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These chewy pumpkin cookies have crisp edges, soft chewy centers and plenty of warm pumpkin spice flavor, all thanks to browned butter, an egg yolk and a few simple tricks for controlling pumpkin’s extra moisture. They give you that classic chewy cookie texture without the fluffy, cakey pumpkin cookie problem.
Table of Contents
- The Secret to Chewy Pumpkin Cookies That Aren’t Cakey
- Ingredients You’ll Need
- How to Make Chewy Pumpkin Cookies
- Tips for Perfect Chewy Pumpkin Cookies
- Chewy Pumpkin Cookies Troubleshooting
- How to Brown Butter
- Can I Make the Dough Ahead of Time?
- How to Store and Freeze Pumpkin Cookies
- More Pumpkin Desserts You’ll Love
- Watch How These Chewy Pumpkin Cookies are Made
- Chewy Pumpkin Cookies Recipe
It took me SIX YEARS of testing to get these right! Pumpkin adds so much moisture to cookie dough that batch after batch came out too puffy, too flat or basically like little pumpkin cakes. But a few simple tricks finally changed everything, and we’re walking through every one of them—including exactly what your dough should look like in the NEW VIDEO TUTORIAL below.
Why You’ll Love These Chewy Pumpkin Cookies
- Actually chewy, not cakey: A few simple ingredient and technique changes give you crisp edges and chewy centers instead of fluffy pumpkin cookies.
- Brown butter makes them incredible: Browning the butter adds a rich, nutty, almost caramel-like flavor that pairs perfectly with pumpkin and warm spices.
- Snickerdoodle vibes: Each cookie gets rolled in cinnamon sugar for a sweet, slightly crisp coating.
- Choose your texture: Bake the dough sooner for thinner cookies with crispier edges or chill it longer for thicker, softer cookies.
- We’ve worked out the kinks: After years of testing, we’re showing you exactly what the dough and cookies should look like so you can get the same results at home.
The Secret to Chewy Pumpkin Cookies That Aren’t Cakey
Pumpkin is fantastic in cakes and breads because it adds moisture, but that same moisture is exactly what makes most pumpkin cookies soft and cakey.
Getting a truly chewy pumpkin cookie means controlling that extra moisture.
That’s why this recipe uses browned butter, an egg yolk instead of a whole egg and just the right amount of pumpkin puree. The brown sugar adds chewiness while the cinnamon-sugar coating gives the edges a little extra texture.
The result is much closer to a chewy snickerdoodle than a little pumpkin cake—and that’s exactly what I spent years trying to create.
Ingredients You’ll Need
These aren’t going to be fluffy, cakey pumpkin cookies that you add chocolate chips to. These are more like a snickerdoodle with hints of pumpkin deliciousness.
For the Pumpkin Cookies
- Butter: Browning the butter adds incredible nutty flavor and helps create the chewy texture we’re after.
- Brown sugar: Adds moisture, caramel flavor and chewiness.
- Egg yolk: Using the yolk rather than a whole egg adds richness without introducing as much additional moisture.
- Maple syrup: Adds a subtle maple flavor that pairs beautifully with pumpkin and brown butter.
- Vanilla: Rounds out all those warm fall flavors.
- Pumpkin puree: Use 100% pure canned pumpkin, not pumpkin pie filling. The consistency of your pumpkin matters here!
- All-purpose flour: Gives the cookies their structure. Measure carefully because too much flour can keep the cookies from spreading.
- Baking soda + baking powder: The combination gives the cookies just enough lift while still allowing them to spread.
- Salt: Balances the sweetness and makes the brown butter and spices pop.
- Pumpkin pie spice + cinnamon: All the warm pumpkin cookie flavor we want.
For the Cinnamon Sugar
- Dark brown sugar: Adds deeper molasses flavor to the coating.
- Granulated sugar: Helps create that lightly crisp, sparkly exterior.
