Name: The BEST Chewy Pumpkin Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter; ¾ cup (165g) packed light brown sugar; 1 large egg yolk; 1 tbsp (15ml) honey; 1 tsp (5ml) pure vanilla extract; ⅓ cup (80ml) pure pumpkin puree (blotted to reduce moisture to about ¼ cup); 1 ¼ cups (180g) all purpose flour; 1 tsp pumpkin pie spice; ½-¾ tsp baking soda; heaped ¼ tsp salt; 3 tbsp (42g) granulated sugar; 1 tsp ground cinnamon

“`html

If you are craving a warm, tender treat that makes your kitchen smell like fall itself, look no further than The BEST Chewy Pumpkin Cookies Recipe. These cookies balance the cozy spices of pumpkin pie with a luscious chewiness that keeps you coming back for more. Perfectly browned butter, carefully blotted pumpkin puree, and a delightful cinnamon-sugar crust come together to create cookies that are soft on the inside with just the right amount of bite. Whether you need a seasonal snack, a special dessert, or a homemade gift, this recipe delivers pumpkin-flavored happiness with every single bite.

Ingredients You’ll Need

The image shows eight clear glass bowls placed on a white marbled surface. The largest bowl at the top center is filled with white flour, with a soft and powdery texture. To the right is a medium bowl with light brown sugar that looks crumbly and dense. Below the flour bowl, slightly to the right, is a small bowl with a light, pale yellow liquid. To its right is another medium bowl filled with frothy, light beige liquid that looks bubbly and airy. On the left side near the bottom, there is a small bowl with a single bright yellow egg yolk. Above it is a small bowl filled with light brown granulated sugar, smooth in texture. To the left top side of the egg yolk bowl, a small bowl holds a mixture of white powder and reddish-brown powder. In the foreground near the bottom left, a metal measuring spoon contains a bright orange powder. At the bottom right corner, there is a small, dark bottle with a brown cap. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to baking perfection here. Each ingredient in The BEST Chewy Pumpkin Cookies Recipe is simple but essential, building layers of flavor and that chewy texture we all adore.

Unsalted butter (½ cup/113g): Browning the butter adds a toasty, nutty depth perfect for these pumpkin treats.
Light brown sugar (¾ cup/165g): Adds sweetness and molasses notes that enhance the pumpkin spice warmth.
Egg yolk (1 large): Provides richness and helps create that irresistible chewy texture.
Honey (1 tbsp/15ml): Adds subtle floral sweetness and moisture.
Pure vanilla extract (1 tsp/5ml): Brings out all the sweet, spicy notes in the cookie dough.
Pure pumpkin puree (⅓ cup/80ml): The star ingredient, giving these cookies their vibrant color and signature pumpkin flavor – but remember to blot out extra moisture!
All-purpose flour (1 ¼ cups/180g): Measure carefully to avoid dry cookies and create just the right structure.
Pumpkin pie spice (1 tsp): A fragrant blend of cinnamon, nutmeg, and cloves to evoke autumn in every bite.
Baking soda (½-¾ tsp): Gives just enough leavening for softness without losing chewiness; see FAQ for tweak tips.
Salt (heaped ¼ tsp): Balances sweetness and enhances all the flavors.
Granulated sugar (3 tbsp): For rolling the dough balls, creating a slightly crunchy, sweet coating.
Ground cinnamon (1 tsp): Mixed with sugar for that irresistible cinnamon-sugar crust on top.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make The BEST Chewy Pumpkin Cookies Recipe

Step 1: Brown the Butter

Start by gently melting the butter in a medium saucepan and let it simmer over medium heat until it bubbles and turns a gorgeous golden brown with nutty aromas. This crucial step, taking about 8-10 minutes, imparts deep flavor and richness that elevates every bite of your cookies. Keep stirring and watch closely to avoid burning, then pour it into a mixing bowl to cool until just room temperature but still fluid.

Step 2: Prepare the Pumpkin Puree

To achieve the soft chewiness that sets this pumpkin cookie apart, blot out the extra moisture from ⅓ cup of canned pumpkin puree. Using folded paper towels, gently press on the pumpkin multiple times until it measures about ¼ cup. This removes excess water that could otherwise make the cookies cakey. If you prefer a softer cookie, you can skip this step, but for true chewy cookie lovers, it’s a game changer.

Step 3: Mix Wet Ingredients

Combine your cooled brown butter with brown sugar to get a clumpy, sandy texture. Stir in the egg yolk, honey, and vanilla extract until the mixture is smooth and shiny. Then fold in your prepared pumpkin puree to infuse that pumpkin goodness throughout the dough.

Step 4: Combine Dry Ingredients and Form Dough

Whisk together baking soda, salt, and pumpkin pie spice before adding to your wet mixture. Finally, fold in the flour gently with a rubber spatula until just combined — overmixing will toughen the cookies. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes to let the flavors meld and the dough firm up for easier handling.

Step 5: Prepare for Baking

Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper. In a small bowl, mix the granulated sugar with cinnamon. Using a 1.35-ounce cookie scoop or your hands, portion the dough into 12 or more evenly sized balls about 1.5 inches wide.

Step 6: Coat and Bake

Roll each dough ball in the cinnamon sugar mixture until fully coated, then place on your cookie sheets with about 3 inches between them. Flatten gently with the palm of your hand to encourage spreading. Bake for 9 to 12 minutes, until edges are golden brown, centers puff up slightly, and cracks appear. Let them rest two minutes on the tray before transferring to a wire rack to cool completely.

How to Serve The BEST Chewy Pumpkin Cookies Recipe

A rectangular baking tray holds four round, golden brown cookies with a cracked surface, placed on a sheet of parchment paper. Three cookies are whole, with slightly uneven textures, and one cookie at the top left has a bite taken out, showing a soft inside. Two woman's hands grip the tray edges, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar or a drizzle of white chocolate can add a festive touch to these already irresistible cookies. For an extra layer of flavor, sprinkle a tiny pinch of flaky sea salt right after baking — it pairs beautifully with the sweetness and pumpkin spice.

Side Dishes

Serve these chewy pumpkin cookies alongside a steaming cup of chai tea, spiced latte, or even a frothy pumpkin spice cappuccino to keep the fall vibes flowing. They’re also fantastic paired with creamy vanilla ice cream for a quick and indulgent dessert.

Creative Ways to Present

Arrange your cookies in a rustic wooden tray lined with autumn leaves for a charming harvest party centerpiece. You can also sandwich two cookies with cream cheese frosting or marshmallow fluff for a decadent twist on the original. Wrapping them individually in cellophane tied with a cinnamon stick makes a perfect homemade gift.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 4 days to keep them soft and chewy. Adding a slice of fresh apple inside the container can help maintain moisture without making the cookies soggy.

Freezing

These pumpkin cookies freeze beautifully! Place fully cooled cookies in a single layer on a baking sheet to flash freeze, then transfer to a resealable freezer bag. They can be stored up to 3 months. Thaw at room temperature or warm gently before serving.

Reheating

To enjoy that fresh-baked warmth, pop the cookies in a preheated 300°F oven for 5 minutes or microwave for 10-15 seconds. This brings back that soft, chewy texture as if you just pulled them from the oven.

FAQs

Can I substitute fresh pumpkin for canned pumpkin puree?

Fresh pumpkin needs to be cooked and pureed first, and it generally contains more moisture than canned. If you use fresh, be sure to blot out as much moisture as possible to maintain the chewy texture that makes this recipe special.

What if I want thinner cookies?

For thinner cookies, increase the baking soda slightly to around ¾ teaspoon and consider flattening the dough balls more before baking. These changes help spread the cookies out more but may sacrifice some chewiness.

Can I use a different sweetener instead of honey?

Yes! Maple syrup or light corn syrup can work as substitutes, adding their own unique flavor. Adjust the quantity slightly to maintain the right dough consistency.

Why blot the pumpkin puree multiple times?

Blotting removes excess moisture that would otherwise make the cookies cakey rather than chewy. It’s a little extra step that really pays off in texture, producing the chewy bite that defines The BEST Chewy Pumpkin Cookies Recipe.

Can I double the recipe?

Absolutely! Double all ingredients and bake the cookies on multiple sheets, rotating the trays halfway through baking to ensure even cooking. Just keep the dough chilled before baking for best results.

Final Thoughts

There is honestly nothing quite like biting into a freshly baked batch of The BEST Chewy Pumpkin Cookies Recipe. The effort of browning butter and blotting pumpkin puree truly makes a difference you can taste and feel. I can’t wait for you to try them and fill your home with that warm, comforting aroma of autumn. Trust me, once you do, these cookies will quickly become your new seasonal favorite!

“`