Chewy Pumpkin Cookies

Name: Chewy Pumpkin Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: About 16 cookies
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted and slightly cooled; 3/4 cup light brown sugar, packed; 1/4 cup granulated sugar; 2 large egg yolks; 1 tsp vanilla extract; 1/2 cup pumpkin purée, blotted dry with paper towels until reduced to about 1/4 cup; 2 cups all-purpose flour, preferably weighed for accuracy; 1 1/2 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1/2 tsp baking soda; 1/2 tsp fine salt; 1/4 cup granulated sugar; 1 tsp pumpkin pie spice; 1/2 tsp ground cinnamon

Dessert · American

Credit: inbloombakery

Soft, chewy pumpkin cookies coated in spiced sugar and flavored with warm fall spices. The pumpkin is well dried first so the cookies bake up chewy instead of cakey.

Added Oct 4, 2026

PrepPrep time

25 min

CookCook time

12 min

ServingsServings

About 16 cookies

Ingredients

1× yields About 16 cookies

Cookie dough

1/2 cup unsalted butter, melted and slightly cooled

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

2 large egg yolks

1 tsp vanilla extract

1/2 cup pumpkin purée, blotted dry with paper towels until reduced to about 1/4 cup

2 cups all-purpose flour, preferably weighed for accuracy

1 1/2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp fine salt

Spiced sugar coating

1/4 cup granulated sugar

1 tsp pumpkin pie spice

1/2 tsp ground cinnamon

Notes

The dried pumpkin is the key to chewy cookies, so don’t skip that step. Measuring flour by weight helps prevent cakey cookies. Store cooled cookies in an airtight container at room temperature for 3 to 4 days, or freeze for up to 2 months. For extra fall flavor, you can add a little more spice to the coating. These are especially good with coffee, chai, or warm apple cider.

Preparation

Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.

Spread on a few layers of paper towels and blot it with more paper towels, pressing out as much moisture as possible until it looks thick and paste-like.

In a medium bowl, whisk together , , , , and .

In a large bowl, whisk , , and until smooth. Whisk in and , then mix in the dried .

Add the dry ingredients to the wet ingredients and fold just until no flour streaks remain. If the dough feels very soft, chill it for 20 to 30 minutes.

In a small bowl, mix , , and .

Scoop the dough into 1 1/2-tablespoon balls. Roll each ball in the spiced sugar, then roll it a second time for a thicker coating.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set and the centers still look slightly soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.