Chewy Pumpkin Cookies

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These chewy pumpkin cookies are loaded with the perfect amount of pumpkin spice and melt in your mouth with every bite. With chewy centers and a spiced sugar topping, you won’t believe how delicious these fall cookies are!

If you’re searching for a pumpkin cookie recipe that delivers super chewy, non-cakey cookies, look no further! These pumpkin cookies are perfect for chewy cookie fans. Their texture is unbeatable, and every bite is magical. I can’t wait for you to make these this fall—they’re sure to become a favorite!


  • Chewy, Not Cakey: Getting pumpkin cookies just right is tough because pumpkin adds a lot of moisture, usually making cookies soft and cakey. But these cookies are chewy and melt in your mouth. Follow each step closely to achieve this perfect texture!
  • Perfect Pumpkin Spice: The dough has just the right amount of pumpkin pie spice and is rolled in spiced sugar before baking. Every bite tastes like fall!
  • Easy to Make: These cookies are simple to prepare with no chill time needed. You can make them in under 30 minutes!

Chewy Pumpkin Cookies

Prep Time 30 minutes
Cook Time 12 minutes
Course Dessert
Servings 18 cookies


**For the Spiced Sugar**

  • ¼ cup granulated sugar
  • ½ teaspoon pumpkin pie spice

**For the Pumpkin Cookies**

  • ¾ cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 2 egg yolks at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup canned pumpkin puree Libby’s works best
  • 1 ¾ cups all-purpose flour spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt


**For the Spiced Sugar**

  • In a small bowl, mix the granulated sugar and pumpkin pie spice together. Set aside.

**For the Pumpkin Cookies**

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • Start by drying the pumpkin puree. Spread it on a plate and lightly press with a paper towel to absorb excess liquid. Repeat at least four times until the pumpkin reduces from ½ cup to just about ¼ cup. Set aside.
  • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
  • Add the egg yolks and vanilla, mixing on medium speed until pale and fluffy, about 1-2 minutes.
  • Add the dried pumpkin and mix on medium-low speed to combine.
  • Add the dry ingredients and mix on low speed just until combined.
  • Scoop the dough with a 2-tablespoon cookie scoop and roll into balls. Then roll the dough balls in the spiced sugar.
  • – If the dough is too sticky, chill it in the fridge for 10 minutes, then proceed.
  • Place the cookie dough balls at least 2 inches apart on the baking sheets (bake 6 at a time).
  • Bake the cookies for 12-14 minutes. For really chewy centers, bake for 12 minutes; for slightly crispier cookies, bake for 14 minutes. The centers will be puffy when done. As they cool, the centers will fall and the cookies will get “wrinkly.”
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed after cooling for at least 15 minutes!


  • Store the cookies in an airtight container for up to three days.
  • **Measure your flour properly**: This is my #1 baking tip. Don’t scoop flour directly with a measuring cup, as it leads to using too much flour. Instead, spoon flour into the measuring cup and level it off with a knife. Or better yet, weigh your flour: 1 cup of flour equals 125 grams.

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