Chewy Pumpkin Cookies That Stay Soft and Spiced Without Turning Cakey

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Why You’ll Love These Chewy Pumpkin Cookies

If you love pumpkin cookies but are tired of them turning out like little cakes, these chewy pumpkin cookies are about to become your new fall favorite. Pumpkin’s natural moisture is wonderful for cakes, but it often makes cookies soft and cakey. This recipe flips that idea completely.

Here, the goal is a truly chewy cookie with a melt in the mouth bite and the perfect amount of pumpkin spice. The dough is flavored with pumpkin pie spice, then each ball is rolled in spiced sugar before baking. That little coating adds a warm, crunchy sweet finish to every bite.

Best of all, there’s no chill time required. You can have these soft and chewy pumpkin spice cookies ready in under 30 minutes. That’s fall baking joy at its easiest!

Ingredients for Chewy Pumpkin Cookies

Each ingredient in this recipe has a job to do, and together they create that perfect chewy texture. Here’s what makes these pumpkin cookies with brown sugar so special:

• Unsalted butter, really softened: Softened butter creams easily with the sugar, which helps build a tender, chewy crumb.
• Only brown sugar: Brown sugar adds moisture and depth, and it’s the key to keeping these cookies extra chewy.
• Room temperature egg yolks: Using only yolks (no whites) helps avoid a spongy, cake like texture.
• Vanilla: Vanilla bean paste is recommended for the best flavor, but vanilla extract works beautifully too.
• Canned pumpkin puree: Libby’s is recommended because its texture is consistent and not too wet. You’ll dry it before using.
• All purpose flour: Spooned and leveled for the right structure.
• Pumpkin pie spice: A warm blend of cinnamon, nutmeg, allspice, ginger, and cloves.
• Baking soda and baking powder: Equal parts give just a slight lift, so the cookies stay dense and chewy.
• Salt: Brings out all the warm flavors.
• Granulated sugar: Mixed with extra spice for rolling the dough balls before baking.

Ingredients

Here’s the complete list you’ll need for these easy pumpkin cookies:

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
• 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

Step By Step Instructions

The method is simple, but one step is absolutely essential: drying the pumpkin. This is the secret to chewy, not cakey, pumpkin cookies. Here’s how it all comes together:

1. Dry the pumpkin by spreading it on a plate and pressing with a paper towel. Repeat at least four more times until it reduces from 1/2 cup to about 1/4 cup.
2. Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
3. Cream the softened butter and brown sugar until light and fluffy.
4. Add the egg yolks and vanilla, and mix until pale and fluffy.
5. Mix in the dried pumpkin, then add the dry ingredients and mix just until combined.
6. Scoop the dough into 18 balls, roll them in spiced sugar, and bake.
7. Let them cool slightly before enjoying.

Complete measurements are in the recipe below.

Instructions

Follow these detailed steps for perfect chewy pumpkin cookies every time:

1. In a small bowl, mix the granulated sugar and pumpkin pie spice together. Set aside.
2. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
3. Dry the pumpkin: spread the canned pumpkin on a plate and lightly press with a paper towel to absorb excess liquid. Repeat at least four more times. The pumpkin should go from 1/2 cup down to about 1/4 cup, and hardly any liquid should transfer to the paper towel. This step is not optional; it prevents cakey cookies.
4. In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
5. In a large bowl, cream the softened butter and brown sugar with an electric mixer on high speed for 1 2 minutes until light and fluffy.
6. Add the egg yolks and vanilla, and mix on medium speed until pale and fluffy, about 1 2 minutes.
7. Add the dried pumpkin and mix on medium low speed to combine.
8. Add the dry ingredients and mix on low speed just until combined.
9. Scoop the dough with a 2 tbsp cookie scoop, roll into balls, then roll in the spiced sugar. If the dough is too sticky, chill it in the fridge for 10 minutes before proceeding.
10. Place the dough balls at least 2 inches apart on the baking sheets.
11. Bake for 12 14 minutes. Use 12 minutes for really chewy centers, or 14 minutes for a slightly crispier cookie. The centers will look puffy when done, then fall and become wrinkly as they cool.
12. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. They’re best enjoyed after cooling for at least 15 minutes.

Pro Tips

These small tips make a big difference in texture and appearance:

• Measure flour correctly: Don’t scoop the measuring cup directly into the flour. Spoon flour into the cup and level it with the back of a knife, or weigh it (1 cup equals 125 grams). Too much flour makes cookies dry and cakey.
• Beat until pale and fluffy: When you add the egg yolks and vanilla, mix until the mixture is pale and fluffy, not just combined. This helps create the right chewy texture.
• Shape hot cookies: For a perfect circular shape, use a round cookie cutter to gently nudge the hot cookies right out of the oven.

Notes

Store these chewy pumpkin cookies in an airtight container for up to three days. They stay soft and delicious, so you can enjoy them all week long.

And remember the flour tip: always spoon and level, or better yet, weigh your flour. It’s the simplest way to keep these cookies perfectly chewy.

Recipe details

This recipe yields 18 cookies. Prep time is 30 minutes, and cook time is 12 minutes. That means you can have a batch of warm, spiced cookies ready in no time!

For more pumpkin inspiration, try these thick chewy pumpkin chocolate chip cookies or these soft and chewy sugar cookies. Happy baking!

Source: inbloombakery.com

Source: pumpkin cupcakes,

Source: best pumpkin bread

Source: baked pumpkin donuts

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Why You’ll Love These Chewy Pumpkin Cookies If you love pumpkin cookies but are tired of them turning out like little cakes, these chewy pumpkin cookies are about to become your new fall favorite. Pumpkin’s natural moisture is wonderful for cakes, but it often makes cookies soft and cakey.

• Total Time: 42 minutes
• Yield: 18 cookies 1x

Ingredients

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For the Spiced Sugar
1/4 cup granulated white sugar
1/2 tsp pumpkin pie spice

For the Pumpkin Cookies
3/4 cup unsalted butter, softened
1 cup light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla
1/2 cup canned pumpkin puree, Libby’s works best
1 3/4 cups 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

For the Spiced Sugar
1-In a small bowl mix the granulated: In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.

For the Pumpkin Cookies
2-Preheat oven to 350 degrees and line: Preheat oven to 350 degrees and line two baking sheets with parchment paper.
3-Start by drying your pumpkin: Start by drying your pumpkin. Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup. Hardly any liquid should transfer onto a paper towel once it has been dried enough. Then set aside.
4-In a small bowl, whisk together the: In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
5-In a large bowl cream the softened: 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.
6-Add in the egg yolks and vanilla: Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
7-Add in the pumpkin and mix on: Add in the pumpkin and mix on medium-low speed to combine.
8-Add in the dry ingredients and mix: Add in the dry ingredients and mix on low speed just until combined.
9-Scoop the dough with a 2 tbsp: Scoop the dough with a 2 tbsp cookie scoop, and roll them 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.
10-Place the cookie dough balls at least: Place the cookie dough balls at least 2 inches apart on the baking sheets.
11-Bake the cookies for 12-14 minutes: Bake the cookies for 12-14 minutes. When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get wrinkly.
12-Let the cookies cool on the baking: 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 when they have cooled for at least 15 minutes.

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• Author: Ruby Bennett
• Prep Time: 30 min
• Cook Time: 12 min
• Method: other