Soft and Chewy Pumpkin Cookies Recipe tastes like pumpkin pie and snickerdoodles had a cozy fall baby, with warm spices, soft centers, and chewy edges. It works perfectly for busy bakers who want an easy fall dessert in about 35 minutes from start to finish. I tested these on my neighbors during a leaf-raking party, and nobody complained about the blisters once the cookie plate came out.
Why You Should Try This Soft and Chewy Pumpkin Cookies Recipe
These pumpkin cookies stay soft and chewy instead of turning cakey, which happens with a lot of pumpkin desserts. The recipe uses just enough pumpkin puree and a smart mix of fats to keep the centers tender while the edges set with a light chew.
You mix the dough in one bowl, chill briefly, then bake in under 12 minutes per tray. The cookies taste amazing on their own, but a quick cinnamon-sugar roll or cream cheese drizzle turns them into bakery-level treats with very little effort.
“These taste like the best parts of pumpkin pie and a chewy cookie in one bite, and I immediately hid three for myself. ★★★★★”
Ingredients You’ll Need
Dry ingredients
- 2 1/4 cups (280 g) all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal for consistent texture.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- You can swap the individual spices for 2 1/2 teaspoons pumpkin pie spice if that sits in your pantry already.
Wet ingredients
- 1/2 cup (1 stick, 113 g) unsalted butter, melted and slightly cooled
- Use real butter, not margarine, for best flavor and chew.
- 1/4 cup (60 ml) neutral oil (canola, vegetable, or light olive oil)
- The oil helps keep the cookies soft for days.
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg yolk, room temperature
- The yolk adds richness without extra moisture that might turn the cookies cakey.
- 2/3 cup (150 g) canned pumpkin puree, room temperature
- Use plain pumpkin puree, not pumpkin pie filling. Libby’s or store brand both work.
- 2 teaspoons pure vanilla extract
Cinnamon-sugar coating (optional but highly recommended)
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Optional cream cheese drizzle
- 3 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for drizzling consistency
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk and rubber spatula
- Measuring cups and spoons or a kitchen scale
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (1 1/2 tablespoon size works great) or a regular tablespoon
- Cooling racks
- Hand mixer for the drizzle, or a whisk and some patience
Tips & Tricks
- Pat the pumpkin puree with paper towels to remove excess moisture and keep the cookies chewy, not cakey.
- Melt the butter, then let it cool until just warm to the touch so it does not scramble the egg yolk.
- Use a mix of melted butter and oil to balance flavor and chewiness.
- Chill the dough for 20–30 minutes so the cookies spread in a controlled way and stay thick and soft.
- Line baking sheets with parchment to prevent sticking and to help the cookies bake evenly.
- Scoop dough balls of equal size so every cookie bakes at the same rate.
- Roll the dough balls in cinnamon sugar right before baking for a snickerdoodle-style crust.
- Pull the cookies from the oven when the edges look set but the centers still look slightly underbaked, since they continue to cook on the hot pan.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a rack to avoid breakage.
- Store a slice of sandwich bread in the container with the cookies to keep them soft longer.
How to Make Soft and Chewy Pumpkin Cookies Recipe
Step 1: Prep the pumpkin and pans
Line two baking sheets with parchment paper and set them aside. Scoop the pumpkin puree onto a few layers of paper towels, then gently press more towels on top to soak up extra liquid. Measure the pumpkin again after this step so you keep the 2/3 cup amount accurate.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Break up any clumps of spice so they distribute evenly. Set the bowl aside while you work on the wet ingredients.
Step 3: Combine the wet ingredients
In a large bowl, whisk the melted, cooled butter with the oil, brown sugar, and granulated sugar until the mixture looks smooth and slightly thick. Add the egg yolk and vanilla and whisk again until the mixture looks glossy. Stir in the blotted pumpkin puree until everything blends into a smooth orange mixture.
Step 4: Bring the dough together
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula. Mix just until no streaks of flour remain and the dough looks thick and slightly sticky. Cover the bowl and chill the dough in the fridge for 20–30 minutes while you preheat the oven to 350°F (175°C).
