I perfected Spiced Pumpkin Cookies by using a surprising pantry swap and a spiced sugar topping, and I’m sharing the simple secret that finally worked.

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I didn’t expect a cookie to change my fall game, but these chewy pumpkin cookies did. I used canned pumpkin puree and a good hit of pumpkin pie spice so each bite melts, but there’s still a little chew and a slightly crisp top that keeps you reaching for another.

It’s my quick answer to Spiced Pumpkin Cookies even when I don’t want to commit to a whole layer cake, and people always ask whats different. I’ll say one thing, the texture’s the trick, its almost too soft to be true, and yeah, you might eat six before you know it.

Ingredients

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Pumpkin puree: adds moistness, fiber and vitamin A, gives subtle sweetness, not syrupy though
All purpose flour: gives structure, carbs for chew, a blank canvas for flavors really
Brown sugar: brings molassesy depth, extra moisture, makes cookies taste richer, slightly caramel notes
Butter plus oil: butter gives flavor, oil keeps cookies soft and chewy later too
Egg and yolk: add protein, help bind dough, give lift and tender crumb always
Pumpkin pie spice: cinnamon, nutmeg and cloves do warm aromatic spice, sweetly seasonal often
Cornstarch: softens crumb, helps chewiness, tiny bit of tenderness without changing flavor or texture

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon fine salt

2 teaspoons pumpkin pie spice

1 cup granulated sugar

1 cup packed light brown sugar

1/2 cup (115 g) unsalted butter melted and cooled

1/2 cup (120 ml) neutral oil like vegetable or canola

1 cup (240 g) canned pumpkin puree not pumpkin pie filling

1 large egg plus 1 large egg yolk

1 teaspoon vanilla extract

Spiced sugar for rolling: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt and 2 teaspoons pumpkin pie spice until evenly mixed.

3. In a large bowl combine 1 cup granulated sugar and 1 cup packed light brown sugar, then whisk in 1/2 cup (115 g) melted and cooled unsalted butter and 1/2 cup (120 ml) neutral oil until smooth.

4. Add 1 cup (240 g) canned pumpkin puree, 1 large egg plus 1 large egg yolk and 1 teaspoon vanilla extract to the sugar mixture and whisk until fully combined but dont overmix.

5. Fold the wet mixture into the dry ingredients with a spatula until just combined; scrape the bottom of the bowl so no dry flour pockets remain. The dough should be soft and slightly sticky.

6. Cover and chill the dough at least 30 minutes (up to 2 hours) to firm it up, which helps them not spread. If you skip chilling, expect very flat cookies or pop the tray in the fridge while the oven heats.

7. Mix the spiced sugar for rolling by stirring 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Using a cookie scoop or tablespoon, portion dough (about
1.5 to 2 tablespoons per cookie), roll each ball in the spiced sugar and place them on the prepared sheets about 2 inches apart; gently flatten each ball a little with your palm or the bottom of a glass.

8. Bake for 10 to 12 minutes until the edges are set and the centers still look a touch underdone, thats how you get chewy centers. Rotate the pans once halfway through if your oven bakes unevenly.

9. Let the cookies cool on the baking sheet for 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container at room temp up to 4 days or freeze for longer.

Equipment Needed

1. Baking sheets plus parchment paper or a silicone baking mat
2. Medium and large mixing bowls
3. Whisk
4. Measuring cups and spoons, and a kitchen scale for accuracy its helpful but optional
5. Rubber spatula for folding and scraping the bowl
6. Small bowl for the spiced sugar
7. Cookie scoop (about 1.5 to 2 tbsp) or a tablespoon
8. Wire cooling rack
9. Oven mitts, dont forget a flat-bottomed glass to gently flatten the dough balls

FAQ

Why did my cookies come out cakey instead of chewy? Chewy texture needs the right balance of fat and moisture and not overbaking. Make sure you measure flour by spooning and leveling, don’t pack the cup. Melted butter plus oil and the extra yolk in this recipe give chewiness, so don’t swap those out carelessly. Also underbake just a little the edges should be set and centers still soft, they firm while cooling.

Can I use fresh pumpkin instead of canned pumpkin puree? Yes but only if you roast and drain it well first. Fresh pumpkin is wetter, so roast chunks until soft, mash and squeeze out excess water or let it drain in a sieve. Use the same weight as canned puree for best results.

Do I have to chill the dough? It’s optional but recommended. Chill 30 to 60 minutes to reduce spreading and to deepen the flavor. If you skip chilling the cookies will spread more and be thinner, still tasty but different texture.

What can I substitute for cornstarch or the oil? Cornstarch gives tender chew, you can use arrowroot or potato starch in the same amount. For oil use a neutral oil like vegetable or canola as listed. You can use all melted butter instead but cookies will taste richer and may be a bit firmer not as chewy.

