Name: Soft and chewy pumpkin cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 4 min
Cuisine: American
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; 1 ½ teaspoons ground cinnamon; 2 cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon kosher salt; ½ cup white sugar; ½ tablespoon pumpkin pie spice

If you’re looking for autumn in cookie form, look no further than these soft and chewy pumpkin cookies. They’re the ultimate blend of cozy spices, real pumpkin, and brown butter nuttiness, creating an irresistibly moist and flavorful treat. Whether you’re snuggling up with a cup of coffee on a crisp morning or baking for friends, these cookies promise to be the comfort food hug you crave all season long.

Soft and chewy pumpkin cookies Recipe - Recipe Image

Ingredients You’ll Need

The lineup for these soft and chewy pumpkin cookies is simple but purposeful—even the smallest ingredient has a role to play. You’ll find a balance of cozy spices, richness from brown butter, and the unmistakable vibrance of pure pumpkin. Let’s break down each one:

Unsalted butter: Browning it adds a deep, nutty flavor that makes every bite richer.
Light brown sugar: Gives the cookies a subtle caramel note and keeps them moist.
White sugar: Sweetens and ensures those classic chewy edges.
Large egg yolk (room temperature): Helps bind the dough and adds even more chewiness.
Vanilla extract: Rounds out the spice and enhances sweetness.
Maple syrup: Boosts autumnal flavor while adding softness.
Pumpkin puree: The star ingredient—make sure it’s 100% pumpkin, not pie filling!
Pumpkin pie spice: Layers on those signature fall flavors.
Ground cinnamon: Increases warmth and depth—it’s autumn bottled up.
All purpose flour: The backbone for structure that still lets the cookies be pillowy.
Baking soda: Assists with a little lift, so your cookies stay thick.
Baking powder: Works together with baking soda for the perfect crumb.
Kosher salt: Balances the sweetness and sharpens flavors (Diamond Crystal preferred).
White sugar (for coating): Creates a sparkling exterior crunch.
Pumpkin pie spice (for coating): The finishing touch for extra spicy goodness.

How to Make Soft and chewy pumpkin cookies

Step 1: Brown the Butter

Start by melting your unsalted butter over medium-low heat in a saucepan. Once melted, bump up the heat just a bit and keep stirring—watch as it foams and turns a golden brown with a toasty aroma. This brown butter is pure magic, adding layers of flavor you’ll taste in every soft and chewy pumpkin cookie. Pour it into a mixing bowl and let it cool so your dough turns out just right.

Step 2: Mix Sugars and Maple Syrup

With the brown butter cooled, whisk in both the light brown sugar and white sugar, then drizzle in the maple syrup. This trio guarantees a soft texture and caramel-like undertones that set these cookies apart from the rest of the pumpkin patch.

Step 3: Add Egg Yolk, Vanilla, and Pumpkin

Next, add your egg yolk (make sure it’s at room temperature!), vanilla extract, and pumpkin puree. Whisk until the mixture is smooth and velvety, ensuring all the autumn flavors meld beautifully together—this is the secret to moist, soft and chewy pumpkin cookies every single time.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon. This spice-and-powder blend guarantees you get the perfect thickness and all those classic pumpkin spice notes in every bite.

Step 5: Make the Dough and Chill

Fold the dry ingredients into your wet mixture until just combined. Don’t overmix—just enough until everything comes together! Cover the bowl with plastic wrap and pop it in the fridge for 30 minutes. This chill time helps the dough firm up for extra soft and chewy pumpkin cookie magic.

Step 6: Prepare the Pumpkin Sugar Coating

While the dough is chilling, whisk together white sugar and pumpkin pie spice in a small bowl. Rolling each dough ball in this mixture creates a sparkly, spicy crust that takes these cookies to the next level.

Step 7: Scoop and Bake

Preheat your oven to 350℉ (175℃) and line two baking sheets with parchment. Using a large cookie scoop or two spoons, portion the dough into balls—about 2 tablespoons each. Roll them in the pumpkin pie sugar, then space them out generously on your baking sheets (these babies like room to spread!). Bake for 10–14 minutes, until the edges are set but the centers look slightly underdone. That’s the ticket for truly soft and chewy pumpkin cookies!

How to Serve Soft and chewy pumpkin cookies

Garnishes

Sometimes, a simple dusting of cinnamon sugar is all these soft and chewy pumpkin cookies need, but you can also try a drizzle of maple icing or a scattering of chopped toasted pecans for added crunch and flair. A sprinkle of flaky sea salt before baking is another way to level up their flavor complexity.

Side Dishes

Pair your cookies with mugs of spiced chai, steaming cinnamon lattes, or even tangy Greek yogurt for a delightful snack spread. These soft and chewy pumpkin cookies also shine alongside a platter of fresh apple slices or roasted pumpkin seeds for a wholesome autumn treat.

Creative Ways to Present

Think outside the cookie jar! Stack your cookies and tie with twine for a homemade gift, sandwich them with cream cheese frosting for irresistible pumpkin cookie sandwiches, or crumble them over warm oatmeal or pumpkin ice cream to add autumn flair to your dessert routine.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your soft and chewy pumpkin cookies in an airtight container at room temperature for up to a week. Their flavor and texture often become even better after a day or two, as the spices and brown butter mellow into each bite.

Freezing

These cookies freeze beautifully. Freeze unbaked, sugar-coated dough balls on a tray, then transfer to a zip-top bag for up to two months. When you crave a cookie, bake straight from the freezer—just add an extra minute or two to the bake time, and you’re back in pumpkin spice heaven.

Reheating

If you like your cookies warm and gooey, reheat them in a 300℉ (150℃) oven for 2–3 minutes, or give them a short zap in the microwave. They’ll taste fresh-baked and wonderfully soft, just as intended.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that could throw off the flavor and texture of your soft and chewy pumpkin cookies.

Why chill the dough before baking?

Chilling the dough lets the butter solidify, keeps the cookies thick, and helps the flavors meld—key for those soft and chewy pumpkin cookies that won’t spread too much in the oven.

Can I substitute the spices?

Absolutely! If you prefer a different spice blend or want extra cinnamon, feel free to adjust. Cardamom or nutmeg can add a fun twist, but the pumpkin pie spice is classic for these cookies.

How do I know when the cookies are done?

Take the cookies out when the edges are set and the middles still look just slightly underbaked. They’ll continue to firm up as they cool for that perfect soft and chewy texture.

Can this recipe be doubled or tripled?

Yes! Make a bigger batch for a party or freezer stash—just multiply the ingredients and make sure to use larger bowls and baking sheets. The chill, scoop, and baking steps stay exactly the same.

Final Thoughts

There’s just something magical about baking soft and chewy pumpkin cookies in your own kitchen—the aroma, the anticipation, and then the first bite of pure autumn comfort. Don’t wait for fall (or an excuse): try these cookies and let your home be filled with everything cozy and delicious!