Name: Chewy Pumpkin Cookies: Delicious Fall Favorite Recipe!
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 10 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter; 2/3 cup Libby's Pumpkin Puree, room temperature; 1/2 cup granulated sugar; 1/2 cup + 2 tablespoons dark brown sugar, packed; 2 large egg yolks, room temperature; 2 teaspoons vanilla extract; 1 2/3 cup + 1 tablespoon all-purpose flour; 1 1/2 teaspoons pumpkin spice; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1/2 teaspoon kosher salt; 1/3 cup granulated sugar, for rolling; 1 teaspoon ground cinnamon, for rolling

Chewy Pumpkin Cookies are more than just a seasonal treat; they are, for me, a delightful embrace of autumn’s bounty and a true testament to the joy of home baking. As the leaves begin to turn and a crispness fills the air, I find that recipes featuring pumpkin become a cherished tradition in my kitchen. These cookies, in particular, evoke wonderful memories of cozy gatherings and festive celebrations, making them a staple during the fall and holiday seasons in my home and in many others across North America.

What truly sets these cookies apart, and why I believe so many of us adore them, is their irresistible texture—soft, yet wonderfully chewy, delivering a burst of warm spices like cinnamon, nutmeg, and ginger with every single bite. The natural sweetness of pumpkin perfectly complements these aromatic notes, creating a balanced and profoundly satisfying flavor profile that I crave every year. It’s this magical combination of warmth, spice, and that perfect chewiness that makes Chewy Pumpkin Cookies an absolute favorite for me, year after year. Whether I’m enjoying one with a cup of coffee or sharing a batch with loved ones, they always promise a moment of pure comfort and culinary bliss.

Ingredients:

For the Chewy Pumpkin Cookies:
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (or a pinch of allspice for a milder blend)
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg, also at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 cup (170g) chocolate chips (semi-sweet or milk chocolate, your preference)
- ½ cup (60g) chopped pecans or walnuts (optional, but lovely for texture)
For the Optional Cream Cheese Glaze:
- 2 ounces (56g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 cup (120g) powdered sugar (confectioners’ sugar), sifted
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons milk or cream, as needed for desired consistency

Gathering Your Tools and Prepping the Kitchen

Preheat your oven: Before we even think about mixing, let’s get that oven ready. I always set my oven to 350°F (175°C) right at the beginning. This ensures it’s fully preheated and stable when it’s time for the cookies to go in, preventing any temperature fluctuations that could affect their texture. Trust me, consistency is key for those perfectly chewy pumpkin cookies!
Prepare your baking sheets: Line two large baking sheets with parchment paper or silicone baking mats. This is a non-negotiable step for me. It not only prevents sticking but also helps the cookies bake evenly and makes for super easy cleanup. Plus, it contributes to that lovely chewiness by slightly insulating the bottom of the cookies.
Ensure ingredients are at room temperature: This is a crucial, often overlooked, step for successful baking, especially for cookies that rely on creaming butter and sugar. Make sure your unsalted butter, egg, and cream cheese (if making the glaze) are at room temperature. For butter, this usually means letting it sit on the counter for about 30-60 minutes. For eggs, placing them in a bowl of warm water for a few minutes can speed up the process. Room temperature ingredients emulsify much better, creating a smoother, more uniform dough, which translates to a better texture in your final Chewy Pumpkin Cookies.
Measure everything precisely: Baking is a science, and precision matters! Take the time to measure all your ingredients accurately. I like to use a kitchen scale for flour and sugars when I can, as it’s the most accurate method and helps prevent dry or dense cookies. For wet ingredients, use liquid measuring cups at eye level. This meticulous approach lays the foundation for truly spectacular cookies.

Whisking Together the Dry Ingredients

Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves (or allspice), and fine sea salt. I really take my time with this step, making sure everything is thoroughly combined. The goal here is to distribute the leavening agents and spices evenly throughout the flour mixture. This ensures every bite of your Chewy Pumpkin Cookies is perfectly spiced and that your cookies rise uniformly. A well-whisked dry mix prevents pockets of unmixed baking soda or clumps of spice, which no one wants!
Sift if you prefer: While not strictly necessary for most recipes, if you’re aiming for an exceptionally tender crumb, you can sift your dry ingredients together. This breaks up any clumps in the flour and spices, ensuring an even lighter and fluffier texture before they even hit the wet ingredients. I often skip this when I’m in a hurry, but it does make a subtle difference. Set this bowl aside for now.

