Name: Chewy Pumpkin Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: For the cookies:; 1/2 cup canned pumpkin puree (reduced to 1/4 cup); 3/4 cup salted butter, at room temperature; 1 cup brown sugar; 1/2 cup white sugar; 1 teaspoon vanilla extract; 2 large egg yolks; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 teaspoons pumpkin pie spice; 1/4 teaspoon ground cinnamon; For the spiced sugar topping:; 1/4 cup white sugar; 1/4 teaspoon pumpkin pie spice

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Chewy Pumpkin Cookies are my favorite fall-inspired treat that I love baking all year round. They’re soft, spiced, and perfectly chewy—everything I want in a pumpkin cookie without the cakey texture. Thanks to reduced pumpkin puree and rich brown sugar, every bite is dense, flavorful, and loaded with warm autumn spices. Whether I’m serving them at a gathering or enjoying them with a cup of tea, they always bring that cozy bakery feel into my kitchen.

Chewy Pumpkin Cookies

Why You’ll Love This Recipe

I love that these cookies offer all the pumpkin spice flavor I crave without becoming fluffy or cake-like. Reducing the moisture in the pumpkin puree helps me get that perfect chewy bite. The mix of brown sugar and spiced sugar topping creates a rich, caramel-like flavor with just a touch of crunch. They’re quick to mix, bake in under 15 minutes, and they make my kitchen smell amazing every single time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1/2 cup canned pumpkin puree, reduced to 1/4 cup
3/4 cup salted butter, at room temperature
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 large egg yolks
2 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cinnamon

For the spiced sugar topping:

1/4 cup white sugar
1/4 teaspoon pumpkin pie spice

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
I reduce the pumpkin by simmering it in a small pan for a few minutes, stirring often, until it thickens down to 1/4 cup. Then I let it cool.
In a large mixing bowl, I cream together the butter, brown sugar, and white sugar until light and fluffy.
I add the cooled reduced pumpkin, vanilla extract, and egg yolks, mixing until fully incorporated.
In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
I gradually add the dry ingredients to the wet mixture, stirring just until combined.
In a small bowl, I mix the spiced sugar ingredients.
I scoop tablespoons of dough onto the prepared baking sheet, spacing them out well.
I sprinkle each cookie with the spiced sugar topping before baking.
I bake for 10–12 minutes, just until the edges are golden and the centers still look soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Variations

I sometimes stir mini chocolate chips or chopped pecans into the dough for a twist. If I want them a bit spicier, I add a pinch more cinnamon or a touch of ground ginger. For a more decadent version, I drizzle them with a simple cream cheese glaze or sandwich two cookies with spiced frosting in the middle. And when I want to prep ahead, I chill or freeze the dough balls and bake them fresh as needed.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies or unbaked dough balls for up to 2 months. To enjoy again, I let frozen cookies thaw at room temperature or warm them briefly in the microwave for that fresh-from-the-oven softness.

FAQs

Why reduce the pumpkin puree?

Reducing removes excess moisture, which keeps the cookies chewy instead of cakey—just how I like them.

Can I use unsalted butter instead?

Yes, I’ve used unsalted butter and simply added an extra pinch of salt to balance the sweetness.

Do I need to chill the dough?

It’s not required, but I chill the dough for 30 minutes if I want thicker, puffier cookies that spread less.

Can I double the recipe?

Absolutely. I often double the batch for parties or gifting—just bake in multiple batches to avoid overcrowding the oven.

How do I keep the cookies chewy?

I avoid overbaking and store them with a slice of bread in the container to keep them soft longer.

Conclusion

Chewy Pumpkin Cookies are the perfect mix of warm spice, buttery richness, and soft texture. They’re easy to make, totally addictive, and deliver big fall flavor in every bite. Whether I’m baking a batch for friends or just treating myself, these cookies always bring that soft, chewy magic I’m after.