- Cinnamon: Gives these cookies their snickerdoodle-like finish.
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:
- Make the cinnamon sugar. Combine the dark brown sugar, granulated sugar and cinnamon in a small bowl and set aside.
- Brown the butter. Cook the butter until the milk solids turn golden brown and smell nutty. Remove it from the heat immediately and let it cool as directed.
- Mix the dry ingredients. Whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
- Mix the wet ingredients. Combine the cooled browned butter and brown sugar, then add the egg yolk, maple syrup and vanilla.
- Add the pumpkin. Mix in the pumpkin puree until combined.
- Finish the dough. Add the dry ingredients and mix just until everything comes together. Don’t keep mixing once the flour disappears.
- Choose your cookie texture. For thinner cookies with crispier edges, bake the dough sooner. For thicker, softer cookies, cover the dough tightly and chill for several hours or overnight.
- Scoop and roll. Scoop the dough into evenly sized balls, roll until smooth and coat each one generously in cinnamon sugar.
- Bake. Place on a parchment- or silicone-lined baking sheet and bake according to the recipe card. Don’t wait for the centers to look completely firm—they’ll continue setting as they cool.
- Cool. Let the cookies cool on the baking sheet briefly before transferring them to a wire rack.
Watch the video below before you start if you’ve had trouble with pumpkin cookies—the dough consistency and visual cues make a huge difference with this recipe.
Tips for Perfect Chewy Pumpkin Cookies
Watch the moisture in your pumpkin. Pumpkin puree can vary slightly by brand. Use a thick canned pumpkin puree rather than a watery homemade puree, and be sure to measure it accurately.
Let the browned butter cool. Butter that’s still piping hot can change the consistency of your dough and cause excessive spreading.
Measure the flour correctly. For the most consistent results, weigh your flour. Otherwise, spoon it into the measuring cup and level it rather than scooping directly from the bag.
Don’t overmix. Once you add the flour, mix only until no dry streaks remain.
Use the chill time to control thickness. Less chilling means more spread and crispier edges; a longer chill creates a thicker, softer cookie.
Keep the dough covered. If you’re chilling it for several hours or overnight, press plastic wrap against the dough so it doesn’t dry out.
Use a cookie scoop. Equal-size cookies bake at the same rate, which makes it much easier to get those perfectly chewy centers.
Don’t overbake. The centers should still look soft when the cookies come out of the oven. They’ll continue to set as they cool.
Chewy Pumpkin Cookies Troubleshooting
Too much moisture is the biggest culprit. Pumpkin puree naturally contains a lot of water, and some cans are noticeably wetter than others. If your puree looks watery, blot away some of the excess moisture before adding it to the dough.
Also make sure you’re using only the egg yolk, measuring your flour correctly and not overmixing the dough.
Your browned butter may have been too warm when you made the dough, or the dough itself may have been too warm before baking. Let the browned butter cool before mixing and chill very soft dough before baking.
Too much flour is often the culprit. Weigh your flour if possible or use the spoon-and-level method.
The dough may also have been chilled too long or become too cold. Let refrigerated dough sit at room temperature for about 30 minutes before scooping and baking.
Pumpkin cookie dough will naturally be softer than traditional cookie dough, but it shouldn’t be runny. If it’s difficult to scoop and roll, cover it tightly and refrigerate until it firms up.
They were likely overbaked or too much flour was added. Take the cookies out while the centers still look slightly soft. They’ll continue cooking and setting on the hot baking sheet.
Pumpkin puree consistency, flour measurement, browned butter temperature and chilling time can all affect how much these cookies spread. Watch the recipe video to see exactly what our pumpkin, browned butter, cookie dough and finished cookies look like at each stage.
How to Brown Butter
Cut the butter into evenly sized pieces and place it in a light-colored saucepan over medium heat. As it melts, stir or swirl the pan frequently.
