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Bake a batch of soft, chewy pumpkin cookies made with warm spices that will make your kitchen smell like autumn.
The fall season means baking with warm spices in cozy kitchens. These chewy pumpkin cookies capture everything wonderful about the season.
With pure pumpkin puree, brown sugar, and cinnamon sugar coating, every bite offers so much flavor. You’ll love how these super soft pumpkin cookies stay moist while developing a slightly chewy texture. Plus, they stay soft and chewy for days.
Ingredients for the Best Pumpkin Cookies
Gather everything first so baking feels smooth and stress-free. You will need:
- 1 cup butter, softened but not melted
- 3/4 cup light brown sugar
- 3/4 cup sugar
- 1 egg, at room temperature
- 1 cup pumpkin puree (use pure pumpkin puree – NOT pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (1 1/2 teaspoons if using unsalted butter)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- For rolling: 1/3 cup sugar and 1 teaspoon ground cinnamon
These simple pantry staples create the best pumpkin cookies with perfect pumpkin spice flavor.
Instructions: Soft & Chewy Pumpkin Cookies
Follow these simple steps for perfect results every time.
- Beat softened butter, sugar, and light brown sugar in a large mixing bowl on medium speed until fluffy, about 2-3 minutes.
- Mix in egg, pure pumpkin puree, and vanilla extract until smooth, scraping the bowl with a rubber spatula.
- In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and ground cloves.
- Slowly add dry ingredients to the wet ingredients and mix until just combined to protect the chewy texture. Do not overmix.
- Cover with plastic wrap and chill for at least 30 minutes to help reduce excess moisture and prevent spreading.
- Set oven to 350°F and line prepared baking sheets with parchment paper for easy cleanup and to prevent cookies from sticking.
- In a small bowl, mix 1/3 cup sugar and 1 teaspoon cinnamon.
- Use a cookie scoop to form cookie dough balls, then roll each ball in the cinnamon sugar mixture.
- Arrange dough on the cookie sheet, two inches apart, and bake for 10 to 12 minutes until edges look set but centers remain soft.
- Let baked cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.
These easy pumpkin cookies bake into soft, chewy treats bursting with warm spices and irresistible pumpkin flavor.
Tips for Perfect Chewy Pumpkin Cookies
- Control Moisture Content: If using homemade pumpkin purée, blot it with a paper towel to reduce excess moisture and avoid cakey pumpkin cookies.
- Room Temperature Ingredients: Use room temperature butter and egg for even mixing and better chewy texture.
- Use Pure Pumpkin Puree: Avoid pumpkin pie filling, which contains added sugar and spices.
- Measuring Flour: Spoon flour into a measuring cup, then level. Too much flour can create dry cookies.
- Storage: Store cookies in an airtight container at room temperature for up to five days.
- Freezing: Freeze cookie dough balls on a baking sheet, then transferred to a freezer bag, for easy baking later.
- Flavor Twist: Add semi-sweet chocolate chips for chewy pumpkin chocolate chip cookies.
- Extra Spice: Sprinkle a pinch of salt on top for contrast and added flavor.
Optional Add-Ons and Serving Ideas
- Spread cream cheese frosting on cooled cookies for an iced pumpkin cookie recipe that feels like pumpkin muffin tops.
Try folding in chopped nuts or chocolate chips to create chewy pumpkin chocolate chip cookies with rich texture. - Serve these soft cookies at family gatherings or package them for thoughtful, delicious gifts.
- They pair beautifully with pumpkin bread, hot apple cider, or a pumpkin spice latte.
Frequently Asked Questions
- Can I use fresh pumpkin puree instead of canned pumpkin? Yes, fresh pumpkin puree works well. Be sure to drain excess moisture with a paper towel before using it in the dough. If moisture content is high, the cookies may bake into cakey pumpkin cookies instead of chewy pumpkin cookies.
- How do I keep my cookies soft and chewy? Use room temperature butter and egg, avoid overmixing, and bake only until edges look set. Cooling on the cookie sheet for a few minutes also helps the chewy texture develop.
