These chewy pumpkin cookies are bursting with fall flavors! Every bite feels like being wrapped in a cozy blanket. They are baked with lots of pumpkin puree, and the warm spices bring the whole flavors together. The recipe is very easy, and you can make the dough in under 10 minutes and each cookie is just 99.8 calories!
Why This Recipe Works
We first published our pumpkin cookie recipe back in 2017 but after years of developing recipes like our delicious pumpkin dinner rolls and pumpkin chocolate chips muffins, we thought it was time for the cookies to get an upgrade! Here's why we love these soft pumpkin cookies so much!
Simpler recipe - These are straightforward pumpkin cookies compared to most of the recipes out there. There's no patting the pumpkin puree or making brown butter first. Just simple mixing takes a maximum of 4-5 minutes.
Soft and chewy texture - These cookies are not cakey and thick like most pumpkin cookies are. They're soft and chewy, and the texture is even better days after being baked.
Improved and tested - We've tested this recipe for 4 times, adjusting the ratio of flour, sugar, butter, and even the chilling time. We've improved our recipe so that the cookies have that chewy texture without the recipe being too complicated.
Packed with flavor - These chewy pumpkin cookies are packed with fall flavors like our amazing healthy mini pumpkin pies. They have nutmeg, cinnamon, ginger, and cloves, just to name a few.
99.8 calories per cookie - Yes! These pumpkin sugar cookies are not only delicious but are also leaning toward low-calorie cookies. Which is always a bonus, right?
Ingredients For This Recipe
Pumpkin puree - Not pumpkin pie filling. Pumpkin puree is purely mashed pumpkin without other extra ingredients added. I use Libby's pumpkin puree because it's amazing and works great! If you want to make homemade pumpkin puree, see how I made and used it in my delicious fudgy pumpkin cheesecake brownies and cream cheese-filled pumpkin bread loaf. Just make sure to drain it using a cheesecloth for 24 hours to discard the extra liquid, and then dap it with kitchen paper to remove excess moisture.
Pumpkin pie spice - This will help bring out the flavor of pumpkin and everything autumn in these pumpkin-spiced cookies. Don't skip it. If you want a stronger pumpkin flavor, add more pumpkin pie spice, not pumpkin puree to avoid affecting the dough's consistency. My homemade pumpkin pie spice is super easy and fast to make.
Granulated and brown sugar - I love the combo of these two sugars to give these chewy pumpkin cookies the perfect spread and chewy texture. Granulated sugar makes the cookies spread more than brown sugar alone. Brown sugar helps give a chewy texture to the cookies.
1. Mix dry ingredients. Add all-purpose flour, pumpkin pie spice powder, cinnamon powder, salt, and baking soda in a bowl and mix well using a spoon. Set aside.
2. Whisk wet ingredients. Add granulated sugar, brown sugar, melted butter, egg, pumpkin puree, and vanilla extract into a stand mixer bowl. Mix for 1 minute until everything is well incorporated using a paddle attachment.
3. Chill and assemble. Add the dry ingredients mixture into the bowl, and mix just until everything is well combined. Chill the dough in the fridge for 30 minutes, uncovered. Using a 1.5 tablespoon ice cream scoop, scoop the dough, gently roll it into a ball, and coat it in sugar (optional but highly recommended!). Place them on a baking tray lined with parchment paper, with 2 inches of space in between.
4. Bake. Bake in a preheated oven at 350ºF (175ºC), on the middle rack, using the top and bottom heat for 8 minutes. Remove the tray from the oven and bang it against the kitchen counter 4,5 times to flatten the cookies. Continue baking for another 3 minutes and give another 4,5 bangs as soon as they're out of the oven. Leave for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your chewy pumpkin cookies!
⭐ See the recipe card for complete information on ingredients and quantities.
Recipe Expert Tips
- Use the spoon and level method to weigh the flour. Spoon flour into the cup measurement without compacting it, and level it with the back of a knife. Don't scoop the flour using the cup measurement because you'll end up with extra flour, making the cookies tough and cakey, instead of chewy. I highly recommend using a kitchen scale because I use it all the time like in my moist healthy chocolate chip pumpkin bread. It's more precise.
