That first bite into a soft, chewy pumpkin cookie—warm from the oven, kissed with cinnamon, and melting in your mouth—honestly, it’s pure autumn bliss. I’ll never forget the year I baked my very first batch of pumpkin cookies. The air outside was crisp, leaves tumbling down the sidewalk, and inside, my kitchen smelled like a spice market and cozy memories. It’s funny, pumpkin cookies weren’t even on my radar until a friend dropped off a plate, saying, “Trust me, these will change your fall baking forever.” She wasn’t wrong.
Since then, I’ve tested, tweaked, and perfected this pumpkin cookies recipe more times than I can count. Each batch delivers those signature soft centers, a hint of chewiness at the edges, and that irresistible pumpkin spice aroma that just screams “snuggle up.” These cookies are a hug in dessert form—ideal for families, bake sales, or anyone who needs a pick-me-up when the days get shorter. And let’s face it, they’re also a dream for anyone chasing the best soft and chewy fall treats.
If you’re hunting for pumpkin cookies that don’t turn out cakey or bland, you’re in the right place. As someone who’s spent way too many fall afternoons elbow-deep in pumpkin puree, I promise this recipe is reliable, fuss-free, and a total crowd-pleaser. Whether you’re a seasoned baker or just trying these for the first time, my step-by-step guide will get you there. Ready to fall in love with pumpkin all over again? Let’s dive into this irresistible pumpkin cookies recipe and make your kitchen the coziest spot this season.
Why You’ll Love This Recipe
- Soft and Chewy Texture: Unlike so many pumpkin cookies that end up fluffy and cake-like, these are dense, tender, and melt-in-your-mouth chewy. It’s all about balancing moisture and fat—trust me, I’ve fiddled with the ratios until they came out perfect.
- Quick and Easy: You only need about 30 minutes from start to finish (seriously!). No chilling the dough for hours, no complicated steps—just mix, scoop, and bake.
- Simple Ingredients: Every ingredient is pantry-friendly, and you probably already have most of them. If not, you’ll find everything at your local grocery store—no hunting for specialty items.
- Perfect for Any Occasion: These pumpkin cookies fit right in at fall potlucks, Halloween parties, Thanksgiving dessert tables, or just cozy nights in. My kids ask for them on chilly weekends, and they’ve made regular appearances at our family gatherings.
- Crowd-Pleaser: I’ve watched plates of these cookies disappear in minutes. The combo of pumpkin and spices is a universal favorite, and even folks who say they’re “not pumpkin people” end up reaching for seconds.
- Unbelievably Delicious: The balance of pumpkin puree, brown sugar, and warming spices creates layers of flavor—sweet, a little earthy, and just the right amount of spice. That soft chew is the kicker. I’ve even had friends ask if I’m hiding some secret ingredient (I’m not—just good technique!).
What truly sets this pumpkin cookies recipe apart is the method: by draining excess moisture from the pumpkin puree and using melted butter, you get that tender, chewy bite every single time. I’ve tested versions with Greek yogurt, extra egg yolks—nothing compares to this one. It’s comfort food, but smarter and easier. If you want a fall treat that’s cozy, fuss-free, and guaranteed to impress, these cookies are your answer. Close your eyes on the first bite, and you’ll know what I mean.
Ingredients Needed
This pumpkin cookies recipe keeps things simple but lets every ingredient shine. Each component plays a role in that dreamy texture and flavor—no weird additives or hard-to-find stuff. Here’s what you’ll need:
- For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, melted (adds richness and chewiness)
- 1/2 cup (100g) dark brown sugar (for deep flavor and moisture)
- 1/4 cup (50g) granulated sugar (balances the brown sugar and texture)
- 1/2 cup (130g) pumpkin puree (not pumpkin pie filling—just pure pumpkin; drain excess moisture for best results)
- 1 large egg yolk, room temperature (skip the white for extra chew)
- 2 teaspoons vanilla extract (adds warmth and aroma)
- 1 2/3 cups (210g) all-purpose flour (use gluten-free 1:1 blend if needed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (balances sweetness)
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves (optional, for deeper spice flavor)
- For Rolling (Optional):
- 1/4 cup (50g) granulated sugar, for coating (gives a slight crunch and sparkle)
- Extra cinnamon for rolling, if you like
- Mix-Ins (Optional):
- 1/2 cup (85g) mini chocolate chips (try dark or semi-sweet)
- 1/2 cup (60g) chopped pecans or walnuts
- 1/3 cup (40g) dried cranberries (for a tangy twist)
Ingredient notes from my kitchen: I always use Libby’s pumpkin puree for consistent results (but any pure pumpkin works). If you want a dairy-free option, swap melted butter for coconut oil—just expect a slightly different flavor. For gluten-free friends, Bob’s Red Mill 1:1 Baking Flour is fantastic. And if you’re out of nutmeg or cloves, don’t sweat it—the cookies still taste amazing. In summer, swap pumpkin for mashed sweet potato if you’re feeling wild!
