Chewy Pumpkin Cookies Recipe

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Tired of pumpkin cookies that come out puffy and cakey? You’ve come to the right place. This is the ultimate guide to making truly chewy pumpkin cookies, with a soft, moist center and delightfully crinkly edges. We’re skipping the cake and going straight for that dense, satisfying chew you crave in a perfect cookie.

This recipe is designed for maximum flavor and perfect texture, using simple ingredients you probably already have in your pantry. Forget disappointing, bland cookies; these are packed with warm pumpkin spice and are guaranteed to become your new favorite fall tradition.

Why You’ll Love These Chewy Pumpkin Cookies

This isn’t just another pumpkin cookie recipe. Here’s why it stands out from the rest:

Perfectly Chewy Texture: We use a few simple tricks to ensure these cookies are dense and chewy, never cakey.
Packed with Flavor: Rich pumpkin flavor is perfectly balanced with a warm and cozy pumpkin pie spice blend.
Quick and Easy: The dough comes together in minutes, and there’s no need to chill it. You can have fresh, warm cookies in under 30 minutes.
Completely Foolproof: Just follow the simple steps, and you’ll get perfect results every single time.

The Secret to Truly Chewy Pumpkin Cookies (Not Cakey!)

The problem with many pumpkin cookie recipes is the high water content in pumpkin puree, which leads to a cake-like texture. We counteract that with a few key scientific adjustments.

Melted Butter is Key

Instead of creaming softened butter with sugar, we use melted butter. This simple change coats the flour proteins differently, limiting gluten development and resulting in a denser, chewier cookie rather than a light, airy one.

More Brown Sugar

This recipe uses more brown sugar than white sugar. Brown sugar contains molasses, which is hygroscopic (meaning it attracts and holds onto moisture). This not only keeps the cookies moist but also contributes significantly to their chewy texture.

An Extra Egg Yolk

We add one whole egg plus an extra egg yolk. The fat and emulsifiers in the yolk add richness and tenderness, creating a fudgier, chewier consistency that’s simply irresistible.

Ingredients You’ll Need

This recipe for chewy pumpkin cookies relies on simple pantry staples. Here’s what you’ll need:

All-Purpose Flour: Provides the structure for our cookies.
Baking Soda: Gives the cookies just enough lift without making them cakey.
Pumpkin Pie Spice: A classic blend of cinnamon, nutmeg, ginger, and cloves for that signature autumn flavor.
Salt: Balances the sweetness and enhances all the other flavors.
Unsalted Butter: Melted, as discussed above, this is a critical ingredient for chewiness.
Brown & Granulated Sugar: The perfect ratio for sweetness, moisture, and a chewy texture.
Pumpkin Puree: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling!
Egg + Egg Yolk: Our secret weapon for a rich, chewy cookie.
Vanilla Extract: Adds a background layer of delicious flavor.

Freshly baked chewy pumpkin cookies cooling on a wire rack, with a golden-brown finish. — Look at that perfectly chewy texture!

Step-by-Step Instructions

Ready to bake? Here’s how simple it is to make the best chewy pumpkin cookies.

Preheat and Prep: Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Set it aside.
Combine Wet Ingredients: In a separate large bowl, whisk the melted butter with the brown sugar and granulated sugar until they are fully combined.
Add Remaining Wet Ingredients: Whisk the pumpkin puree, the whole egg, the extra egg yolk, and the vanilla extract into the sugar mixture until everything is smooth and incorporated.
Mix Dough: Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until the flour is just combined. Over-mixing can make the cookies tough, so be careful here. If you’re using add-ins, now is the time to fold them in.
Scoop and Bake: Drop rounded tablespoons of the cookie dough onto your prepared baking sheets, leaving about 2 inches of space between each one to allow for spreading.
Bake to Perfection: Bake for 10-12 minutes. The cookies are done when the edges are set and have started to turn a light golden brown. The centers will still look soft.
Cool: Let the cookies cool on the baking sheet for about 5 minutes. This allows them to set up properly. Then, transfer them to a wire rack to finish cooling completely.

A close-up of the soft pumpkin cookie dough being scooped onto a baking sheet. — The cookie dough comes together in minutes!

Pro Tips for the Best Results

Use Pure Pumpkin Puree: Do not use pumpkin pie filling. It’s pre-sweetened and spiced, which will throw off the recipe’s balance and texture.
Measure Flour Correctly: For the best results, spoon the flour into your measuring cup and level it off. Scooping directly from the bag can pack the flour, leading to dry cookies.
Don’t Overbake: Pull the cookies from the oven when the centers still look a little soft. They will continue to bake on the hot pan, ensuring a perfectly soft and chewy middle.

Fun Variations to Try

While these chewy pumpkin cookies are fantastic on their own, they’re also a great canvas for other flavors. Try one of these delicious variations:

Chocolate Chip: Fold in 1 cup of semi-sweet or dark chocolate chips for a classic pairing.
Nuts: Add 1/2 cup of chopped pecans or walnuts for a delightful crunch.
Cream Cheese Frosting: Once cooled, top with a tangy cream cheese frosting. It’s a perfect match for the warm spices. For another amazing pumpkin dessert, try this heavenly pumpkin roll recipe.

Storing Your Pumpkin Cookies

To keep your cookies soft and chewy, store them in an airtight container at room temperature. They will stay fresh for up to 4 days. For an extra trick, place a slice of bread in the container with them; the cookies will absorb moisture from the bread, keeping them even softer.

If you love this recipe, you might also enjoy these easy pumpkin pie bars or this incredible classic pumpkin cheesecake recipe.

Frequently Asked Questions

Why are my pumpkin cookies so cakey?

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Pumpkin cookies often turn out cakey due to the high moisture content in pumpkin puree. Excess moisture creates a softer, more cake-like crumb. Using too much flour or over-mixing the batter can also contribute to a cakey texture.