I’ll be honest—when I first tried a pumpkin cookie, I expected something dry, bland, and too cakey. It reminded me of muffins pretending to be cookies. I’ve always loved chewy chocolate chip cookies, so I didn’t think anything labeled “pumpkin” could compete with that soft, bendy bite I crave.
But everything changed when I baked my own batch of chewy pumpkin cookies from scratch. I swapped a few ingredients, adjusted the baking time, and added just the right balance of pumpkin pie spice. The result? Soft centers, crisp edges, and a deep fall flavor I didn’t even know I was missing. They weren’t cakey at all—just chewy, rich, and absolutely packed with cozy spices and real pumpkin flavor.
Now, these cookies are one of my favorite fall recipes. I bake them on chilly weekends, for potlucks, or when I just want something comforting that fills the kitchen with warm, sweet spice. Whether you’re a pumpkin lover or still on the fence like I was, this pumpkin cookie recipe might just surprise you the same way it surprised me.
In this article, I’ll walk you through everything you need to know to make the best chewy pumpkin cookies—the kind that stay soft for days and never turn cakey. Let’s get into why this recipe works so well.
Table of Contents
Top Reasons to Love These Chewy Pumpkin Cookies
- Chewy, Not Cakey:
Unlike most pumpkin cookies that turn out fluffy or cake-like, this recipe delivers a dense, chewy texture that holds its shape and softness for days. - Balanced Pumpkin Spice Flavor:
Made with real canned pumpkin and just the right amount of pumpkin pie spice, these cookies offer deep fall flavor without being overly spiced. - Easy to Make:
No electric mixer required. This is an easy pumpkin cookie recipe with simple steps and minimal cleanup. - Uses Pantry Staples:
Basic ingredients like flour, brown sugar, butter, and pumpkin puree come together to create one of the best pumpkin spice cookies you’ll ever try. - Perfect for Fall Baking:
These fall cookies are ideal for seasonal gatherings, bake sales, or a cozy weekend treat at home. - Crowd-Pleasing Texture:
The edges are slightly crisp, and the centers stay soft and chewy—exactly what makes them some of the best pumpkin cookies out there. - Stays Fresh Longer:
Thanks to the moisture in the pumpkin puree, these cookies stay chewy and flavorful even after a few days—great for prepping ahead.
Essential Ingredients for Perfect Pumpkin Cookies
- All-Purpose Flour
Provides structure without making the cookies too dense. Helps balance the moisture from the pumpkin. - Baking Soda
Ensures the right spread and slight rise for a chewy—not cakey—texture. - Pumpkin Pie Spice
A warm blend of cinnamon, nutmeg, ginger, and cloves. Brings classic fall flavor to these pumpkin spice cookies. - Ground Cinnamon
Used in addition to pumpkin pie spice for extra warmth and aroma. - Salt
Balances sweetness and enhances the depth of flavor in every bite. - Unsalted Butter (Melted)
Creates a rich flavor and contributes to the chewy texture. No need to soften—just melt and mix. - Brown Sugar
Adds moisture and deep, caramel-like sweetness. Essential for soft, chewy pumpkin cookies. - Granulated Sugar
Lightens the sweetness and helps create those perfect golden edges. - Egg Yolk
Just one yolk adds richness and helps bind the dough without introducing extra moisture. - Pure Vanilla Extract
Enhances the flavor of the pumpkin and spices without overpowering. - Canned Pumpkin (Not Pie Filling)
The star of the recipe. Choose pure pumpkin puree for a smooth texture and consistent flavor.
MORE RECIPES ON MY INSTAGRAM
Step-by-Step Guide to the Best Chewy Cookies
Follow these simple instructions to make soft, chewy pumpkin spice cookies with perfect texture and flavor every time.
1. Prep Your Tools and Ingredients
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Make sure your canned pumpkin is ready (not pumpkin pie filling).
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1½ teaspoons pumpkin pie spice
Set aside.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk until smooth:
- ½ cup melted unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
4. Combine Wet and Dry
- Slowly stir the dry ingredients into the wet mixture using a spatula or wooden spoon.
- Mix until no flour streaks remain—do not overmix.
