Irresistibly Chewy Pumpkin Cookies with Cinnamon Sugar

Get ready to embrace the true essence of autumn with these incredibly soft and irresistibly chewy pumpkin cookies. Each bite offers a delightful blend of warm pumpkin spice and a sweet, sparkling cinnamon-sugar coating, making them the ultimate fall treat. Forget dry, cakey pumpkin cookies – this recipe promises a tender, melt-in-your-mouth texture that will captivate your taste buds and leave you craving more. They are genuinely the perfect fall cookie for every occasion, from cozy evenings at home to festive holiday gatherings.

These chewy pumpkin cookies truly stand out as an easy-to-make, yet remarkably impressive, dessert for the fall season. They boast a harmonious and robust flavor profile of sweet pumpkin and fragrant cinnamon, creating a truly comforting and inviting aroma that fills your kitchen. If you adore cookies with a delightful, satisfying chew, you will absolutely fall in love with the exceptional texture of these treats. I’ve gathered all my expert tips and essential tricks, accompanied by clear, step-by-step process photos, to guide you effortlessly through every stage of this recipe! And if your heart truly beats for pumpkin desserts, you simply must try my pumpkin pie cookies for another seasonal favorite that’s equally as delicious.

Why These Chewy Pumpkin Cookies Will Become Your Fall Favorite

There’s a special kind of magic that unfolds when you combine the rich, earthy notes of pumpkin with the warm embrace of cinnamon and other aromatic spices. These aren’t just any pumpkin cookies; they are meticulously crafted to achieve maximum chewiness and an explosion of comforting flavor. Here’s why this recipe will undoubtedly become your absolute go-to autumn bake, cherished by everyone who tries them:

• Unrivaled Chewy Texture: Unlike many pumpkin cookie recipes that can unfortunately turn out dry or cakey, our recipe is specifically engineered to achieve that coveted, perfect chewy consistency that everyone craves. The secret lies in carefully managed moisture and precise baking techniques.
• Authentic Fall Flavor: With a generous, but balanced, amount of real pumpkin puree and a perfectly blended mix of ground cinnamon and classic pumpkin pie spice, every single bite transports you to a picturesque, cozy autumn day. It’s the taste of fall in a cookie!
• Surprisingly Simple to Make: Despite their sophisticated taste and texture, these chewy pumpkin cookies are remarkably easy to prepare, even for novice bakers. My detailed instructions and helpful process photos are designed to ensure a successful outcome every single time, giving you confidence in the kitchen.
• Irresistible Cinnamon Sugar Coating: Rolling the cookie dough in a vibrant cinnamon sugar mixture adds an exquisite extra layer of sweetness, a delicate crunch, and a beautiful, sparkling finish. This outer layer makes them not only taste phenomenal but look truly special and inviting.
• A Guaranteed Crowd-Pleaser: Whether you’re preparing them for festive holiday gatherings, packing them into school lunchboxes, or simply enjoying them with a warm cup of coffee, tea, or spiced cider on a chilly afternoon, these cookies are guaranteed to be a universal hit with family and friends.
• Perfectly Balanced Sweetness: The combination of brown sugar in the dough and the white sugar in the coating provides a perfectly balanced sweetness that isn’t cloying, allowing the natural pumpkin and spice flavors to shine through beautifully.

Essential Tips for Baking Your Best Chewy Pumpkin Cookies

Achieving that ideal soft, moist, and delightfully chewy texture for your pumpkin cookies requires attention to a few key techniques. Follow these expert tips closely to ensure your homemade pumpkin cookies turn out absolutely perfect, just like the ones pictured here!