Creating the Wet Mixture

Cream the butter and sugars: In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a handheld mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed. This step is incredibly important for achieving that signature chewy texture. You want to beat them together until the mixture is light, fluffy, and pale in color, which usually takes about 2-3 minutes. What you’re doing here is incorporating air into the butter and sugar, which helps create a tender crumb and prevents the cookies from being dense. Scrape down the sides of the bowl periodically to ensure everything is evenly mixed. Don’t rush this step; it’s the foundation of a great cookie!
Add the egg and vanilla: Once your butter and sugar mixture is light and fluffy, crack in the large, room-temperature egg. Beat on medium speed until the egg is fully incorporated into the mixture, about 1 minute. It should look cohesive and slightly glossy. Then, pour in the pure vanilla extract and beat for another 30 seconds. The vanilla adds a wonderful depth of flavor that complements the pumpkin beautifully.
Incorporate the pumpkin puree: Now for the star ingredient! Add the 1 cup of pumpkin puree to the wet mixture. Beat on low speed until just combined. Be careful not to overmix here. You want to integrate the pumpkin fully, but aggressive beating can start to develop the gluten in the flour too early, which we want to avoid for a tender, chewy cookie. The mixture will look quite soft and wet at this stage, and that’s exactly what we’re looking for. Make sure to use pure pumpkin puree and not pumpkin pie filling, as pie filling contains added sugars and spices that will throw off the flavor balance of our Chewy Pumpkin Cookies.

Combining for the Perfect Dough

Gradually add dry ingredients to wet: With your mixer on the lowest speed, slowly add the dry ingredient mixture to the wet pumpkin mixture, about one-third at a time. Mix until just combined after each addition. The key here is to mix just until no streaks of flour remain. Overmixing the dough develops the gluten in the flour, which will result in tough, dense cookies rather than the soft, chewy texture we’re aiming for. As soon as the last of the flour disappears, stop the mixer. I often finish the last few stirs by hand with a spatula to ensure I don’t overdo it.
Fold in the add-ins: Now for the fun part! Gently fold in the chocolate chips and, if you’re using them, the chopped pecans or walnuts with a rubber spatula. Distribute them evenly throughout the dough. The nuts add a lovely crunch and depth of flavor that pairs wonderfully with the pumpkin and chocolate. Chocolate chips melt into gooey pockets, adding another layer of chewiness and sweetness. This is a great opportunity to customize your Chewy Pumpkin Cookies!
Chill the dough (recommended!): This step is often skipped, but I consider it a secret weapon for truly exceptional Chewy Pumpkin Cookies. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. Chilling the dough solidifies the butter, which helps prevent the cookies from spreading too much in the oven. More importantly, it allows the flavors to meld together, deepening the spice and pumpkin notes, and it also hydrates the flour, leading to a richer, chewier texture. While you can bake these immediately, I promise the extra waiting time is worth it for a superior cookie.

Baking Your Chewy Pumpkin Cookies

Scoop the dough: Once the dough is chilled, take it out of the refrigerator. Use a 1.5-2 tablespoon cookie scoop (or two spoons) to portion out rounded balls of dough. This ensures consistent sizing, which leads to even baking. Place the dough balls about 2 inches apart on your prepared baking sheets. Remember, these cookies will spread a bit, so give them room to grow into their perfect chewy selves.
Bake to perfection: Place one baking sheet at a time into your preheated 350°F (175°C) oven. Bake for 10-14 minutes. The exact baking time will depend on your oven and the size of your cookies. You’ll know they’re done when the edges are lightly golden brown and set, but the centers still look slightly soft and puffy. Do not overbake! This is absolutely critical for maintaining that wonderfully chewy texture. An overbaked cookie will be dry and crumbly, and we want moist and tender Chewy Pumpkin Cookies. I usually pull mine out right around the 11-12 minute mark.
Cool on the baking sheet: Once you pull the cookies from the oven, let them cool on the baking sheets for about 5 minutes. They will continue to set up and firm during this time. Moving them too soon can cause them to break apart because they are still quite delicate when hot. This brief cooling period on the warm sheet also contributes to their chewiness.
Transfer to a wire rack: After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Allowing them to cool on a rack ensures air circulation around the entire cookie, preventing the bottoms from becoming soggy and helping them achieve their ideal chewy consistency throughout. Let them cool fully before glazing, if you choose to add it, or simply enjoy them warm as is!

Optional: Preparing the Cream Cheese Glaze

If you’re looking to add an extra layer of decadence and a beautiful finish to your Chewy Pumpkin Cookies, this cream cheese glaze is a fantastic addition. It’s simple to make and truly elevates the cookie experience.

Combine cream cheese and butter: In a medium bowl, using your electric mixer (or a whisk and some elbow grease), beat together the softened cream cheese and softened unsalted butter until smooth and creamy, about 1-2 minutes. Make sure there are no lumps of cream cheese, as this will affect the texture of your glaze. Both ingredients being at room temperature is vital for this step.
Add powdered sugar and vanilla: Gradually add the sifted powdered sugar, beating on low speed until fully incorporated. Once incorporated, increase the speed to medium and beat until the glaze is light and fluffy. Stir in the pure vanilla extract. The powdered sugar gives it structure and sweetness, while the vanilla provides a lovely aroma and flavor that complements the pumpkin cookies perfectly.
Adjust consistency: If the glaze is too thick to drizzle or spread easily, add milk or cream, ½ tablespoon at a time, beating after each addition, until you reach your desired consistency. You want it to be thick enough to cling to the cookies but thin enough to spread smoothly. For a beautiful drizzle, I usually aim for a slightly thinner consistency. For spreading with an offset spatula, a slightly thicker glaze works well.

