Chewy Pumpkin Cookies Recipe

Looking for the best Chewy Pumpkin Cookies recipe to satisfy your fall cravings? These soft pumpkin cookies are the perfect blend of pumpkin puree, pumpkin pie spice, and brown sugar, creating the ultimate fall treat. Coated in spiced sugar for a warm, sweet finish, these cookies are easy to make and are guaranteed to be a hit for Thanksgiving, Halloween, or any autumn gathering. Whether you’re a pumpkin lover or simply craving something sweet, these cookies deliver a chewy, spiced perfection that will keep you coming back for more. Ideal for baking with family or as homemade gifts, this recipe is a must-try for the fall season.

Ingredients:

For the Spiced Sugar:

• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice

For the Pumpkin Cookies:

• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar, packed
• 2 egg yolks, at room temperature
• 2 tsp vanilla extract
• 1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
• 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

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Instructions:

1. For the Spiced Sugar:

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

1. For the Pumpkin Cookies:

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Dry the Pumpkin: Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb excess liquid. Repeat this step 4-5 times until the pumpkin is mostly dry, reducing it from 1/2 cup to about 1/4 cup. This step is crucial for the right cookie texture.
• In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
• In a large bowl, cream together the softened butter and brown sugar using an electric mixer on high speed for 1-2 minutes until light and fluffy.
• Add the egg yolks and vanilla extract and mix on medium speed until the mixture is pale and fluffy, about 1-2 minutes.
• Add the dried pumpkin puree and mix on medium-low speed until fully incorporated.
• Gradually add the dry ingredients and mix on low speed until just combined. Be careful not to overmix.
• Scoop 2 tbsp of dough per cookie and roll them into balls. Then, roll the dough balls in the spiced sugar mixture, coating them evenly.
• If the dough is too sticky, chill it in the fridge for 10 minutes before rolling into balls.
• Place the dough balls on the prepared baking sheets, at least 2 inches apart. Bake for 12-14 minutes—12 minutes for chewy centers and 14 minutes for a slightly crispier cookie. The cookies will be puffy when done and will deflate slightly as they cool.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy once cooled for at least 15 minutes!

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Why You’ll Love This Recipe:

These Chewy Pumpkin Cookies are the perfect blend of flavors for autumn. With a soft, chewy texture, spiced pumpkin flavor, and a sweet spiced sugar coating, these cookies offer everything you want in a fall treat. The moisture-rich pumpkin puree keeps the cookies tender while the cinnamon-like pumpkin pie spice adds just the right warmth and comfort. These are the perfect cookies to share during the fall season, or simply indulge in yourself with a warm drink.

Tips:

• Dry the pumpkin thoroughly: This step is crucial for achieving the right cookie texture. Too much moisture from the pumpkin will make the cookies spread too thin and become overly soft.
• Chill the dough if it becomes too sticky to handle; this will make it easier to roll into balls and prevent the cookies from spreading too much during baking.
• Use Libby’s pumpkin puree for the most consistent and ideal texture—other brands may have different moisture levels.
• If you prefer a spicier cookie, feel free to increase the amount of pumpkin pie spice or add a pinch of cinnamon or nutmeg to taste.

Variations and Substitutions:

• Chocolate chips: Add 1/2 cup of chocolate chips for a chocolatey twist.
• Nuts: Fold in 1/2 cup of chopped pecans or walnuts for added crunch and flavor.
• Maple syrup: Swap out 2 tbsp of the brown sugar for maple syrup to add a unique fall flavor.
• Vegan option: Replace the egg yolks with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), and use dairy-free butter for a vegan-friendly version.

FAQs:

Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree the pumpkin to remove excess moisture before using it in the recipe. Canned pumpkin is ideal because it has a consistent texture and moisture level.

Why do I need to dry the pumpkin puree?
If the pumpkin puree isn’t dried properly, the extra moisture will cause the cookies to spread too much and affect their texture. Drying ensures the right consistency for chewy cookies.

Can I freeze the dough?
Yes, you can freeze the dough balls. Place them on a baking sheet to freeze individually before transferring them to a freezer bag. When ready to bake, you can bake them straight from the freezer—just add a few extra minutes to the baking time.

Serving Suggestions:

• Serve these Chewy Pumpkin Cookies with a warm cup of apple cider or spiced chai latte for a cozy fall treat.
• These cookies also pair beautifully with a dollop of whipped cream or a drizzle of cream cheese glaze for an extra indulgent dessert.
• Perfect for a fall-themed party, holiday gift baskets, or as a treat to share with friends and family during pumpkin season.

Suggestions:

• These cookies are best enjoyed after cooling for about 15 minutes as they firm up and develop their chewy texture.
• Store cookies in an airtight container for up to one week for the best freshness.