• Tip 1: Accurate Flour Measurement is Crucial. This cannot be stressed enough. When measuring all-purpose flour, always use the spoon-and-level method. Instead of scooping your measuring cup directly into the flour bag (which compacts it and can add significantly more flour than intended), gently spoon the flour into your measuring cup until it overflows, then level off the excess with the straight edge of a knife or a flat ruler. Too much flour can result in dry, stiff cookies that don’t spread properly, completely losing that desired chewy quality. For the most consistent and professional results, consider using a kitchen scale to measure your flour by weight.
• Tip 2: Master the Pumpkin Puree Moisture. This is perhaps the most critical step for achieving chewy (and not cakey!) pumpkin cookies. Canned pumpkin puree naturally contains a high amount of moisture, which, if not reduced, will lead to soft, fluffy, and cake-like cookies. To counteract this, spread the pumpkin puree thinly over a large plate or several layers of paper towels. Gently but firmly press two sheets of fresh paper towel onto the pumpkin puree to absorb excess moisture. Repeat this process at least 3-4 times, using fresh paper towels each time, until the pumpkin puree visibly appears drier, thicker, and resembles a soft, dense dough or a thick paste. This crucial step of concentrating the pumpkin is the secret to a perfectly chewy cookie texture.
• Tip 3: Encourage Spreading with a Gentle Flatten. Before placing your scooped cookie dough balls onto the prepared baking sheet and into the oven, gently flatten each one with the palm of your hand or the bottom of a glass. This simple yet effective step encourages the cookies to spread evenly as they bake, leading to a more uniform thickness and contributing significantly to their signature chewy texture. Without this initial flattening, the cookies might remain too domed and become dense in the center rather than chewy throughout.
• Tip 4: Don’t Rush Room Temperature Ingredients. Ensure your unsalted butter and egg yolk are at true room temperature. This means they should be soft enough to indent with your finger without melting, typically taking about 30-60 minutes out of the refrigerator. Room temperature ingredients allow for better emulsion, meaning they cream together more effectively with the sugars, creating a light, airy, and homogeneous base for your dough. Cold ingredients will not combine properly, leading to a less uniform dough and potentially affecting the final texture of your chewy pumpkin cookies.
• Tip 5: Give Your Dough a Rest. Once the cookie dough is fully mixed, resist the urge to bake immediately. Instead, let the dough rest at room temperature for about 10 minutes before you begin scooping. This brief resting period allows the flour to fully hydrate, the spices and pumpkin flavors to meld and deepen, and the dough to become slightly firmer and easier to handle. This also helps prevent excessive spreading during baking, contributing to a better cookie structure.
• Tip 6: Avoid Overmixing the Dry Ingredients. When you incorporate the sifted dry ingredients into the wet mixture, mix on low speed only until they are just combined and no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to tough, dense, and less chewy cookies. A light hand here is key to maintaining that desirable tender, chewy crumb.

Serving Suggestions and Storage Tips

These chewy pumpkin cookies are absolutely divine on their own, but here are a few ideas to elevate your experience and ensure they stay fresh:

• Enjoy them warm, fresh from the oven, with a tall glass of cold milk, a steaming cup of coffee, or a cozy mug of spiced apple cider.
• Crumble them over vanilla bean ice cream or a scoop of whipped cream for an indulgent autumnal dessert.
• Pack them into lunchboxes for a delightful, seasonally appropriate treat that brightens any day.
• They make a wonderful homemade gift for friends, neighbors, or teachers during the fall and holiday seasons.

To store your freshly baked chewy pumpkin cookies, allow them to cool completely before placing them in an airtight container at room temperature. They will remain wonderfully soft and chewy for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 3 months. Simply place them in a freezer-safe bag or container, separating layers with parchment paper, and thaw at room temperature before serving. You can also freeze raw cookie dough balls; simply arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding a couple of minutes to the baking time, whenever a craving strikes!

Delicious Variations to Try

While these cinnamon-sugar pumpkin cookies are perfect as is, they also serve as a fantastic base for customization. Feel free to experiment with these delicious variations to make them your own:

• Chocolate Chip Pumpkin Cookies: For an added layer of indulgence, gently fold in 1 cup of semi-sweet, dark, or white chocolate chips into the dough during the final mixing stage. The melted chocolate creates pockets of gooey goodness.
• Nuts About Pumpkin: Introduce a delightful crunch and nutty flavor by adding ½ cup of finely chopped pecans or walnuts to the cookie dough. Toasting the nuts lightly before adding them will enhance their flavor even further.
• Cream Cheese Glaze: Elevate these cookies with a simple, tangy cream cheese glaze drizzled generously over the cooled cookies for an extra decadent touch. To make, whisk together 4 ounces of softened cream cheese, ½ cup of powdered sugar, 1 tablespoon of milk, and ½ teaspoon of pure vanilla extract until smooth.
• Boost the Spice: For those who love an extra kick of warmth, consider adding a pinch (¼ teaspoon) of ground ginger or freshly grated nutmeg to the dry ingredients along with the other spices. This deepens the overall spice profile beautifully.
• Pumpkin Seed Topping: For a textural contrast and a hint of savory, sprinkle a few toasted pumpkin seeds (pepitas) on top of the cookie dough balls before baking.

If you’ve enjoyed baking and tasting these wonderful chewy pumpkin cookies, we’d love for you to leave a star rating and review below to share your experience and help other bakers! Don’t forget to tag me on Instagram @stephaniesweettreats so I can see your delicious creations. For even more baking inspiration, sweet treat ideas, and seasonal recipes, be sure to follow me on Pinterest.

Recipe Video: Watch How to Make Them!

5 from 17 reviews

Chewy Pumpkin Cookies

Stephanie Rutherford

These chewy pumpkin cookies are incredibly soft and boast a delightful chewiness. They are rolled in cinnamon sugar, making them the perfect fall treat for any occasion.

