Introduction

These chewy pumpkin cookies are a perfect fall treat with warm spices and a soft, tender texture. They balance pumpkin flavor and sweetness beautifully in every bite. Ideal for cozy mornings or sharing with friends and family.

A stack of five soft, thick cookies with a golden-brown color sits on a white plate, each cookie showing a slightly cracked and textured surface that hints at a chewy inside; the top cookie has a bite taken out of it, revealing its moist and slightly crumbly interior with a warm brown tone. The cookies have a light dusting of white sugar or powdered sugar that adds a subtle sparkle to their tops. The plate rests on a surface covered with torn pieces of printed paper, all set against a blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice
3/4 cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla
1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
1 3/4 cups (219 g) all purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Prepare the spiced sugar by mixing the granulated sugar and 1/2 teaspoon pumpkin pie spice in a small bowl. Set aside.
Step 3: Dry the pumpkin puree by spreading it on a plate and pressing with a paper towel to remove excess moisture. Repeat pressing at least five times until it reduces from 1/2 cup to about 1/4 cup with minimal liquid left.
Step 4: In a separate small bowl, whisk together the flour, 1 tablespoon pumpkin pie spice, baking soda, baking powder, and salt.
Step 5: In a large bowl, beat the softened butter and brown sugar together with an electric mixer on high speed until light and fluffy, about 1 to 2 minutes.
Step 6: Add the egg yolks and vanilla extract, mixing on medium speed until the mixture is pale and fluffy, about 1 to 2 minutes.
Step 7: Mix in the dried pumpkin puree on medium-low speed until combined.
Step 8: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated.
Step 9: Use a 2-tablespoon cookie scoop to portion the dough, then roll each scoop into a ball. Roll the dough balls in the prepared spiced sugar. If the dough feels sticky, chill it in the refrigerator for 10 minutes before proceeding.
Step 10: Place the dough balls at least 2 inches apart on the prepared baking sheets, baking about 6 cookies at a time.
Step 11: Bake the cookies for 12 to 14 minutes. For really chewy centers, bake 12 minutes; for a slightly crispier edge, bake 14 minutes. The centers will puff up and then sink as they cool, forming a wrinkled texture.
Step 12: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool at least 15 minutes before enjoying.

Tips & Variations

Using Libby’s canned pumpkin puree is recommended for consistent texture and flavor.
If your dough is sticky, chilling it briefly makes handling easier and helps the cookies keep their shape.
Try adding chopped pecans or white chocolate chips for extra texture and sweetness.
Adjust the pumpkin pie spice amount depending on your spice preference for milder or bolder flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to retain moisture. You can also freeze the cookies for up to 3 months; thaw at room temperature before serving. Reheat briefly in the microwave for a warm, fresh-baked feel.

How to Serve

The image shows a group of soft, round cookies with a light brown color and a slightly cracked surface, sprinkled lightly with white sugar on top. The cookies are arranged on a white marbled texture, some stacked and some lying flat, creating a cozy and homemade feel. Near the lower right, there is a small white bowl filled with a white powdery substance, topped with a dark brown star anise and placed next to a cinnamon stick that rests on the bowl’s edge. Additional cinnamon sticks and star anise are scattered around the cookies, adding a warm and spicy touch to the scene. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin puree?

No, canned pumpkin pie filling contains additional sugars and spices which will affect the texture and flavor of the cookies. Use pure pumpkin puree for best results.

Why is drying the pumpkin puree important?

Drying the pumpkin removes excess moisture that can make the cookies too wet and prevent them from baking properly. It helps achieve the perfect chewy texture.