As the leaves start to turn and the air carries that unmistakable crispness of fall, I find myself drawn to one cozy treat that truly captures the essence of the season: Chewy Pumpkin Cookies. These cookies are a fun twist on traditional pumpkin treats, showcasing a delightful chewy texture achieved by expertly drying canned pumpkin puree. Not only are they quick to whip up in under 30 minutes, but they also promise to be a crowd-pleaser at any gathering, making them perfect for new bakers and seasoned pros alike. So, are you ready to embrace the flavors of autumn and savor every bite?
Why Do You Need Chewy Pumpkin Cookies?
Fall Flavor Explosion: These cookies capture the essence of autumn—rich pumpkin, warm spices, and that perfect chewy bite.
Quick Prep Time: Ready in under 30 minutes, they are ideal for busy bakers who crave seasonal delights without the fuss.
Guaranteed Crowd-Pleaser: Whether for Thanksgiving or a cozy coffee date, everyone will love these treats, much like our delicious Mini Pumpkin Pies.
Versatile Goodness: Feel free to mix in some chocolate chips or nuts for a unique twist. These cookies are incredibly adaptable!
Simple Techniques: Achieve a chewy texture without fuss—just dry your pumpkin puree correctly and watch the magic happen!
Chewy Pumpkin Cookie Ingredients
• Each ingredient plays a vital role in making these Chewy Pumpkin Cookies truly special!
For the Cookie Base
- Unsalted Butter (3/4 cup / 168 g) – Provides richness and moisture; ensure it’s softened for easier mixing.
- Light Brown Sugar (1 cup / 220 g) – Adds sweetness and depth of flavor, contributing to that perfect chewy texture.
- Egg Yolks (2) – Essential for richness and binding the ingredients together.
- Vanilla Extract (2 tsp) – Enhances flavor, adding a sweet, aromatic touch to your cookies.
- Canned Pumpkin Puree (1/2 cup / 122 g) – The star ingredient for flavor and moisture; ensure it’s dried before using for the best results.
- All-Purpose Flour (1 3/4 cups / 219 g) – Provides structure; make sure to spoon and level for accurate measurement.
- Pumpkin Pie Spice (1 tbsp + 1/2 tsp) – Infuses those beloved fall flavors; adjust the quantity for desired spice intensity.
- Baking Soda (1/2 tsp) – Aids in rising.
- Baking Powder (1/2 tsp) – Works with baking soda for that perfect chewy texture.
- Salt (1/2 tsp) – Enhances sweetness and balances the flavors.
For the Spiced Sugar Coating
- Granulated Sugar (1/4 cup / 50 g) – Sweetens the cookie exterior and adds delightful texture with spices.
With these ingredients at your fingertips, you’re one step closer to baking the most mouthwatering Chewy Pumpkin Cookies this autumn!
Step‑by‑Step Instructions for Chewy Pumpkin Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven heats, line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. Making these Chewy Pumpkin Cookies is a breeze when you’re organized, so gather all your ingredients and equipment in one place to kick off the baking process smoothly.
Step 2: Prepare the Pumpkin
Next, take your canned pumpkin puree and spread it evenly on a plate. Using paper towels, press down firmly to absorb excess moisture, making sure to reduce the puree to about 1/4 cup. This drying technique is crucial for achieving that delightful chewy texture in your cookies, so be patient and replace the paper towels as needed during this step.
Step 3: Mix Dry Ingredients
In a small mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined. Set this mixture aside, as it will complement the wet ingredients later on. This step ensures that the flavors and leavening agents are evenly distributed throughout your Chewy Pumpkin Cookie batter.
Step 4: Cream Butter and Sugar
In a large mixing bowl, combine the softened unsalted butter and light brown sugar. Using an electric mixer, beat them together on medium speed for 1 to 2 minutes until the mixture is light and fluffy, developing a creamy texture. This creaming method helps build the structure and sweetness that makes your cookies tender and chewy.
Step 5: Add Eggs and Vanilla
Now, add the egg yolks and vanilla extract to the butter-sugar mixture. Continue mixing on medium speed until the combination is pale and fluffy, taking about 1 minute. This adds richness and flavor to your Chewy Pumpkin Cookies, creating the perfect base for those warm autumn spices.
Step 6: Incorporate Pumpkin
With the mixer on low speed, carefully add the dried pumpkin puree to the wet ingredients. Mix until well incorporated, ensuring even distribution throughout the batter. This key ingredient brings the signature pumpkin flavor, moisture, and chewiness to your cookies, making them irresistible.
