If you have a weakness for cozy flavors and satisfying textures, this Chewy Pumpkin Cookies Recipe is about to become your new obsession. Combining the natural sweetness of pumpkin puree with warm spices and a perfectly tender, chewy bite, these cookies capture the essence of fall in every mouthful. Whether you’re baking for a crowd or just treating yourself, they offer a wonderful balance of rich buttery goodness and that comforting pumpkin spice kick that feels like wrapping yourself in a warm blanket. Trust me, once you try these, they’ll be a staple in your baking rotation all season long.
Ingredients You’ll Need
These ingredients come together simply but play essential roles in creating the perfect chewy pumpkin cookies. Each item enhances the flavor, texture, and irresistible aroma that make this recipe so memorable.
- Unsalted butter (3/4 cup, softened): Adds rich creaminess and helps give the cookies their tender, chewy texture.
- Light brown sugar (1 cup, packed): Brings moisture and a subtle molasses flavor crucial for chewiness.
- Egg yolks (2, room temperature): Provide structure and moisture without overwhelming the soft texture.
- Vanilla extract (2 teaspoons): Lifts the pumpkin flavor with a smooth, sweet aroma.
- Canned pumpkin puree (1/2 cup): The star ingredient delivering natural sweetness, color, and that unmistakable pumpkin essence.
- All-purpose flour (1 3/4 cups, spooned and leveled): The base of the cookie dough, giving it structure while allowing chewiness.
- Pumpkin pie spice (1 tablespoon plus 1/2 teaspoon for topping): Combines cinnamon, nutmeg, cloves, and ginger to provide the classic fall spice warmth.
- Baking soda (1/2 teaspoon): Helps the cookies rise slightly and contributes to tenderness.
- Baking powder (1/2 teaspoon): Adds a bit of lift for a light but chewy crumb.
- Salt (1/2 teaspoon): Enhances all the sweet and spicy flavors, balancing the cookie perfectly.
- Granulated white sugar (1/4 cup): Combined with pumpkin pie spice for a delicate, crispy topping.
How to Make Chewy Pumpkin Cookies Recipe
Step 1: Prepare Your Oven and Spiced Sugar
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures an even bake and easy cleanup. While the oven warms, mix the granulated sugar with 1/2 teaspoon pumpkin pie spice in a small bowl – this flavorful topping adds a delightful crunch and spice to your cookies.
Step 2: Cream Butter and Brown Sugar
In a large bowl, cream together the softened unsalted butter and packed light brown sugar until the mixture is smooth and fluffy. This step is key because it incorporates air, helping to create a light texture while keeping the chewiness intact.
Step 3: Add Egg Yolks and Vanilla
Next, beat in the two egg yolks one at a time, mixing well after each addition. Then, stir in the vanilla extract. These ingredients enrich the dough and deepen the flavor profile, making every bite feel like pure comfort.
Step 4: Incorporate Pumpkin Puree
Stir in your canned pumpkin puree until fully combined. This step adds moisture and that unmistakable pumpkin flavor, which is integral to the cookies’ soft and chewy texture.
Step 5: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually fold this dry mixture into the wet pumpkin mixture until just combined – be careful not to overmix, which can make cookies tough.
Step 6: Shape and Top the Cookies
Drop rounded balls of dough onto your prepared baking sheet, spacing them evenly. Then, sprinkle each ball with the spiced sugar mixture you prepared earlier. This topping adds a wonderful sparkle and slight crunch as the cookies bake.
Step 7: Bake to Chewy Perfection
Bake the cookies for about 12 minutes, until the edges turn lightly golden but the centers still look soft. This precise timing ensures they’re chewy inside while having a gentle crisp around the edges.
Step 8: Cool Before Enjoying
Let the cookies sit on the baking sheet for a few minutes after coming out of the oven to firm up slightly. Then transfer them to wire racks to cool completely, allowing their chewy texture to develop fully.