Step 5: Make the cinnamon-sugar coating
Stir the granulated sugar and cinnamon together in a small bowl. Use a fork to mix until the cinnamon distributes evenly. Keep this bowl near your baking sheets so you can roll the dough balls easily.
Step 6: Scoop and coat the cookie dough
Use a cookie scoop or tablespoon to portion the dough into balls about 1 1/2 tablespoons each. Roll each portion between your palms to smooth it, then roll it in the cinnamon-sugar mixture to coat all sides. Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between them.
Step 7: Bake to soft and chewy perfection
Bake one sheet at a time on the center rack for 10–12 minutes, until the edges look set and the tops show a few cracks. The centers should still look slightly soft and a bit shiny. Remove the sheet from the oven and let the cookies sit on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Step 8: Optional cream cheese drizzle
Beat the softened cream cheese and butter together in a small bowl until smooth. Add the powdered sugar and vanilla, then beat again until thick and creamy, thinning with milk a teaspoon at a time until you reach a drizzling consistency. Use a spoon or piping bag to drizzle over cooled cookies, then let the drizzle set for about 20 minutes before stacking or storing.
What to Serve with Soft and Chewy Pumpkin Cookies Recipe
These soft and chewy pumpkin cookies pair beautifully with a cold glass of milk or a warm mug of hot chocolate. Kids love them in lunchboxes, and adults treat them like a mid-afternoon pick-me-up with coffee or tea. Serve them on a fall dessert platter with sliced apples, caramel dip, and a simple vanilla yogurt dip for balance. They also work as a fun base for ice cream sandwiches with vanilla or cinnamon ice cream.
Storage Options
- Store cooled cookies in an airtight container at room temperature for 3–4 days.
- Keep cookies with cream cheese drizzle in the fridge for up to 5 days, separated by parchment layers.
- Freeze baked cookies (undrizzled) in a freezer bag or container for up to 2 months, then thaw at room temperature.
- Freeze scooped dough balls on a tray until firm, then bag them and bake from frozen at 350°F, adding 1–2 extra minutes to the bake time.
Soft and Chewy Pumpkin Cookies Recipe
Ingredients
Instructions
- Line two baking sheets with parchment paper and set aside. Scoop the pumpkin puree onto several layers of paper towels, then gently press more towels on top to remove excess moisture. Re-measure to ensure you have 2/3 cup of pumpkin after blotting.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.
- In a large bowl, whisk the melted, slightly cooled butter with the oil, brown sugar, and granulated sugar until smooth and slightly thick. Add the egg yolk and vanilla and whisk until glossy. Stir in the blotted pumpkin puree until the mixture is smooth and evenly combined.
- Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula just until no streaks of flour remain. The dough will be thick and slightly sticky. Cover the bowl and chill the dough for 20–30 minutes while you preheat the oven to 350°F (175°C).
- For the cinnamon-sugar coating, stir the granulated sugar and cinnamon together in a small bowl until evenly mixed. Keep the bowl near your prepared baking sheets.
- Use a cookie scoop or tablespoon to portion the chilled dough into balls about 1 1/2 tablespoons each. Roll each portion between your palms to smooth it, then roll in the cinnamon-sugar mixture to coat all sides. Arrange the coated dough balls on the baking sheets, leaving about 2 inches between them.
- Bake one sheet at a time on the center rack for 10–12 minutes, until the edges look set and the tops show a few small cracks. The centers should still look slightly soft and a bit shiny. Remove from the oven and let the cookies rest on the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For the optional cream cheese drizzle, beat the softened cream cheese and butter together in a small bowl until smooth. Add the powdered sugar and vanilla, then beat until thick and creamy, thinning with milk a teaspoon at a time until it reaches a drizzling consistency. Drizzle over cooled cookies and let set for about 20 minutes before stacking or storing.
Notes
Approximate per cookie (about 30 cookies, without cream cheese drizzle): 140 calories; fat 6 g; saturated fat 3 g; carbohydrates 20 g; fiber 0.5 g; sugars 12 g; protein 2 g; sodium 95 mg. Adding cream cheese drizzle will increase calories, fat, and sugar. Values are estimates and will vary based on brands, exact cookie size, and any substitutions.