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4.28 from 128 votes
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Do you love pumpkin cookies but always wish there was a crisp on the edges, chewy in the middle version? My goodness, I love chewy pumpkin cookies and it has only taken me 6 years to make it happen!!
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I seriously became crazy trying to work the kinks out of this recipe. A little of this, too much of that, ugh these ones are so flat and those ones waaaay too fluffy like a cake. Working with a fruit or veggie ingredient is no joke when you’re trying to achieve a certain texture but I discovered a secret.
Actually, I discovered a few…
Tip #1
Browned Butter. Or brown butter. It all depends on who is saying it. On a whim I threw in browned butter one day and that’s the moment that these cookies became an attainable goal for me. The browned butter really heightens the flavor of the cookie while maintaining a more chewy texture. Here’s why:
Beating the sugar and butter actually changes it’s makeup, the actual chemistry changes, thus leading to light and fluffy cookies. Ever read a chocolate chip cookie recipe that requires beating for a certain amount of time? Now you know why! But browned butter doesn’t beat against the sugar crystals in the same way so we end up with a cookie that still retains its chew factor!
Tip #2
Want the cookies thinner and really go for that crisp edges and chewy center thing? No problem, bake the cookie dough immediately so that nothing has the chance to change in texture.
Tip #3
Looking for a more pillowy cookie as shown in these photos (And actually I prefer to make them immediately so I’m a #2 tip gal), refrigerate the cookie dough in its bowl with plastic wrap pressed down onto and around the dough and more over the bowl to really keep out air. The air is drying the cookie dough and will totally change your results.
Let the dough sit in the fridge for a few hours up to overnight. Set the cookie dough on the counter for 30 minutes then scoop and bake!
What Ingredients Do You Need to Make Chewy Pumpkin Cookies?
This is not your average pumpkin cookie recipe. These aren’t going to be fluffy, cakey pumpkin cookies that you add chocolate chips to. These are more like a snickerdoodle with hints of pumpkin deliciousness. In fact, I could probably even call them pumpkin snickerdoodles.
Here is your grocery list for these glorious cookies! Hopefully you already have everything in your refrigerator and pantry!
Cookies
- Butter
- Brown Sugar
- Egg Yolk
- Maple Syrup
- Vanilla
- Canned Pumpkin Puree
- All Purpose Flour
- Soda
- Baking Powder
- Salt
- Pumpkin Pie Spice
- Cinnamon
Cinnamon Sugar Topping
- Dark Brown Sugar
- Sugar
- Cinnamon
The measurements for each ingredient can be found in the recipe card down below.
How to Make Chewy Pumpkin Cookies
I like to start by making the cinnamon sugar topping and setting it aside. Then I jump in to making the cookie dough. Here are the steps:
- Brown the butter. Let it cool. (See section below for how to brown butter.)
- Whisk the dry ingredients together in a large mixing bowl.
- Beat the browned butter in the bowl of a stand mixer (or use an electric hand mixer) with the sugar.
- Add the vanilla, egg yolk and maple syrup and mix.
- Stir in the pumpkin.
- Add the dry ingredients to the mixer and mix until combined.
- Put the dough in the fridge while you preheat the oven. The longer you chill the dough, the more thick and pillowy the cookies will be.
- Line a cookie sheet with a silpat or parchment paper.
- Use a cookie scoop to scoop out similar sized cookie dough balls and roll the dough into balls and roll then in cinnamon and sugar.
- Bake. Transfer cookies to a wire rack to let them cool slightly before eating.
More detailed instructions can be found in the recipe card below.
How to Brown Butter
Browned butter is just butter that has been melted and cooked slightly. It has a delicious nutty flavor. It is super easy to make.
Cut your room temperature butter into evenly size pieces so that it melts evenly.
Use a light colored pan so you can see when it starts to change color. Place the pan over medium heat. Stir the butter around to keep it moving while it melts.
As it melts, it will start to see foam and sizzling around the edge and brown flecks will appear on the bottom of the pan. Remove it from the heat immediately. It should be very fragrant. You have made browned butter!
Browned butter can become burned butter very quickly, so remove it from the heat as soon as you see the brown flecks.
Is Pumpkin Puree The Same As Pumpkin Pie Filling?
No, pumpkin puree is just pumpkin with no spices. Pumpkin pie filling has added spices to the puree. You want pumpkin puree for this recipe, not pie filling.
Why Did My Cookies Turn Out Cakey?
