1. Why did my chewy pumpkin cookies turn out cakey?

The most common reason for cakey cookies is the excess moisture in the pumpkin. Be sure to properly dry your pumpkin puree by pressing it with paper towels several times before adding it to the dough. If too much moisture remains, it will make the cookies too soft and cakey.

2. Can I use fresh pumpkin puree instead of canned?

While fresh pumpkin puree is a great choice for other recipes, it can be too watery for these chewy pumpkin cookies. For the best results, we recommend using canned pumpkin, such as Libby’s, as it has the right consistency and moisture level.

3. Can I freeze chewy pumpkin cookies?

Yes! You can freeze these cookies for up to two weeks. Simply store them in an airtight container or freezer-safe bag. When you’re ready to enjoy, let them thaw at room temperature, or heat them up for a few seconds in the microwave for a fresh-baked feel.

4. How should I store chewy pumpkin cookies to keep them fresh?

To keep your cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, freezing them is a great option. Be sure to layer parchment paper between cookies to avoid sticking

Chewy Pumpkin Cookies – 12-Minute Recipe

Name: Chewy Pumpkin Cookies
Prep time: 30 min
Cook time: PT-488473H5M23S
Total time: PT-488473H5M23S
Cuisine: American
Ingredients: 3/4 cup (168 g) unsalted butter, softened; 1 cup (220 g) light brown sugar, packed; 2 egg yolks, at room temperature; 2 tsp vanilla extract; 1/2 cup (122 g) canned pumpkin puree (Libby’s works best); 1 3/4 cups (219 g) all-purpose flour, spooned and leveled; 1 tbsp pumpkin pie spice; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/4 cup (50 g) granulated white sugar; 1/2 tsp pumpkin pie spice (for spiced sugar coating)

Description

These chewy pumpkin cookies are the perfect fall treat, offering a chewy texture and rich pumpkin spice flavor. Each bite is a delightful balance of soft, spiced dough and a sugary crunch from the spiced sugar coating, making them an irresistible autumn dessert.

Ingredients

Scale

3/4 cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla extract
1/2 cup (122 g) canned pumpkin puree (Libby’s works best)
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice (for spiced sugar coating)

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Instructions

Start by drying your pumpkin. Spread the canned pumpkin on a plate and press with a paper towel to absorb excess liquid. Repeat the process at least four more times until the pumpkin is reduced to about 1/4 cup. Set aside.
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy (about 1-2 minutes).
Add in the egg yolks and vanilla extract, and mix until pale and fluffy, about 1-2 minutes.
Add the prepared pumpkin to the butter mixture and mix to combine.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Scoop the dough into 18 balls, then roll each ball in the spiced sugar (a mixture of granulated sugar and pumpkin pie spice).
Place the dough balls 2 inches apart on a lined baking sheet. Bake at 350°F (175°C) for 12-14 minutes, depending on your desired texture. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Make sure to dry the pumpkin puree thoroughly to avoid cakey cookies.
Measure your flour correctly by spooning it into the measuring cup and leveling it off for the best texture.
For a slightly firmer cookie, bake for 14 minutes; for a chewier center, bake for 12 minutes.
You can chill the dough for 10 minutes if it feels too sticky before rolling it into balls.

Prep Time: 30 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 14g
Sodium: 45mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 1g
Cholesterol: 35mg