Why did my cookies turn out cakey instead of chewy?

Most likely, you didn’t remove enough moisture from the pumpkin. Be sure to press it with paper towels until it reduces by half. Also, avoid using fresh pumpkin puree.

Can I chill the dough overnight?

Yes! Chilling is optional, but it can help firm up sticky dough. Just let it come to room temp before scooping.

How do I store chewy pumpkin cookies to maintain texture?

Use an airtight container and keep at room temperature for up to 3 days. For longer storage, freeze in a single layer.

Can I make these gluten-free or vegan?

You can try 1:1 gluten-free flour and egg yolk substitutes like flaxseed. However, results may vary, and chewy texture may be slightly affected.

Chewy Pumpkin Cookies – Best Soft & Spiced Fall Treat (2025)

Name: Chewy Pumpkin Cookies
Prep time: 30 min
Cook time: PT-489206H19M39S
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup (168 g) unsalted butter, softened; 1 cup (220 g) light brown sugar, packed; 2 egg yolks, at room temperature; 2 tsp vanilla extract or vanilla bean paste; 1/2 cup (122 g) canned pumpkin puree (Libby’s), dried down to 1/4 cup; 1 3/4 cups (219 g) all-purpose flour; 1 tbsp pumpkin pie spice; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/4 cup (50 g) granulated sugar (for coating); 1/2 tsp pumpkin pie spice (for coating)

Chewy Pumpkin Cookies

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These chewy pumpkin cookies are soft, spiced, and melt in your mouth with every bite. Perfect for fall, they feature a chewy center, crispy edges, and a warm pumpkin spice flavor.

Author: Emily
Prep Time: 30 minutes
Cook Time: 12–14 minutes
Total Time: 45 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3/4 cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla extract or vanilla bean paste
1/2 cup (122 g) canned pumpkin puree (Libby’s), dried down to 1/4 cup
1 3/4 cups (219 g) all-purpose flour
1 tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (50 g) granulated sugar (for coating)
1/2 tsp pumpkin pie spice (for coating)

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Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
Spread canned pumpkin on a plate and press with paper towels until it reduces to about 1/4 cup. Set aside.
In a small bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
Cream the softened butter and brown sugar with an electric mixer until light and fluffy (1–2 minutes).
Add egg yolks and vanilla, and beat again until pale and creamy (1–2 minutes).
Add in the dried pumpkin and mix on medium-low speed until combined.
Gradually mix in the dry ingredients on low speed until just combined.
In a small bowl, mix granulated sugar and pumpkin pie spice for coating.
Scoop the dough with a 2 tbsp cookie scoop, roll into balls, and coat in spiced sugar.
Place dough balls 2 inches apart on prepared baking sheets.
Bake for 12–14 minutes. (12 minutes for chewy centers, 14 minutes for slightly crisp edges.)
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy after cooling for at least 15 minutes.

Notes

Drying the pumpkin is essential—don’t skip this step or your cookies will be cakey.
Use Libby’s canned pumpkin for best results due to its consistent texture.
Store in an airtight container at room temperature for up to 3 days.
You can freeze both the baked cookies and raw dough for longer storage.
Use a round cookie cutter to shape cookies right after baking for perfect presentation.

Find it online: https://recipeshots.com/chewy-pumpkin-cookies-recipe/