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Pumpkin cookies are the ultimate fall treat – these pumpkin cookies are chewy on the inside with a sugar and pumpkin spice topping!
Happy Fall, aka pumpkin season!
I know you can make all things pumpkin any time of year, but something about fall just screams pumpkin season.
And we can’t have pumpkin without pumpkin spice – so these chewy pumpkin spice cookies are fit for the season!
Table of Contents
Easy Chewy Pumpkin Spice Cookies
These cookies are about as easy as fall baking gets.
Whip up all your ingredients in a bowl, roll them in a sugar and spice mix, chill the batter, and bake! It’s that easy – I promise!
Recipes you’ll love
If you’re looking for more pumpkin recipes for fall, here are some of our favorites:
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Spice French Toast
- Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin Maple Cold Brew with Cream Foam
Ingredients & Notes
- Pumpkin Puree – for these cookies, make sure to use pumpkin puree, not pumpkin pie filling, for this recipe.
- Butter – I recommend using unsalted butter. Melt it in the microwave for a quick cookie batter.
- Sugar – this recipe uses white and brown sugar to make moist and chewy pumpkin chocolate chip cookies
- Egg yolk – The egg yolk gives the cookies a little more structure and adds to the cookie’s chewiness.
- Pumpkin Pie Spice – you can use a homemade version or a store-bought version; both work equally well for these cookies.
- Silicone Mats – I love baking cookies on silicone mats. The edges become brown but not too crisp, and the mats are reusable, so there’s one less piece of waste in my kitchen!
How to make Chewy Pumpkin Cookies?
Blot the pumpkin
Add the pumpkin puree to a bowl or plate lined with a paper towel.
Blot the pumpkin puree to remove the excess moisture.
This step is crucial in making these cookies chewy rather than cakey.
Prepare the sugar spice:
Add 1 tsp of pumpkin pie spice to a shallow bowl and 2-3 tbsp of white sugar. Mix and set aside.
Make the cookie batter:
Add the melted butter, pumpkin puree, brown and white sugars to a large bowl. Mix until fully incorporated. Next, add the egg yolk and vanilla and continue mixing until fully incorporated.
Add the dry ingredients (flour, salt, baking soda, and 1 tsp of pumpkin pie spice). Mix well until all the dry ingredients are combined with the wet ingredients. Don’t overmix.
Roll a spoonful of cookie batter into your hand and then roll it into the sugar spice mix.
Chill the cookies in the fridge for at least 30 minutes (or overnight). The longer, the better.
Bake the cookies:
Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone liner.
Bake at 325ºF for 12-18 mins until the cookies look set and brown a little.
Cool slightly on the tray, then carefully transfer to a wire rack to cool completely.
Recipe Tips
- Chewy, not cakey cookies: Blotting the pumpkin puree is the most important part of this recipe. If the pumpkin puree has too much water, you’ll end up with a more cakey cookie.
- Chill the cookie batter for at least 2 hours, if you can do it overnight that is ideal!
- Store any leftover cookies in an airtight container.
- These cookies also freeze beautifully. Wrap cooled leftover cookies in saran wrap or put them in a ziploc bag into an airtight container to prevent freezer burn.
Recipes you’ll love
If you’re looking for more fall dessert recipes, here are some of our favorites:
- Apple Crisp Shaken Espresso
- Apple Dutch Baby Pancake
- Brown Butter Banana Bread Cookies
- Biscoff Cheesecake Bars
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
Chewy Pumpkin Cookies
Ingredients
PUMPKIN COOKIES
- 1/2 cup pumpkin puree
- 1/2 stick butter melted
- 1/2 cup white sugar + 3 tbsp sugar for rolling
- 1/2 cup brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 3 tbsp sugar
PUMPKIN PIE SPICE MIX
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
Instructions
Blot the pumpkin
- Add the pumpkin puree to a bowl or plate lined with a paper towel.
- Blot the pumpkin puree to remove the excess moisture.
Prepare the sugar spice.
- Add 1 tsp of pumpkin pie spice to a shallow bowl and 2-3 tbsp of white sugar. Mix and set aside.
Make the cookie batter.
- Add the melted butter, pumpkin puree, brown and white sugars to a large bowl. Mix until fully incorporated. Next, add the egg yolk and vanilla and continue mixing until fully incorporated.
- Add the dry ingredients (flour, salt, baking soda, and 1 tsp of pumpkin pie spice). Mix well until all the dry ingredients are combined with the wet ingredients. Don’t overmix.
- Roll a spoonful of cookie batter into your hand and then roll it into the sugar spice mix.
- Chill the cookies in the fridge for at least 30 minutes (or overnight). The longer, the better.
Bake the cookies
- Once ready to bake the cookies, preheat the oven to 325ºF, and prepare a baking sheet with parchment paper or silicone liner.
- Bake at 325ºF for 12-18 mins until the cookies look set and start to brown a little.
- Cool slightly on the tray then carefully transfer to a wire rack to cool completely.
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