Pumpkin Cookies Recipe: Easy Chewy Fall Dessert for Beginners

Posted on August 30, 2025

The first time I baked chewy pumpkin cookies, my whole kitchen smelled like a cozy autumn morning—warm spices, sweet pumpkin, and a hint of vanilla wafting through the air. I wish I could bottle that aroma! Honestly, these pumpkin cookies have become my go-to fall baking treat, especially when I’m craving something soft and comforting but don’t want to fuss with complicated recipes. I stumbled upon the idea years ago when my daughter begged for a snack that was “not too crunchy, not too cakey, just chewy.” After a few batches (and some hilarious kitchen disasters), I finally nailed the perfect texture. These irresistible chewy pumpkin cookies are everything I love about autumn in a single bite.

What sets this pumpkin cookies recipe apart is its simplicity. You don’t need any fancy ingredients or baking skills—just a few pantry staples and a craving for something sweet and seasonal. If you love the classic flavors of pumpkin pie but want something easy to whip up for an afternoon treat or a late-night snack, this recipe is for you. It’s especially great for beginners or busy families (trust me, you’ll want to make a double batch if you’ve got kids in the house—they disappear fast!).

I’ve tested this recipe dozens of times, tweaking the spice blend until it was just right, and learning a few tricks to keep the cookies perfectly chewy, never dry or cakey. Whether you’re baking for a fall party, Thanksgiving dessert table, or just a cozy weekend at home, these pumpkin cookies deliver that soul-soothing comfort we all crave. So, grab your mixing bowl—let’s make some magic happen with this pumpkin cookies recipe!

Why You’ll Love This Recipe

Quick & Easy: These chewy pumpkin cookies come together in under 30 minutes—no chilling required! Perfect for those spontaneous baking sessions or when you need a last-minute treat.
Simple Ingredients: You probably already have everything you need in your kitchen. No need to run to a specialty store or hunt down obscure spices.
Perfect for Fall Gatherings: Whether it’s a cozy brunch, a Halloween party, or a Thanksgiving dessert, these cookies are always a hit. They’re easy to pack for potlucks, too.
Crowd-Pleaser: Kids, adults, even picky eaters—everyone seems to love the soft texture and sweet pumpkin flavor. I’ve gotten rave reviews at school bake sales and family dinners.
Unbelievably Delicious: The combination of real pumpkin, cinnamon, nutmeg, and brown sugar creates a flavor that’s pure comfort. These cookies are chewy in the center, lightly crisp on the edges, and just melt in your mouth.

What really makes this pumpkin cookies recipe stand out is the technique—blending the pumpkin puree with melted butter and brown sugar gives the cookies a rich, moist crumb without turning them cakey. I also add a touch more spice than the typical recipe for extra warmth (you know, that “just one more bite” feeling). If you’re tired of pumpkin cookies that taste flat or dry, this version will change your mind. Plus, it’s flexible enough to adjust for your own taste—swap in chocolate chips, add a drizzle of glaze, or sprinkle with sea salt for a modern twist.

For me, this recipe is more than just a sweet treat. It’s a little piece of fall comfort, a reason to gather in the kitchen and make memories. When you bake these cookies, you’re not just making dessert—you’re creating those “mmm!” moments that linger long after the last crumb is gone. Go ahead… treat yourself!

Ingredients Needed

This chewy pumpkin cookies recipe uses staple ingredients that deliver bold flavor and that signature chewy texture. Everything is easy to find, and I’ve included notes on substitutions where it helps.

For the cookie dough:
- 1/2 cup (115g) unsalted butter, melted (adds richness and helps cookies spread perfectly)
- 3/4 cup (150g) packed light brown sugar (for chewiness and depth)
- 1/4 cup (50g) granulated sugar (balances the moisture from pumpkin)
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling—look for 100% pure pumpkin)
- 1 large egg yolk, room temperature (just the yolk keeps the cookies chewy)
- 1 teaspoon pure vanilla extract (for warmth and flavor)
- 1 1/2 cups (190g) all-purpose flour (if you need gluten-free, use a 1:1 baking blend—Bob’s Red Mill works well)
- 1/2 teaspoon baking soda (helps the cookies rise just enough)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, but adds a nice spicy kick)
Optional add-ins:
- 1/2 cup (90g) semi-sweet chocolate chips (for a classic twist)
- 1/2 cup (60g) chopped pecans or walnuts (adds crunch and flavor)
- Sea salt flakes (for sprinkling on top—trust me, it’s amazing)

Ingredient Notes: For the best results, use canned pumpkin puree (Libby’s is my go-to) because it’s consistent and not too watery. If you’re using homemade puree, blot it with paper towels to remove excess moisture. You can also swap the spices for a 2 teaspoons pumpkin pie spice blend if you’re short on time. For a dairy-free option, use vegan butter sticks and check the chocolate chips if you add those.

