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    Home » Recipes » Cookies

    Chewy Pumpkin Cookies

    September 13, 2022 by Jessie M 24 Comments

    FacebookPinEmailTweetShares2.4k
    Jump to Recipe - Print Recipe

    Chewy pumpkin cookies are perfectly pumpkin flavoured and covered in a spiced sugar. These cookies have a chewy centre, crisp edges, and covered in a spiced sugar. A must bake for fall!

    I know pumpkin cookies are usually cakey in texture but not these ones! These have crisp edges with a chewy gooey centre!

    chewy pumpkin cookies

    WHY YOU’LL LOVE THESE Chewy Pumpkin COOKIES

    Perfect chewy texture. These cookies are CHEWY not cakey and have crisp edges.

    No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.

    Perfect amount of pumpkin flavouring. These cookies have the perfect amount of pumpkin flavour without being overwhelming.

    Pumpkin pie in a cookie. If pumpkin pie and cookie had a baby this would be it. These cookies have the taste of pumpkin pie in cookie form.

    chewy pumpkin cookies

    Step By Step Instructions

    Reducing the Pumpkin Puree

    First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.

    Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with just under 1/4 cup of pumpkin puree. Set aside.

    reduced pumpkin puree

    Pumpkin Cookies

    Preheat oven to 350 F and line baking sheets with parchment paper.

    In a large bowl or stand mixer cream together butter and sugars until light and fluffy.

    Add in vanilla and egg yolks. Beat until mixture is well combined.

    Mix in the reduced pumpkin puree.

    wet ingredients for the pumpkin cookies

    In a second bowl whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.

    Add dry ingredients into wet and mix until combined.

    Spiced Sugar

    In a small bowl mix together the white sugar and pumpkin pie spice.

    Scoop out 3 tbsp worth of dough into a ball. Roll in the spiced sugar. Place on a lined baking sheet 2 inches apart.

    chewy pumpkin cookies ready for the oven

    Bake cookies for 11-13 minutes or until the bottoms are golden brown.

    The cookies will be puffy when they first come out of the oven. Give the pans a few whacks on the counter after removing from the oven. Let cookies fully cool on the pan before moving.

    chewy pumpkin cookies

    FREQUENTLY ASKED QUESTIONS

    WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

    Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

    Do I have to reduce the pumpkin puree?

    Yes you do! This is an important step and not to be skipped. Doing this will reduce the amount of water in the puree and this is what gives the cookies that chewy texture.

    STORING THE COOKIES

    Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.

    Why are my cookies cakey and not chewy?

    This is most likely from not removing the liquid from the pumpkin puree. Make sure you cook for 12 minutes and then blot with paper towel to remove the extra liquid. When done properly you should be left with just short of 1/4 cup.

    AN I USE PUMPKIN PIE INSTEAD OF PUMPKIN PUREE?

    No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste of the cookies.

    HOW TO GET PERFECTLY ROUND COOKIES

    As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

    CAN I MAKE THE COOKIES SMALLER?

    Yes, you can make them smaller. Scoop dough into 1 and 1/2 tbsp balls and bake for 9 minutes or until bottoms are golden brown.

    Can you Freeze them?

    Yes, you can freeze the cookie dough before baking them. Don't roll them in sugar if you are planning to freeze them. When you're ready to bake let the cookie dough come to room temperature, roll them in sugar, and then bake like normal.

    chewy pumpkin cookies

    If you make these chewy pumpkin cookies please leave a star rating and comment below!

    For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

    YOU MIGHT ALSO LOVE

    • Mini Pumpkin Spice Donuts
    • Pumpkin Crinkle Cookies
    • Pumpkin Spice Latte Loaf Cake
    • Melting Moments Pumpkin Cookies
    • Pumpkin Swirl Cheesecake Bars
    • Pumpkin Swirl Cheesecake Bars
    chewy pumpkin cookies

    Chewy Pumpkin Cookies

    Jessie M
    Chewy pumpkin cookies are perfectly pumpkin flavoured and covered in a spiced sugar. These cookies have a chewy centre and crisp edges. A must bake for fall!
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 11 mins
    Course dessert
    Cuisine American, Canadian
    Servings 18 cookies

    Equipment

    • large bowl
    • medium bowl
    • cookie sheets
    • sauce pan

    Ingredients
      

    Pumpkin Cookies

    • 1/2 C canned pumpkin puree reduced to 1/4 cup
    • 3/4 C salted butter at room temperature
    • 1 C brown sugar
    • 1/2 C white sugar
    • 1 tsp vanilla extract
    • 2 large egg yolks
    • 2 C all purpose flour spooned and levelled*
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 2 tsp pumpkin pie spice
    • 1/4 tsp ground cinnamon

    Spiced Sugar

    • 1/4 C white sugar
    • 1/4 tsp pumpkin pie spice

    Instructions
     

    Reducing the Pumpkin Puree

    • First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.
      1/2 C canned pumpkin puree
    • Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with just under 1/4 cup of pumpkin puree. Set aside.

    Pumpkin Cookies

    • Preheat oven to 350 F and line baking sheets with parchment paper.
    • In a large bowl or stand mixer cream together butter and sugars until light and fluffy.
      3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
    • Add in vanilla and egg yolks. Beat until mixture is well combined.
      2 large egg yolks, 1 tsp vanilla extract
    • Mix in the reduced pumpkin puree.
      1/2 C canned pumpkin puree
    • In a second bowl whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
      2 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 2 tsp pumpkin pie spice, 1/4 tsp ground cinnamon
    • Add dry ingredients into wet and mix until combined.

