I perfected my Spiced Pumpkin Cookies recipe with one unexpected pantry staple and a tiny swap that creates reliably chewy centers and a crackled spiced sugar topping, and I’m eager to share the trick.

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I love a cookie that surprises you, and these chewy pumpkin cookies do exactly that. I used canned pumpkin puree and unsalted butter so they stay tender but still have a little chew, and the spiced sugar topping gives a crackle that makes you stop and taste.

As someone who writes about Easy Pumpkin Baked Goods I try a lot of pumpkin things, but these felt different. They gave me the same warm nostalgia of fair treats yet tasted like elevated Spiced Pumpkin Cookies, every bite melting but holding, making you promise yourself one more even though you know you already did.

Ingredients

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Unsalted butter: makes cookies rich, tender, adds fat and mouthfeel, more calories.
Brown sugar: gives moisture, brown-sugar molasses flavor, sweetness and chewy texture.
Pumpkin puree: adds fiber, vitamin A, natural moisture and gentle pumpkin flavor.
All purpose flour: provides structure and carbs, gluten helps chew and bind dough.
Cornstarch: makes crumb softer, thickens dough and keeps cookies tender.
Pumpkin pie spice: warm aromatics like cinnamon and nutmeg, adds cozy fall spice.
Egg: binds ingredients, adds protein and moisture, helps set structure while baking.
Fine sea salt: balances sweetness, brightens flavors, tiny amount makes big difference.
Turbinado sugar: optional crunchy topping, adds sparkle and caramel-like crunch.

Ingredient Quantities

1 cup (226 g) unsalted butter softened

1 cup packed light brown sugar

1/2 cup (100 g) granulated sugar

1 cup (240 g) canned pumpkin puree not pumpkin pie filling

1 large egg

1 teaspoon vanilla extract

2 1/4 cups (280 g) all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon fine sea salt

1/4 cup (50 g) granulated sugar + 1 teaspoon pumpkin pie spice for spiced sugar topping

Optional 1/4 cup turbinado or coarse sugar for extra crunch

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats, set aside.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine sea salt so it’s evenly mixed.

3. In a large bowl beat 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and creamy, about 2 to 3 minutes; scraping bowl down once or twice.

4. Add 1 cup canned pumpkin puree (not pumpkin pie filling), 1 large egg and 1 teaspoon vanilla extract to the butter mixture and mix until smooth and uniform, dont overmix though, just until combined.

5. Fold the dry ingredients into the wet mixture gently until just incorporated, you may have a slightly soft, sticky dough, that’s normal; cornstarch helps make the centers chewy.

6. Chill the dough 20 to 30 minutes in the fridge if you want thicker, chewier cookies and less spread, but you can skip this if short on time.

7. Meanwhile mix 1/4 cup granulated sugar with 1 teaspoon pumpkin pie spice in a small bowl for the spiced sugar topping; if you want extra crunch combine some turbinado or coarse sugar with the spiced sugar or reserve it to sprinkle on top.

8. Scoop dough into roughly 1 to
1.5 tablespoon balls (or a small cookie scoop), roll each ball in the spiced sugar (and/or turbinado if using) and place on prepared sheets about 2 inches apart.

9. Bake 10 to 12 minutes until edges are set and centers still look soft, rotate pans once if baking multiple sheets; dont overbake or they’ll lose that melty, chewy center.

10. Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to finish cooling, they’ll be soft at first but firm up a bit and stay chewy, enjoy.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 2 rimmed baking sheets lined with parchment paper or silicone baking mats
3. Medium and large mixing bowls
4. Measuring cups and spoons (and a kitchen scale if you like more accuracy)
5. Whisk for the dry ingredients
6. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
7. Rubber spatula for scraping the bowl and folding dough
8. Cookie scoop (1 to 1.5 tablespoon) or a tablespoon and your hands to roll balls
9. Small bowl for the spiced sugar (and a spoon) plus an optional jar of turbinado sugar
10. Wire cooling rack and the fridge to chill the dough if you want chewier cookies

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree?

A: No, dont use pumpkin pie filling. It already has sugar and spices which will throw off texture and flavor. Use plain canned pumpkin puree or homemade roasted sugar pumpkin puree for best results.

Q: Why did my cookies spread too much and come out flat?

A: Usually because the butter was too warm or you measured flour wrong. Chill the dough 30 to 60 minutes, make sure butter is soft not melted, spoon and level the flour when measuring, and avoid overmixing the batter.

Q: How do I keep these cookies soft and chewy?

A: Dont overbake them, pull when centers still look a tiny bit underdone. Brown sugar, cornstarch and a bit of pumpkin all help chewiness. Let cookies cool on the tray for 5 minutes then move to a rack and store in an airtight container with a slice of bread to keep them moist.

Q: Can I add chocolate chips or nuts and how much?

A: Yes, fold in about 3/4 to 1 cup of chocolate chips or chopped nuts. If you add big mix ins, chill the dough before baking so the cookies hold their shape better.

