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The Best Chewy Pumpkin Cookies I Ever Ate

43 Reviews

Do you love pumpkin cookies but always wish there was a crisp on the edges, chewy in the middle version? My goodness, I love chewy pumpkin cookies and it has only taken me 6 years to make it happen!!

I seriously became crazy trying to work the kinks out of this recipe. A little of this, too much of that, ugh these ones are so flat and those ones waaaay too fluffy like a cake. Working with a fruit or veggie ingredient is no joke when you’re trying to achieve a certain texture but I discovered a secret

Actually, I discovered a few…

Two chewy pumpkin cookies stacked on top of each other. The cookie on top has a bite taken out of it and there is another cookie and a container of cinnamon sugar in the background.

Tip #1

Browned Butter. Or brown butter. It all depends on who is saying it. On a whim I threw in browned butter one day and that’s the moment that these cookies became an attainable goal for me. The browned butter really heightens the flavor of the cookie while maintaining a more chewy texture. Here’s why:

Beating the sugar and butter actually changes it’s makeup, the actual chemistry changes, thus leading to light and fluffy cookies. Ever read a chocolate chip cookie recipe that requires beating for a certain amount of time? Now you know why! But browned butter doesn’t beat against the sugar crystals in the same way so we end up with a cookie that still retains its chew factor! 

Three rows of chewy pumpkin cookies with a small bowl of cinnamon sugar. The cookies are baked and look soft and chewy.

Tip #2

Want the cookies thinner and really go for that crisp edges and chewy center thing? No problem, bake the cookie dough immediately so that nothing has the chance to change in texture. 

Tip #3

Looking for a more pillowy cookie as shown in these photos (And actually I prefer to make them immediately so I’m a #2 tip gal), refrigerate the cookie dough in its bowl with plastic wrap pressed down onto and around the dough and more over the bowl to really keep out air. The air is drying the cookie dough and will totally change your results. 

Let the dough sit in the fridge for a few hours up to overnight. Set the cookie dough on the counter for 30 minutes then scoop and bake! 

A picture of chewy pumpkin cookies with brown sugar and cinnamon on top.

What Ingredients Do You Need to Make Chewy Pumpkin Cookies?

Here is your grocery list for these glorious cookies! Hopefully you already have everything in your refrigerator and pantry!

Cookies

  • Butter
  • Brown Sugar
  • Egg Yolk
  • Maple Syrup
  • Vanilla
  • Pumpkin Puree
  • Flour
  • Soda
  • Baking Powder
  • Salt
  • Pumpkin Pie Spice
  • Cinnamon

Cinnamon Sugar Topping

  • Dark Brown Sugar
  • Sugar
  • Cinnamon

The measurements for each ingredient can be found in the recipe card down below.

A chewy pumpkin cookie. It is baked to a golden brown and topped with brown sugar and cinnamon.

How to Make Chewy Pumpkin Cookies

I like to start by making the cinnamon sugar topping and setting it aside. Then I jump in to making the cookie dough. Here are the steps:

  1. Brown the butter. Let it cool. (See section below for how to brown butter.)
  2. Whisk the dry ingredients together in a large bowl.
  3. Beat the browned butter in a bowl with the sugar.
  4. Add the vanilla, egg yolk and maple syrup and mix.
  5. Stir in the pumpkin.
  6. Add the dry ingredients to the mixer and mix until combined.
  7. Put the dough in the fridge while you preheat the oven. The longer you chill the dough, the more thick and pillowy the cookies will be.
  8. Line a cookie sheet with a silpat.
  9. Roll the dough into balls and roll then in cinnamon and sugar.
  10. Bake.

More detailed instructions can be found in the recipe card below.

Two chewy pumpkin cookies stacked on top of each other. The top on has a bite taken out of it. They are topped with brown sugar and cinnamon.

How to Brown Butter

Browned butter is just butter that has been melted and cooked slightly. It has a delicious nutty flavor. It is super easy to make.

Cut your room temperature butter into evenly size pieces so that it melts evenly.

Use a light colored pan so you can see when it starts to change color. Place the pan over medium heat. Stir the butter around to keep it moving while it melts.

As it melts, it will start to see foam and sizzling around the edge and brown flecks will appear on the bottom of the pan. Remove it from the heat immediately. It should be very fragrant. You have made browned butter!

Browned butter can become burned butter very quickly, so remove it from the heat as soon as you see the brown flecks.

How Long Will Pumpkin Cookies Keep?

Pumpkin cookies will keep for 2 weeks at room temperature. 

Store in an airtight container.

A chewy pumpkin cookie with a bite taken out of it. It is dense and chewy and has brown sugar and cinnamon on top.