Substitution Tips: Out of brown sugar? Use coconut sugar for a slightly different flavor profile. Want a softer texture? Use half cake flour and half all-purpose. If you don’t have nutmeg or cloves, just increase the cinnamon a touch. These cookies are forgiving—just don’t skimp on the pumpkin!

Equipment Needed

You don’t need a ton of equipment to make these chewy pumpkin cookies. Here’s what I use every time:

Mixing bowls: One large for the dough, one small for whisking dry ingredients. If you only have one bowl, just wash it quickly between steps.
Whisk and spatula: A balloon whisk for combining dry ingredients and a sturdy spatula for folding everything together. I’ve tried using a hand mixer, but the texture is better with gentle mixing by hand.
Baking sheet: Standard rimmed baking sheet lined with parchment paper (helps prevent sticking and makes cleanup easy).
Cookie scoop: Optional, but it makes uniform cookies and keeps your hands clean. A regular spoon works fine though.
Cooling rack: To cool the cookies evenly and keep them from getting soggy underneath.

If you’re just starting out and don’t want to buy a lot of gear, a regular spoon, a fork for whisking, and a basic baking tray will do the trick. Make sure to use parchment or a silicone baking mat—cookies come off much easier. For specialty equipment, I always wash my cookie scoop right after using (otherwise, that sticky dough is a nightmare to clean later). If you’re on a budget, look for baking tools at dollar stores or thrift shops—I found my favorite cooling rack secondhand, and it’s lasted years!

Preparation Method

Let’s get baking! Here’s how you make these irresistible chewy pumpkin cookies, step by step. I’ve included both US and metric measurements for accuracy.

Prep your ingredients and equipment: Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. Make sure the butter is melted and cooled slightly, and the pumpkin puree is ready to go. If your pumpkin is watery, blot it with paper towels.
Mix the wet ingredients: In a large bowl, whisk together 1/2 cup (115g) melted butter, 3/4 cup (150g) brown sugar, and 1/4 cup (50g) granulated sugar until smooth and glossy—about 1 minute. Add 1/2 cup (120g) pumpkin puree, 1 large egg yolk, and 1 teaspoon vanilla extract. Whisk again until well combined (it’ll look a bit shiny and thick).
Combine the dry ingredients: In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves (if using). Make sure no lumps remain. The spices should smell warm and inviting!
Fold dry into wet: Add the dry ingredients to the wet mixture, using a spatula to gently fold until no streaks of flour remain. Don’t overmix—just combine until it forms a thick dough. If adding chocolate chips or nuts, fold them in now.
Scoop the dough: Using a cookie scoop or tablespoon, drop dollops of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches (5cm) apart. The dough will be soft and sticky; that’s normal.
Bake: Place in the preheated oven and bake for 10-12 minutes, until the edges are set but the centers still look a little soft. If you like a slightly crisp edge, bake for 13 minutes. The cookies will puff up and then settle as they cool.
Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. They’ll firm up as they cool but stay chewy in the middle. If you want, sprinkle a few sea salt flakes on top while they’re warm for extra flavor.

Troubleshooting Tips: If your cookies spread too much, chill the dough for 30 minutes before baking. If they come out cakey, double-check that you used only the egg yolk (not the whole egg)—that’s the secret for chewy texture. If the dough is too sticky to handle, wet your fingers slightly or use two spoons to scoop.

Personal Note: I always bake a test cookie first to check spread and texture—sometimes humidity or ingredient brands can make a difference. And don’t worry if they look a little imperfect… they’ll taste amazing!

Cooking Tips & Techniques

Baking chewy pumpkin cookies isn’t rocket science, but there are a few tricks I’ve learned (sometimes the hard way!). Here’s what works:

Don’t overmix the dough: Too much mixing activates gluten and makes cookies tough. Stop as soon as the flour disappears.
Use melted butter: It gives the cookies their chewy texture. If you use softened butter instead, the cookies will be fluffier (which is fine, but not as chewy).
Measure your pumpkin: Too much puree can make the cookies cakey. Always spoon into your measuring cup and level off.
Egg yolk only: This is the key! Whole eggs add too much moisture and air, making the cookies more cake-like than chewy.
Watch the bake time: Pull the cookies when the edges are set but the centers look slightly underbaked. They’ll finish cooking as they cool—if you wait until they look fully baked, you’ll lose the chewiness.
Humidity and pumpkin brand matter: Sometimes different brands of pumpkin or changes in weather can affect the dough. If it seems runny, add a tablespoon more flour.
Test batch for confidence: I always bake one cookie first before the whole tray. If it spreads too much, chill the dough. If it’s too dry, add a teaspoon of pumpkin.

I once made a batch with homemade pumpkin puree and forgot to blot it. Let’s just say, they tasted more like muffins than cookies! Now I always check the consistency and adjust as needed. If you multitask while baking, set a timer—these cookies go from chewy to crunchy in a flash. And don’t be afraid to experiment with spice blends; a little extra cinnamon or ginger can make a world of difference.

