09/26/2026
These chewy pumpkin cookies are everything fall baking should be. 🎃🍪 Soft, spiced centers with a sugary cinnamon coating on the outside, they melt in your mouth in the best way. Recipe details ➡️
Chewy Pumpkin Cookies
Yield: 18 cookies
Ingredients:
For the Spiced Sugar:
1/4 cup granulated white sugar
1/2 tsp pumpkin pie spice
For the Pumpkin Cookies:
3/4 cup unsalted butter, softened
1 cup light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla
1/2 cup canned pumpkin puree; Libby's works best
1 3/4 cups all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Instructions:
For the Spiced Sugar:
In a small bowl, mix the granulated sugar and pumpkin pie spice together. Set aside.
For the Pumpkin Cookies:
1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. Dry your pumpkin puree: spread it on a plate and lightly press with a paper towel to absorb excess liquid. Repeat four more times, until it goes from about 1/2 cup down to about 1/4 cup and barely any liquid transfers onto the paper towel. Set aside.
3. In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
4. In a large bowl, cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
5. Add the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
6. Add the pumpkin and mix on medium-low speed to combine.
7. Add the dry ingredients and mix on low speed just until combined.
8. Scoop the dough with a 2 tbsp cookie scoop and roll into balls, then roll each ball in the spiced sugar. (If the dough is too sticky, chill it in the fridge for 10 minutes first.)
9. Place the dough balls at least 2 inches apart on the baking sheets (about 6 per sheet).
10. Bake for 12-14 minutes (12 for chewy centers, 14 for a slightly crispier cookie).
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Best enjoyed after cooling for at least 15 minutes.
Recipe credit: In Bloom Bakery
