Chewy Pumpkin Cookies
These chewy pumpkin cookies are super soft and chewy pumpkin cookies. They are rolled in cinnamon sugar for the perfect fall cookie.
These chewy pumpkin cookies are the best easy cookies for the fall season. They have a perfect pumpkin and cinnamon flavor. If you love chewy cookies you will love this chewy texture!
I have tips and tricks and process photos to easily help you make this recipe! If you love pumpkin desserts, you have to try my pumpkin pie cookies.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading.
- Tip 2: The most important tip is the pumpkin puree. Spread the pumpkin over a plate so it is thin, and press 2 paper towel sheets at a time into the pumpkin. Do this 4 times to soak up the moisture. If too much moisture is left, it will cause a more cakey cookie.
- Tip 3: Before placing in the oven, lightly flatten the cookie dough ball with your hands to encourage spreading.
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For more pumpkin cookie recipes, try my pumpkin caramel cookies and pumpkin chocolate chip cookies.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Chewy Pumpkin Cookies
Ingredients
- 2 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed light or dark brown sugar
- 1/4 cup White granulated sugar
- 3/4 cup Canned pumpkin puree, blotted out the extra moisture. Not pumpkin pie filling
- 1 tsp Pure vanilla extract
- 1 Large egg yolk, room temperature
- 1/2 cup White granulated sugar
- 1 tsp Ground cinnamon
Instructions
- In a medium bowl, sift the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside. Place the pumpkin puree on top of a plate. Press 1 paper towel on the pumpkin to soak up the moisture. Do this again 4 more times. In the end it will look like a soft dough.2 cups All-purpose flour, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1 tsp Baking soda, 1 tsp Salt, 3/4 cup Canned pumpkin puree
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add the pumpkin puree, vanilla, and egg on medium speed until combined.1 cup Unsalted butter, 1 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 1 Large egg yolk
- Add the dry ingredients and mix on low speed until just combined.
- Preheat the oven to 350°. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes while the oven preheats. In a small bowl, mix the sugar and cinnamon together.1/2 cup White granulated sugar, 1 tsp Ground cinnamon
- Use a large cookie scoop to scoop the cookies. Roll each cookie dough ball into cinnamon sugar. Place 6 cookie dough balls on to the cookie sheet. Sprinkle extra cinnamon sugar on top. Lightly press down on the cookie dough balls with your hands to flatten them.
- Bake on sheet at a time for 13-15 minutes. Bake until the edges are slightly golden.
- Let the cookies sit for 5 minutes before transferring to a cooling rack.
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This is the perfect autumn cookie! It has a amazing chewy yet fluffy texture. Definitely one I’m saving in my recipe book 🙂
Quick, easy, and SOO good!! Thank you fort this recipe!!