How to Serve Chewy Pumpkin Cookies Recipe
Garnishes
For an extra touch, consider dusting your cookies lightly with cinnamon sugar or drizzling a bit of white chocolate for sweetness contrast. A sprinkle of finely chopped toasted pecans on top right before baking adds a delightful crunch that complements the chewiness beautifully.
Side Dishes
These cookies pair wonderfully with a cup of hot chai tea or a creamy latte. For a truly indulgent treat, serve alongside a scoop of vanilla or cinnamon ice cream—this elevates your cozy cookie moment into a dessert experience that feels like a warm hug.
Creative Ways to Present
Get creative by sandwiching two cookies with cream cheese frosting, turning them into pumpkin cookie sandwiches. Or package them in a pretty box tied with a seasonal ribbon as a heartfelt homemade gift that anyone would adore.
Make Ahead and Storage
Storing Leftovers
Store your Chewy Pumpkin Cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They stay soft and delicious for up to a week, making it easy to enjoy a treat any day.
Freezing
If you want to save some for later, freeze the baked cookies in a sealed freezer bag or container with parchment paper between layers. They can last up to 3 months in the freezer without losing their wonderful chewy texture.
Reheating
To bring frozen or stored cookies back to life, warm them for about 10-15 seconds in the microwave or pop them in a 300°F oven for 5 minutes. This revives their softness and magnifies those cozy pumpkin spices, making them taste freshly baked again.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to stick to pure pumpkin puree because pumpkin pie filling already contains added sugars and spices, which can throw off the cookie’s texture and flavor balance.
Why do these cookies stay chewy instead of cakey?
The combination of brown sugar, egg yolks, and a precise balance of flour and leavening agents helps retain moisture and prevent the cookies from becoming cakey, resulting in that perfect chewy bite.
Can I substitute the all-purpose flour?
While all-purpose flour works best for texture, you can try a 1-to-1 gluten-free flour blend if you need to avoid gluten, but results may vary slightly in chewiness and rise.
Is it necessary to use both baking soda and baking powder?
Yes, using both provides the right lift and texture, ensuring the cookies are light yet chewy rather than dense or flat.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Chocolate chips, chopped pecans, or walnuts make wonderful additions and complement the pumpkin spice flavor perfectly, adding extra texture and richness.
Final Thoughts
There’s something truly special about a chewy, spiced pumpkin cookie that feels like an instant mood lifter. This Chewy Pumpkin Cookies Recipe brings all those cozy seasonal vibes to your kitchen with ease. I hope you give this recipe a try and discover just how quickly it becomes a treasured favorite you turn to year after year. Happy baking and enjoy every sweet, chewy bite!
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Chewy Pumpkin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Pumpkin Cookies are soft, flavorful, and perfect for fall baking. Infused with pumpkin puree and warm pumpkin pie spice, they offer a deliciously moist texture and a lightly spiced sweetness that makes them irresistible. Topped with a cinnamon-sugar mixture, these cookies are quick to make and perfect for sharing.
Ingredients
Wet Ingredients
- 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 extract
- 1/2 cup (122 g) canned pumpkin puree
Dry Ingredients
- 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
Topping
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Make Spiced Sugar Topping: In a small bowl, mix 1/4 cup granulated sugar with 1/2 teaspoon pumpkin pie spice and set this aside for topping the cookies before baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and packed light brown sugar until the mixture is smooth and fluffy, ensuring even texture.
- Add Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing well after each addition, then stir in the vanilla extract to enhance flavor.
- Incorporate Pumpkin Puree: Stir in the canned pumpkin puree until the batter is fully combined and has a consistent texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can make cookies tough.
- Shape and Top Cookies: Drop rounded balls of dough onto the prepared baking sheet spaced apart and sprinkle each cookie with the prepared spiced sugar topping.
- Bake: Bake the cookies in the preheated oven for about 12 minutes or until the edges turn lightly golden while the centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
- Do not overbake to keep the cookies soft and chewy.
- Using egg yolks instead of whole eggs helps improve the texture, making the cookies more tender.
- Make sure the pumpkin puree is canned and pure pumpkin, not pumpkin pie filling.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with vegan butter or coconut oil.