Equipment Needed
You don’t need fancy gadgets for these pumpkin cookies, but having the right tools makes things smoother. Here’s what I use every time:
- Mixing Bowls: One large for wet ingredients, one medium for dry. I like glass bowls because they’re easy to clean and see-through.
- Whisk and Spatula: A sturdy whisk for blending sugar and pumpkin, and a flexible spatula for folding in flour and scraping the bowl.
- Baking Sheet: Standard rimmed sheet lined with parchment paper or a silicone mat. No sticking, easy cleanup.
- Cookie Scoop: Medium-size (about 1.5 tablespoons) for uniform cookies. I’ve used regular spoons too, but scoops give that classic look.
- Wire Cooling Rack: Lets cookies cool evenly. If you don’t have one, just transfer cookies to a plate after a few minutes.
- Measuring Cups and Spoons: For accuracy—especially with flour and spices. I always check my flour with a scale (the difference is real!).
Honestly, you can get by with just bowls, a spatula, and a baking sheet if you’re in a pinch. I started with thrifted equipment, and everything still works! If you use a silicone mat, wash it well between batches to avoid lingering spice flavors. For budget options, I recommend Wilton or Nordic Ware—solid and affordable.
Preparation Method
- Prep the Pumpkin: Place pumpkin puree on a stack of paper towels or a clean kitchen towel. Blot gently for several minutes to remove excess moisture (this keeps the cookies chewy, not cakey). You should have about 1/2 cup (130g) thickened pumpkin left.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, dark brown sugar, and granulated sugar until smooth and glossy—about 1 minute. Add pumpkin puree, egg yolk, and vanilla extract, whisking until fully combined and slightly lighter in color (another minute).
- Combine Dry Ingredients: In a medium bowl, stir together all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mix until spices are evenly distributed. If you’re using gluten-free flour, sift once to remove lumps.
- Fold Wet and Dry Together: Using a spatula, gently fold the dry mixture into wet ingredients. Stop mixing once you see no streaks of flour—overmixing makes cookies tough. The dough will be soft and slightly sticky.
- Add Mix-Ins (Optional): Fold in chocolate chips, nuts, or dried cranberries if desired. I usually split the dough and make a few variations for fun.
- Shape the Cookies: Scoop dough using a medium cookie scoop (about 1.5 tablespoons per cookie) and place on a parchment-lined baking sheet, spacing about 2 inches apart. If rolling in sugar, gently roll each ball in cinnamon-sugar before placing on the sheet.
- Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are set and centers look slightly underbaked. They’ll firm up as they cool. If you want extra chewy cookies, bake for 9 minutes—trust me!
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’re fragile at first but set up beautifully.
- Troubleshooting Tips: If cookies spread too much, chill the dough for 20 minutes. If they seem dry, check that you haven’t removed too much moisture from the pumpkin. For a crackly top, roll generously in sugar.
Personal note: I once forgot to blot my pumpkin puree—let’s just say, “pumpkin pancakes” isn’t what I was going for! If you want extra flavor, sprinkle a bit of flaky sea salt on top after baking. These cookies freeze like a dream, too.
Cooking Tips & Techniques
Getting pumpkin cookies just right is a bit of an art—and a lot of practice. Here are my tried-and-true tips for success every time:
- Moisture Control: Always blot pumpkin puree. Too much moisture leads to cake-like cookies. I learned this after a few very fluffy batches!