- The dough will be soft and slightly sticky.
5. Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for 30–45 minutes.
- Chilling prevents spreading and helps create chewy pumpkin cookies with crisp edges.
6. Scoop and Shape
- Use a cookie scoop or tablespoon to drop dough balls (about 1.5 tablespoons each) onto the baking sheets, spaced 2 inches apart.
- Optional: Gently flatten the tops with your fingers for more even spreading.
7. Bake
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
- Don’t overbake—cookies will continue to set as they cool.
8. Cool
- Let cookies rest on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
These easy pumpkin cookies are now ready to enjoy! Soft, chewy, and filled with cozy fall flavor—they’re the kind of treat you’ll want to make again and again.
MORE COOKIE RECIPES TO TRY NEXT
- COOKIES: THE SWEETEST PART OF AUTUMN
- Soft and Chewy Zucchini Cookies – Easy Healthy Veggie Dessert
- Fudgy Cookies: The Ultimate Recipe for Gooey, Chocolatey Perfection
Pro Tips for Soft, Chewy Pumpkin Perfection
- Use Melted Butter for Chewiness
Melting the butter instead of creaming it creates a denser dough that results in chewy cookies with a tender crumb. - Don’t Overmix the Dough
Stir the wet and dry ingredients just until combined. Overmixing develops gluten, which can make cookies tough or cakey. - Chill the Dough Before Baking
Refrigerate the dough for at least 30 minutes. This step prevents excessive spreading and helps maintain a soft, chewy center with crisp edges. - Measure Flour Accurately
Too much flour can dry out the cookies. Use a kitchen scale or spoon flour lightly into your measuring cup rather than scooping directly. - Choose Pure Pumpkin Puree, Not Pie Filling
Pure pumpkin adds moisture and subtle flavor without extra sugar or spices, allowing you to control the taste perfectly. - Balance Your Spices
If you prefer less spice, reduce pumpkin pie spice slightly or add a bit more cinnamon for a sweeter flavor. - Bake Until Just Set
Cookies will look slightly underbaked when taken out of the oven. This ensures a soft, chewy texture once cooled. - Store with a Slice of Bread
To keep cookies soft for days, place a slice of bread in the airtight container. The bread helps maintain moisture without making cookies soggy.
FREQUENTLY ASKED QUESTIONS ABOUT SOFT PUMPKIN COOKIES
How do you know if pumpkin cookies are done?
Pumpkin cookies are done when the edges are set and lightly golden, but the centers still look slightly soft. They’ll continue to firm up as they cool on the baking sheet for a few minutes. Avoid overbaking, as it can dry them out.
What can I add to pumpkin cookies?
You can customize your pumpkin cookies by mixing in chocolate chips, chopped walnuts, pecans, white chocolate chunks, or dried cranberries. A sprinkle of cinnamon sugar on top before baking also adds a delicious finish.
How long do pumpkin cookies last?
Store your pumpkin cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze them for up to 2 months. Let frozen cookies thaw at room temperature before enjoying.
What does a pumpkin cookie taste like?
Pumpkin cookies are soft, chewy, and warmly spiced. They have a moist cake-like texture with rich flavors of cinnamon, nutmeg, and pumpkin puree. The sweetness is perfectly balanced, making them a cozy fall favorite.
Chewy Pumpkin Cookies
Ingredients
- 1¾ cup All-purpose flour Spooned and leveled
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground cinnamon
- 1½ tsp Pumpkin pie spice
- ½ cup Unsalted butter Melted
- ½ cup Brown sugar Packed
- ¼ cup Granulated sugar
- 1 Egg yolk Large
- ⅓ cup Canned pumpkin puree Not pumpkin pie filling
- 1 tsp Vanilla extract Pure
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In a large bowl, mix melted butter, brown sugar, granulated sugar, egg yolk, pumpkin puree, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
- Cover the dough and refrigerate for 30–45 minutes to prevent spreading.
- Use a cookie scoop to portion dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For even more chewiness, let cookies rest overnight in an airtight container.
- Want extra texture? Add ½ cup white chocolate chips or chopped pecans to the dough