These chewy pumpkin cookies are crispy on the edges, soft and chewy in the middle, spiced with pumpkin spice, and rolled in cinnamon sugar!
If you want a pumpkin cookie that is actually chewy instead of cakey, this is the recipe for you.
Most pumpkin cookies turn out soft and puffy because pumpkin puree adds so much moisture. These use egg yolks only and plenty of dark brown sugar, so they bake up with crisp edges and a dense, chewy center.
Warm cinnamon, nutmeg, and ginger give them a cozy pumpkin spice flavor, and a cinnamon sugar coating adds a sweet, crackly finish.
They are made with simple pantry ingredients, and you can use either canned or homemade pumpkin puree. They are my favorite cookie to bake all fall long.
For more pumpkin desserts, check out my pumpkin scones, mini pumpkin cheesecakes, and pumpkin cheesecake.
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Why this recipe works
- Truly Chewy, Not Cakey: Using only egg yolks and a small amount of pumpkin keeps the cookies dense and chewy instead of puffy and cake-like.
- Deep Caramel Flavor: Dark brown sugar adds moisture and a rich, molasses-like flavor that pairs perfectly with pumpkin.
- Cozy Pumpkin Spice: Cinnamon, nutmeg, and ginger give every bite warm, classic fall flavor.
- Crackly Cinnamon Sugar Coating: Rolling the dough balls in cinnamon sugar creates a sweet, slightly crisp outside.
- Make Ahead Friendly: The dough can rest in the fridge overnight, which actually deepens the flavor.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The pumpkin cookie dough
Unsalted Butter: Softened to room temperature so it creams smoothly with the sugar.
Granulated Sugar: Helps the cookies spread slightly and gives them crisp edges.
Dark Brown Sugar: Adds moisture, chewiness, and a deep caramel flavor. Light brown sugar works as well.
Kosher Salt: Balances the sweetness and enhances the spices.
Pumpkin Puree: Use plain canned or homemade pumpkin puree, not pumpkin pie filling.
Egg Yolks: Using only the yolks adds richness and keeps the cookies chewy instead of cakey.
Cinnamon, Nutmeg, and Ginger: The classic warm spices that give these cookies their pumpkin spice flavor. You can swap them for 3 teaspoons of pumpkin pie spice.
Vanilla Extract: Rounds out the flavor of the pumpkin and spices.
All-Purpose Flour: Gives the cookies structure while keeping them soft and chewy.
Baking Soda: Helps the cookies rise and spread just enough for crisp edges.
The cinnamon sugar coating
Cinnamon, Brown Sugar, and Granulated Sugar: Mixed together and used to roll the cookie dough balls for a sweet, crackly outside.
Step by Step Instructions
Make the cookie dough
Cream the Butter: In a large mixing bowl, beat the room temperature butter, granulated sugar, and brown sugar with an electric hand mixer for 2 to 3 minutes, until creamy and fluffy.
Add the Flavor: Add the egg yolks, pumpkin puree, cinnamon, salt, nutmeg, ginger, and vanilla extract, and mix well.
Dry Ingredients: Add the flour and baking soda and mix just until combined. Don't overmix, or the cookies can turn cakey.
Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight for the best flavor.
Shape and bake
Cinnamon Sugar: In a small bowl, mix the cinnamon, brown sugar, and granulated sugar.
Scoop: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough with a cookie scoop or a tablespoon and roll it into balls with clean hands.
Roll and Bake: Roll each dough ball in the cinnamon sugar and place it on the baking sheet, leaving space between each cookie. Bake for 12 to 14 minutes, until the edges are set and the centers still look slightly soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Chill the Dough: Don't skip chilling. Cold dough spreads less and bakes into thick, chewy cookies.
- Don't Overmix: Mix the flour in just until combined to keep the cookies chewy instead of cakey.
- Room Temperature Butter: Soft butter creams properly with the sugar for the best texture. It should be soft to the touch but not melted.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale. Too much flour makes the cookies dry.
- Pull Them Out Early: Take the cookies out when the centers still look slightly underbaked. They finish setting as they cool.
Troubleshooting
Why did my cookies spread too much?
The dough was too warm or the butter was melted. Chill the dough for at least 1 hour, and if your kitchen is warm, chill the scooped dough balls for another 10 minutes before baking.
Why are my cookies dry?
Too much flour was added or the cookies were overbaked. Spoon and level your flour, and remove the cookies from the oven while the centers still look soft.
Why is my dough too sticky?
