These easy pumpkin cookies have soft, chewy centers, buttery edges, and a delicate coating of spiced sugar. Made with real pumpkin purée, brown sugar, and pumpkin pie spice, they bring warm fall flavor to every bite. A cup of coffee or tea is all you need alongside a plate of these golden cookies.
The key to their chewy texture is removing excess moisture from the pumpkin purée before mixing the dough. Egg yolks and brown sugar help create that tender, satisfying bite, while rolling each dough ball in spiced sugar adds a little crunch. Give these pumpkin cookies plenty of room to spread on the baking sheet, then let them cool on the pan so they can set before you reach for one.
These pumpkin cookies are a lovely choice for a relaxed afternoon of fall baking or a homemade treat to share with friends. The brown sugar adds a gentle caramel flavor that pairs beautifully with pumpkin and vanilla, while the spiced sugar coating makes each cookie delicious without any frosting. If you enjoy baking with pumpkin, try my Pumpkin Cheesecake for another seasonal dessert with a buttery graham cracker crust.
Pumpkin pie spice brings warmth to both the dough and the sugar coating. You can use your favorite store-bought blend, or make your own with this homemade pumpkin pie spice guide from Sally’s Baking. It’s a handy blend to keep in the pantry throughout fall, especially when you’re ready to bake another batch of pumpkin cookies.
Quick Recipe Info
- Prep Time: About 20 minutes
- Bake Time: 12-15 minutes per batch
- Cooling Time: Let the cookies cool on the baking sheet.
- Oven Temperature: 350°F (175°C)
- Course: Dessert
- Texture: Soft, chewy centers with a lightly crisp sugar coating
- Flavor: Pumpkin, brown sugar, vanilla, and warm pumpkin pie spice
- Baking Tip: Leave plenty of space between the pumpkin cookies so they have room to spread.
Why You’ll Love These Pumpkin Cookies
- Soft and chewy centers: These pumpkin cookies have a tender, chewy bite, with buttery edges and a delicate sugar crust.
- Warm fall flavor: Real pumpkin purée, brown sugar, and vanilla come together with pumpkin pie spice for a cozy seasonal treat.
- Spiced sugar coating: Rolling the dough balls in sugar and spice adds a little crunch and extra flavor to every bite.
- Simple to prepare: The dough comes together with everyday baking ingredients and a straightforward mix, scoop, and roll method.
- Easy to serve and share: Enjoy these pumpkin cookies with coffee, tuck them into a cookie box, or add them to your Thanksgiving dessert tray.
Ingredients You’ll Need
These pumpkin cookies use simple baking staples, real pumpkin, and warm spices. You’ll find the full ingredient amounts in US and metric measurements in the recipe card below.
- Butter: Softened butter creams easily with the brown sugar and gives the cookies their rich flavor. It should be soft but not melted.
- Light brown sugar: Adds sweetness, a subtle caramel flavor, and moisture for chewy centers.
- Egg yolks: Use room-temperature yolks to help them blend smoothly into the butter mixture.
- Vanilla extract: Rounds out the pumpkin and spice flavors.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. Squeeze out excess moisture thoroughly to help keep your pumpkin cookies chewy.
- All-purpose flour: Gives the dough structure. Spoon it into your measuring cup and level it off to avoid adding too much.
- Pumpkin pie spice: Flavors both the cookie dough and the sugar coating.
- Baking soda and baking powder: Help the cookies rise and spread as they bake.
- Salt: Balances the sweetness and brings out the buttery flavor.
- Cornstarch: Helps create a tender texture.
- Granulated sugar: Mix with pumpkin pie spice for rolling the dough balls before baking.
How to Make Pumpkin Cookies
1. Prepare the Oven and Spiced Sugar
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a small bowl, stir together the granulated sugar and pumpkin pie spice for the coating. Set aside while you prepare the dough.
2. Remove Excess Moisture from the Pumpkin
Squeeze the pumpkin purée through a clean kitchen towel or several layers of cheesecloth to remove excess liquid. This step is especially important for chewy pumpkin cookies, since too much moisture can give them a cakier texture.
3. Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, salt, and cornstarch. Mixing these separately helps distribute the spices and leavening evenly throughout the dough.
4. Mix the Wet Ingredients
In a large bowl, beat the softened butter and light brown sugar until creamy. Add the room-temperature egg yolks, vanilla extract, and well-drained pumpkin purée. Mix until evenly combined, scraping down the sides and bottom of the bowl as needed.
5. Bring the Dough Together
Add the dry ingredients to the pumpkin mixture and mix on low speed just until incorporated. Scrape the bowl with a spatula to bring in any remaining flour. Avoid mixing longer than necessary once the dough comes together.
6. Scoop, Roll, and Coat
Use a small cookie scoop to portion the dough, then gently roll each portion between your hands to form a ball. Roll each ball in the spiced sugar mixture and place it on the prepared baking sheet.
Leave plenty of space between the dough balls-about 3 inches-because these pumpkin cookies spread quite a bit. Bake in batches rather than crowding the pan, and let the baking sheet cool before adding another batch.
7. Bake and Cool
Bake for 12-15 minutes, until the edges are set and the centers still look slightly soft. Begin checking at 12 minutes, as the exact baking time will depend on the size of your cookies and your oven.