Step 7: Combine Mixtures
Gradually add the dry ingredient mixture to the wet batter, mixing until just combined. Avoid over-mixing to maintain the chewy texture you desire. At this point, the dough should come together beautifully while still appearing slightly sticky, just perfect for shaping later.
Step 8: Shape Cookies
Using a cookie scoop or tablespoon, portion out 2-tablespoon amounts of dough. Roll each piece gently in your hands, then coat them in granulated sugar mixed with a hint of pumpkin pie spice for added flavor. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading during baking.
Step 9: Bake
Place the cookie sheets in the preheated oven and bake for 12 to 14 minutes. The cookies should puff up in the center and look slightly set, yet soft. Once baked, you’ll notice they will fall a bit as they cool, but trust that this is the sign of a chewy texture!
Step 10: Cool
After baking, remove the sheets from the oven and let the cookies cool on the sheet for about 5 minutes. This step is vital as it allows the cookies to firm up without becoming too crumbly. Once set, transfer the Chewy Pumpkin Cookies to a cooling rack to cool completely and reveal that perfect chewy center.
What to Serve with Chewy Pumpkin Cookies
Indulge in a cozy fall spread that will make your heart sing with warmth and nostalgia.
- Spiced Apple Cider: A warm, aromatic drink that perfectly complements the flavors of pumpkin and spice. Its sweetness balances the chewy texture beautifully.
- Creamy Vanilla Ice Cream: A scoop of vanilla ice cream adds a delightful creaminess that contrasts with the cookie’s chewy goodness, creating a heavenly bite.
- Nutty Chai Latte: The spiced notes of chai pair wonderfully with pumpkin cookies, bringing a cozy warmth to your dessert experience.
- Chocolate Bark: A crispy, chocolatey treat provides contrast while harmonizing with the pumpkin spice, turning dessert time into an exciting experience.
- Pecan Pie Bars: Rich and buttery, these bars add a different texture to your sweet spread, with their nutty flavor complementing the cookies sublimely.
- Caramelized Pears: Soft, sweet pears drizzled with caramel add a fresh, fruity touch that elevates the pumpkin’s flavors and brings a lovely lightness to the plate.
- Maple Glazed Walnuts: Crunchy and sweet, these nuts provide delightful texture and a touch of warmth that echoes the cookie’s flavors.
- Herbal Tea: A soothing cup of chamomile or peppermint tea serves as a refreshing contrast to the sweetness of Chewy Pumpkin Cookies, wrapping up the meal beautifully.
- Pumpkin Spice Latte: Embrace the season with this signature drink; its rich flavors echo those in the cookies and deepen your autumn experience.
- Soft Ginger Cookies: Enhance the spice-loving experience further by pairing these melt-in-your-mouth treats with your chewy pumpkin delights!
Make Ahead Options
These Chewy Pumpkin Cookies are ideal for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance. Simply follow the first seven steps of the recipe, then wrap the dough tightly in plastic wrap and refrigerate. This not only saves time but allows the flavors to meld beautifully. Additionally, you can roll the cookie dough balls in spiced sugar and freeze them for up to 3 months before baking. When you’re ready to enjoy your cookies, bake them straight from the freezer, adding an extra minute or two to the baking time. This way, you’ll achieve the same chewy and delicious results, perfect for busy weeknights or unexpected guests!
Chewy Pumpkin Cookies Variations & Substitutions
Feel free to play with these ideas and make these Chewy Pumpkin Cookies your own delightful creation.
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Coconut Sugar: Swap granulated sugar for coconut sugar to lend a delightful caramel flavor to your cookies. It’s a fun twist that enhances the depth of sweetness.
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Mix-Ins Extravaganza: Add chocolate chips or nuts like walnuts and pecans for added texture and flavor. The delightful crunch complements the chewy softness, creating that perfect balance.
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Fresh Pumpkin: Use fresh pumpkin puree instead of canned; just cook it down on the stove and ensure it’s dried thoroughly. This can genuinely intensify that fantastic autumn flavor.
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cookies friendly for gluten-sensitive friends. You won’t lose the wonderful chewiness that makes them special.
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Spice It Up: Adjust the pumpkin pie spice to include a hint of cayenne pepper or black pepper for a surprising kick. It adds a new dimension of warmth that traditional spices simply can’t match.