    Spiced Sugar

    • In a small bowl mix together the white sugar and pumpkin pie spice.
      1/4 C white sugar, 1/4 tsp pumpkin pie spice
    • Scoop out 3 tbsp worth of dough into a ball. Roll in the spiced sugar. Place on a lined baking sheet 2 inches apart.
    • Bake cookies for 11-13 minutes or until the bottoms are golden brown.
    • The cookies will be puffy when they first come out of the oven. Give the pans a few whacks on the counter after removing from the oven. Let cookies fully cool on the pan before moving.
    Keyword chewy, chewy pumpkin cookies, fall, fall baking, pumpkin, pumpkin cookies, pumpkin spice
    « Mini Pumpkin Spice Donuts
    Chocolate Halloween Sprinkle Cookies »
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      Recipe Rating




    1. Stefanie

      September 17, 2022 at 10:23 pm

      5 stars
      5 stars because I’m they look and sound delicious! Haven’t made them yet but could I keto this recipe and use almond flour instead of white flour? Thanks!

      Reply
      • Jessie M

        September 18, 2022 at 10:38 am

        Thank you! I haven't tried using almond flour myself so I am not sure. If you try it, let me know how it turns out 🙂

        Reply
      • Melanie

        October 02, 2022 at 4:25 pm

        5 stars
        These were AMAZING. The flavor and texture were both perfect!! They did take like 17-18 minutes to bake, but I must have made my cookies bigger than 3TBSP since I only got 15 and not 18. I will definitely be making these again soon!

        Reply
        • Jessie M

          October 02, 2022 at 8:33 pm

          So happy you liked them! Thank you for the review!

          Reply
    2. Melissa Polzer

      September 24, 2022 at 1:42 pm

      5 stars
      Made them TWICE in 24 hours. Huge hit and super delicious!

      Reply
      • Jessie M

        September 24, 2022 at 2:36 pm

        That's amazing! So happy you enjoyed the recipe!

        Reply
    3. Madison

      September 24, 2022 at 10:09 pm

      Can we use unsalted butter? Thanks!

      Reply
      • Jessie M

        September 25, 2022 at 7:43 am

        Yes, you can. If you do increase the salt added to 1/2 tsp.

        Reply
    4. Bonnie

      September 25, 2022 at 11:28 pm

      5 stars
      These were a big hit. Family loved them. I doubled the batch. Good thing. They are being devoured

      Reply
      • Jessie M

        September 26, 2022 at 7:23 am

        Love hearing this! Glad you all enjoyed the recipe.

        Reply
        • Melissa L

          November 18, 2022 at 9:12 pm

          5 stars
          Thanks for the recipe! These taste bakery worthy, my family was so impressed; do they freeze well?

          Reply
          • Jessie M

            November 19, 2022 at 1:48 pm

            Thank you!
            Yes, you can freeze the cookie dough before baking them. Don't roll them in sugar if you are planning to freeze them. When you're ready to bake let the cookie dough come to room temperature, roll them in sugar, and then bake like normal.

            Reply
    5. Aletha

      September 26, 2022 at 1:35 pm

      How can this be modified to use canned pumpkin?

      Reply
      • Jessie M

        September 26, 2022 at 5:01 pm

        Hi, the recipe uses canned pumpkin puree.

        Reply
    6. Felicia Guzzo

      September 26, 2022 at 4:26 pm

      If using canned store bought pumpkin puree, do you still have to reduce it? Thanks!

      Reply
      • Jessie M

        September 26, 2022 at 5:02 pm

        Yes, the recipe use store bought canned pumpkin puree. It does have to be reduced or you will end up with a cake like cookie, rather than chewy.

        Reply
    7. Crissy G

      September 26, 2022 at 9:06 pm

      5 stars
      I made a double batch of these tonight. I need to hide them from myself! Suggestions for a hiding place are appreciated. They are amazing. I love the slight crunchy outside and chew inside. I will be making them again. Often. Real often.

      Reply
      • Jessie M

        September 26, 2022 at 9:11 pm

        Aww, love this! Thank you for the review. So happy you love them. Yes, they are dangerous to have around the house.

        Reply
    8. Tanya

      September 29, 2022 at 11:51 am

      5 stars
      I never ever comment on recipes but this I HAVE to. These are the most amazing cookies I've ever had omg!! If I could leave 6 stars I would ! 😁

      Reply
      • Jessie M

        September 29, 2022 at 1:33 pm

        Thank you so much!! 🙂

        Reply
    9. Brigitte

      October 04, 2022 at 8:00 pm

      5 stars
      Loved the cookies. Made them with fresh pumpkin my dough was wetter than like a chocolate chip dough but they came out beautiful

      Reply
    10. Lauren

      November 06, 2022 at 4:03 pm

      5 stars
      Absolutely perfect!

      Reply
      • Jessie M

        November 06, 2022 at 6:03 pm

        Yay! Happy you liked them 🙂

        Reply
    11. Daniella

      November 27, 2022 at 9:02 pm

      5 stars
      Super easy to make and everyone loved them!

      Reply

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