Chewy Pumpkin Cookies

Every year, I wait for the moment I can open a can of pumpkin puree and fill my kitchen with that cozy, spiced aroma.

It’s not about baking for guests or holidays—it’s about those quiet moments when the scent of warm pumpkin and butter starts to drift through the air, and everything just feels calm.

These chewy pumpkin cookies came from that feeling. I wanted a cookie that wasn’t cakey, one that held its shape, stayed soft inside, and had that caramel-like chew that keeps you coming back for another bite.

The dough comes together simply, but the magic is in how it bakes—golden edges with soft, crackled tops sprinkled with sugar that catches the light.

Each bite carries the gentle spice of cinnamon and a buttery depth that balances perfectly with pumpkin’s smooth flavor.

They taste like the warmth of autumn evenings—quiet, rich, and just a little nostalgic.

If you’ve never had a chewy pumpkin cookie before, this recipe will change the way you think about pumpkin desserts.

It’s not about fluff or frosting or decoration—it’s about texture, flavor, and that pure satisfaction when a cookie feels just right.

Table of Contents

Chewy Pumpkin Cookies Recipe

Ingredients

2 ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup unsalted butter, melted and slightly cooled
¾ cup packed brown sugar
½ cup granulated sugar (plus extra for rolling)
⅓ cup pumpkin puree (not pumpkin pie filling)
1 large egg yolk (room temperature)
2 teaspoons pure vanilla extract

Instructions

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and glossy.
Add pumpkin puree, egg yolk, and vanilla extract. Whisk until well combined and creamy.
Gradually add the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Mix until a soft dough forms. Do not overmix.
Cover the dough tightly and refrigerate for at least 30 minutes to firm up. This step helps prevent spreading and enhances the chewy texture.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop about 1 ½ tablespoons of dough per cookie and roll them into smooth balls. Roll each ball in granulated sugar to coat evenly.
Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges look set and slightly golden while the centers still appear soft.
Remove from the oven and allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

What Makes These Pumpkin Cookies Chewy Instead Of Cakey?

The secret behind chewy pumpkin cookies lies in how the ingredients are balanced and how the dough is handled.

Too much pumpkin puree can make cookies soft and cake-like, so this recipe uses just enough pumpkin to bring flavor and moisture without making the dough too wet.

Melted butter adds richness and helps create that chewy texture.

The extra step of chilling the dough allows the flour to absorb the moisture, preventing the cookies from spreading too much while baking. This keeps the centers soft and chewy with slightly crisp edges.

Why Should The Dough Be Chilled Before Baking?

Chilling the dough is a small step that makes a big difference in the final texture.

When the dough is cold, it spreads slowly in the oven, allowing the edges to set while the center stays tender.

It also helps the flavors develop deeper and makes the cookies thicker and more flavorful. Skipping this step may result in thin cookies that lose their shape and don’t have that pleasant chewiness.

Can I Use Fresh Pumpkin Puree Instead Of Canned?

Yes, you can use fresh pumpkin puree, but it must be prepared properly to get the same chewy result. Fresh puree often has more water, which can make the cookies too soft.

To fix this, cook your homemade puree in a pan for a few minutes to reduce the moisture or drain it well through a fine mesh strainer.

Once the puree has a thicker consistency similar to canned pumpkin, it can be used in the same amount mentioned in the recipe.

What Type Of Sugar Works Best For Chewy Pumpkin Cookies?

Both brown sugar and granulated sugar are important, and each adds something special to the texture and flavor.

Brown Sugar: Adds moisture and a deep, caramel-like sweetness that enhances chewiness.
Granulated Sugar: Helps with structure and gives the cookies that light crispness around the edges.
Extra Sugar For Rolling: Creates a gentle crunch on top and gives the cookies their signature sparkling look.

Can I Add Chocolate Chips Or Nuts To The Dough?

Yes, you can personalize these cookies by adding small mix-ins that complement the pumpkin flavor. Just keep the balance right so the texture stays chewy.

Chocolate Chips: Dark or semi-sweet chocolate adds richness and depth to the pumpkin spices.
White Chocolate Chips: Create a creamy contrast with the warm flavor of cinnamon and nutmeg.
Chopped Nuts: Pecans or walnuts add a little crunch without overpowering the cookie’s softness.
Butterscotch Chips: Bring a buttery sweetness that pairs beautifully with pumpkin.

If you’re adding extras, fold them in gently after the dry ingredients are mixed in. Avoid adding too much—about ½ to ¾ cup total is enough to keep the cookie texture ideal.

Why Do My Pumpkin Cookies Crack On Top?

The cracks on top are actually a good sign—they mean your cookies baked perfectly. As the dough spreads and the centers rise, the tops naturally crack from the steam escaping inside.

This creates that beautiful rustic look and chewy bite. If your cookies don’t crack, your oven may be slightly cool or the dough could be too soft from skipping the chilling step.

How Can I Keep My Pumpkin Cookies Soft For Days?

Pumpkin cookies tend to stay moist naturally because of the pumpkin puree, but a few small tips help keep them soft for longer.

Store Properly: Keep them in an airtight container once they’ve completely cooled.
Add Bread Slice: Place a small piece of plain white bread inside the container; it helps maintain moisture.
Avoid Refrigerating Unless Needed: Refrigeration can dry cookies slightly. Only refrigerate if you plan to keep them for more than four days.
Warm Before Serving: Reheat in the microwave for 5 to 10 seconds for that freshly baked texture.

Can Pumpkin Cookie Dough Be Frozen?

Yes, the dough freezes beautifully and saves time later. Simply roll the dough into balls and place them on a tray to freeze until solid.

Once frozen, transfer them to a freezer bag or airtight container. When ready to bake, place the dough balls directly on the baking sheet and add a minute or two to the baking time.

The cookies will taste just as fresh and chewy as the day the dough was made.

How Long Do Baked Pumpkin Cookies Last And How Should They Be Stored?

Once cooled, keep your cookies in a sealed container at room temperature for up to 4 days.

They can be stored in the refrigerator for about a week, but always bring them to room temperature before eating to restore their texture.

For long-term storage, freeze them for up to 2 months in a freezer-safe bag or container.

To thaw, leave them out for 30 minutes or warm them slightly in the microwave.

Keeping them away from moisture and air is the key to preserving that soft, chewy texture that makes these cookies irresistible.