Cooling and Finishing Touches

Glaze the cooled cookies: Once your Chewy Pumpkin Cookies have completely cooled on the wire rack, you can proceed with glazing them. If the cookies are still warm, the glaze will melt right off, creating a mess instead of a lovely finish. I like to either drizzle the glaze generously over the cookies using a spoon or fork, or spread a thin layer over the top of each cookie with an offset spatula.
Allow glaze to set: Let the glazed cookies sit for about 15-30 minutes, or until the glaze has set. This will make them easier to handle and stack. If you’re eager to serve, they’re still delicious with a soft, unset glaze!
Store your Chewy Pumpkin Cookies: These cookies are best enjoyed within 2-3 days, though they rarely last that long in my house! Store them in an airtight container at room temperature. If you’ve added the cream cheese glaze, it’s best to store them in the refrigerator, especially if you live in a warmer climate. Let them come to room temperature for about 15 minutes before serving for the best flavor and texture if refrigerated. Enjoy these delightful Chewy Pumpkin Cookies; they are truly a taste of autumn in every bite!

Conclusion:

Well, friends, we’ve reached the end of our journey through this delightful recipe, and I truly hope you’re as excited as I am about the prospect of these incredible treats. When I set out to create this recipe, my goal was simple: to craft the absolute perfect autumn-inspired indulgence that wasn’t just another cookie, but an experience. And I genuinely believe we’ve hit the mark with these. The irresistible aroma that will fill your kitchen as they bake is just the beginning. Imagine biting into that soft, perfectly spiced interior, yielding to a satisfyingly chewy texture that makes every mouthful pure bliss. This isn’t just a seasonal snack; it’s a hug in cookie form, a culinary reminder of crisp air, falling leaves, and cozy evenings. They strike that coveted balance between being wonderfully sweet and robustly spiced, without being overwhelmingly rich. They’re approachable enough for even novice bakers, yet impressive enough to wow discerning palates. Trust me, these are the Chewy Pumpkin Cookies you’ve been dreaming of, embodying all the warmth and comfort of the season in every single bite. They are truly a must-try for anyone looking to embrace the flavors of fall.

But the joy doesn’t stop at just baking and eating them plain. Oh no, the possibilities for enjoying these masterpieces are almost endless! For a truly decadent treat, I love serving them slightly warm with a scoop of premium vanilla bean ice cream, letting the warmth of the cookie gently melt the ice cream into a glorious, pumpkin-spiced puddle. A drizzle of homemade caramel or a sprinkle of toasted pecans would elevate this to dessert nirvana. They also pair exquisitely with your favorite hot beverage. Imagine one alongside a steaming mug of spiced chai, a creamy latte, or even a classic cup of coffee on a chilly morning – it’s the ultimate comfort pairing. Don’t underestimate their power as a thoughtful gift either; package a few of these up in a pretty box with a ribbon, and you’ll instantly brighten someone’s day. They make for wonderful homemade presents during the holidays or simply as a token of appreciation for a loved one.

Unleash Your Creativity: Delicious Variations to Explore

When it comes to variations, feel free to let your culinary creativity shine! While they are perfect as is, you could certainly fold in a cup of white chocolate chips or dark chocolate chunks during the last stage of mixing for an extra layer of sweetness. Chopped walnuts or pecans would add a delightful textural contrast and nutty depth, making them even more satisfying. For an even more autumnal twist, a handful of dried cranberries or chopped candied ginger would be absolutely divine, introducing bright, tart, or spicy notes respectively. If you’re feeling extra fancy, a simple cream cheese frosting, perhaps lightly spiced with a touch of cinnamon, would transform them into a truly gourmet dessert, though I personally adore their humble, un-frosted charm. Consider turning them into sandwich cookies by filling them with a luscious maple buttercream for an extra special treat! For those with dietary considerations, this recipe is quite adaptable. While I haven’t specifically detailed those modifications here, you could experiment with gluten-free flour blends (often requiring slight adjustments to liquid content) or dairy-free butter substitutes to cater to different needs. The core essence of these cookies – that lovely pumpkin flavor and satisfying chew – remains remarkably consistent even with thoughtful substitutions, ensuring everyone can enjoy a taste of autumn.

Now that you have all the tools and inspiration, my biggest hope is that you’ll take the plunge and whip up a batch of these for yourself, your family, or your friends. There’s an unparalleled satisfaction that comes from creating something so delicious from scratch, and I promise you, the smiles and contented sighs these cookies elicit will be your greatest reward. Don’t be shy about experimenting with the serving suggestions or variations I’ve offered, or even coming up with your own unique twists. Every baker brings their own touch, and that’s what makes cooking such a wonderful, personal journey. I would absolutely love to hear about your experience! Did you add anything special? What was your favorite way to enjoy them? Please, please, come back and leave a comment below or share your photos on social media. Tag me if you do! Your feedback and shared joy not only brightens my day but also inspires countless other home bakers in our wonderful community. So go on, preheat that oven, gather your ingredients, and get ready to experience the magic of these must-try Chewy Pumpkin Cookies. Happy baking, everyone!