Indulge in the perfect fall treat with these Chewy Pumpkin Cookies. Packed with pumpkin spice, cinnamon, and chocolate chips, they’re a must-try for cookie lovers!
Table of Contents
Pumpkin and Chocolate Just Go Together!
Hi folks,
Fall is here, and you know what that means—pumpkin-flavored everything! If you’re a fan of chewy, melt-in-your-mouth cookies, these Chewy Pumpkin Cookies will be your new go-to recipe.
They’re soft in the center and have just the right amount of pumpkin spice. The addition of chocolate chips makes them irresistible. Plus, they’re rolled in cinnamon sugar for that extra sweetness. Whether you’re baking for a cozy night in or prepping for a festive gathering, these cookies are sure to be a hit!
Why You’ll Love About Chewy Pumpkin Cookies:
- Perfect Texture: These cookies are perfectly chewy, thanks to a special trick for removing excess moisture from the pumpkin puree.
- Fall Flavors: With pumpkin, cinnamon, and pumpkin spice, each bite is like a warm hug on a cool autumn day. They have the perfect cinnamon sugar ration.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze, even for beginner bakers.
Enjoy baking these Chewy Pumpkin Cookies, and may the delightful aroma fill your home!
Ingredients and Estimated Cost
Per Serving Cost: $0.18
Recipe Cost: $6.33
- 14 Tablespoons unsalted butter – $1.54
- ½ cup light brown sugar – $0.24
- ½ teaspoon granulated sugar – $0.01
- 2 egg yolks – $0.22
- 2 teaspoons vanilla extract – $1.00
- ¾ cup pumpkin puree – $1.08
- 2 ½ cups all-purpose flour – $0.23
- 1 teaspoon baking soda – $0.01
- 1 teaspoon pumpkin spice – $0.29
- ½ teaspoon salt – $0.01
- 1 ½ cups semi-sweet chocolate chips – $1.49
- ½ cup granulated sugar – $0.08
- 3 ¼ teaspoons ground cinnamon – $0.13
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. Prices updated August 2024.
How To Make Chewy Pumpkin Cookies
- Cream the Butter and Sugars: In a large mixing bowl, beat the butter and both sugars on medium speed until smooth and creamy.
- Add Wet Ingredients: Add the egg yolks, vanilla extract, and pumpkin puree to the butter mixture. Mix on low speed until everything is thoroughly combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking soda, cinnamon, pumpkin spice, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, beating at low speed until combined.
- Mix in Chocolate Chips: Stir in the chocolate chips, then chill the dough in the refrigerator for 20-30 minutes. This will ensure the cookies don’t spread so much.
- Cinnamon Sugar Coating: Mix cinnamon and sugar in a small bowl.
- Form Cookie Dough Balls: Scoop 1½ tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the cinnamon sugar mixture until fully coated.
- Bake the Cookies: Place the dough balls on parchment-lined baking sheets and bake for 16-18 minutes in a preheated 350°F (175°C) oven.
- Cool and Serve: After baking, transfer the cookies to wire racks and allow them to cool for 10 minutes before serving.
***For complete recipe instructions, see the recipe card below.
Recipe Substitutions
- Pumpkin Spice: If you don’t have pumpkin spice, make your own blend using cinnamon, nutmeg, ginger, and cloves. Get my homemade pumpkin pie spice recipe.
- Chocolate Chips: Feel free to swap out semi-sweet chocolate chips for dark, milk, or even white chocolate chips for a different flavor profile.
- Butter: If you’re dairy-free, you can substitute with a plant-based butter.
Storage Tips
SERVE: Serve and store these peanut butter chocolate chip cookies at room temperature.
STORE: Store them in an airtight container at room temperature for 3-4 days.
FREEZE DOUGH: You can freeze the cookie dough by scooping mounds on a baking sheet. Do not roll the dough in the cinnamon sugar mixture. Freeze until solid, about 1 hour. Then, place the frozen dough balls in a freezer-safe container or Ziploc bag and freeze for about 3 months. When baking the dough from a frozen state, add 2-4 minutes to the baking time. Roll the dough in the cinnamon sugar mixture before baking.
FREEZE COOKIES: Additionally, you can freeze baked cookies. Place them in a freezer-safe container or Ziploc bag. Freeze for up to 3 months.