Let the pumpkin cookies cool on the baking sheet so they can firm up without breaking. Avoid baking until the centers feel completely firm, as this can reduce their chewy texture.
How to Store and Freeze
At room temperature: Let the pumpkin cookies cool completely, then store them in an airtight container for up to 3–4 days. Keep them in a cool, dry place. The sugar coating may soften slightly as they sit, but the centers will stay soft and chewy.
In the freezer: Arrange the cooled cookies in a freezer-safe container, placing parchment paper between the layers to prevent sticking. Freeze for up to 3 months for the best quality.
To serve: Thaw your pumpkin cookies at room temperature. If you prefer them slightly warm, microwave an individual cookie for a few seconds before enjoying it with coffee or tea.
Frequently Asked Questions (FAQ)
Why did my pumpkin cookies turn out cakey?
Excess moisture in the pumpkin purée can create a cakier texture. Squeeze it thoroughly before mixing it into the dough, use only the egg yolks, and measure the flour carefully. Too much flour can also make the cookies thicker and less chewy.
Can I use homemade pumpkin purée?
Yes! Use smooth, cooled pumpkin purée and drain it well, as homemade purée can be more watery than canned. Choose plain pumpkin purée rather than sweetened pumpkin pie filling, which contains added sugar and spices.
Do I need to flatten the dough balls?
No, these pumpkin cookies spread as they bake. Place the coated dough balls on parchment paper with plenty of space between them so they can spread without joining together.
Why did my cookies spread too much?
Butter that is too warm, a hot baking sheet, or too little flour can cause excessive spreading. Use softened butter that still holds its shape and let the baking sheet cool between batches. If the dough becomes very soft and difficult to roll, chill it briefly before shaping.
How do I know when the pumpkin cookies are done?
Check them after 12 minutes. The edges should look set, while the centers should still appear slightly soft, without looking wet. Let them cool on the baking sheet to firm up; waiting until the centers are completely firm in the oven can lead to dry cookies.
Can I use cinnamon instead of pumpkin pie spice?
Yes, you can replace the pumpkin pie spice with the same amount of ground cinnamon in both the dough and coating. Your pumpkin cookies will have a simpler cinnamon flavor, without the additional spice notes of the blend.
Nutrition per Serving
Per cookie, based on 15 pumpkin cookies:
- Calories: Approximately 220 kcal
- Carbohydrates: 31 g
- Protein: 2 g
- Fat: 10 g
- Saturated Fat: 6 g
- Fiber: 1 g
- Sugar: 18 g
Nutrition is an estimate and includes the full spiced sugar coating mixture. Values may vary depending on the ingredients used and how much coating remains in the bowl.
Conclusion
These easy, chewy pumpkin cookies bring together real pumpkin, buttery brown sugar dough, and a delicate spiced sugar coating. They’re a lovely treat for a quiet afternoon with coffee or a plate of homemade cookies to share during the holidays.
Remember to drain the pumpkin purée well, give the cookies room to spread, and let them cool on the baking sheet for that soft, chewy finish. If you try these pumpkin cookies, leave a comment and a recipe rating below-I’d love to hear how they turned out!
Easy Chewy Pumpkin Cookies
Ingredients
Equipment
Method
- Prepare the oven and baking sheets. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the coating. In a small bowl, combine the granulated sugar and ½ teaspoon pumpkin pie spice. Set aside.
- Drain the pumpkin. Place the pumpkin purée in a clean kitchen towel or cheesecloth and squeeze thoroughly to remove excess moisture.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, salt, and cornstarch.
- Cream the butter and sugar. In a large bowl, beat the softened butter and light brown sugar until creamy. Add the egg yolks, vanilla, and drained pumpkin purée. Mix until evenly combined, scraping down the bowl as needed.
- Finish the dough. Add the dry ingredients and mix on low speed just until incorporated. Use a spatula to bring in any flour remaining at the bottom of the bowl.
- Shape and coat. Portion the dough with a small cookie scoop and roll it between your hands into balls. Roll each ball in the spiced sugar mixture.
- Arrange on the baking sheets. Leave about 3 inches (7.5 cm) between the dough balls because the cookies spread considerably. Bake in batches as needed.
- Bake. Bake for 12–15 minutes, until the edges are set and the centers still look slightly soft. Begin checking at 12 minutes.
- Cool. Let the cookies cool on the baking sheet before moving or serving. Allow the baking sheet to cool before adding another batch of dough.
Notes
- For chewy cookies: Remove excess moisture from the pumpkin thoroughly and avoid overbaking.
- Pumpkin: Use plain pumpkin purée, not sweetened pumpkin pie filling.
- Butter: Use softened butter that still holds its shape, rather than melted or very warm butter.
- Flour: Weigh it if possible, or spoon it into the measuring cup and level it off.
- Soft dough: If the dough becomes too soft to roll, chill it briefly until manageable.
- Yield: Makes approximately 15 cookies, depending on portion size. Smaller cookies may bake faster.
- Storage: Store completely cooled cookies in an airtight container at room temperature for 3-4 days.
- Freezing: Freeze with parchment between layers for up to 3 months. Thaw at room temperature.
- Nutrition: Estimates include the entire sugar coating mixture; some may remain in the bowl.