How do I know when they are done and what temperature/time should I use? Bake at 350°F (175°C) about 10 to 12 minutes for medium sized cookies. Look for set edges and centers that still look slightly soft and shiny. Let them cool on the sheet for 5 minutes before moving to a rack so they finish setting without getting dry.

Can I freeze the dough or the baked cookies? Yes. Freeze scooped dough balls on a tray till solid then transfer to a bag, bake from frozen adding 2 to 3 extra minutes. Baked cookies freeze well up to 3 months, thaw on the counter for 20 to 30 minutes before serving.

Chewy Pumpkin Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for a slightly nuttier, denser cookie; or use a cup‑for‑cup gluten free blend (make sure it contains xanthan gum) — may be a bit more crumbly.
Unsalted butter, melted and cooled: use melted coconut oil 1:1 for similar fat and chewiness (you’ll get a faint coconut note and cookies firm up when cold); or brown the butter first for extra toasty flavor.
Pumpkin puree: replace 1:1 with mashed sweet potato or roasted butternut squash puree — same moisture and sweetness, tiny flavor change but works great.
1 large egg + 1 yolk: use 2 large eggs instead (slightly less rich), or for a vegan swap try 3 tablespoons aquafaba plus 1 tablespoon neutral oil — the texture will be close but a little lighter.

Pro Tips

– Weigh or spoon-and-level your flour instead of dunking the cup, too much flour = dry/tough cookies. Cornstarch helps keep them tender so dont skip it or try to replace it with more flour.

– If you want taller, puffier cookies, scoop balls and freeze them on a tray 15 to 30 minutes before baking then bake from frozen, add a minute or two. If dough feels too loose between batches, chilling scoops for a few minutes fixes that fast.

– For chewier centers, underbake by a minute or so and let cookies finish setting on the hot sheet, they keep cooking off the heat. Also dont overmix once the wet and dry are combined, overworking = dense, flat cookies; swapping some light brown for dark brown sugar or adding an extra yolk will boost chewiness and depth.

– Roll in the spiced sugar right before baking for a crisp, caramelized shell and try a pinch of flaky sea salt on top while still warm for contrast. Store in an airtight container with a slice of bread to keep them soft, or freeze layers separated by parchment for longer storage.

Chewy Pumpkin Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I perfected Spiced Pumpkin Cookies by using a surprising pantry swap and a spiced sugar topping, and I'm sharing the simple secret that finally worked.

Servings

servings

Calories

203

kcal

Equipment: 1. Baking sheets plus parchment paper or a silicone baking mat
2. Medium and large mixing bowls
3. Whisk
4. Measuring cups and spoons, and a kitchen scale for accuracy its helpful but optional
5. Rubber spatula for folding and scraping the bowl
6. Small bowl for the spiced sugar
7. Cookie scoop (about 1.5 to 2 tbsp) or a tablespoon
8. Wire cooling rack
9. Oven mitts, dont forget a flat-bottomed glass to gently flatten the dough balls

Ingredients

2 1/4 cups (280 g) all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
2 teaspoons pumpkin pie spice
1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup (115 g) unsalted butter melted and cooled
1/2 cup (120 ml) neutral oil like vegetable or canola
1 cup (240 g) canned pumpkin puree not pumpkin pie filling
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
Spiced sugar for rolling: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat.
In a medium bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt and 2 teaspoons pumpkin pie spice until evenly mixed.
In a large bowl combine 1 cup granulated sugar and 1 cup packed light brown sugar, then whisk in 1/2 cup (115 g) melted and cooled unsalted butter and 1/2 cup (120 ml) neutral oil until smooth.
Add 1 cup (240 g) canned pumpkin puree, 1 large egg plus 1 large egg yolk and 1 teaspoon vanilla extract to the sugar mixture and whisk until fully combined but dont overmix.
Fold the wet mixture into the dry ingredients with a spatula until just combined; scrape the bottom of the bowl so no dry flour pockets remain. The dough should be soft and slightly sticky.
Cover and chill the dough at least 30 minutes (up to 2 hours) to firm it up, which helps them not spread. If you skip chilling, expect very flat cookies or pop the tray in the fridge while the oven heats.
Mix the spiced sugar for rolling by stirring 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Using a cookie scoop or tablespoon, portion dough (about
5 to 2 tablespoons per cookie), roll each ball in the spiced sugar and place them on the prepared sheets about 2 inches apart; gently flatten each ball a little with your palm or the bottom of a glass.
Bake for 10 to 12 minutes until the edges are set and the centers still look a touch underdone, thats how you get chewy centers. Rotate the pans once halfway through if your oven bakes unevenly.
Let the cookies cool on the baking sheet for 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container at room temp up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.