- Chill the dough. This will make the cookies chewy! The longer you chill the dough, the chewier the cookies will be, but also they won't spread so much. 30 minutes is the right spot for me for chewy and flat cookies.
- Keep the dough in the fridge while not using it. This will prevent the dough from getting too soft and sticky, resulting in cookies that are too flat.
- Don't overbake. 11 minutes is perfect for me for these chewy pumpkin cookies. The longer you bake, the cookies will turn crispy instead of chewy. Since all ovens are different, I highly recommend using a portable oven thermometer to get an accurate temperature. I use it every time I bake.
How To Store And Freeze
Store - Keep these chewy pumpkin cookies in an air-tight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The longer they sit, the chewier they get and they taste even better!
Freeze - Freeze baked cookies in an air-tight container for up to 2 months. To freeze raw dough, scoop and roll it into balls. Line them on parchment paper, not touching each other, and fast-freeze them for 2 hours. Once solid frozen, place the balls in an air-tight container for up to 2 months. Let them come to room temperature, roll them in sugar (optional), and follow the baking steps in the recipe.
I don't recommend it because it has too much liquid. But if you really have to, here's what you do. Drain the pumpkin puree in a cheesecloth for 24 hours, to discard the excess liquid. Pat the puree 4-5 times with kitchen paper to remove the moisture. Even that, unfortunately, I can't guarantee that the cookies will come out exactly the same.
No, definitely not. Pumpkin puree is just mashed cooked pumpkin. It's 100% pumpkin with no other ingredients in it. Pumpkin pie filling combines pumpkin puree with other ingredients like sugar and spices.
Yes. Only 30 minutes of chilling gives you a miracle of soft and chewy pumpkin cookies. The longer you chill the dough, the chewier the cookies will be. Although it also means they'll be thicker. I find my sweet spot at 30 minutes for chewy and flat cookies.
More Pumpkin Recipes
If you tried these Chewy Pumpkin Cookies or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
Watch The Video
Chewy Pumpkin Cookies
- 2 ¼ cup all-purpose flour
- 1 tablespoon pumpkin pie spice powder
- 1 ½ teaspoon cinnamon powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter , melted
- ½ cup pumpkin puree
- ¾ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- some granulated sugar , to roll and coat the cookies with
- Add all-purpose flour, pumpkin pie spice powder, cinnamon powder, salt, and baking soda in a bowl and mix well using a spoon. Set aside.
- Add granulated sugar, brown sugar, melted butter, egg, pumpkin puree, and vanilla extract into a stand mixer bowl. Mix for 1 minute until everything is well incorporated using a paddle attachment.
- Add the dry ingredients mixture into the bowl, and mix just until everything is well combined.
Chill And Assemble
- Chill the dough in the fridge for 30 minutes, uncovered. The dough will be more manageable. Using a 1.5 tablespoon ice cream scoop, scoop the dough, gently roll it into a ball, and coat it in sugar (optional but highly recommended!). Place the balls on a baking tray lined with parchment paper, with 2 inches of space in between.
- Bake in a preheated oven at 350ºF (175ºC), on the middle rack, using the top and bottom heat for 8 minutes. Remove the tray from the oven and bang it against the kitchen counter 4,5 times to flatten the cookies.
- Continue baking for another 3 minutes and give another 4,5 bangs as soon as they're out of the oven. Leave for 5 minutes before transferring them to a cooling rack to cool completely. Enjoy!
- Use the spoon and level method for cup measurements. This will prevent the use of excessive flour that'll make the cookies tough and cakey.
- A kitchen scale is a more precise tool in baking. I use it all the time for dry ingredients like flour and sugar.
- Use a portable oven thermometer to get the accurate oven temperature. I use it every single time I bake.
- Chill the dough for a few minutes longer if it's too sticky to form into a ball.
Originally published on Oct 28, 2017. Updated with improved text, recipe, and pictures on Sep 30, 2023.