The butter will foam and sizzle before golden-brown flecks begin appearing on the bottom. Once it smells nutty and those milk solids are golden brown, immediately remove the pan from the heat.
Brown butter can go from perfectly toasted to burned quickly, so don’t walk away!
Important: Let the browned butter cool as directed before making the cookie dough. Adding it while it’s too hot can affect how much your cookies spread.
Can I Make the Dough Ahead of Time?
Yes! Cover the cookie dough tightly and refrigerate it for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes, then scoop, roll in cinnamon sugar and bake.
Keep in mind that chilled dough makes thicker, softer cookies, while dough baked sooner will spread more and give you crispier edges.
How to Store and Freeze Pumpkin Cookies
Store cooled pumpkin cookies in an airtight container at room temperature for up to 4-5 days.
To freeze baked cookies, let them cool completely and freeze in a freezer-safe bag or container for up to 3 months. Separate layers with parchment paper if needed.
You can also freeze portioned cookie dough. Freeze the dough balls on a baking sheet until firm, then transfer them to a freezer bag. Thaw in the refrigerator before rolling in cinnamon sugar and baking according to the recipe.
After SIX years of pumpkin cookie experiments, these are the ones that finally did it for me! These chewy pumpkin cookies have those crisp edges and soft, bendy centers I wanted all along, with nutty brown butter, plenty of pumpkin spice and that cinnamon-sugar coating that makes them almost like a pumpkin snickerdoodle.
If cakey pumpkin cookies have never been your thing, make these and watch the video as you go—I want you to finally get the chewy pumpkin cookie you’ve been looking for!
More Pumpkin Desserts You’ll Love
- Pumpkin Chocolate Chip Cookies
- Pumpkin Gooey Butter Cake
- Cinnamon Crumb Pumpkin Bread
- Pumpkin Banana Bread
- Swirled Pumpkin Cheesecake
Watch How These Chewy Pumpkin Cookies are Made
Chewy Pumpkin Cookies
Ingredients
Cookies
- 1 Cup Butter, unsalted
- 1 ¼ Cups Brown Sugar
- 1 Large Egg Yolk
- 3 Tablespoons Maple Syrup
- 1 teaspoon Vanilla
- ⅓ Cup Pumpkin Puree
- 2 ¼ Cups Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ teaspoons Pumpkin Pie Spice
- ¾ teaspoon Cinnamon
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.1 Cup Butter
- 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, but not cold and solidified
- 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.1 ¼ Cups Brown Sugar, 1 teaspoon Vanilla, 1 Large Egg Yolk, 3 Tablespoons Maple Syrup
- Stir in the pumpkin.⅓ Cup Pumpkin Puree
- In a large bowl, whisk together the dry ingredients.2 ¼ Cups Flour, 1 teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt, 1 ½ teaspoons Pumpkin Pie Spice, ¾ teaspoon Cinnamon
- 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 (see section below). 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.1 Tablespoon Dark Brown Sugar, 2 Tablespoons White Sugar, 1 teaspoon Cinnamon
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Our favorite cookie! I substitute Persimmon Pulp (1/2 cup) for the pumpkin. They are perfect ! Thank you so much for the recipe!
Whoa! Persimmon pulp?! Now I need to try that! Thank you Dawn!
I tried this cookie and it was a fail. I followed the instructions precisely including the brown butter and its cooling, and the 30 minutes of chilling the dough before baking. I used 1/3 cup of canned pumpkin puree. The dough was very wet and soft. The cookies spread and were totally flat like a pancake. After the first sheet of failed cookies I chilled the remaining dough for 5 hours and tried again. Got the same result / flat spread out cookies. I have always loved your recipes but this cookie recipe has flaws. I’m a seasoned baker and cook and use fresh ingredients, I measure accurately, and follow recipes closely.
Hi Kelly! I’m so sorry for the frustration! I actually just made a batch of these and they turned out just like the photos show. I’m not sure what may have gone wrong. I appreciate the feedback and your support.
