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Soft, buttery, and full of warm spice—these Soft & Chewy Pumpkin Cookies deliver that perfect bend-in-the-middle texture with lightly crisp edges and a cozy pumpkin aroma in every bite. No cakey muffin-top vibes here: a few smart tricks keep the crumb plush and chewy, not fluffy, so they satisfy that classic cookie craving while still tasting unmistakably like fall. Roll them in cinnamon sugar for a gentle crunch or finish with a maple drizzle for bakery-level flair.

The secret? Blotting the pumpkin to reduce moisture, using melted butter and just one egg yolk (no white), and chilling the dough briefly so the cookies bake up thicker with those pretty crinkles. They mix up in minutes—no mixer required—and the dough freezes beautifully for fresh-baked cookies whenever the mood strikes.

Key Ingredients & Substitutions

These pantry staples come together for big autumn energy without complicated steps.

Pumpkin purée: 100% pure pumpkin (not pie filling). Blot between paper towels to remove excess water so the cookies stay chewy, not cakey. Sweet potato purée (also blotted) works in a pinch.

Melted butter: Encourages spread and chew while keeping mixing easy. For nutty depth, brown the butter and let it cool to warm before using. Plant-based butter sticks work for dairy-free.

Brown sugar + granulated sugar: Brown sugar adds moisture and butterscotch notes; a little white sugar sharpens edges and promotes crinkles.

Egg yolk: Adds richness without extra liquid; skipping the white helps avoid cake-like texture.

All-purpose flour + cornstarch: Flour provides structure; a spoon of cornstarch keeps the crumb tender with soft centers.

Baking soda: Reacts with brown sugar’s acidity for lift and spread.

Pumpkin pie spice + cinnamon: Classic warm spice. DIY with cinnamon, ginger, nutmeg, and a tiny pinch of clove or allspice.

Vanilla & salt: Round out and balance the sweetness.

Equipment You’ll Need

• Two rimmed baking sheets
• Parchment paper or silicone mats
• Medium and large mixing bowls
• Whisk and rubber spatula
• Measuring cups/spoons or a kitchen scale
• 2-tablespoon scoop for even cookies
• Wire rack for cooling

Flavor Variations & Add-Ins

• Cinnamon-sugar roll: Toss dough balls in 1/3 cup sugar + 1 teaspoon cinnamon for a snickerdoodle-style crust.
• Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons pure maple syrup; drizzle over cooled cookies.
• Chocolate chip: Fold in 3/4 cup mini dark or milk chocolate chips.
• Brown-butter pecan: Use browned butter and add 1/2 cup finely chopped toasted pecans.
• Chai-spiced: Swap pumpkin spice for 2 teaspoons chai spice; finish with cardamom sugar.
• Gluten-free: Use a 1:1 GF baking blend; rest the dough 10 minutes before chilling to hydrate.

How to Make Soft & Chewy Pumpkin Cookies

Ingredients You’ll Need:

• 1/2 cup (120g) pumpkin purée, blotted (aim for ~90–100g after blotting)
• 3/4 cup (170g) unsalted butter, melted and slightly cooled (brown it for extra flavor, optional)
• 3/4 cup (165g) packed light brown sugar
• 1/3 cup (65g) granulated sugar
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• Optional rolling sugar: 1/3 cup (65g) granulated sugar + 1 teaspoon cinnamon

How Much Time Will You Need?

About 15–20 minutes to mix, 30 minutes chill for thicker cookies, and 10–12 minutes per tray to bake. Total: roughly 1 hour including chill time.

Step-by-Step Instructions:

1. Blot the pumpkin

Spread the pumpkin on several layers of paper towels. Top with more towels and press gently to remove excess moisture (you’ll lose ~20–30g). This step is key to avoiding cakey cookies.

2. Whisk the wet ingredients

In a large bowl, whisk melted (but not hot) butter with brown sugar and granulated sugar until glossy and combined, 30–45 seconds. Whisk in the egg yolk, vanilla, and blotted pumpkin until smooth.

3. Combine the dry ingredients

In a separate bowl, whisk flour, cornstarch, baking soda, salt, cinnamon, and pumpkin pie spice.

4. Make the dough & chill

Fold dry ingredients into wet with a spatula just until no dry spots remain. The dough will be soft and slightly tacky. Cover and chill 30 minutes (or up to 24 hours). If chilling overnight, let sit at room temp 10–15 minutes before scooping.

5. Scoop and (optionally) coat

Heat oven to 350°F (175°C). Line baking sheets with parchment. For a sugared crust, mix the rolling sugar. Scoop 2-tablespoon portions (35–40g), roll into balls, and roll in cinnamon sugar if using. Space 2 inches apart.

6. Bake

Bake 10–12 minutes until edges are set and lightly golden but centers still look soft and slightly puffed (they’ll settle). For extra crinkles, give the pan a gentle tap on the rack at minute 8, then finish baking.

7. Cool

Cool on the sheet 5 minutes (carryover heat finishes the centers), then transfer to a wire rack. Cookies will be chewier once cooled and even chewier on day two.

Pro Tips for Best Texture & Taste

Small technique cues keep these cookies plush and chewy with gorgeous crinkles.

• Measure by weight: Too much flour = dry cookies. 250g flour is the sweet spot.
• Don’t skip the chill: A short rest firms the dough so cookies bake thicker with crisp edges.
• Pull slightly under-baked: Soft centers set as they cool, yielding that bendy texture.
• Brown the butter (optional): Adds toffee notes; just cool it so it doesn’t melt the sugars too much.
• Double roll: Coat dough balls twice in cinnamon sugar for a thicker, sparkly crust.

Frequently Asked Questions

Can I freeze the dough?

Yes. Scoop and (optionally) roll in sugar, then freeze on a sheet until solid. Transfer to a bag and freeze up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.

How should I store baked cookies?

Keep at room temperature in an airtight container for 3–4 days. For longer storage, freeze up to 2 months; thaw at room temp or warm 3–4 minutes at 300°F.

How do I keep them chewy, not cakey?

Blot the pumpkin, use melted butter and only a yolk, measure flour accurately, don’t overmix, and pull from the oven while centers are still soft.

Can I make them gluten-free or dairy-free?

Use a 1:1 gluten-free flour blend and let the dough rest 10 extra minutes before chilling. For dairy-free, use plant-based butter sticks; the texture stays soft and chewy.

What mix-ins work best?

Mini chocolate chips, chopped pecans, white chocolate chunks, or toffee bits (about 3/4 cup total). Fold into the chilled dough so it doesn’t get overly soft.