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Vegan Option: Replace eggs with flaxseed meal mixed with water and use coconut oil in place of butter. These chewy cookies will still shine through, packed with pumpkin goodness and delightful flavors.
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Cream Cheese Frosting: If you’re feeling extravagant, top your cooled cookies with a gentle swirl of cream cheese frosting. The tanginess complements the sweetness of the cookie beautifully, much like what you’d find in Chocolate Peppermint Cookies.
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Add Vanilla Bean: For a deeper flavor, incorporate a bit of fresh vanilla bean or double the vanilla extract. It will elevate the cookies’ luscious taste and aroma.
With these variations, you’re bound to create a cookie that not only feels like fall but also reflects your personal touch!
How to Store and Freeze Chewy Pumpkin Cookies
Room Temperature: Keep cookies in an airtight container for up to 3 days. This helps maintain their chewy texture and prevents them from becoming stale.
Fridge: For longer freshness, store them in the fridge for up to a week. Place in a covered container to safeguard against absorbing odors.
Freezer: Freeze Chewy Pumpkin Cookies for up to 2 weeks. Wrap each cookie individually in plastic wrap, then place in a freezer-safe bag to maintain their chewy charm.
Reheating: To enjoy them warm later, simply pop cookies in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes.
Expert Tips for Chewy Pumpkin Cookies
- Properly Dry Pumpkin: Always press your canned pumpkin with paper towels to achieve the right chewy texture; it should be reduced to about 1/4 cup.
- Chill Sticky Dough: If your dough feels too sticky to handle, chill it in the refrigerator for 10 minutes to make shaping easier.
- Accurate Flour Measurement: Use the spoon-and-level method for measuring flour, or weigh it for best results; one cup should be about 125 grams.
- Spiced Sugar Coating: Don’t skip rolling your cookie dough balls in spiced sugar before baking—it adds delightful flavor and texture!
- Perfect Cookie Shape: If your cookies lose their shape during baking, use a circular cookie cutter to reshape them right after they come out of the oven.
Chewy Pumpkin Cookies Recipe FAQs
What kind of canned pumpkin should I use?
Absolutely! I recommend using Libby’s canned pumpkin puree for the best consistency and flavor in your Chewy Pumpkin Cookies. It provides the perfect moisture level, which is crucial for achieving that delightful chewy texture.
How long can I store Chewy Pumpkin Cookies?
You can keep your cookies in an airtight container at room temperature for up to 3 days. However, if you want them to last longer, consider storing them in the fridge for up to a week. Just remember to use a covered container to avoid any funky odors!
Can I freeze Chewy Pumpkin Cookies?
Yes, you can! To freeze your cookies, wrap each one individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 weeks. When you’re ready to enjoy them, just reheat them in the microwave for about 10-15 seconds or in the oven at 350°F (175°C) for a few minutes.
Why did my cookies turn out cakey instead of chewy?
The key to preventing cakey cookies is ensuring the pumpkin puree is adequately dried before mixing it into the cookie dough. Spread the canned pumpkin on a plate and press with paper towels until it’s reduced to about 1/4 cup. This simple step is a game-changer for the chewy texture you’re looking for!
Are there any dietary restrictions I should consider?
If you’re baking for someone with allergies, ensure to check the label on the canned pumpkin and other ingredients for potential allergens. These Chewy Pumpkin Cookies are best enjoyed fresh, but if you need to be nut-free or dairy-free, you can substitute the butter with a plant-based alternative and use nut-free flour blends.
Can I add mix-ins to the Chewy Pumpkin Cookies?
Very much so! Feel free to incorporate chocolate chips, pecans, or toffee bits into the dough to add extra flavor and texture. Just adjust the amount of the other ingredients as necessary to ensure your cookies still maintain their perfect chewy consistency.
Chewy Pumpkin Cookies That Bring Fall Flavors to Life
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Spread canned pumpkin puree on a plate and press with paper towels to reduce to about 1/4 cup.
- In a small bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a large bowl, cream together softened butter and brown sugar on medium speed until light and fluffy.
- Add egg yolks and vanilla extract to the mixture and mix until pale and fluffy.
- Add the dried pumpkin puree to the wet ingredients and mix on low speed until combined.
- Gradually add the dry mixture to the wet batter, mixing until just combined.
- Scoop 2-tablespoon amounts of dough and roll in granulated sugar and pumpkin pie spice.
- Place dough balls on the baking sheets, spaced 2 inches apart, and bake for 12-14 minutes.
- Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack.
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