- Melted Butter: Using melted (not softened) butter gives that chewy texture. Let it cool slightly before mixing so you don’t scramble the egg yolk.
- Egg Yolk Only: Skipping the white means a richer, softer cookie. Trust me, it makes a difference.
- Don’t Overmix: Mix just until the dough comes together. Overmixing equals tough cookies. If the dough feels too sticky, add a tablespoon of flour at a time.
- Sugar Rolling: Rolling in cinnamon-sugar before baking adds crunch and a gorgeous finish. I skip this sometimes for less sweetness, but it’s a favorite at home.
- Baking Time: Pull cookies out when they look a tad underbaked in the center. They’ll set as they cool, giving you that perfect chewy bite.
- Batch Baking: If you’re making a double batch, rotate trays halfway through for even baking. I’ve had cookies brown unevenly when I forget!
- Test One First: Bake a single cookie to test spread and texture—you can adjust the dough if needed before baking the rest.
Don’t be afraid to experiment. I’ve made batches with extra spice, less sugar, and even swapped nuts for seeds. The key is watching moisture, mixing gently, and baking just enough. If you mess up, it’s still edible—pumpkin cookies are forgiving!
Variations & Adaptations
One of the best things about this pumpkin cookies recipe is how easy it is to customize. Here are three fun ways to switch things up:
- Gluten-Free Pumpkin Cookies: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). The cookies stay chewy, and nobody will guess they’re gluten-free. I’ve made these for friends with celiac, and they get rave reviews.
- Vegan Pumpkin Cookies: Swap melted butter for coconut oil, and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 10 minutes). The cookies will be slightly softer but still chewy.
- Spiced-Up Pumpkin Cookies: Add an extra teaspoon of pumpkin pie spice, or mix in white chocolate chips and dried cherries for a sweet-tart twist. My kids adore this version!
Seasonal Adaptations: In winter, add a dash of cardamom; for holiday flair, drizzle with maple glaze. For nut allergies, skip nuts and stick to chocolate chips or seeds. I once tried a batch with sunflower seed butter instead of butter—surprisingly delicious! If you prefer less sugar, cut the granulated sugar by half. The cookies come out less sweet but still flavorful.
Make this pumpkin cookies recipe your own—whatever fits your mood, pantry, or dietary needs. That’s the real magic of baking at home.
Serving & Storage Suggestions
These pumpkin cookies are best served slightly warm, with their soft centers still gooey and the edges just set. I love piling them onto a plate, dusted with extra cinnamon, and pairing them with hot apple cider or pumpkin spice latte. They look gorgeous on a fall-themed platter—perfect for Instagram or Pinterest!
- Serving: Serve at room temperature or gently warmed in the microwave for 10 seconds. For parties, stack them in a rustic basket lined with parchment.
- Pairings: These cookies go great with vanilla ice cream, whipped cream, or a scoop of spiced Greek yogurt. For gatherings, offer alongside other fall treats like caramel apples or pecan bars.
- Storage: Store in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy. For longer storage, freeze cookies in a zip-top bag for up to 2 months—just thaw at room temp or reheat gently.
- Reheating: Microwave for 10-15 seconds to revive that fresh-from-the-oven texture. You can also pop them in a 300°F (150°C) oven for 3 minutes.
- Flavor Over Time: Honestly, these cookies taste even better the next day as the spices deepen. If you’re prepping for a party, bake ahead and let flavors mingle overnight.
Personal tip: Hide a couple in the back of the fridge if you want a treat just for yourself—my kids always find the rest!
Nutritional Information & Benefits
Each pumpkin cookie (without mix-ins) is about 110 calories, with 4g fat, 18g carbs, and 1g protein. Pumpkin puree is packed with vitamin A, fiber, and antioxidants, making these cookies a slightly healthier indulgence. Using dark brown sugar adds potassium and iron compared to white sugar alone.
If you go gluten-free or vegan, the cookies keep their nutritional profile but may be a touch lower in calories. These treats are nut-free unless you add mix-ins, and can be made dairy-free with simple swaps. That said, they do contain wheat and egg (unless you use a vegan adaptation).