Q: Can I freeze the dough or baked cookies?

A: Yes to both. Scoop dough onto a tray, freeze solid then transfer to a bag for up to 3 months. Bake from frozen adding 2 to 4 minutes to bake time. Baked cookies freeze well too, thaw at room temp.

Q: Why are my cookies cakey instead of chewy?

A: Too much leavening or too much liquid will make them cakey. Stick to the recipe amounts, dont overmix, and use the cornstarch listed to get that tender chewy texture instead of cake like crumbs.

Chewy Pumpkin Cookies Recipe Substitutions and Variations

Unsalted butter: swap with softened margarine, or use solid coconut oil 1 for 1. If you only have liquid vegetable oil, use about 3/4 cup oil for 1 cup butter and chill the dough before baking because cookies will spread more. Margarine is easiest, coconut adds a subtle flavor.
Pumpkin puree: equal parts mashed roasted sweet potato or cooked butternut squash work great. If using fresh roasted veg, drain any extra liquid and press with a towel so the dough doesn’t get too wet.
All purpose flour: use whole wheat pastry flour 1 for 1 for a slightly nuttier, denser cookie, or use a certified 1 for 1 gluten free flour blend (add 1/4 teaspoon xanthan gum if the blend doesn’t include it). You might need a tablespoon more pumpkin or a splash of milk with whole wheat to keep chewiness.
Cornstarch: replace with arrowroot starch or tapioca starch in the same amount for the same tender texture, or use 1 tablespoon extra flour if you have nothing else. Arrowroot is the closest match for that soft chewy crumb.

Pro Tips

1) Weigh your flour or spoon it into the cup and level it — dont pack the cup. Too much flour = dry, cakey cookies. If you have a kitchen scale use it, seriously makes the biggest difference.

2) Chill the dough 20 to 30 minutes when you can, it really helps them stay thick and chewy. Also dont skip the cornstarch, thats the low-key secret that gives you that soft, melty center.

3) Roll the balls in the spiced sugar and if you want extra crunch use a little turbinado on top, press the balls down just a hair so they crack prettily while baking. That little extra sugar on top also boosts the spice flavor.

4) Watch the bake time not the clock, edges should be set but centers still look soft. Pull them early, let them sit on the hot sheet for 5 minutes to finish cooking — overbake and they’ll lose that nice chew.

Chewy Pumpkin Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

177

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 2 rimmed baking sheets lined with parchment paper or silicone baking mats
3. Medium and large mixing bowls
4. Measuring cups and spoons (and a kitchen scale if you like more accuracy)
5. Whisk for the dry ingredients
6. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
7. Rubber spatula for scraping the bowl and folding dough
8. Cookie scoop (1 to 1.5 tablespoon) or a tablespoon and your hands to roll balls
9. Small bowl for the spiced sugar (and a spoon) plus an optional jar of turbinado sugar
10. Wire cooling rack and the fridge to chill the dough if you want chewier cookies

Ingredients

1 cup (226 g) unsalted butter softened
1 cup packed light brown sugar
1/2 cup (100 g) granulated sugar
1 cup (240 g) canned pumpkin puree not pumpkin pie filling
1 large egg
1 teaspoon vanilla extract
2 1/4 cups (280 g) all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/4 cup (50 g) granulated sugar + 1 teaspoon pumpkin pie spice for spiced sugar topping
Optional 1/4 cup turbinado or coarse sugar for extra crunch

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats, set aside.
In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine sea salt so it’s evenly mixed.
In a large bowl beat 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and creamy, about 2 to 3 minutes; scraping bowl down once or twice.
Add 1 cup canned pumpkin puree (not pumpkin pie filling), 1 large egg and 1 teaspoon vanilla extract to the butter mixture and mix until smooth and uniform, dont overmix though, just until combined.
Fold the dry ingredients into the wet mixture gently until just incorporated, you may have a slightly soft, sticky dough, that’s normal; cornstarch helps make the centers chewy.
Chill the dough 20 to 30 minutes in the fridge if you want thicker, chewier cookies and less spread, but you can skip this if short on time.
Meanwhile mix 1/4 cup granulated sugar with 1 teaspoon pumpkin pie spice in a small bowl for the spiced sugar topping; if you want extra crunch combine some turbinado or coarse sugar with the spiced sugar or reserve it to sprinkle on top.
Scoop dough into roughly 1 to
5 tablespoon balls (or a small cookie scoop), roll each ball in the spiced sugar (and/or turbinado if using) and place on prepared sheets about 2 inches apart.
Bake 10 to 12 minutes until edges are set and centers still look soft, rotate pans once if baking multiple sheets; dont overbake or they’ll lose that melty, chewy center.
Let cookies cool on the baking sheet for 5 minutes so they set, then transfer to a wire rack to finish cooling, they’ll be soft at first but firm up a bit and stay chewy, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.