Pumpkin puree makes the dough naturally soft. Chill it longer until it is firm enough to scoop, and lightly wet your hands when rolling the balls.
Frequently Asked Questions
Pumpkin puree adds a lot of moisture, which can make cookies cakey. This recipe uses egg yolks only and a small amount of pumpkin, and the dough is chilled, so the cookies bake up chewy instead of cakey.
No. Use plain pumpkin puree, either canned or homemade. Pumpkin pie filling already contains sugar and spices and will change the texture and flavor.
Yes. Chilling the dough for at least 1 hour firms up the butter so the cookies don't spread too much and stay thick and chewy.
Storing
Store the cookies in an airtight container at room temperature for up to 4 days.
Freezing
Freeze the baked and cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
To freeze the dough, scoop it into balls, freeze them on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Roll in cinnamon sugar and bake from frozen, adding 1 to 2 minutes to the baking time.
Make It Ahead Of Time
Make the cookie dough up to 2 days ahead and keep it covered in the fridge. Resting the dough overnight deepens the flavor and makes the cookies even chewier.
Substitutions
Spices: Replace the cinnamon, nutmeg, and ginger with 3 teaspoons of pumpkin pie spice.
Brown Sugar: Use light brown sugar instead of dark for a milder caramel flavor.
Gluten Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Dairy Free: Use plant-based butter sticks instead of butter.
Variations
White Chocolate Chip: Fold white chocolate chips into the dough.
Cream Cheese Frosting: Pipe a swirl of cream cheese frosting on top of the cooled cookies.
Maple Glaze: Drizzle the cooled cookies with a simple maple glaze.
Pecan: Fold chopped toasted pecans into the dough for crunch.
Equipment
More Fall Recipes
If you love fall baking, check out my apple crisp bars, banana coffee cake, and caramel pecan cheesecake!
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📖 Recipe
Chewy Pumpkin Cookies
Ingredients
For the cookie dough
- 1 cup Butter softened
- ½ cup Granulated sugar
- 1 cup Dark brown sugar
- ½ teaspoon Kosher salt
- ⅓ cup Pumpkin puree
- 2 Egg yolks
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
- 2 teaspoon Vanilla extract
- 2 ⅔ cups Flour AP
- 1 teaspoon Baking soda
Cinnamon sugar (for rolling)
- 1 teaspoon Cinnamon
- 2 tablespoon Brown sugar
- 2 tablespoon Granulated sugar
Instructions
Make the cookie dough
- Cream the Butter: In a large mixing bowl, beat the room temperature butter, granulated sugar, and brown sugar with an electric hand mixer for 2 to 3 minutes, until creamy and fluffy.
- Add the Flavor: Add the egg yolks, pumpkin puree, cinnamon, salt, nutmeg, ginger, and vanilla extract, and mix well.
- Dry Ingredients: Add the flour and baking soda and mix just until combined. Don't overmix, or the cookies can turn cakey.
- Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight for the best flavor.
Shape and bake
- Cinnamon Sugar: In a small bowl, mix the cinnamon, brown sugar, and granulated sugar.
- Scoop: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough with a cookie scoop or a tablespoon and roll it into balls with clean hands.
- Roll and Bake: Roll each dough ball in the cinnamon sugar and place it on the baking sheet, leaving space between each cookie. Bake for 12 to 14 minutes, until the edges are set and the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the Dough: Refrigerate the dough for at least 1 hour, or overnight, so the cookies spread less and stay thick and chewy.
- Pumpkin Puree: Use plain canned or homemade pumpkin puree, not pumpkin pie filling, which already has sugar and spices.
- Egg Yolks Only: Use just the yolks. They add richness and keep the cookies chewy instead of cakey.
- Room Temperature Butter: The butter should be soft to the touch but not melted so it creams properly with the sugar.
- Don’t Overmix: Mix the flour in just until combined to keep the cookies chewy.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off, or use a kitchen scale. Too much flour makes the cookies dry.
- Pull Them Out Early: Bake until the edges are set and the centers still look slightly soft. They finish setting as they cool.
- Storage: Keep the cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Anabell Hernandez says
Really liked the texture of these cookies, flavors are amazing. However I don’t taste the pumpkin at all.. I used 1/3 cup and I packed it too. Could you add more with this recipe
Carol says
Does this recipe really only make 17? Curious before I make them.
RichandDelish says
Yes, 17 medium-large cookies!
Be says
Rolling sugar measurements not listed
RichandDelish says
Fixed!