From a wellness perspective, I love that these cookies satisfy a sweet tooth without loads of butter or oil. The pumpkin adds moisture and nutrients, so you get cozy fall flavor with a bit less guilt. Just remember—cookies are still cookies, so enjoy in moderation and savor every bite!
Conclusion
If you’re craving the ultimate soft and chewy pumpkin cookies this fall, this recipe is your new go-to. It’s reliable, easy, and delivers those bakery-style results right in your own kitchen. Whether you stick to the classic or try a fun variation, these cookies bring comfort, flavor, and a little bit of fall magic to every bite.
I honestly make these every year, and they never disappoint. Don’t be afraid to tweak the spices, add your favorite mix-ins, or adapt for allergies—make these pumpkin cookies your own. If you bake a batch, I’d love to hear how they turned out (and see your photos on Pinterest or Instagram!).
Drop a comment below with your favorite twist, share the recipe with a friend, or let me know if you’ve found any clever hacks. The best recipes are the ones we make our own. Happy baking, and I hope these pumpkin cookies bring some extra coziness to your fall!
FAQs
Can I freeze pumpkin cookies?
Yes! Place cooled cookies in a zip-top freezer bag and freeze for up to 2 months. Thaw at room temperature or microwave for 10 seconds to refresh.
How do I keep pumpkin cookies soft?
Store them in an airtight container with a slice of bread—the bread helps maintain moisture. Don’t overbake; pull them out when the centers look slightly underdone.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices that will change the texture and flavor. Stick with pure pumpkin puree for best results.
What mix-ins work best with pumpkin cookies?
Chocolate chips, pecans, walnuts, or dried cranberries are great options. I love mini dark chocolate chips for extra richness!
Are these cookies gluten-free?
Not by default, but you can use a 1:1 gluten-free flour blend for a gluten-free version. The cookies remain soft and chewy—no one will notice the switch!
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Pumpkin Cookies Recipe – Best Soft and Chewy Fall Treats
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Description
These soft and chewy pumpkin cookies are the ultimate fall treat, bursting with warm spices and a tender, melt-in-your-mouth texture. Quick to make and easy to customize, they’re perfect for cozy gatherings or a sweet pick-me-up on chilly days.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling; drain excess moisture)
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour (use gluten-free 1:1 blend if needed)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves (optional)
- 1/4 cup granulated sugar, for coating (optional)
- Extra cinnamon for rolling (optional)
- 1/2 cup mini chocolate chips (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/3 cup dried cranberries (optional)
Instructions
- Place pumpkin puree on paper towels or a clean kitchen towel and blot gently for several minutes to remove excess moisture. You should have about 1/2 cup thickened pumpkin left.
- In a large bowl, whisk together melted butter, dark brown sugar, and granulated sugar until smooth and glossy (about 1 minute). Add pumpkin puree, egg yolk, and vanilla extract, whisking until fully combined and slightly lighter in color (another minute).
- In a medium bowl, stir together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mix until spices are evenly distributed.
- Using a spatula, gently fold the dry mixture into wet ingredients. Stop mixing once you see no streaks of flour.
- Fold in chocolate chips, nuts, or dried cranberries if desired.
- Scoop dough using a medium cookie scoop (about 1.5 tablespoons per cookie) and place on a parchment-lined baking sheet, spacing about 2 inches apart. If rolling in sugar, gently roll each ball in cinnamon-sugar before placing on the sheet.
- Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes, until edges are set and centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- If cookies spread too much, chill the dough for 20 minutes. If they seem dry, check that you haven’t removed too much moisture from the pumpkin. For a crackly top, roll generously in sugar.
Notes
Blotting pumpkin puree is key for chewy texture. Melted butter (not softened) gives the best results. For gluten-free or vegan adaptations, use a 1:1 gluten-free flour blend and coconut oil/flax egg. Cookies freeze well for up to 2 months. Rolling in cinnamon-sugar adds crunch and sparkle. Bake until just underdone for soft centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10
- Sodium: 60
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
Keywords: pumpkin cookies, soft pumpkin cookies, chewy pumpkin cookies, fall dessert, easy pumpkin cookies, autumn baking, pumpkin spice cookies, gluten-free pumpkin cookies, vegan pumpkin cookies