THAW: Thaw baked cookies at room temperature for about an hour before serving.
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Chewy Pumpkin Cookies
Equipment
- mixing bowls
- measuring cups and spoons
- hand mixer
- whisk
- mixing spoon
- 1 ½ Tablespoon scoop
- wire rack
Ingredients
FOR THE PUMPKIN COOKIES:
- 14 Tablespoon unsalted butter room temperature
- ½ cup light brown sugar
- ½ teaspoon granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree such as Libby’s or freshly made
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cup semi-sweet chocolate chips
CINNAMON SUGAR COATING:
- ½ cup granulated sugar
- 2 ¼ teaspoons ground cinnamon
Instructions
PREP OVEN AND PANS:
- Move the oven rack to the lower-middle and upper-middle positions. Preheat the oven to 350 F.
- Line two baking sheets with parchment paper.
MAKE COOKIE DOUGH:
- In a large bowl, beat the butter and sugars on medium until with a hand mixer until smooth and creamy.
- Add egg yolks, vanilla, and pumpkin puree. Mix on low until combined.
- In a separate large bowl, combine sifted flour, baking soda, cinnamon, pumpkin spice, and salt.
- Add ½ or 1 cup at a time to the wet ingredients, beat on low until combined, and then continue with the next batch.
- Mix until everything is almost combined. A few lumps here and there are fine.
- Stir in chocolate chips. Chill in the fridge for 20-30 minutes until you get the playdough consistency.
MAKE CINNAMON SUGAR COATING:
- In a small bowl, combine cinnamon and sugar.
SCOOP AND BAKE COOKIES:
- Scoop about 1 ½ tablespoon of dough, and roll into balls.
- Roll each ball in the cinnamon sugar mixture until fully coated.
- Add more chocolate chips on top of each dough ball.
- Bake for 16-18 minutes, rotating the pans halfway through baking.
TO FINISH:
- Transfer the cookies to wire racks to cool completely after they’ve cooled on the baking sheets for 10 minutes. The total cooling time should be about 45 minutes.
Notes
If you want to go the extra mile to make these cookies extra chewy (and not cakey), place the pumpkin puree between 2-4 paper towels for 10 minutes to remove the excess moisture. This will help the cookies be chewy and hold their texture better.
Nutrition
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Recipe FAQs
Yes! You can simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for the best texture.
If your cookies turn out cakey, it might be because the pumpkin puree has too much moisture. Try the expert tip found in the recipe card of draining the puree with paper towels before using it in the recipe.
Yes, make sure it’s well-drained to avoid excess moisture, which can make the cookies cakey rather than chewy.
This could result from not allowing the cookie dough to chill long enough in the fridge. You will want to place the dough in the refrigerator to chill for at least twenty minutes to allow the softened dough to firm up before baking. This will help the cookies keep their shape and not go flat during the baking process.
More Pumpkin Recipes:
- Pumpkin Bread With Pumpkin Pie Spice
- Pumpkin Chili
- Pumpkin Dump Cake
- Pumpkin Layered Dessert With Graham Cracker Crust
- Pumpkin Sausage Pasta
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These do look good. Our oldest grandson would love them. He can eat pumpkin treats year round. Me… that is another story. I just finished peach season. Ready for apples now and no pumpkin until end of October or first of Nov. Haha!! I am the same way with spaghetti and similar stuff that is winter foods to me. We all have our quirks I guess.
These are delicious! Love that pumpkin flare. Perfect for this time of year.
Perfect fall treat. These cookies look fantastic. Thanks for sharing.
Chewy cookies are my favorite, so excited for this fall spin, they were awesome!
I dont eat much pumpkin until its the season and these pumpkin cookies were delicious! My family couldnt help themselves and kept grabbing more!
Excited to find this site and try out these recipes.
For these cookies I was reading about the moisture, I love mine chewy, can you use Libby’s pumpkin pie mix or too much moisture in it?
I have several cans and would like to use them up and try with the Pumpkin Whoopie Pies and adjust the pumpkin spice.
Suggestions?
Thanks, Barbara
Hi Barbara, unfortunately, I haven’t tested this recipe or the whoopie pies with the pumpkin pie mix, just the pumpkin pie puree. SO sorry!