These Chewy Pumpkin Cookies are perfect for fall. They have warm, cozy spices and real pumpkin in the cookie dough. I topped my pumpkin spice cookies with cinnamon sugar and loaded them with white chocolate and pecans!
For more pumpkin treats, try my pumpkin chocolate chip cookies and this Pumpkin Cheesecake Bars Recipe. You’ll also love my Easy Pumpkin Biscotti Recipe for pairing with your morning coffee!
Pumpkin Sugar Cookies
I’ve made many pumpkin cookie recipes, and most have a similar texture—soft, puffy, and cake-y. I enjoy pumpkin oatmeal cookies, but I wanted to make a chewy version. I aimed for a texture like chocolate chip or oatmeal raisin cookies.
It took a few tries, but this recipe is everything I wanted it to be. To nail that perfect texture, I found that I had to cut back on the pumpkin, but don’t worry—it’s still in there!
We often think of pumpkin not just as a vegetable, but also the warm spices that go with it. These cozy spices are in this easy pumpkin cookie recipe as well.
Because these have a texture kind of like a chocolate chip cookie, I couldn’t resist adding some mix-ins.
To let the pumpkin flavor take center stage, I opted for white chocolate chips. The white chocolate adds a creamy element without competing with those warm pumpkin spices. Then, pecans add some crunch and nutty flavor. They will remind you of my cinnamon cookie recipe!
Here’s why you will love this recipe for pumpkin cookies:
- This is an easy cookie recipe. No cookie cutters, no frosting, just scoop the dough, roll it in the cinnamon sugar, and bake them up. Simple!
- Unlike most pumpkin sugar cookies, no need to chill the dough with this recipe!
- Your house will smell like fall while these bake in the oven. The pumpkin pie spice in the cookies and the cinnamon on the outside create the perfect scent.
- The chewy texture in these pumpkin cookies is spot-on. If you always opt for a chewy cookie over crispy or soft, you will flip for these!
- You can easily switch up the add-ins to make this recipe your own. Raisins, cranberries, walnuts, cinnamon chips—they’ll all be great!
Important Ingredient Notes
The full ingredient list for the pumpkin spice cookie recipe is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – Use unsalted butter to control the flavor of the cookies.
- Egg yolk – Using just the yolk and not the white makes for a chewier cookie. Save the whites for omelettes or meringue cookies.
- Pumpkin puree – Use the leftovers to make pumpkin pie smoothies, or freeze it for another day! I have not tested this recipe with homemade pumpkin puree.
- Pumpkin pie spice – Here’s how to make your own pumpkin pie spice.
- Chopped pecans and white chocolate chips – Or an equivalent amount of another add-in.
- Cinnamon adds a sweet touch to these cookies. The cinnamon sugar on the outside makes them like pumpkin snickerdoodles!
How to Make Pumpkin Cookies
Make the Cookie Dough.
- Whisk the melted butter and brown sugar, then whisk in the egg yolk, vanilla extract, and pumpkin puree.
- Stir in the dry ingredients.
- Fold in the pecans and white chocolate chips.
Form the Cookies and Bake:
- Stir together the granulated sugar and cinnamon in a small bowl.
- Use a 2 tablespoon cookie scoop to portion the dough and roll the tops of the dough balls in the cinnamon sugar mixture.
- Set on baking sheets with parchment paper with the cinnamon sugar side up.
- Bake in a 350ºF oven for 11-13 minutes, or until light browned around the edges.
- Cool completely on a wire rack.
Tips and Tricks
- When separating the yolk from the white, it’s best to use a chilled egg. Eggs fresh from the refrigerator are easier to separate without getting the yolk in the white!
- Lightly spoon the all-purpose flour into the measuring cup instead of scooping it from the bag or container. When you scoop, it compacts the flour and you end up using more than you absolutely need. Use my guide on how to measure flour properly.
- Store these chewy pumpkin cookies in an airtight container container at room temperature for up to 5 days.
- If you’d like to freeze these cookies, you can freeze the cookie dough or bake the cookies, let them cool, and store them in a freezer bag for up to 3 months. You can thaw them at room temperature or warm them up in the microwave for a freshly-baked feel.
More Pumpkin Recipes
- The Best Pumpkin Pie Recipe
- Pumpkin Bars
- Pecan Pumpkin Pie Recipe
- Pumpkin Hand Pies
- Pumpkin Streusel Coffee Cake with Maple Glaze
- Mini Pumpkin Butterscotch Muffins
Pin this now to find it later
Pin It
Chewy Pumpkin Cookies Recipe
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¼ cup pumpkin puree
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup chopped pecans
- ½ cup white chocolate chips
For the Topping
- 2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a mixing bowl, whisk the melted butter and brown sugar until well blended. Add in egg yolk, vanilla extract, and pumpkin puree until combined.
- To the mixing bowl, add flour, baking soda, baking powder, kosher salt, and pumpkin pie spice. Using a wooden spoon or rubber spatula, mix just until combined. Fold in pecans and white chocolate chips.
- In a small bowl, stir together the granulated sugar with cinnamon for the topping. Set it aside.
- Using a 2 Tablespoon cookie scoop, scoop cookie dough and drop it into the cinnamon sugar mixture. Coat just the top of the ball and place it on the cookie sheet, about 2-inches apart.
- Bake cookies for 11-13 minutes, until light browned around the edges. Remove and cool completely on a wire rack.
Notes
- Using just an egg yolk creates a chewier cookie. Adding the whole egg will make a fluffier more cake-like cookie.
- Storage– cookies will stay fresh in an airtight container at room temperature for up to 5 days.
- Freeze– Either freeze cookie dough or freeze cooled, baked cookies in a ziploc freezer bag for up to 3 months.
Oh my goodness – these are delicious! Perfect for fall (and I will probably make them throughout the year!). A wonderful recipe!
Glad they were a hit!!