I adore these spiced pumpkin cookies. Combining soft unsalted butter, smooth pumpkin puree, and both granulated and brown sugars, each bite offers a delicate balance of flavor. The touch of pumpkin pie spice ties it all together with a sprinkle of magic on top. My kitchen has felt extra festive.

Jump to Recipe

I recently experimented with a recipe that quickly became one of my new favorites. These chewy pumpkin cookies have the perfect balance of pumpkin spice and a melty center that will surprise you with every bite.

I started by creaming 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until it was light and fluffy, then mixed in a large egg and 1 teaspoon vanilla extract. Adding 1/2 cup pumpkin puree not only gave the cookies an irresistible moist texture but also a subtle hint of autumn sweetness.

I carefully folded in 1 3/4 cups all-purpose flour with a pinch each of baking soda, baking powder, salt and 1 1/2 teaspoons pumpkin pie spice until everything was just combined. Topping them with a mix of granulated sugar and a little more pumpkin pie spice gave the cookies an extra kick reminiscent of all those easy fall recipes you see everywhere.

Youll be surprised how these simple ingredients transform into a delicious treat!

Why I Like this Recipe

I like this recipe because it gives me that perfect balance of pumpkin flavor and spices that reminds me of fall. I love how the cookies come out chewy in the middle but still have a little crunch on the edges. The recipe is super easy to follow and even if I mess up a step here or there, the cookies still turn out delicious. Plus the little sugary topping makes each bite extra special and gives it a warm, caramelized finish that feels just right for a cozy day.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: Provides rich flavor and tender texture, making cookies irresistably chewy.
Pumpkin puree: Adds moisture, essential fiber and vitamins, making cookies nutritious and moist.
Granulated sugar: Sweetens the dough and encourages browning while enhancing overall flavor.
Light brown sugar: Contributes extra sweetness with a hint of caramel taste for added depth.
Egg: Binds ingredients together and adds protein for a soft and cakey consistency.
Flour: Provides structure and carbohydrates, helping cookies achieve their chewy perfection.
Pumpkin pie spice topping: Infuses a warm, spicy kick that really elevates the overall taste.
Vanilla extract: Enhances overall flavor by blending sweet and aromatic notes perfectly.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

For topping: 2 tablespoons granulated sugar mixed with 1/4 teaspoon pumpkin pie spice

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, beat the 1/2 cup softened unsalted butter with 1/2 cup pumpkin puree, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until it’s light and fluffy.

3. Mix in 1 large egg and 1 teaspoon vanilla extract until well combined.

4. In another bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.

5. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated, don’t overmix!

6. Scoop rounded tablespoons of dough onto the baking sheet leaving enough space between each cookie.

7. Sprinkle each cookie with a mixture of 2 tablespoons granulated sugar and 1/4 teaspoon pumpkin pie spice.

8. Bake in your preheated oven for about 10-12 minutes until the edges are set but the centers still look soft.

9. Let the cookies cool on the baking sheet for a few minutes then transfer them to a wire rack to cool completely.

Equipment Needed

1. Oven that can be preheated to 350°F
2. Baking sheet with parchment paper
3. Two mixing bowls (one for wet stuff and one for dry ingredients)
4. An electric mixer or a whisk to beat the butter and sugars
5. Measuring cups and spoons
6. A spatula for mixing and folding
7. A cookie scoop or tablespoon measure
8. A cooling rack to let the cookies cool evenly

FAQ

Do I need to chill the dough before baking?

Not really, but chilling it for about 30 minutes can help keep the cookies from spreading too much in the oven.

Can I use salted butter if I don't have unsalted?

Sure, you can use salted butter but just cut down on the extra salt in the recipe to balance out the flavor.

Is there a substitute for pumpkin pie spice?

Yep, you can mix cinnamon, nutmeg, and a little allspice if you're unable to find pumpkin pie spice at your store.

How should I store these cookies to keep them chewy?

Store them in an airtight container at room temperature for up to 5 days, and if you want them to last longer, you can freeze them.

What gives these cookies their chewy texture?

The pumpkin puree adds moisture, which along with the proper balance of fats and sugars, makes the cookies chewy even after cooling.

Chewy Pumpkin Cookies Recipe Substitutions and Variations

Unsalted butter: You could try using equal parts coconut oil or margarine. They work pretty well if you’re in a pinch.
Pumpkin puree: If you dont have pumpkin puree, mashed butternut squash is a good substitute though it might change the flavor slightly.
Granulated sugar: You could use honey or maple syrup instead, but you may need to reduce the other liquid ingredients a bit.
Large egg: Mix 1 tablespoon of flaxseed with 3 tablespoons of water to make a flax egg, which works well in cookies.
Pumpkin pie spice: If you dont have it, try mixing cinnamon, nutmeg, ginger, and a tiny bit of clove to get a similar warm spice flavor.

Pro Tips

1. Make sure your butter is really soft but not melted so it creams well with the pumpkin, this helps create a light, fluffy texture in your cookies.
2. When mixing in your dry ingredients, stir just until everything gets combined — overmixing can actually make your cookies tough, trust me on that.
3. Give your cookie dough plenty of space on the baking sheet; if they’re too close, the cookies might merge together and lose that nice shape.
4. Let your cookies cool on the baking sheet for a couple of minutes before moving them to a rack; this little pause lets them firm up a bit, making them easier to handle.

Chewy Pumpkin Cookies Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

215

kcal

Equipment: 1. Oven that can be preheated to 350°F
2. Baking sheet with parchment paper
3. Two mixing bowls (one for wet stuff and one for dry ingredients)
4. An electric mixer or a whisk to beat the butter and sugars
5. Measuring cups and spoons
6. A spatula for mixing and folding
7. A cookie scoop or tablespoon measure
8. A cooling rack to let the cookies cool evenly

Ingredients

1/2 cup unsalted butter, softened
1/2 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
For topping: 2 tablespoons granulated sugar mixed with 1/4 teaspoon pumpkin pie spice

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, beat the 1/2 cup softened unsalted butter with 1/2 cup pumpkin puree, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until it's light and fluffy.
Mix in 1 large egg and 1 teaspoon vanilla extract until well combined.
In another bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated, don't overmix!
Scoop rounded tablespoons of dough onto the baking sheet leaving enough space between each cookie.
Sprinkle each cookie with a mixture of 2 tablespoons granulated sugar and 1/4 teaspoon pumpkin pie spice.
Bake in your preheated oven for about 10-12 minutes until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for a few minutes then transfer them to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.