These Chewy Pumpkin Cookies are the perfect treat for fall! Soft, fluffy, and packed with the cozy flavors of pumpkin and warm spices, they make for an irresistible snack or dessert. The addition of brown sugar gives them a rich, caramel-like sweetness, while the pumpkin keeps them moist and flavorful. Whether you’re craving something sweet to pair with your coffee or need a dessert for a holiday gathering, these pumpkin cookies are sure to hit the spot.

Why You’ll Love This Recipe

These Chewy Pumpkin Cookies are easy to make, full of flavor, and have the perfect texture—chewy on the inside with a slightly crisp edge. They’re also wonderfully fragrant, thanks to a combination of cinnamon, nutmeg, and a touch of ginger. With the added richness from the pumpkin, these cookies are not only delicious but also bring a touch of warmth and comfort to any occasion. Plus, you can make them ahead of time and store them, so you’ll always have a batch ready when you need a treat!

Chewy Pumpkin Cookies

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 cup pumpkin puree (canned or fresh)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 cup chocolate chips or white chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the pumpkin, egg, and vanilla: Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chocolate chips: If using chocolate chips, fold them into the dough.
Scoop the dough: Use a tablespoon or cookie scoop to portion the dough onto the prepared baking sheet. Space the cookies about 2 inches apart, as they will spread slightly during baking.
Bake the cookies: Bake for 12-15 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean. The cookies will firm up as they cool.
Cool and serve: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!

Servings and Timing

Servings: 24 cookies (depending on size)
Preparation time: 10 minutes
Baking time: 12-15 minutes
Total time: 25-30 minutes

Variations

Add Nuts: For added crunch, stir in 1/2 cup of chopped walnuts, pecans, or hazelnuts into the dough.
Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend for a gluten-free version.
Spiced Pumpkin Seeds: Add toasted, spiced pumpkin seeds (pepitas) for extra flavor and texture.
Frosted Pumpkin Cookies: Top each cookie with a simple cream cheese frosting for a decadent finish.
Chai Spiced: Add a teaspoon of chai spice blend instead of individual spices for a unique flavor twist.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze them for up to 3 months—just be sure to wrap them tightly in plastic wrap or place them in a freezer-safe bag.
Reheating: To reheat, pop the cookies in the microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but be sure it’s smooth and well-drained to avoid excess moisture that could affect the cookie texture.

2. Can I make these cookies without chocolate chips?

Yes! These cookies are delicious on their own without chocolate chips, or you can add dried fruit, like cranberries or raisins, if you prefer.

3. Can I use a sugar substitute in this recipe?

You can substitute brown sugar and granulated sugar with a sugar substitute like stevia or monk fruit, but the texture may change slightly.

4. How do I prevent these cookies from spreading too much?

Make sure to chill the dough for 30 minutes before baking. This will help prevent the cookies from spreading too much during baking.

5. Can I make these cookies without egg?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or use 1/4 cup of applesauce for a vegan version.

6. How do I know when the cookies are done?

The cookies are done when the edges are golden brown and a toothpick inserted into the center comes out clean. They will firm up as they cool.

7. Can I add more pumpkin spice to these cookies?

Absolutely! Feel free to adjust the cinnamon, nutmeg, and ginger amounts to your taste. You can also add cloves for a stronger spice flavor.

8. Can I freeze the dough to bake later?

Yes! You can freeze the cookie dough in ball shapes on a baking sheet, then transfer them to a freezer bag. When ready to bake, simply bake the frozen dough balls for an extra 1-2 minutes.

9. Can I make this recipe into pumpkin bars instead of cookies?

Yes! Simply press the dough into a greased 9×13-inch baking pan and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.

10. Can I add frosting to these cookies?

Yes! Cream cheese frosting pairs wonderfully with pumpkin cookies. Simply pipe or spread a dollop of frosting on top of each cookie after they’ve cooled.

Conclusion

These Chewy Pumpkin Cookies are the perfect fall treat, combining the rich flavor of pumpkin with warm spices for a deliciously comforting snack. Whether you enjoy them with a hot cup of tea or serve them at your next gathering, these cookies are sure to be a hit. They’re easy to make, adaptable to your preferences, and full of flavor. Make a batch today and enjoy the cozy vibes of autumn all year round!

Chef MARTHA