1. Why are my pumpkin cookies turning out cakey?

Cakey pumpkin cookies usually happen when the pumpkin puree retains too much moisture. Make sure you thoroughly dry your canned pumpkin down to about 1/4 cup before adding it to the dough.

2. Can I use fresh pumpkin puree instead of canned?

Fresh pumpkin puree tends to be wetter than canned, which can result in cakey cookies. If you choose to use fresh pumpkin, you’ll need to remove even more moisture than with canned.

3. How should I store Chewy Pumpkin Cookies for the best freshness?

Store them in an airtight container at room temperature for up to three days. You can also freeze them for up to two weeks and thaw at room temperature before serving.

Chewy Pumpkin Cookies Recipe

Description

These Chewy Pumpkin Cookies are a perfect fall treat, offering the right balance of pumpkin, warm spices, and a chewy texture. With a spiced sugar coating, each bite is pure pumpkin delight that will melt in your mouth.

Ingredients

Scale

3/4 cup (168 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
2 egg yolks, at room temperature
2 tsp vanilla extract
1/2 cup (122 g) canned pumpkin puree, Libby’s preferred
1 3/4 cups (219 g) all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup (50 g) granulated white sugar
1/2 tsp pumpkin pie spice (for spiced sugar coating)

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Instructions

Start by drying your pumpkin. Spread the canned pumpkin on a plate and cover with a paper towel, pressing lightly to absorb the liquid. Repeat 4-5 times until it reduces to about 1/4 cup. Set aside.
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and brown sugar together with an electric mixer until light and fluffy.
Add in the egg yolks and vanilla extract, mixing for 1-2 minutes until pale and fluffy.
Add the prepared pumpkin and combine thoroughly.
Gradually mix in the dry ingredients until just combined.
Scoop the dough into 18 balls, rolling each one in the spiced sugar mixture.
Place the dough balls 2 inches apart on a baking sheet lined with parchment paper. Bake at 350°F for 12-14 minutes. For chewy centers, bake for 12 minutes; for crispier cookies, bake for 14 minutes.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. Enjoy!

Notes

Be sure to dry the pumpkin thoroughly to avoid cakey cookies.
Use Libby’s canned pumpkin for the best results.
If the dough is too sticky, chill it in the fridge for 10 minutes before rolling.
The cookies are best enjoyed after cooling for 15 minutes.

Prep Time: 30 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 12 g
Sodium: 85 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 25 mg