Soft & Chewy Pumpkin Cookies – Best Fall Dessert

You know those cookies that stop conversation mid-sentence? These are them. Soft centers, chewy edges, and that rich pumpkin spice aroma that screams fall without the fake-air-freshener vibes.

They’re easy, fast, and unapologetically addictive—like if a snickerdoodle and pumpkin pie had a holiday fling. Bake a batch, and watch your kitchen become the headquarters of “just one more.” Your future self will thank you—your self-control, not so much.

What Makes This Recipe Awesome

• Actually chewy, not cakey. We reduce the moisture and skip the egg white to avoid muffin-texture tragedy.
• Big pumpkin spice energy. Balanced cinnamon, ginger, nutmeg, and cloves deliver warm, cozy flavor without tasting like a candle store.
• No chill time required. The dough is thick and workable right away—cookies in the oven in under 15 minutes.
• Perfect for gifting. They stay soft for days and pack like champions. Bake now, brag later.
• Simple, affordable ingredients. Everything is pantry-friendly.
  

  No weird specialty stuff, just smart technique.

  
  

 

Ingredients

• Dry:
  • 2 1/4 cups (280 g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
• Wet:
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80 g) pumpkin puree, blotted dry (see instructions)
  • 1 large egg yolk (no white—this matters)
  • 2 teaspoons pure vanilla extract
• Sugars:
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/3 cup (65 g) granulated sugar
• Optional mix-ins:
  • 3/4 cup white chocolate chips
  • 1/2 cup chopped toasted pecans
• Rolling sugar (optional but elite):
  • 1/4 cup granulated sugar + 1 teaspoon cinnamon

Cooking Instructions

1. Preheat and prep. Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Blot the pumpkin. Spread the pumpkin puree on a few layers of paper towel, top with another towel, and press gently to remove excess moisture. You want about 1/3 cup after blotting.
   

   Yes, this is annoying. Yes, it’s the chewy-cookie secret.

3. Whisk dry ingredients. In a medium bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
4. Mix wet + sugars. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and smooth, about 30 seconds.
   

   Add egg yolk, vanilla, and blotted pumpkin; whisk until just combined.
5. Combine. Add dry ingredients to wet and fold with a spatula until no streaks remain. If using white chocolate chips or pecans, fold them in now. Dough will be thick but scoopable.
6. Scoop. Use a 1.5-tablespoon scoop to portion dough.
   

   Roll into balls. If using cinnamon-sugar, roll each ball to coat.

7. Bake. Place dough balls 2 inches apart on prepared sheets. Bake 9–11 minutes, until edges look set and centers still look slightly underbaked.
   

   Don’t overbake unless you enjoy sadness.

8. Pan-bang (optional but pro). As soon as they come out, gently tap the sheet on the counter to deflate and crinkle the edges for extra chew.
9. Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool.

Storage Instructions

• Room temperature: Store in an airtight container for 4–5 days with a slice of bread or a marshmallow to keep them plush. Replace as needed.
• Freezer (baked): Freeze in layers (parchment between) up to 2 months.
  

  Thaw at room temp; refresh in a 300°F oven for 3–4 minutes.
• Freezer (dough): Scoop, roll, and freeze dough balls on a sheet until firm, then bag for up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.

Benefits of This Recipe

• Foolproof texture. The egg yolk and cornstarch guarantee soft-chewy results without cakiness.
• Seasonal flavor without overload. Balanced spice blend highlights pumpkin instead of body-slamming it.
• Quick turnaround. From mixing bowl to cooling rack in under 30 minutes. Weeknight-friendly, party-ready.
• Customizable. Swap chips, nuts, or glaze—make it yours without rewriting the whole recipe.
• Great for crowds. Scales easily, travels well, and holds texture for days.
  

  FYI, they vanish faster than you think.

  
  

Don’t Make These Mistakes

• Skipping the pumpkin blot. Excess moisture = cakey cookies. Don’t do it.
• Using pumpkin pie filling. It’s pre-sweetened and spiced; your cookies will be chaotic. Use pure pumpkin puree.
• Overbaking. Pull them when centers look slightly soft.
  

  Residual heat finishes the job.

• Packing flour. Spoon and level your flour. Too much flour = dry, puffy, meh.
• Melting-hot butter. If the butter is too warm, the dough gets greasy and spreads oddly. Let it cool slightly first.

Variations You Can Try

• White Chocolate + Cranberry: Add 1/2 cup dried cranberries and 3/4 cup white chocolate chips for sweet-tart vibes.
• Maple Glaze Finish: Whisk 1/2 cup powdered sugar with 1 tablespoon pure maple syrup and 1–2 teaspoons milk.
  

  Drizzle over cooled cookies.

• Brown Butter Upgrade: Brown the butter, cool to room temp, then proceed. Adds nutty depth that tastes, frankly, expensive.
• Oatmeal Pumpkin Chew: Substitute 1/2 cup flour with quick oats. Slightly heartier chew, still very soft.
• Pumpkin Snickerdoodle Hybrid: Add 1/2 teaspoon cream of tartar and roll generously in cinnamon sugar.
  

  Chewy with a tangy snap.

• Gluten-Free Swap: Use a 1:1 gluten-free flour blend with xanthan gum. Add 1 extra teaspoon cornstarch for tenderness.
• Dairy-Free Version: Use coconut oil (solid, then melted and cooled) or vegan butter. Texture stays on point, IMO.

Can I make these without eggs?

Yes.

Replace the egg yolk with 1 tablespoon milk plus 1 teaspoon cornstarch, or use 1 tablespoon aquafaba. Texture will be slightly less rich but still chewy.

Why are my cookies cakey?

Too much moisture or flour—usually unblotted pumpkin, over-measured flour, or using an egg white. Stick to the yolk, blot the pumpkin, and spoon-and-level your flour.

Can I use store-bought pumpkin spice?

Yes, use 2 to 2 1/2 teaspoons pumpkin pie spice and add 1/2 teaspoon extra cinnamon for warmth.

Taste your dough and adjust (no judgment).

How do I get thicker cookies?

Chill the dough for 20–30 minutes, or add 1 more tablespoon flour. Also, make sure your butter isn’t too warm and avoid overmixing.

Can I double the recipe?

Absolutely. Bake one sheet at a time for best results or rotate racks halfway through.

Keep an eye on timing—bigger batches can run hotter.

Will fresh pumpkin work?

Yes, if it’s very smooth and thick. Many homemade purees are watery—strain or cook down and still blot well before measuring.

Final Thoughts

These soft & chewy pumpkin cookies hit that sweet spot between comfort and flex. They’re fast, reliable, and taste like sweater weather without the itchy cuffs.

Bake them for a bake sale, a dinner party, or because your Tuesday deserves better. One warning: make a double batch. Future you will “accidentally” hide a few, and honestly, who could blame you?