The number one cause of cakey cookies is too much moisture content. It’s likely that your pumpkin puree had more water in it than expected. You can take pumpkin puree and squeeze it in a thin towel or dish cloth to get some of the moisture out.
Also, be sure to measure your flour correctly.
How Long Will Pumpkin Cookies Keep?
Pumpkin cookies will keep for 2 weeks at room temperature.
Store in an airtight container.
Can Pumpkin Cookies Be Frozen?
Place cookies in a single layer on a cookie sheet and freeze for a couple of hours.
When frozen, transfer to a heavy duty freezer bag and store in the freezer for up to months.
I am head over heels in love with these cookies! They aren’t cakey like your typical pumpkin chocolate chip cookie. They are chewy with that crispy edge like a perfect chocolate chip cookie. You’ve just gotta try them! They are the best pumpkin cookies you’ll ever have!
More Pumpkin Baked Goods You’ll Love:
- Swirled Pumpkin Cheesecake
- Pumpkin Banana Bread
- Nutella Swirled Pumpkin Muffins
- Pumpkin Sheet Cake
- Costco Copycat Crumb Pumpkin Muffins
- Pumpkin Roll
- Cinnamon Swirl Pumpkin Bundt Cake
- Gingersnap Pumpkin Cheesecake Bars
- Pumpkin Gooey Butter Cake
- Pumpkin Bread
The Best Chewy Pumpkin Cookies I Ever Ate
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4.28 from 128 votes
Servings: 24
Prep Time: 35 minutes mins
Cook Time: 12 minutes mins
Total Time: 47 minutes mins
Description
Do you love pumpkin cookies but always wish there was a crisp on the edges, chewy in the middle version? My goodness, I love chewy pumpkin cookies and it has only taken me 6 years to make it happen!!
Ingredients
Cookies
- 1 Cup Butter, unsalted
- 2 1/4 Cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Pumpkin Pie Spice
- 3/4 teaspoon Cinnamon
- 1 Cup Brown Sugar
- 1 teaspoon Vanilla
- 1 Egg Yolk, large
- 3 Tablespoons Maple Syrup
- 1/3-1/2 Cup Pumpkin Puree, see note- I always use 1/2 cup
Cinnamon Sugar Topping
- 1 Tablespoon Dark Brown Sugar
- 2 Tablespoons White Sugar
- 1 Teaspoon Cinnamon
Instructions
For the Cookies
In a skillet over medium high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant.
1 Cup Butter
Set aside to cool for 20 minutes then place in the fridge for 10 more minutes. This step is crucial. You want the butter to be cool.
In a large bowl, whisk together the dry ingredients (sugar is considered a wet ingredient so don't add it yet), set aside.
2 1/4 Cups Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt, 1 1/2 teaspoons Pumpkin Pie Spice, 3/4 teaspoon Cinnamon
In a mixing bowl or a stand mixer, use a spatula to scrape the browned butter into the bowl and beat together the butter and brown sugar for 1 minute. Add the vanilla, egg yolk and maple syrup and mix again.
1 Cup Brown Sugar, 1 teaspoon Vanilla, 1 Egg Yolk, 3 Tablespoons Maple Syrup
Finally, stir in the pumpkin.
1/3-1/2 Cup Pumpkin Puree
Slowly pour all dry ingredients into the mixer and beat again until combined. Don't over mix here! Just mix it enough until there are few streaks of flour left.
Cover and place in the fridge while you preheat the oven and cinnamon sugar topping (see ingredients below). The dough should chill for 15-30 minutes.
Heat the oven to 350 and line a baking sheet with a silpat.
Roll the dough into balls and then roll into the sugar mixture (see section below). The dough balls should be 1-1 1/2" in diameter.
Bake for 12 minutes and remove from the oven to rest for a moment before eating.
For the Cinnamon Sugar Topping
In a small bowl, combine the brown and white sugars and cinnamon, using your fingers to break up bits of brown sugar.
1 Tablespoon Dark Brown Sugar, 2 Tablespoons White Sugar, 1 Teaspoon Cinnamon
Notes
Stored in an airtight container, these cookies will keep for weeks at room temperature.
If you are struggling with getting a chewy cookie it may be your pumpkin. Sadly all pumpkin purees are not created equal so try only using 1/3 cup. If they are too flat you are safe to move up to 1/2 cup which is what I always use.
Nutrition
Serving: 1cookieCalories: 163kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 166mgPotassium: 55mgFiber: 1gSugar: 12gVitamin A: 1042IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet
Cuisine: American
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