Place pumpkin puree on a paper towel and gently press to remove excess moisture.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the blotted pumpkin puree, egg yolk, and vanilla extract, and whisk until fully combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Stir the dry ingredients into the wet mixture until just combined. Fold in chocolate chips, if using.
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough and space them 2 inches apart on the sheet.
- Bake for 10–12 minutes or until edges are set and centers appear slightly underbaked.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Nutrition
FAQs
1. Why are my pumpkin cookies cakey instead of chewy?
Too much moisture in the pumpkin can cause cakey cookies. Make sure to blot your pumpkin puree before adding.
2. Can I make these cookies dairy-free?
Yes! Substitute coconut oil or vegan butter for the regular butter.
3. Can I freeze pumpkin cookie dough?
Absolutely. Scoop dough balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen (add 1–2 minutes).
4. Can I make these gluten-free?
Yes. Replace flour with a 1:1 gluten-free flour blend. Texture may vary slightly, but still chewy.
Conclusion
These Chewy Pumpkin Cookies are the perfect autumn indulgence for those who want something more than the usual cakey pumpkin cookie. With the right balance of sweetness, spice, and chewiness, they’re a fall treat you’ll bake again and again.
So grab some pumpkin puree, warm spices, and your favorite baking playlist—it’s time to fill your home with the delicious aroma of chewy pumpkin cookies!
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