Chewy Pumpkin Cookies
These Chewy Pumpkin Cookies are seriously the best! If you are a pumpkin spice lover these cookies are perfect for you! Chewy cookies deliciously flavored with loads of pumpkin spice and pure pumpkin flavor. I couldn't think of a better way to welcome Fall than with these delicious chewy pumpkin cookies.
These are not your typical soft, cake like, pumpkin cookies. I am all about soft, chewy cookies that have the perfect amount of crispness around the edges, and these Chewy Pumpkin Cookies hit the spot. If you are also a fan of soft, chewy and crispy cookies, check out my Chocolate Chip Cookie recipe. It's a good one!
The key to getting the right texture is to use melted butter. The melted butter gives the cookies their perfect chewy texture. It is important to use the melted butter at the right temperature. If used when it is too hot the butter will cause the cookies to spread too much. Use the butter when it is at room temperature.
Most pumpkin cookie recipes that you find are soft, almost cake like cookies. These are not those cookies. Now don't get me wrong, I love those cookies too, but there is something about a dense, chewy cookie that does it for me. Using brown sugar and molasses helps to add to the texture, making these cookies perfectly chewy, and crispy.
The full recipe is in the recipe card below.
Melt Butter- Heat just until melted, remove from heat and set aside to cool to room temperature. Melting the butter first will ensure it has time to cool down before adding it to the dough. Do not use the butter before it has cooled down.
Preheat Oven- Preheat the oven to 350° F and line a baking sheet with parchment paper.
Measure Ingredients- While the butter is cooling gather the rest of the ingredients. Add the dry ingredients (flour, baking soda, baking powder, salt and spices) to a bowl, whisk and set aside. In a small bowl combine the cinnamon and sugar for coating the dough.
Make Cookie Dough- In a large bowl combine the melted butter and sugar. Whisk in the egg, vanilla, pumpkin puree and molasses. Once fully combined stir in the dry ingredients. Now fold in the chopped pecans.
Chill Dough- Cover and chill the cookie dough for 10 minutes.
Coat and bake- Scoop and roll each cookie dough ball in the cinnamon sugar coating and place on the prepared baking sheet. Bake for 14 minutes. Enjoy!
For the perfect size, use a 1-ounce portion scoop or 2 rounded tablespoons for the cookies. For bigger cookies use a 2-ounce scoop or 1/4 measuring cup.
While you can certainly bake these cookies immediately, I find it is best to refrigerate them for 10-20 minutes before baking. This keeps the cookies from spreading too much, meaning they keep their nice chewy texture. If baked immediately the cookies will spread more and will be thinner. Which takes away from their chewy texture.
Nothing beats a warm bowl of soup on a chilly day. Whether you are in the mood for a classic vegetable soup or a rich and hearty bowl of Chicken and Dumplings, this post of 20 Delicious Soups has got you covered.
Yes! To freeze the cookie dough simply scoop, place on a lined baking sheet and freeze. Once frozen drop into a freezer bag or container and place in the freezer until needed.
When ready to bake, place the dough balls on a lined baking sheet, allow to rest while the oven preheats and bake until done. This may take a few minutes longer than the recipes calls for since the dough is frozen.
Soft, chewy and full of pure pumpkin flavor. These Chewy Pumpkin Cookies scream Fall with loads of pumpkin spice flavors, pecans and pumpkin.
- 7 oz unsalted butter (melted)
- 1 1/2 cup light brown sugar
- 1 Large egg (room temperature)
- 1 1/2 tsp vanilla extract
- 1/3 Cup pumpkin puree
- 1 Teaspoon molasses
- 2 1/4 cup all-purpose flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 Teaspoon ground cinnamon
- 1/4 Teaspoon ground ginger
- 1/8 Teaspoon ground cloves
- 1/4 Teaspoon ground allspice
- 1/4 Teaspoon ground nutmeg
- 1/2 Cup pecans (chopped)
- 1/4 Cup sugar
- 1 Teaspoon ground cinnamon
In a small saucepan over low heat melt the butter. Once melted remove from the pan and allow to cool to room temperature before using. * See note.
While the butter is cooling combine the dry ingredients in a bowl and whisk until combined. In a small bowl combine the sugar and cinnamon for the coating. Set aside until needed.
In a large bowl, combine the melted butter and sugar. Mix until fully combined. Whisk in the egg, vanilla, pumpkin puree and molasses until smooth. (You can use a mixer or just a bowl.)
Stir in the dry ingredients until fully combined. Now fold in the chopped pecans.
Place the bowl in the refrigerator and chill for 10-20 minutes. Do not chill longer than 20 minutes. Preheat an oven to 350° F.
Using a 1-ounce portion scoop or 2 rounded tablespoons scoop the dough and place directly into the coating mixture. Toss to evenly coat then place on a parchment lined baking sheet spaced about 2 inches apart.
Bake for 14 minutes or until the centers look puffed and slightly underdone and the edges are lightly browned. Enjoy!
Heat the butter just until it is melted. If pressed for time you can place the butter in a bowl and refrigerate for 5-10 minutes to cool it. Do not let the butter solidify.
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