Soft and Chewy Pumpkin Cookies Recipe

Soft and Chewy Pumpkin Cookies Recipe is the ultimate fall treat with warm spices, nutty brown butter, and soft centers that stay moist for days. They’re simple, cozy, and just right for Halloween gatherings or a chilly evening snack.

Why You’ll Love This Soft and Chewy Pumpkin Cookies Recipe

Perfect fall flavor with brown butter and pumpkin spice

These cookies, made with this Soft and Chewy Pumpkin Cookies Recipe, bring all the cozy fall flavors together in every bite. The browned butter adds a nutty, caramel-like richness, while the pumpkin pie spice blends cinnamon, nutmeg, and clove for that unmistakable seasonal warmth. Combined with pumpkin puree, the flavor is both comforting and slightly indulgent.

Chewy texture with soft centers

Pumpkin cookies often turn cakey, but this recipe avoids that pitfall. Blotting the pumpkin puree removes excess moisture, while the single egg yolk keeps the texture rich and chewy instead of fluffy. As a result, the edges set just right while the centers stay soft and gooey.

Quick and easy, no mixer required

You don’t need fancy equipment for this recipe. Browning the butter happens in a simple saucepan, and the dough comes together with just a whisk and spatula. After a short chill, the cookies bake in under 15 minutes. That means you can have bakery-quality fall cookies ready in about an hour without hauling out a stand mixer.

Ingredients You’ll Need

Key ingredients explained

Unsalted butter is browned for a rich nutty taste that pairs perfectly with pumpkin. Light brown sugar adds both sweetness and chew. Pumpkin puree is the star, but blotting it is key to prevent cakiness. Pumpkin pie spice brings in the warmth of cinnamon, ginger, and nutmeg. A single egg yolk helps bind the dough while keeping the cookies soft instead of airy.

Optional add-ins and substitutions

White chocolate chips bring sweetness that balances the spice, but you can easily swap them for dark or milk chocolate if you prefer a deeper flavor. You could even stir in chopped pecans or walnuts for crunch. The base dough is flexible, so play with the mix-ins to fit your taste.

Step-by-Step Instructions: How to Make Soft and Chewy Pumpkin Cookies Recipe

Step 1: Brown the butter until golden and nutty

Melt butter in a saucepan over medium heat. Stir until it foams, then watch for golden brown bits and a toasty aroma. Remove from heat and let it cool slightly before mixing.

Step 2: Mix wet ingredients together

In a bowl, whisk the browned butter, light brown sugar, blotted pumpkin puree, vanilla extract, and egg yolk until smooth. This forms the base flavor and texture.

Step 3: Add dry ingredients to form the dough

Combine flour, baking soda, salt, and pumpkin pie spice in a separate bowl. Stir this dry mix into the wet ingredients until a soft dough forms. Don’t overmix—stop as soon as the flour disappears.

Step 4: Chill the dough for at least 45 minutes

Cover and refrigerate the dough. Chilling helps the butter firm up and prevents the cookies from spreading too much while baking. It also deepens the flavor.

Step 5: Scoop, bake, and cool the cookies

Preheat the oven to 350°F (175°C). For this Soft and Chewy Pumpkin Cookies Recipe, line a baking sheet with parchment. Scoop about 2 tablespoons of dough per cookie. Bake 11–13 minutes until edges are set but centers still look slightly soft. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Recipe Tips & Tricks

Why blotting pumpkin puree is essential

Pumpkin naturally holds water, which can make cookies cakey. Using paper towels to blot the puree before measuring removes that excess moisture, giving you a chewier texture.

Importance of chilling the dough

Skipping the chill time is tempting, but don’t. The butter needs to solidify, or your cookies will spread thin and lose their soft center. Chilling also allows the spices to meld.

How to tell when cookies are perfectly baked

Look for edges that are firm and lightly golden, while the centers appear slightly underdone. They’ll set as they cool, staying chewy inside instead of dry.

Storage and Freezing Instructions

How to store at room temperature

To keep this Soft and Chewy Pumpkin Cookies Recipe fresh, store cooled cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days. Place a slice of bread in the container if you want them to hold their texture even longer.

Freezing baked cookies and dough tips

Freeze baked cookies in layers with parchment between them for up to 2 months. Thaw at room temperature before serving. You can also freeze unbaked dough balls and bake straight from the freezer, just add an extra minute or two of baking time.

Related Recipes to Try

If you love these, you’ll also enjoy these other fall bakes:

• Soft pumpkin oatmeal cookies for cozy fall snacking
• Healthy pumpkin muffins perfect for breakfast or snacks
• Pumpkin cheesecake bars with a creamy, spiced filling
• Easy pumpkin pie recipe made from scratch
• Pumpkin chocolate chip muffins with warm fall spices
• The best pumpkin cupcakes with cinnamon cream cheese frosting

Conclusion: Why This Soft and Chewy Pumpkin Cookies Recipe Works Every Time

Final thoughts on making chewy pumpkin cookies for Halloween and fall

This soft and chewy pumpkin cookies recipe is everything you want in a fall treat: warm spices, nutty butter, and melt-in-your-mouth centers. They’re easy enough for weeknight baking but special enough for Halloween gatherings. Pair them with hot cider or coffee, and you’ve got the perfect seasonal snack. For even more cozy ideas, you can check out my Pinterest board packed with fall baking inspiration.

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