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    Home » All Recipes » Desserts » Cookies

    Chewy Pumpkin Cookies

    Published: Oct 21, 2022 by RichandDelish · This post may contain affiliate links ·

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    Jump to Recipe Print Recipe

    These chewy pumpkin cookies are crispy on the edges, chewy and soft in the middle, and it is spiced with cinnamon, nutmeg, and ginger.

    Bite missing from chewy pumpkin cookies.

    These cookies are so delicious and made with simple ingredients! You can use fresh pumpkin puree or canned pumpkin puree (not pumpkin pie filling), but ensure that you are draining the excess liquids.

    If you like pumpkin desserts, check out our pumpkin scones, mini pumpkin cheesecakes, pumpkin bread with cream cheese frosting, banana pumpkin muffins, pumpkin muffins, pumpkin snickerdoodles, and pumpkin cheesecake.

    Jump to:
    • Why this recipe works
    • Ingredients
    • Instructions
    • Expert Tips
    • Faq's
    • Storing
    • Freezing
    • Substitutions
    • Variations
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works

    • These cookies have the best texture! They are chewy in the middle and crispy on the edges!
    • They have the best flavor as well! They are spiced with cinnamon, nutmeg, and ginger, and are made with pumpkin puree!
    • These cookies are perfect for fall and winter, and especially for the holiday season!
    • They are really easy to make and take simple ingredients!
    Close up shot of cookies.

    Ingredients

    Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

    Full measurements are in the recipe card below.

    Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.

    Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.

    Brown sugar- adds a caramelly flavor and chewy texture to the cookies.

    Pumpkin puree- we like making our own pumpkin puree from fresh pumpkins. You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.

    Egg yolks- you will need 2 large eggs yolks for this recipe. Make sure that your egg yolks are at room temperature.

    Cinnamon- gives these cookies an amazing taste and compliments the apples perfectly.

    Spices- we like adding nutmeg and ginger for pumpkin desserts, but you can use your favorite spices like cloves, pumpkin spice, etc.

    Vanilla extract- adds extra flavor.

    Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.

    Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.

    Instructions

    Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.

    Cookies process shots.

    Add the egg yolks, pumpkin puree, cinnamon, kosher salt, nutmeg, ginger, vanilla extract, and mix well.

    Cookies process shots.

    Add the flour, baking soda, and mix until just combined. Do not overmix this cookie dough to prevent from these cookies from turning cakey.

    Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.

    Cookies process shots.

    Into a small mixing bowl, add the cinnamon, brown sugar, and granulated sugar. Mix with a spoon until well combined.

    Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 1 ½ tablespoon at a time. Roll the cookie dough balls into balls using your clean hands.

    Cookies process shots.

    Roll each cookie in the cinnamon sugar mixture, and place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 12-14 minutes.

    Cookies process shots.

    Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

    Stack of chewy pumpkin cookies.

    Expert Tips

    • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
    • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
    • Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
    • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
    • Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
    • Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
    • Before making this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
    • Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
    • Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
    Stack of pumpkin cookies.

    Faq's

    How long will these cookies last?

    These cookies will last for up to 5 days stored at room temperature in an airtight container.

    What flour do you use for these cookies?

    We use all-purpose flour for these cookies. Cake flour will work great as well.

    Why are my cookies not spreading?

    This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.

    Can I double this recipe?

    Yes! You can double or triple this recipe. There is an option to automatically double, half, or triple this recipe in the recipe card below!

    Pile of pumpkin cookies with cinnamon sticks.

    Storing

    It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container. These will last for up to 5 days at room temperature.

    Freezing

    Simply, follow the instructions as written and make the dough balls, roll them in the cinnamon sugar mixture, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.

    When ready to bake the cookies, bake them right away, no need to thaw them. Add an extra minute or so for the baking time.

    Substitutions

    Gluten-free- you can make these gluten-free by swapping the flour with gluten-free flour!

    Overhead shot of cookies with a bite missing from one of the cookies.

    Variations

    Chocolate chips- these cookies taste great with chocolate chips, add ½ a cup to the batter and bake it according to the instructions.

    Spices- add your favorite pumpkin spices like pumpkin pie spice, cloves, allspice, etc.

    More fall recipes

    Apple crisp bars- These apple crisp bars are made with a shortcrust base, topped with a spiced apple mixture, topped with a crumble topping, and topped with caramel sauce.

    Banana coffee cake- This banana coffee cake is made with soft cinnamon banana cake, filled with a cinnamon swirl filling, cinnamon crumble topping and a delicious glaze.

    Caramel pecan cheesecake- This caramel pecan cheesecake is made with a cinnamon crust, creamy cinnamon cheesecake filling, and a caramel pecan topping.

    If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

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    📖 Recipe

    Close up shot of pumpkin cookies with one cookie missing a bite.

    Chewy Pumpkin Cookies

    Rich and delish
    These chewy pumpkin cookies are crispy on the edges, chewy and soft in the middle, and it is spiced with cinnamon, nutmeg, and ginger.
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 12 mins
    chill time 1 hr
    Total Time 1 hr 27 mins
    Course Dessert
    Cuisine American
    Servings 17 cookies
    Calories 262 kcal

    Ingredients
     
     

    • 230 g Butter softened
    • ½ cup Granulated sugar
    • 1 cup Dark brown sugar
    • ½ teaspoon Kosher salt
    • â…“ cup Pumpkin puree
    • 2 Egg yolks
    • 2 teaspoon Cinnamon
    • ¼ teaspoon Nutmeg
    • ½ teaspoon Ginger
    • 2 teaspoon Vanilla extract
    • 2 â…” cups Flour AP
    • 1 teaspoon Baking soda

    Cinnamon sugar (for rolling)

    • 1 teaspoon Cinnamon
    • 2 tablespoon Brown sugar
    • 2 tablespoon Granulated sugar

    Instructions
     

    • Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
    • Add the egg yolks, pumpkin puree, cinnamon, kosher salt, nutmeg, ginger, vanilla extract, and mix well.
    • Add the flour, baking soda, and mix until just combined. Do not overmix this cookie dough to prevent from these cookies from turning cakey.
    • Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
    • Into a small mixing bowl, add the cinnamon, brown sugar, and granulated sugar. Mix with a spoon until well combined.
    • Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 1 ½ tablespoon at a time. Roll the cookie dough balls into balls using your clean hands.
    • Roll each cookie in the cinnamon sugar mixture, and place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 12-14 minutes.
    • Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

    Notes

    • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
    • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
    • Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
    • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
    • Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
    • Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
    • Before making this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
    • Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
    • Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.

    Nutrition

    Calories: 262kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 52mgSodium: 226mgPotassium: 58mgFiber: 1gSugar: 22gVitamin A: 1117IUVitamin C: 0.2mgCalcium: 26mgIron: 1mg
    Keyword chewy pumpkin cookies, pumpkin cookies
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Anabell Hernandez

      November 11, 2022 at 12:49 am

      5 stars
      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

      Reply
    2. Carol

      October 30, 2022 at 3:01 pm

      Does this recipe really only make 17? Curious before I make them.

      Reply
      • RichandDelish

        October 30, 2022 at 5:20 pm

        Yes, 17 medium-large cookies!

        Reply
    3. Be

      October 24, 2022 at 12:33 pm

      Rolling sugar measurements not listed

      Reply
      • RichandDelish

        October 24, 2022 at 3:37 pm

        Fixed!

        Reply

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