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!
WHY YOU’LL LOVE THESE CHEWY PUMPKIN COOKIES
- 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
Ingredients
**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
Instructions
**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!
Notes
- 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.