Soft and Chewy Pumpkin Cookies Recipe tastes like a cross between a pumpkin pie and a snickerdoodle, with cozy spices and a soft, bendy middle that stays that way for days. It works perfectly for busy bakers who want a fall dessert in about 30 minutes from start to finish. I tested this recipe in my tiny apartment kitchen while my dog judged me from the couch, so you know it passed a tough audience.
Why Make This Soft and Chewy Pumpkin Cookies Recipe at Home
Homemade soft and chewy pumpkin cookies beat store bought every time, because you control the spice level, sweetness, and texture. You skip preservatives, use real pumpkin puree, and enjoy cookies that stay soft instead of turning cakey or dry.
You also save money and use pantry staples you probably already own. The recipe scales easily, so you can bake a small batch for a cozy night or a big batch for a party or bake sale.
“These soft and chewy pumpkin cookies taste like a bakery treat but come together in my tiny home kitchen in under an hour. ★★★★★”
Ingredients You Need
Here is everything you need for this Soft and Chewy Pumpkin Cookies Recipe, plus notes and easy swaps.
Dry ingredients
2 1/4 cups (280 g) all purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal.
- Avoid cake flour, which makes the cookies too puffy and cakey.
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
- You can swap this whole spice lineup for 2 1/2 teaspoons pumpkin pie spice if that sits in your pantry already.
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Wet ingredients
1/2 cup (115 g) unsalted butter, melted and slightly cooled
- Use real butter, not margarine, for best flavor and texture.
- If you only have salted butter, use it and reduce added salt to a pinch.
1/2 cup (100 g) granulated sugar
3/4 cup (150 g) packed light brown sugar
- Dark brown sugar works too and gives a deeper molasses note.
1 large egg yolk
- The yolk adds richness and chew, while leaving out the white keeps the dough from turning too cakey.
1 teaspoon vanilla extract
1/2 cup (120 g) pumpkin puree
- Use plain canned pumpkin puree, not pumpkin pie filling.
- Libby’s or store brand both work; just check the label for 100% pumpkin.
Sugar coating (optional but highly recommended)
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
This coating gives the cookies a snickerdoodle style crust and a little sparkle.
Optional mix ins
Pick one or a combo, about 1 cup total:
- 3/4 cup semi sweet chocolate chips
- 3/4 cup white chocolate chips
- 3/4 cup chopped pecans or walnuts
- 1/2 cup toffee bits
- 1/2 cup dried cranberries
Equipment list
You do not need fancy gear for this Soft and Chewy Pumpkin Cookies Recipe:
- 2 mixing bowls, medium and large
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons or a kitchen scale
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Cooling rack
Tips & Mistakes
- Use pumpkin puree, not pumpkin pie filling, or the cookies turn too sweet and soft.
- Blot the pumpkin puree with paper towels before mixing to remove excess moisture and keep the cookies chewy, not cakey.
- Melt the butter and let it cool until just warm, or it can scramble the egg yolk and make the dough greasy.
- Measure flour correctly by fluffing, spooning into the cup, and leveling, or use a scale to avoid dry, dense cookies.
- Chill the dough for at least 30 minutes so the cookies hold shape and bake thick and chewy.
- Line baking sheets with parchment so the cookies bake evenly and release easily.
- Space dough balls at least 2 inches apart to prevent them from baking into one giant cookie.
- Bake until the edges look set and the centers look slightly underdone, since they finish cooking on the sheet.
- Let cookies cool on the baking sheet for 5 to 10 minutes so they firm up and stay thick.
- Store cookies in an airtight container with a slice of bread if they start to dry out, and they soften again overnight.
How to Make Soft and Chewy Pumpkin Cookies Recipe
Step 1: Prep the pumpkin and pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Scoop the pumpkin puree onto a few layers of paper towel. Gently press more paper towel on top and blot until you remove some moisture and the pumpkin looks thicker and less wet.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Break up any spice clumps so they mix evenly.
Set this bowl aside so you can add it in one go later.
Step 3: Mix the wet ingredients
In a large bowl, whisk the melted, slightly cooled butter with granulated sugar and brown sugar until the mixture looks smooth and slightly thick. Add the egg yolk and vanilla and whisk again until the mixture looks glossy.
Stir in the blotted pumpkin puree until everything looks fully combined. The mixture looks a bit grainy and thick, which works perfectly.
Step 4: Combine wet and dry
Add the dry ingredient mixture to the wet mixture. Use a rubber spatula or wooden spoon and fold gently until no dry flour streaks remain.
If you want mix ins, fold them in now. The dough should feel soft and slightly sticky but not runny.
Step 5: Chill the dough
Cover the bowl and place it in the fridge for at least 30 minutes, up to 24 hours. Chilling helps the flour hydrate and keeps the cookies thick and chewy.
If you chill longer than 2 hours, let the dough sit at room temperature for 10 to 15 minutes so you can scoop it more easily.
Step 6: Make the cinnamon sugar coating
In a small bowl, stir together 1/4 cup granulated sugar and 1 teaspoon cinnamon. This mix coats the dough balls and adds a sweet crust.