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Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 14 cookies

Ingredients

• 2 cups All-purpose flour
• 2 tsp Ground cinnamon
• 1 tsp Pumpkin pie spice
• 1 tsp Baking soda
• 1 tsp Salt
• 1 cup Unsalted butter, room temperature
• 1 cup Brown sugar, packed light or dark brown sugar
• 1/4 cup White granulated sugar
• 3/4 cup Canned pumpkin puree, blotted out the extra moisture (not pumpkin pie filling)
• 1 tsp Pure vanilla extract
• 1 Large egg yolk, room temperature
• 1/2 cup White granulated sugar (for rolling)
• 1 tsp Ground cinnamon (for rolling)

Instructions

1. In a medium-sized bowl, sift together the all-purpose flour, 2 teaspoons of ground cinnamon, pumpkin pie spice, baking soda, and salt. Whisk these dry ingredients thoroughly to ensure they are evenly distributed. Set this dry mixture aside. Next, prepare the pumpkin puree for optimal chewiness: spread the canned pumpkin puree thinly over a large plate lined with several layers of paper towels. Gently press two paper towel sheets firmly onto the pumpkin to absorb excess moisture. Repeat this blotting process at least four more times with fresh paper towels until the pumpkin puree is significantly drier, thicker, and resembles a soft, dense paste. This step is absolutely crucial for achieving a chewy cookie texture rather than a cakey one.
   Ingredients for this step: 2 cups All-purpose flour, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1 tsp Baking soda, 1 tsp Salt, 3/4 cup Canned pumpkin puree
2. Using an electric mixer (either a stand mixer fitted with a paddle attachment or a hand mixer), beat the softened, room temperature unsalted butter, packed brown sugar, and ¼ cup white granulated sugar together on high speed for 2 minutes. Continue beating until the mixture is light, fluffy, and well combined, scraping down the sides of the bowl as needed to ensure everything is incorporated. Then, add the blotted pumpkin puree, pure vanilla extract, and room temperature large egg yolk to the butter mixture. Beat on medium speed until all ingredients are just combined and smooth.
3. Gradually add the sifted dry ingredients into the wet mixture, mixing on low speed only until they are just combined and no dry streaks of flour remain. Be very careful not to overmix the dough, as overmixing can develop the gluten in the flour, leading to tough rather than delightfully chewy cookies. The dough will be noticeably soft at this stage.
4. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper; this prevents sticking and ensures even baking. Let the cookie dough rest at room temperature for 10 minutes while the oven preheats. This brief rest allows the flavors to meld and the dough to firm up slightly. In a small, shallow bowl, mix the remaining ½ cup white granulated sugar and 1 teaspoon ground cinnamon together to create the fragrant cinnamon sugar coating.
   Ingredients for this step: 1/2 cup White granulated sugar, 1 tsp Ground cinnamon
5. Use a large cookie scoop (approximately 2 tablespoons in size) to portion out the cookie dough. Roll each dough ball thoroughly in the cinnamon sugar mixture until it is completely coated on all sides. Place approximately six cookie dough balls evenly spaced onto each prepared baking sheet, leaving enough room for them to spread. Sprinkle a little extra cinnamon sugar on top of each cookie for added sparkle and flavor. Lightly press down on the center of each cookie dough ball with the palm of your hand to slightly flatten them; this essential step helps with even spreading during baking.
6. Bake one sheet of cookies at a time in the preheated oven for 13-15 minutes. The cookies are ready when the edges are lightly golden brown and the centers appear set but still look slightly soft. Remember, avoiding overbaking is key to maintaining their wonderfully chewy texture, so keep a close eye on them!
7. Once baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. This crucial resting period allows them to firm up slightly and finish setting. After 5 minutes, carefully transfer the warm cookies to a wire cooling rack to cool completely. Enjoy your perfect chewy pumpkin cookies!

Notes

Flour Measurement Precision: Always prioritize the spoon-and-level method for measuring flour, or, for the most accurate and consistent results, use a kitchen scale to measure by weight. Compacted flour can significantly dry out your cookies and prevent them from spreading properly, directly impacting the desired chewy consistency.

High Altitude Baking Adjustments: If you are baking at high altitudes (typically above 3,500 feet or 1,000 meters), consider adding an extra 2 tablespoons of all-purpose flour to the dough. This adjustment helps to account for the differences in atmospheric pressure, which can cause cookies to spread too much and become too thin at higher elevations.

Room Temperature Ingredients for Success: For the best and most consistent results, ensure all dairy ingredients, specifically the unsalted butter and egg yolk, are at true room temperature. This usually requires removing them from the refrigerator about 30-60 minutes before you begin baking. Room temperature ingredients cream together more smoothly and effectively, creating a homogeneous batter that bakes evenly and contributes significantly to the cookies’ perfect texture.

Nutrition Information (per serving)

Calories: 289kcal,
Carbohydrates: 41g,
Protein: 2g,
Fat: 13g,
Saturated Fat: 8g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 3g,
Trans Fat: 1g,
Cholesterol: 35mg,
Sodium: 228mg,
Potassium: 74mg,
Fiber: 1g,
Sugar: 26g,
Vitamin A: 2449IU,
Vitamin C: 1mg,
Calcium: 37mg,
Iron: 1mg

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