Chewy Pumpkin Cookies

I’ve baked a lot of pumpkin treats over the years, but these Chewy Pumpkin Cookies always stand out to me. They’re soft, fragrant, and full of that cozy autumn flavor without being cakey—which, if you’ve baked with pumpkin before, you know can be tricky. Every time I make them, the warm spices fill the kitchen, and it instantly feels like fall, no matter what month it is.

What This Recipe Is All About

These cookies are tender around the edges, chewy in the center, and perfectly spiced with cinnamon, nutmeg, and ginger. The pumpkin adds moisture without turning them into muffin tops. They’re simple, comforting, and perfect for anyone craving a fall-inspired dessert that’s not overly sweet.

Why This Recipe Is Special

What I love about these cookies is how balanced they are. You get that pumpkin flavor, but you also get warmth from the spices and sweetness from the brown sugar. They’re chewy instead of cakey because we remove some of the pumpkin moisture and use just the right amount of flour. They’re the kind of cookies you can eat warm with coffee, tuck into lunchboxes, or bring to gatherings and watch them disappear.

Why You’ll Love This Recipe

You’ll love these cookies because:

• They stay chewy, not cakey
• They’re full of warm, cozy fall flavors
• They use simple pantry ingredients
• They take only minutes to mix together
• They freeze beautifully
• They make your whole kitchen smell like fall

Tools You’ll Need

• Mixing bowls
• You’ll need one for wet ingredients and one for dry.
• Whisk
• Perfect for blending spices and flour.
• Hand mixer or stand mixer
• Helps cream the butter and sugar so the cookies bake with the right texture.
• Rubber spatula
• Helps fold the dough together without overmixing.
• Baking sheets
• Use two if you want to rotate them for even baking.
• Parchment paper
• Keeps the cookies from sticking and helps them bake evenly.
• Cookie scoop
• Helps portion the dough so every cookie bakes the same.

Ingredients

(US and metric)

• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (75 g) pumpkin purée
• 1 teaspoon (5 ml) vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 teaspoon (4 g) baking soda
• 1 teaspoon (3 g) ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• Optional: 1/2 cup (90 g) chocolate chips or chopped white chocolate

How to Make Chewy Pumpkin Cookies

1. Remove moisture from the pumpkin
2. Spread the pumpkin purée on a paper towel and gently blot until some moisture is absorbed. This step is the secret to chewy, not cakey, cookies.
3. Cream the butter and sugars
4. In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This helps your cookies spread properly.
5. Add the pumpkin and vanilla
6. Mix in the blotted pumpkin and vanilla extract. The mixture may look slightly grainy—that’s normal.
7. Combine dry ingredients
8. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
9. Mix wet and dry
10. Add the dry ingredients to the wet ingredients and fold gently with a spatula. Stop when the flour is just incorporated. If you’re using chocolate chips, fold them in here.
11. Chill the dough
12. Refrigerate the dough for at least 30 minutes. Chilling helps intensify the flavors and keeps the cookies from spreading too much.
13. Scoop and bake
14. Preheat your oven to 350°F (175°C). Scoop the dough onto parchment-lined baking sheets, leaving about 2 inches of space between each cookie.
15. Bake
16. Bake for 10–12 minutes. The cookies should look slightly underbaked in the center; they’ll finish setting as they cool.
17. Cool and enjoy
18. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. They’ll be soft, chewy, and full of pumpkin spice goodness.

Serving Ideas

• Pair with a warm latte or chai
• Dip in melted white chocolate
• Sandwich two cookies with cream cheese frosting
• Serve warm with vanilla ice cream

Variations and Customizations

• Add white chocolate chips for sweetness
• Fold in chopped pecans or walnuts
• Add a pinch of cardamom for a deeper spice profile
• Sprinkle cinnamon sugar on top before baking
• Use maple extract for a twist

Make-Ahead and Storage

• Fridge: Store baked cookies in an airtight container for up to 5 days
• Freezer (dough): Scoop dough into balls and freeze for up to 2 months
• Freezer (cookies): Freeze baked cookies for 1–2 months
• To bake from frozen: Add 1 extra minute to the baking time

Pro Tips and Mistakes to Avoid

Here’s what I’ve learned after lots of test batches:

• Don’t skip blotting the pumpkin—it’s the key to chewy cookies
• Don’t overmix the dough or the cookies will turn tough
• Bake until the centers are slightly soft; overbaking makes them dry
• Chill the dough so the cookies don’t overspread
• Use fresh spices—they lose flavor quickly

Recipe Summary

• Yield: 12–16 cookies
• Prep Time: 15 minutes (plus 30 minutes chilling)
• Cook Time: 10–12 minutes
• Total Time: About 1 hour

Nutrition (per cookie, approximate)

• Calories: 140
• Carbs: 20 g
• Fat: 5 g
• Protein: 2 g

Final Thoughts

I hope you make a batch of these Chewy Pumpkin Cookies soon—they’re cozy, flavorful, and easy enough to bake whenever a pumpkin craving hits. If you try them, I’d love to hear how they turned out or what little twists you added. Baking is always more fun when we share it.