- What if I only have pumpkin pie filling? Pumpkin pie filling contains added sugar and spices that can change flavor and texture. For the best pumpkin cookies, always use pure pumpkin puree or fresh pumpkin puree.
- Can I add chocolate chips to this recipe? Absolutely. Fold in semi-sweet chocolate chips to create chewy pumpkin chocolate chip cookies with even more fall flavor. You can also try white chocolate chips for a sweet contrast to the warm spices.
- How long will these cookies stay fresh? Store cookies in an airtight container at room temperature for up to five days. You can also freeze baked cookies for up to three months for baking whenever you get a hankering.
- Can I double this recipe for a party or bake sale? Yes. Mix a double batch in a very large bowl and bake on several prepared baking sheets. It’s a great way to create a lot of cookies for seasonal treats or family gatherings.
- Why do my cookies turn out cakey instead of chewy? Excess moisture is the usual cause. Blot pumpkin purée well and measure flour by spooning into a dry measuring cup for accuracy. Also be sure to chill the dough. Chilling reduces moisture content and improves the texture of the cookies.
- Is melted butter okay instead of softened butter? No, softened butter is best. Melted butter can increase moisture and change the structure of the cookie dough. For best pumpkin cookies, use butter that is softened but still holds shape.
- Can I refrigerate the dough overnight? Yes. Cover tightly with plastic wrap and refrigerate up to 24 hours. Scoop chilled dough and roll in cinnamon-sugar mixture, then place directly onto parchment paper when ready to bake.
- Can I frost or glaze these cookies? Yes. Spread cream cheese frosting or drizzle with maple syrup glaze for iced pumpkin coo
kies that taste like pumpkin muffin tops. Powdered sugar glaze with a pinch of pumpkin pie spice is another great way to add sweetness. - What if I want stronger spice flavor? Increase ground cinnamon or add a little pumpkin pie spice for more warm spices and richer fall flavor. You can also add a pinch of salt to heighten the pumpkin spice flavor.
- Do these cookies travel well for gifting? Yes. Once fully cooled, layer cookies between parchment paper inside an airtight container. They stay fresh and soft, making them perfect for gifts or bake sales.
- Can I bake these cookies on a silicone mat instead of parchment paper? Yes. Silicone baking mats work well and help prevent sticking. Still leave space between cookies so air circulates evenly.
Make It a Family Recipe Tradition
Bake these best pumpkin cookies every fall season to create cozy memories. The recipe is easy to follow, making it perfect for kids or beginner bakers. (They love to roll and coat the dough balls!)
Their warm spices and soft, chewy texture will bring joy to everyone who tastes them.
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Soft & Chewy Pumpkin Cookies Recipe – Easy & Delicious!
Bake a batch of soft, chewy pumpkin cookies made with warm spices that will make your kitchen smell like autumn.
Ingredients
Method
- Beat softened butter, sugar, and light brown sugar in a large mixing bowl on medium speed until fluffy, about 2-3 minutes.
- Mix in egg, pure pumpkin puree, and vanilla extract until smooth, scraping the bowl with a rubber spatula.
- In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and ground cloves.
- Slowly add dry ingredients to the wet ingredients and mix until just combined to protect the chewy texture. Do not overmix.
- Cover with plastic wrap and chill for at least 30 minutes to help reduce excess moisture and prevent spreading.
- Set oven to 350°F and line prepared baking sheets with parchment paper for easy cleanup and to prevent cookies from sticking.
- In a small bowl, mix 1/3 cup sugar and 1 teaspoon cinnamon.
- Use a cookie scoop to form cookie dough balls, then roll each ball in the cinnamon sugar mixture.
- Arrange dough on the cookie sheet, two inches apart, and bake for 10 to 12 minutes until edges look set but centers remain soft.
- Let baked cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.
Oh, I love this recipe. Nothing like pumpkin for the fall and it sounds perfect to put it in a cookie, yes!! ❤️
These look so good! On the try list! 🙂
Delicious recipe, thank you!
So glad you liked it, Jamie!