Keep it near your baking sheets so you can work quickly.
Step 7: Scoop and coat the dough
Use a cookie scoop or tablespoon to portion about 1 1/2 tablespoons of dough per cookie. Roll each portion into a ball between your palms.
Roll each ball in the cinnamon sugar mixture until fully coated. Place coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake the cookies
Place one baking sheet in the center of the oven. Bake for 9 to 12 minutes, depending on your oven and cookie size.
Pull the cookies when the edges look set and slightly firm, and the centers still look soft and puffy. The cookies continue to cook on the hot sheet, which keeps them soft and chewy.
Step 9: Cool and set
Leave the cookies on the baking sheet for 5 to 10 minutes after baking. This rest time lets them set and keeps them thick.
Transfer cookies to a cooling rack to cool completely. Repeat with the second baking sheet.
Step 10: Taste test
Taste one warm cookie, strictly for quality control. Notice the soft center, chewy edges, and warm spice flavor.
If you want flatter cookies, gently press the tops with the back of a spoon right after they come out of the oven.
Variations I've Tried
Chocolate chip pumpkin cookies
Stir in 3/4 cup semi sweet chocolate chips. The chocolate balances the pumpkin spice and gives bakery style pockets of melted chocolate.White chocolate cranberry pumpkin cookies
Add 1/2 cup white chocolate chips and 1/2 cup dried cranberries. This combo tastes perfect for holiday cookie trays and looks pretty with red and white specks.Pumpkin pecan cookies
Fold in 3/4 cup chopped pecans or walnuts. The nuts add crunch and a toasty flavor that pairs well with cinnamon and nutmeg.Oatmeal pumpkin cookies
Replace 1/2 cup of the flour with 1/2 cup quick oats. The oats add texture and a cozy, hearty vibe without turning the cookies into granola bars.Extra spicy pumpkin cookies
Add an extra 1/2 teaspoon cinnamon and a pinch of black pepper. The pepper does not taste hot, but it deepens the spice flavor and makes the cookies taste bakery level.
How to Serve Soft and Chewy Pumpkin Cookies Recipe
Serve these soft and chewy pumpkin cookies slightly warm with a glass of cold milk or a mug of hot chocolate. They also taste great at room temperature on a dessert board with sliced apples, caramel dip, and a bowl of chocolate chips. Pack them in lunchboxes, stack them in treat bags for neighbors, or set them out for movie night. If you host a fall brunch, place them next to coffee, hot cider, and a bowl of fresh fruit.
How to store
- Store cooled cookies in an airtight container at room temperature for 3 to 4 days.
- Place a small piece of sandwich bread in the container to keep cookies soft; swap the bread if it dries out.
- Refrigerate the cookies in an airtight container for up to 1 week if your kitchen runs warm.
- Freeze baked cookies in a freezer bag or container for up to 2 months, with parchment between layers to prevent sticking.
- Freeze unbaked dough balls on a sheet until firm, then store them in a freezer bag for up to 2 months; bake from frozen and add 1 to 2 minutes to the bake time.
- Reheat cookies in a 300°F (150°C) oven for 3 to 5 minutes or in the microwave for about 10 seconds to bring back that fresh baked softness.
Soft and Chewy Pumpkin Cookies Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop the pumpkin puree onto a few layers of paper towel. Gently press more paper towel on top and blot until some moisture is removed and the pumpkin looks thicker and less wet.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt until well combined and no spice clumps remain. Set aside.
- In a large bowl, whisk the melted, slightly cooled butter with the granulated sugar and brown sugar until smooth and slightly thick. Add the egg yolk and vanilla and whisk until the mixture looks glossy.
- Stir in the blotted pumpkin puree until fully combined. The mixture will look thick and a bit grainy.
- Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula or wooden spoon just until no dry flour streaks remain. If using mix-ins, fold them in now. The dough should be soft and slightly sticky, not runny.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours. If chilled longer than 2 hours, let the dough sit at room temperature for 10 to 15 minutes before scooping.
- For the sugar coating, stir together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a small bowl and keep it near the baking sheets.
- Use a cookie scoop or tablespoon to portion about 1 1/2 tablespoons of dough per cookie. Roll each portion into a ball between your palms, then roll in the cinnamon sugar mixture to fully coat. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time in the center of the oven for 9 to 12 minutes, until the edges look set and slightly firm but the centers still look soft and puffy. The cookies will continue to cook on the hot baking sheet.
- Let the cookies cool on the baking sheet for 5 to 10 minutes to set and stay thick, then transfer to a cooling rack to cool completely. Repeat with the remaining dough.
- Taste one warm cookie for quality control and enjoy the soft center, chewy edges, and warm spice flavor. For flatter cookies, gently press the tops with the back of a spoon right after they come out of the oven.
Notes
Approximate per 1 cookie (1 of 24, without optional mix-ins): 145 calories; fat 6 g; saturated fat 3.5 g; carbohydrates 21 g; fiber 0.5 g; sugars 13 g; protein 2 g; sodium 110 mg. Values will vary based on brands, optional mix-ins, and portion size.