About the Recipe
Oh these cookies. I have a love hate relationship with them. Not only did they give me a hard time during the recipe development process (I wrote an entire blog on that), they now taste so darn good it's dangerous to have them in the house! They are chewy, they have a lightly crunchy exterior thanks to the cinnamon sugar coating and the white chocolate chips just melt in your mouth. They taste like the best Pumpkin Spice Latte (in cookie format). Heaven!
These cookies scream autumn and honestly are perfect for any fall occasion – from cozy evenings at home to holiday gatherings. They're sure to be a crowd-pleaser at events like Thanksgiving, Halloween, or even casual get-togethers with friends. The subtle flavors of pumpkin spice and cinnamon create a warming, nostalgic feeling that everyone will love.
Ingredients
Cookies
1 ½ cups all-purpose flour
¼ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
½ cup unsalted butter, melted and cooled
½ cup light brown sugar, packed
1 large egg yolk (omit the egg white)
1 teaspoon vanilla extract
¼ cup canned pumpkin purée (not pumpkin pie filling)
Optional: 1-2 teaspoons honey or corn syrup (for added chewiness)
Cinnamon Sugar Coating:
50g granulated sugar (¼ cup)
3g cinnamon (1 tsp)
Preparation
Chewy Pumpkin Spice Cookies – The Perfect Fall Treat
If you're a fan of chewy cookies and love the warm flavors of fall, these Chewy Pumpkin Spice Cookies are exactly what you need! Unlike traditional pumpkin cookies, which can be cakey, this recipe creates soft, chewy cookies with just the right amount of gooeyness. They’re perfect for anyone looking to enjoy the comforting flavors of pumpkin spice without the typical cake-like texture of other pumpkin desserts.
That being said, when testing this recipe, it did take a few tries to get the chewy texture I had in mind. My first few batches were very pillowy and fluffy and the delicate Pumpkin Spice warmth was being overpowered by other ingredients. (read about my recipe testing trials here).
Here are some common questions when wanting to acheive the perfect ewey gooey cookie.
Why Are My Pumpkin Cookies Cakey?
A common problem when baking with pumpkin is that it adds extra moisture, often resulting in a cakey texture. To avoid cakey pumpkin cookies, this recipe uses a reduced amount of pumpkin puree and omits egg whites, which are known to create a fluffy, cake-like crumb. Instead, you get perfectly chewy cookies, similar to snickerdoodles or gooey chocolate chip cookies.
How to Make Chewy Pumpkin Cookies
The key to achieving a chewy texture lies in the balance of ingredients. Here are a few important tips:
Melted butter adds moisture, helping the cookies stay soft.
Brown sugar creates a richer, chewier texture due to its molasses content.
Chilling the dough before baking helps the cookies hold their shape, resulting in a chewy center and slightly crispy edges.
Pumpkin puree in moderation keeps the cookies moist without making them fluffy or cakey.
This recipe combines the best of both worlds – all the delicious fall flavors of pumpkin spice with the indulgent texture of your favorite chewy cookie.
Once you have the consistency down, you can customize your cookies and play around with the add-ins.
Customizing Your Pumpkin Spice Cookies
Looking to add a personal touch to your pumpkin spice cookies? Here are some ideas:
Add white chocolate chips or dark chocolate chips for an extra layer of sweetness and texture.
Incorporate chopped nuts, like pecans or walnuts, for a satisfying crunch.
If you love spice, add a little extra cinnamon or even a pinch of nutmeg or ground ginger for a bolder pumpkin spice flavor.
Pumpkin Spice Cookie FAQs
Can I use homemade pumpkin puree for these cookies? Yes, homemade pumpkin puree can be used, but make sure it's not too watery. If it’s a bit runny, strain the excess liquid before adding it to the dough.
Can I make these cookies gluten-free? Yes! You can substitute all-purpose flour with a 1-to-1 gluten-free flour blend. Be sure the blend includes xanthan gum to help bind the cookies.
What makes pumpkin cookies chewy? The combination of melted butter, brown sugar, and just the right amount of pumpkin puree gives these cookies their soft, chewy texture. Chilling the dough is also important to prevent spreading and helps lock in the chewiness.
With that being said,
let's get started!
Prepare the wet ingredients:
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
Stir in the pumpkin puree, egg yolk, and vanilla extract. Mix until smooth.
Prepare the dry ingredients:
In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
If you're adding chocolate chips, gently fold them into the dough.
Chill the dough:
Cover the dough and refrigerate for at least 30 minutes to 1 hour. This helps the cookies hold their shape and stay chewy.
Preheat oven and prepare cinnamon sugar:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix together the granulated sugar and cinnamon for the coating.
Form the cookies:
Scoop out about 1 ½ tablespoons of dough (around 30g each) and roll it into a ball. Roll each ball in the cinnamon sugar mixture to coat.
Place the dough balls on the prepared baking sheet, leaving about 5 cm between each one.
Bake the cookies:
Bake for 10-12 minutes or until the edges are set but the centers look slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storing Pumpkin Spice Cookies
To keep your pumpkin spice cookies fresh and chewy:
Store them in an airtight container at room temperature for up to 5 days.
You can also freeze the dough before baking. Simply roll the dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer-safe bag. When you're ready to bake, just pop them in the oven, adding an extra 1-2 minutes to the bake time.