Variations & Adaptations

One of the joys of this pumpkin cookies recipe is how easy it is to customize. Here are a few of my favorite variations:

Gluten-Free: Swap the all-purpose flour for a gluten-free 1:1 baking blend. I’ve tried Bob’s Red Mill and King Arthur—both work well. Just double-check your baking soda and other add-ins for gluten.
Vegan: Use vegan butter and replace the egg yolk with 1 tablespoon ground flaxseed mixed with 2 tablespoons water (let it sit for 5 minutes). It’s a little softer but still chewy!
Chocolate Chip Pumpkin Cookies: Stir in 1/2 cup (90g) semi-sweet chocolate chips before baking. My kids always request this version during Halloween.
Nutty Pumpkin Cookies: Add 1/2 cup (60g) chopped pecans or walnuts for crunch. Great for adults who like a bit more texture.
Spiced Pumpkin Cookies: Increase the cinnamon to 1 1/2 teaspoons and add a pinch of cardamom for a bolder flavor profile.

For a fun seasonal twist, press a few dried cranberries into the tops before baking—so festive for Thanksgiving. If you’re making these for someone with allergies, skip the nuts and use dairy-free chocolate chips. I’ve even made a batch with almond flour (substitute 1:1)—the cookies turned out slightly denser but very flavorful. My personal favorite? Sprinkle flaky sea salt on top before serving. It’s the perfect sweet-salty combo!

Serving & Storage Suggestions

Chewy pumpkin cookies taste best at room temperature, fresh from the oven. I like to serve them on a rustic wooden board with mugs of hot apple cider or chai—seriously, it’s the ultimate fall treat. For parties, stack them in a tall glass jar or arrange on a pretty plate with a sprinkle of cinnamon sugar.

Serving ideas: Pair with vanilla ice cream for an easy dessert, or make pumpkin cookie ice cream sandwiches! They also go well with coffee, tea, or even a pumpkin spice latte if you’re feeling extra autumnal.

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay chewy, not dry. For longer storage, freeze in a zip-top bag for up to 2 months—just thaw at room temp or microwave for 10 seconds. If you like them warm and gooey, pop in the oven at 300°F (150°C) for 2-3 minutes.

Flavor notes: The spices deepen overnight, so day-two cookies taste even better. If you make them ahead for a party, try baking a fresh batch the morning of—it really makes a difference!

Nutritional Information & Benefits

Each chewy pumpkin cookie (based on a batch of 18) has about 110 calories, 5g fat, 16g carbs, 1g protein, and 8g sugar. The pumpkin puree adds a boost of Vitamin A, fiber, and antioxidants—pretty cool for a cookie! Brown sugar gives a richer flavor with a lower glycemic index than white sugar alone.

Dietary notes: This recipe can easily be adapted for gluten-free or dairy-free diets. If you add nuts, you’ll get a bit more protein and healthy fats. Allergens include wheat, butter, and eggs (see variations for substitutes). If you swap in coconut sugar or almond flour, the cookies are lower carb and paleo-friendly.

I love baking these as a “better-for-you” treat—there’s less sugar than most store-bought cookies, and the pumpkin adds nutrition you don’t always get in desserts. Plus, they’re satisfying enough that one or two really hit the spot!

Conclusion

If you’re searching for an easy, chewy pumpkin cookies recipe that delivers big on flavor and fall vibes, this is it. You get all the comfort of pumpkin pie in a simple, portable treat—no pie dish or rolling pin needed. It’s perfect for beginners, busy families, or anyone who just wants to celebrate autumn with a sweet snack.

Feel free to make this recipe your own—add chocolate chips, nuts, a touch more spice, or keep it classic. That’s the beauty of homemade baking! Personally, I love these cookies because they remind me of cozy afternoons, laughter in the kitchen, and the simple pleasure of sharing something delicious with people I care about.

Ready to bake? Try this recipe, share your results in the comments, or tag me on social media with your version—I’d love to see what you create. Happy fall baking, friends—you deserve every chewy, pumpkin-spiced bite!

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has extra sugar and spices that change the texture and taste. Stick with pure pumpkin puree for best results.

How do I keep my pumpkin cookies chewy and not cakey?

Use only the egg yolk (not the whole egg), measure your pumpkin carefully, and don’t overmix the dough. Melted butter helps, too!

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours. Just scoop and bake straight from the fridge—add a minute or two to the bake time.

What’s the best way to freeze pumpkin cookies?

Freeze baked cookies in a single layer in a zip-top bag. To serve, thaw at room temperature or warm gently in the oven.

Can I add chocolate chips or nuts?

Absolutely! Stir in up to 1/2 cup of chocolate chips or nuts before baking for extra flavor and texture.

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