These soft, chewy pumpkin cookies are filled with pure pumpkin puree and warm pumpkin pie spices to create the ultimate pumpkin spice cookie for fall. This easy no-chill cookie recipe comes together in just thirty minutes and makes for the perfect afternoon snack or cozy gift to drop off to the neighbors!
These ultra-chewy pumpkin cookies are buttery and melt in your mouth. If you'd prefer a less dense version, try these Pumpkin Cheesecake Cookies, which has a fluffy pumpkin cookie base.
The recipe will leave you with about a half can of pumpkin puree. Make these Pumpkin Sour Cream Muffins with the leftovers!
Why You'll Love This Recipe
No chill - unlike some other cookie recipes, these pumpkin cookies are a no-chill recipe, meaning they'll be on your table (or in your mouth) in 30 minutes!
Fall flavors - what flavor is more iconic than pumpkin spice? These cookies combine both fresh pumpkin and pumpkin pie spice for a warm, cozy flavor profile.
Chewy texture - these soft pumpkin cookies are buttery, and chewy, and have a warm caramelized flavor and texture from the brown sugar. They taste like a chewy pumpkin snickerdoodle cookie!
- Pumpkin puree. Use pure pumpkin puree (not pumpkin pie filling). I always use Libby's brand as it is a consistent product, and contains less water than other brands and varieties. Organic purees contain the most moisture and should be avoided.
- Sugars. Both granulated sugar and brown sugar are used to produce a chewy pumpkin cookie with slightly crisp edges.
- Pumpkin pie spice. The main flavoring in the pumpkin cookies, but can be substituted by making your own spice blend.
- Egg yolks. Just yolks produce the chewiest cookies, as egg whites contain too much water.
- Unsalted butter. This should be at a cool room temperature, and not too soft. Pressing a finger into the butter will leave a slight indent, but should not pierce the whole way through.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Brown the butter (adding 2 extra tablespoons) until golden, then transfer to a bowl to cool completely and re-solidify to a firm room temperature.
- Use dark brown sugar for a stronger molasses flavor.
- Add ⅔ cup of white chocolate chips, or semi-sweet chocolate chips.
- Make your own pumpkin pie spice: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 ½ teaspoons ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground allspice.
- Add a drizzle of vanilla icing by combining ½ cup powdered sugar, ½ teaspoon vanilla, and ½ tablespoon of milk.
How to Make This Recipe
One: Add the pumpkin puree and spread it out on a plate. Pat dry with multiple paper towels to remove moisture.
Two: The pumpkin is ready to use when the paper towel has barely any moisture on it and the pumpkin feels like a play-doh consistency.
Hot tip! This can take 15-20 half sheets of paper towels, but it is incredibly important to remove as much moisture as possible, or else the cookies will be cake instead of chewy. Cheesecloth or dish towels can also be used.
Three: Cream together the butter and sugars, then add the egg yolks, vanilla, and pumpkin until smooth.
Four: Add the flour, baking powder, baking soda, salt, and pumpkin pie spice and mix until halfway incorporated.
Five: Use a rubber spatula and finish mixing in the dry ingredients by hand. This ensures a tender cookie.
Six: Use a 3-tablespoon cookie scoop to scoop out flush pieces of cookie dough (or measure out 3 tablespoon size pieces).
Seven: Add the cookie dough to a cinnamon sugar mixture and coat completely.
Eight: Add 6 cookies to a baking sheet lined with parchment paper and bake until set around the edges but still slightly underdone in the center. Cool for 5 minutes then transfer to a wire rack.
Hot tip! Scoot the cookies as soon as they come out of the oven to be sure the cookies are completely round and even.
- If browning the butter, e-solidify it until almost solid. Cool butter is key for this recipe.
- Get as much moisture as possible out of the pumpkin puree. The paper towel should barely be wet by the end & the amount will have reduced by more than half.
- Only mix the dough until the flour is just incorporated.
- Use a digital scale to measure the flour, or use the fluff, spoon and level method. Adding too much flour will result in puffy cookies.
- Don't over bake these cookies. They will finish cooking on pan and wire rack.
- Use Libby's canned pumpkin for best results.
- Make these Pumpkin Sour Cream Muffins with the leftover pumpkin puree!
This is either because there was still too much water in the pumpkin puree, or the flour was over-measured.
I don't recommend this, as it contains quite a bit more moisture than canned pumpkin. Libby's canned pumpkin produces very consistent results.
If you want chewy cookies, then yes, this step is required. Without removing all of the moisture, the cookies will be cakey and puffy.
No. Pumpkin pie filling contains sugars and spices, while pumpkin puree is just 100% pure pulverized pumpkin.
Store the cookies in a airtight container for up to five days.
Freeze the cookies in an airtight container for up to three months. Thaw uncovered at room temperature, then add to an airtight container to finish storing.
Chewy Pumpkin Cookies
- paper towels, cheesecloth, or dish towel
- Stand mixer with paddle attachment, or handheld mixer
- Mixing bowls
- 3-tablespoon cookie scoop
- large baking sheets
- ⅔ cup pure pumpkin puree
- 1¾ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 teaspoons pumpkin pie spice
- ¾ cup unsalted butter room temperature
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large egg yolks room temperature
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar for rolling
- 1 teaspoon cinnamon for rolling
- Preheat the oven to 350℉ and line two large cookie sheets with parchment paper.
- Add the pumpkin puree to a plate and spread it thin. Press the mixture with one paper towel at a time to soak up all of the moisture, until the paper towels have barely any wet spots on them. Set aside.⅔ cup pure pumpkin puree
- Note: this takes me roughly 15 half sheets of paper towels. You can also use cheesecloth or tea towels. Just be sure to get as much liquid out as possible. The texture should feel like play-doh when it's ready to use.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice. Set aside.1¾ cup all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 3 teaspoons pumpkin pie spice
- In the bowl of a stand mixer (with paddle attachment), or with a hand mixer, cream together the butter and sugars on medium speed for 2 minutes. Scrape down the sides.¾ cup unsalted butter, ⅔ cup light brown sugar, ½ cup granulated sugar
- Add the egg yolks, vanilla, and pumpkin and mix on medium speed until combined, about one minute.2 large egg yolks, 2 teaspoons vanilla extract
- Add the flour mixture and mix until the flour is almost combined. Use a rubber spatula to finish folding in any excess flour around the edges of the bowl.
- Mix together the sugar and cinnamon in a bowl.¼ cup granulated sugar, 1 teaspoon cinnamon
- Measure out 3 tablespoon sized scoops of dough, then roll them through the sugar and place on the prepared pan. I bake 6 cookies per large sheet, one sheet at a time.
- Bake for 10-12 minutes, keeping the cookies still slightly underdone in the center. Cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling.