These Chewy Pumpkin Cookies are soft, warmly spiced, and packed with that cozy fall flavor everyone loves. They bake up tender in the center with lightly crisp edges the perfect little treat for autumn afternoons, gatherings, or a quick seasonal bake.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup brown sugar
- 1/4 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white chocolate chips or chopped pecans (optional)
Steps
- Mix wet ingredients. Whisk melted butter and brown sugar until smooth. Add pumpkin purée, egg yolk, and vanilla. Don’t worry if it looks slightly thick that’s perfect.
- Combine dry ingredients. Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt in another bowl.
- Bring it together. Add dry ingredients to the pumpkin mixture and fold gently until no dry spots remain.
- Chill the dough. Let the dough rest in the fridge for 20–30 minutes it helps keep the cookies chewy instead of cakey.
- Scoop and bake. Roll tablespoon-sized balls and place on a baking sheet. Bake at 350°F for 9–11 minutes until the edges look just set.
- Cool slightly. Let them rest on the pan for a few minutes to finish firming up.
Chef’s Tips
- Use pumpkin sparingly: Too much pumpkin makes cookies cakey 1/4 cup is the sweet spot for chewiness.
- Don’t skip chilling: It stops the cookies from spreading too much and improves texture.
- Underbake slightly: Pulling them early keeps the centers soft and irresistible.
Variations
- Pumpkin snickerdoodle twist: Roll dough balls in cinnamon sugar before baking.
- Chocolate lovers: Add dark chocolate chunks or drizzle melted chocolate on top.
- Maple glaze: Mix powdered sugar with a splash of maple syrup for a cozy drizzle.