There’s something magical about baking soft and chewy pumpkin cookies on a crisp fall day. The smell of cinnamon, pumpkin spice, and buttery sweetness filling the house makes me feel like autumn is giving me a warm hug. As a Texas girl who doesn’t always get the picture-perfect fall weather, these cookies bring the season right into my kitchen.
And trust me, these aren’t your average pumpkin cookies. They’ve got a soft center, a little chewy bite (thanks to browned butter), and the kind of comforting flavor that makes you want to curl up with a blanket, a good book, and maybe even hide a cookie or two from the kids.
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Why You’ll Love These Soft and Chewy Pumpkin Cookies
- Quick & Simple: No fancy equipment or complicated steps.
- Family-Friendly: Even picky eaters can’t resist.
- Perfect Texture: Soft, chewy centers with slightly crisp edges.
- Festive Flavor: Pumpkin, maple, and warm spices in every bite.
What Do Soft and Chewy Pumpkin Cookies Taste Like?
Imagine a snickerdoodle and a pumpkin pie had a delicious little baby—that’s these cookies! They’re cozy, slightly spiced, buttery sweet, and the chewiness makes them downright irresistible.
My kids say they taste like “fall in cookie form,” which, coming from little ones who’d usually rather eat chocolate chips straight from the bag, is a pretty big compliment.
Ingredients You’ll Need for Soft and Chewy Pumpkin Cookies
The beauty of these soft and chewy pumpkin cookies is that they come together with simple pantry staples—but each ingredient plays a big role in that perfect chewy bite and warm fall flavor. Let’s break it down:
- Unsalted Butter (¾ cup, browned): Browning the butter adds a nutty, toffee-like depth that makes these cookies truly irresistible. Don’t rush this step—it’s what gives them that “bakery-style” chew.
- Light Brown Sugar (1 cup): Packed brown sugar is key for chewiness. It locks in moisture and adds a subtle caramel flavor that pairs beautifully with pumpkin spice.
- White Sugar (¼ cup + ½ cup for rolling): A little inside the dough for sweetness, plus extra for rolling to give the cookies that sparkling, crackly top.
- Egg Yolk (1 large, room temperature): Using just the yolk keeps the cookies rich and tender. Room temperature helps it blend smoothly.
- Vanilla Extract (2 teaspoons): Always worth it for that cozy, familiar sweetness.
- Maple Syrup (1 tablespoon): A tiny splash goes a long way, giving the cookies an extra layer of fall flavor.
- Pumpkin Puree (¼ cup): The star of the show! Use pure pumpkin, not pumpkin pie filling. It adds moisture, color, and that iconic autumn taste. (If you’re as pumpkin-obsessed as I am, you’ll also love my Pumpkin Muffins Recipe for a morning treat.)
- Pumpkin Pie Spice (1 teaspoon + ½ tablespoon for rolling): That classic blend of cinnamon, nutmeg, and cloves. It’s basically fall in a jar.
- Ground Cinnamon (1½ teaspoons): Extra cinnamon gives these cookies a warm, comforting kick.
- All-Purpose Flour (2 cups): The base that holds it all together. Spoon and level for best results—no one wants tough cookies from too much flour.
- Baking Soda + Baking Powder (½ teaspoon each): These work together to give your cookies a gentle lift without making them cakey.
- Kosher Salt (½ teaspoon): Just enough to balance the sweetness and bring out the spice.
These simple ingredients come together in the most magical way. And when you roll the dough in that pumpkin spice sugar mixture before baking—oh my, you’ll know you’re about to bite into the best soft and chewy pumpkin cookies you’ve ever had.
Step-by-Step Instructions for Soft and Chewy Pumpkin Cookies
Making these soft and chewy pumpkin cookies is simple, but a few extra details along the way make all the difference in their flavor and texture. Follow this step-by-step guide, and you’ll have the coziest batch of cookies ready to share (or not share—no judgment here!).
Step 1: Brown the Butter
Start by melting ¾ cup unsalted butter in a small saucepan over medium heat. Stir frequently as it foams and then begins to turn golden brown with a nutty aroma. This is the secret step that makes these cookies chewy and full of flavor. Don’t walk away—it only takes a couple of minutes to go from perfect to burnt! Pour the browned butter into a heat-safe bowl and let it cool for about 10 minutes.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the cooled brown butter with 1 cup light brown sugar and ¼ cup white sugar. Mix until it looks like soft, sandy caramel. Add in 1 egg yolk (room temperature is best), 2 teaspoons vanilla extract, and 1 tablespoon maple syrup. Whisk until smooth and glossy. Finally, stir in ¼ cup pumpkin puree—this is where the fall magic starts happening.
