Chewy Pumpkin Cookies – Soft, Spiced & Perfectly Fall-Flavored

The first time I made these chewy pumpkin cookies, it was a chilly October evening and I just wanted something sweet that screamed “fall” without tasting like a slice of pie. One bite of that spiced sugar shell and soft, wrinkly center, and I was hooked. These cookies are everything I love about autumn—bold, warm flavors in a cozy, grab-and-go treat.

Why These Chewy Pumpkin Cookies Are a Fall Favorite

These chewy pumpkin cookies are a seasonal staple for a reason. First, they deliver the full pumpkin spice experience with zero cakiness. You get that rich, slightly caramelized bite from brown sugar and dried-down pumpkin puree—making them soft in the middle and slightly crisp on the edges. Best of all? No chilling needed. From start to finish, you’re 30 minutes away from cookies that taste like sweater weather and cozy nights.

Ingredients You’ll Need

Key Ingredients & Why They Matter

• Canned Pumpkin (dried): The secret weapon here. By drying the puree down to ¼ cup, you reduce excess moisture, which means chewy—not cakey—cookies. Libby’s works best for consistency.
• Brown Sugar: Gives these cookies a deeper, richer flavor and that signature soft, chewy texture.
• Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, and clove that instantly transforms your kitchen into a fall-scented haven.
• All-Purpose Flour & Leavening Agents: Flour gives structure while baking soda and baking powder provide just enough lift without puffiness.

How to Make Chewy Pumpkin Cookies

Step-by-Step Instructions

1. Prep oven & pans: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. Dry the pumpkin: Spread ½ cup canned pumpkin puree on paper towels. Pat firmly until it reduces to ¼ cup. This step is essential for chewy cookies.
3. Mix dry ingredients: In a bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
4. Cream the butter & sugar: Beat softened butter with packed brown sugar until light and fluffy.
5. Add yolks & vanilla: Mix in egg yolks and vanilla until the mixture is pale and airy.
6. Fold in pumpkin: Stir in the dried pumpkin puree until fully incorporated.
7. Combine & scoop: Add the dry mix to the wet and stir until combined. Scoop into 2-tbsp dough balls, roll each in spiced sugar (granulated sugar + pumpkin spice), then space them 2 inches apart on your baking sheet.
8. Bake & cool: Bake for 12–14 minutes. Let cookies cool for 5 minutes on the tray, then move to a wire rack. They’re at their best about 15 minutes post-bake.

Texture Tips

• Don’t overbake—12 minutes is the sweet spot for soft centers.
• Use a scale for flour (1 cup = 125g) or spoon and level carefully.
• Let the cookies sit on the tray for 5 minutes post-bake; this helps finish the bake without drying them out.

Expert Tips for the Best Results

• Dry the pumpkin puree like you’re blotting a stain—be thorough! It should shrink down to half its volume.
• Spoon and level your flour or use a kitchen scale for precision. Too much flour = dry, puffy cookies.
• Use a cookie cutter post-bake to gently scoot the warm cookies into perfectly round shapes. Totally optional but so satisfying.

If you’re into these, you might also love my soft and chewy Pumpkin Sugar Cookies or the moist and warmly spiced Cinnamon Swirl Pumpkin Bread. And if you’re craving more cozy cookie vibes, try my classic Snickerdoodle Cookies with a fall twist.

Frequently Asked Questions (FAQ)

Final Thoughts + Storage Tips

These chewy pumpkin cookies are best enjoyed slightly warm, when the sugar coating is just a little crackly and the centers are soft and tender. Store any leftovers in an airtight container at room temp for up to 3 days—or freeze them for up to 2 weeks. But let’s be real… they probably won’t last that long.

If you’re loving this recipe and want to share or save for later, check out Kai Recipes on Pinterest or connect with us over on Facebook. I’d love to see your cookie creations!

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