Can Pumpkin Cookies Be Frozen?

Place cookies in a single layer on a cookie sheet and freeze for a couple of hours. 

When frozen, transfer to a heavy duty freezer bag and store in the freezer for up to  months.

Is Pumpkin Puree The Same As Pumpkin Pie Filling?

No, pumpkin puree is just pumpkin with no spices. Pumpkin pie filling has added spices to the puree. You want pumpkin puree for this recipe, not pie filling.

 

I am head over heels in love with these cookies! They aren’t cakey like your typical pumpkin chocolate chip cookie. They are chewy with that crispy edge like a perfect chocolate chip cookie. You’ve just gotta try them! They are the best pumpkin cookies you’ll ever have!

More Pumpkin Baked Goods You’ll Love:

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A picture of chewy pumpkin cookies with brown sugar and cinnamon on top.

The Best Chewy Pumpkin Cookies I Ever Ate

4.26 from 43 votes
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Servings: 24

Ingredients

Cookies

  • 1 Cup Butter unsalted
  • 2 1/4 Cups Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 3/4 teaspoon Cinnamon
  • 1 Cup Brown Sugar
  • 1 teaspoon Vanilla
  • 1 Egg Yolk large
  • 3 Tablespoons Maple Syrup
  • 1/3-1/2 Cup Pumpkin Puree see note- I always use 1/2 cup

Cinnamon Sugar Topping

  • 1 Tablespoon Dark Brown Sugar
  • 2 Tablespoons White Sugar
  • 1 Teaspoon Cinnamon

Instructions

For the Cookies

  • In a skillet over medium high heat, add the butter and cook until foaming and beginning to turn amber in color with brown flecks on the bottom of the pan. Remove from the heat and pour into a bowl so it will not continue to cook. The smell should be very fragrant.
  • Set aside to cool for 20 minutes then place in the fridge for 10 more minutes. This step is crucial. You want the butter to be cool.
  • In a large bowl, whisk together the dry ingredients, set aside.
  • In a mixing bowl or a stand mixer, use a spatula to scrape the browned butter into the bowl and beat together the butter and brown sugar for 1 minute. Add the vanilla, egg yolk and maple syrup and mix again.
  • Finally, stir in the pumpkin.
  • Slowly pour all dry ingredients into the mixer and beat again until combined. Don't over mix here! Just mix it enough until there are few streaks of flour left.
  • Cover and place in the fridge while you preheat the oven and cinnamon sugar topping (see ingredients below). The dough should chill for 15-30 minutes.
  • Heat the oven to 350 and line a baking sheet with a silpat.
  • Roll the dough into balls and then roll into the sugar mixture. The dough balls should be 1-1 1/2" in diameter.
  • Bake for 12 minutes and remove from the oven to rest for a moment before eating.

For the Cinnamon Sugar Topping

  • In a small bowl, combine the brown and white sugars and cinnamon, using your fingers to break up bits of brown sugar.

Notes

stored in an airtight container, these cookies will keep for weeks at room temperature.
If you are struggling with getting a chewy cookie it may be your pumpkin. Sadly all pumpkin purees are not created equal so try only using 1/3 cup. If they are too flat you are safe to move up to 1/2 cup which is what I always use.
Nutrition Facts
The Best Chewy Pumpkin Cookies I Ever Ate
Amount Per Serving (1 cookie)
Calories 163 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 28mg9%
Sodium 166mg7%
Potassium 55mg2%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 12g13%
Protein 1g2%
Vitamin A 1042IU21%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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A chewy pumpkin cookie. It is baked to a golden brown and topped with brown sugar and cinnamon.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




29 comments

  • The title of the recipe was not lying. This are just simply THE best pumpkin cookies, my parents tried them and they can’t wait for me to make some more. I will definitely be making them again.

    • Reply
    • Yay! Love to hear that! Thank you so much for the feedback Dani!

      • Reply
  • Thank you for sharing your amazing recipes.

    • Reply
    • Thank you for the support Michele!

      • Reply
  • BTW
    Direction number 6 could be the reason some people’s cookies are turning out like scones or cakey. If you over mix the flour it activates the gluten and changes the structure of the dough. So at this stage instead of using a mixer to combine it may be better for people not familiar with baking to hand mix the final product so as not to over mix, should just be mixed until evenly combined. Maybe that will help the people who had no success. Mine were fantastic and looked like the picture

    • Reply
    • Great tip! Thank you!