(If you’re loving pumpkin as much as I do, you’ll also enjoy my Pumpkin Chocolate Chip Cookies recipe, which has the same cozy vibes with melty chocolate goodness.)
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon pumpkin pie spice, and 1½ teaspoons cinnamon. Whisking helps distribute the spices evenly, so every bite is bursting with flavor.
Step 4: Combine Wet and Dry
Slowly add the dry mixture into the wet mixture, folding gently with a spatula. The dough will be soft but slightly sticky. This is normal! Resist the urge to overmix—stirring just until everything is combined will keep your cookies tender and chewy.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling helps the dough firm up so the cookies don’t spread too much in the oven. This step also gives the spices time to mingle and deepen their flavor.
Step 6: Shape and Roll
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop out the dough using a cookie scoop or tablespoon and roll each ball in a mixture of ½ cup white sugar + ½ tablespoon pumpkin pie spice. This coating gives the cookies their signature crackly, sparkly crust.
Step 7: Bake to Perfection
Place the dough balls on your prepared baking sheets, leaving space between them (about 2 inches). Bake for 10–14 minutes, depending on your oven. The edges should look set, while the centers may still look a little soft—that’s exactly what gives you chewy cookies!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up just enough while keeping that soft and chewy texture we’re after. Serve warm with a mug of coffee, tea, or even a glass of cold milk for the kids.
Tips and Tricks for Perfect Soft and Chewy Pumpkin Cookies
- Don’t skip chilling—it keeps the cookies thick and chewy instead of flat.
- Room temp yolk mixes much smoother than cold (ask me how I know from experience 🙃).
- Watch the edges. If they look golden, you’re good. The middle will firm up as it cools.
- Spice swap. No pumpkin pie spice? Use ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg.
- Freeze-friendly. Roll into balls and freeze raw dough. Bake straight from frozen, just add 2 extra minutes.
Storage for Soft and Chewy Pumpkin Cookies
- Countertop: Store in an airtight container for 4–5 days.
- Freezer: Keep baked cookies in a freezer bag up to 2 months.
- Pro tip: Warm them in the microwave for 10 seconds before serving—they taste freshly baked again!
FAQs
Can I add chocolate chips?
Oh, absolutely! Try my Pumpkin Chocolate Chip Cookies for that perfect combo.
Do I need to refrigerate the dough?
Yes—30 minutes makes all the difference for texture.
Can I use fresh pumpkin?
Yes, but be sure it’s well-puréed and not watery, or the cookies will spread too much.
Conclusion
These soft and chewy pumpkin cookies are everything I love about fall wrapped in one sweet bite—warm spices, cozy flavors, and just enough chew to keep you coming back for seconds. Bake a batch, brew a cup of tea or coffee, and enjoy a little seasonal comfort.
If you try these cookies, I’d love to hear what you think! Leave a rating, share with friends, or tag me on Instagram—I can’t wait to see your pumpkin baking magic.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Soft and Chewy Pumpkin Cookies – Quick, Easy, Delicious
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These pumpkin cookies are a fantastic fall treat, boasting a soft and chewy texture with rich flavors from pumpkin and warm spices. Easy to make, they’re perfect for cozy evenings or festive gatherings.
Ingredients
¾ cup unsalted butter
1 cup light brown sugar
¼ cup white sugar
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
1 tablespoon maple syrup
¼ cup pumpkin puree
1 teaspoon pumpkin pie spice
1½ teaspoons ground cinnamon
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup white sugar (for rolling)
½ tablespoon pumpkin pie spice (for rolling)
Instructions
1. Melt the unsalted butter in a saucepan over medium heat until it browns and smells nutty. Remove from heat and let cool.
2. In a large mixing bowl, combine the cooled brown butter with the light brown sugar and white sugar. Mix until smooth.
3. Add the egg yolk, vanilla extract, maple syrup, and pumpkin puree. Mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
5. Fold the dry ingredients into the wet mixture until a soft dough forms. Do not overmix.
6. Cover and chill the dough in the refrigerator for 30 minutes.
7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop the dough into balls and roll each one in the white sugar and pumpkin pie spice mixture.
9. Place dough balls on the prepared baking sheets, spaced about 2 inches apart.
10. Bake for 10–14 minutes, or until edges are set but centers are still soft.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use a room temperature egg yolk to ensure smooth mixing.
Keep the dough chilled between batches to prevent spreading.
Baking time may vary depending on your oven—check at 10 minutes for doneness.