I love these cookies and so do my friends, family and coworkers! I have had so many requests for the recipe since making them for the first time last fall. I still have not mastered browning butter but they still come out delicious every time!
Love to hear this Lizzie! They are one of my absolute fall favorites! Do you happen to have a light colored ceramic pan? That really helps me with browning butter. The light colored pan helps me see the brown flecks starting to appear and then I immediately remove it from the heat.
I love the idea but this recipe is disappointing. These are hardly pumpkin flavor, even with 1/2 cup pumpkin. Shocked, at the “best…I ever ate” title.
Hi Willow! They are subtle on the pumpkin flavor. They are almost like a snickerdoodle cookie with the pumpkin spice flavor. If you are looking for that bold classic pumpkin cookie, then go with our pumpkin chocolate chip cookies (https://ohsweetbasil.com/best-pumpkin-chocolate-chip-cookies-recipe/).
Very fluffy and tastes like fall . I used the full 1/2 cup of pumpkin and I added cream cheese chips, which almost makes these taste like pumpkin spice cheesecake!
Yummmmmm! I’ll have try that! Sounds amazing! Thanks Whittney!
Delicious. I would like to have it.
Thank you! You should make them for sure!
These cookies tasted great! But definitely not chewy, even though I used 1/3 cup pumpkin instead of 1/2, as suggested by the author. I’m not sure where it went wrong but I followed the recipe exactly and found it to have a break-apart-soft texture. But they were so good I almost don’t care.
Hi Eileen! I’m so glad you enjoyed these cookies! If they weren’t chewy, it could be a few things. Maybe the browned butter didn’t cool long enough. Chilling the dough longer should help them be more fluffy and chewy. It’s also possible that the dough was overmixed. Cookies can be so finicky!
Correct me if I’m wrong but didn’t she say you SHOULD use 1/2 cup pumpkin if they didn’t turn out chewy instead of 1/3 cup. I think you make have misread that part a little. The recipe said that you should try 1/2 cup if you already used 1/3 cup and they didn’t turn out chewy. Also like she said there are a million reasons they might have not turned out even if you THINK you followed the recipe to a T. Baking is an art and a science which requires practice to get right. If you are a novice baker you may have made a small mistake which didn’t seem like a mistake to you but could still alter the chemistry of the recipe, for example over mixing the dough and activating too much gluten.
Also to the author, the page randomly reset itself and deleted my comment twice meaning I had to rewrite it. When I tried to get back it was damn near impossible to get past all the adds to find the comment page again. Maybe try and make the adds a little more subtle and not so in your face that it literally blocks the recipe you are trying to read. Also it would be nice to be able to write a comment without it being deleted and having the page completely switch to an ad. It makes me not want to bother with the recipe or commenting.
Thank you so much for the support Abby on the recipe! I’ve made that recipe so many times and haven’t ever had a problem but something about it throws some readers for a loop. And my apologies for the frustration with all the ads. We are constantly trying to find the best place and way to post the ads without interfering with the post or recipe. Were you on a phone or computer? I know it’s more challenging on mobile devices with the ads popping up. Unfortunately, the ads are what allow us to keep posting recipes for everyone to enjoy. Again, so sorry for the frustration!
Absolutely delicious! Perfect texture and so flavorful.
Yay! Thank you so much Shonna!
I’m allergic to eggs. If you were going to use an egg substitute, which one would you recommend? There are so many! Thanks!
Hi Heather! For these cookies, I would go with applesauce a substitute for the eggs. Since the recipe just calls for an egg yolk, I would substitute it with 2 tablespoons of applesauce.
Not chewy like I expected. The culprit is baking powder. Whenever I don’t use baking powder and just baking soda, it gives you a better chewier consistency. I am kicking myself for not going with my gut.
Hello! The baking powder shouldn’t make the cookies less chewy if the directions are followed. But you can definitely omit it if you want.