      • Reply
  • Oh my goodness.
    I first was introduced to your website by trying to find an easy go to pancake recipe and came across your Melt in your mouth buttermilk pancakes recipe and loved it. But I didn’t subscribe even though every time I used your recipe the invitation came up.
    Until finally last week I was using the
    pancake recipe for the umpteenth time and I just said come on what are you waiting for, and how happy am I that I did!!! I love your recipes, especially the pumpkin cookie and muddy buddy marshmellow treat recipes, so far!! Looking forward to lots more. Thank you so much!

    • Reply
    • Hurray Marianne!! You have made my day! I’m so glad you have jumped in with both feet! We love our loyal readers!

      • Reply
  • Amazing cookies! Mine were had a bit of cakiness (I went full 1/2 c on the pumpkin) but they were absolutely delicious anyways – I shared them with friends and they totally disappeared!

    • Reply
    • Thank you for taking time to leave a comment Natalie! So glad that they were a hit with your crew!

      • Reply
  • Oh no! I am making these currently but I mixed all dry ingredients (brown sugar is dry) and now I see I’m supposed to mix it with my cooled butter! Hopefully they still turn out ok 🤞🏼🤞🏼

    • Reply
    • Hi Katy! How did they turn out? Sugar is considered a wet ingredient for some reason! It almost always gets mixed together with the butter or oil before the dry ingredients are added. I hope they turned out well.

      • Reply
  • These were delicious – thank you!!

    • Reply
    • I can’t stop eating them! Thank you so much Cheryl!

      • Reply
  • How much white sugar? There is none listed….except in the instructions it says to combine the white and brown sugars…..

    • Reply
    • Hi Tina! The brown and white sugar go in the cinnamon and sugar topping. I believe that is where you are reading “brown and white sugar”. I hope this helps!

      • Reply
  • With better instructions this recipe MIGHT be a 4 star. I had to read in the instructions that the butter needs to be completely cooled, that it is imperative to have the dough in the fridge for the oven preheat. And there is no direction on the size of ball to make these.

    You expect people to refer to your Instagram – I for one do not use Instagram so boo to that.

    After making these twice, my second batch turned out no better than the first with reading and improving the recipe.

    • Reply
    • Sorry read in the reviews*

      • Reply
    • I meant to say that I had to read the reviews to get more instruction.

      • Reply
      • Hi Kelli! Sorry for the frustration and confusion. I’ve had so many great reviews from readers that I’m not sure what confusing people on the recipe card. I’ve tried to add a little more clarification in the instructions. I’d love any more feedback you can give on steps that are confusing.

  • Hi Diana,

    I browned Cabot unsalted butter. Cooled the butter as described, transferred to a metal bowl, 20 min. on counter, 10 min. in fridge. I prepped the remainder of the ingredients while the butter cooled. My final cookies taste great, but they are more like a scone. Who knows? Wishing you a fun and safe fall season!

    • Reply
    • Hi Rose! This is so strange! What was the consistency of your dough before baking?

      • Reply
  • Hi- I Was looking for the thinner chewy or cookies so I was going to cook them immediately except the batter looks more like a cake better than a cookie batter I checked and double checked all my ingredients and I most definitely added the right amount of flour so now I’m going to have them set up in the fridge because there’s no way I can roll them into balls the way the batter is right now. Any idea what I could’ve done wrong? I was very careful to follow the instructions exactly

    • Reply
    • Hi Taniss, did you allow the brown butter to cool completely before adding it and did you chill the cookie dough? As per our video on instagram you can see that it definitely creates a rollable batter so I’m a little stumped since I wasn’t in your kitchen to see how it all went. 🙁 Something is definitely off if it’s like cake batter. I would guess that the flour was lacking.

      • Reply
  • These are delish! My kids have named these our official fall cookie. I’ve have to melt the butter myself for my nine year old, but he does the rest. Our third straight day making them because kids keep giving away.

    • Reply
    • I love this so much! Thank you Diana!

      • Reply
    • Hi,

      Much like Taniss my dough is not rollable. I too double checked my ingredients. Are we missing a whole egg? I cooked one batch without chilling because I prefer a crispy cookie. They have a great flavor, but are friable. I’m going to add a whole egg to the chilled batter and try again.

      Stay tuned!

      • Reply
      • 2nd batch is better with the addition of one whole egg. The cookies are not spreading much, and they are still dry. I added some chocolate chips to the third batch and am going to call it a day.

        Thinking out loud, maybe the quantity on the baking soda and powder should be reversed? I checked all my ingredients, expirations well into 2022. I’m not a novice baker, it is not humid, and I have a professional grade oven. Who knows, maybe I had a brain cramp while preparing 🙂 Life is good; keep on baking!

      • Hi Rose, We definitely don’t recommend using a full egg. The rising agents are correct. You did make sure to brown the butter and allow it to cool, correct?

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