These pumpkin spice cookies are soft, chewy and perfect for fall. They’re filled with flavor thanks to the pumpkin, brown sugar, vanilla and fall spices. Then they’re rolled in cinnamon sugar for a delicious coating that’ll remind you of snickerdoodles. 

**This post was originally published September 2016, and updated October 2025. The recipe was updated slightly, and new photos & recipe tips were added**

The Keys To Chewy Pumpkin Cookies

Many pumpkin cookie recipes turn out cakey or like rounded muffin tops. This is because the pumpkin adds a ton of moisture to the dough – which typically we don’t need in cookies (cake and muffin recipes include moisture – like milk, yogurt or sour cream, but cookie recipes don’t typically include these ingredients).

To combat the moisture of the pumpkin and ensure the cookies stay chewy, for this recipe:

1. We need to blot the pumpkin with paper towel (or a clean dishcloth) to remove excess moisture
2. Only use one egg yolk – the pumpkin will provide the necessary binding of the dough as well
3. Cornstarch and cream of tartar keep the cookies extra chewy and soft – just like in snickerdoodle cookies

Ingredients Needed

• 1/2 cup pumpkin puree – I always use canned, but you can make your own too by boiling the pumpkin and then pureeing
• 2 1/2 cups all-purpose flour – be sure to measure properly so that the cookies don’t get dry
• 2 teaspoons cornstarch – this helps to make the cookies chewier
• 3/4 teaspoon baking soda
• 1/2 teaspoon cream of tartar – this is optional, but will make your cookies more similar to snickerdoodles in texture
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup unsalted butter – softened, but not starting to melt
• 3/4 cup brown sugar – I used dark but light works too
• 3/4 cup granulated sugar
• 1 large egg yolk – just the yolk
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar plus 2 teaspoons cinnamon – for the cinnamon sugar coating

Note: When I originally published this recipe, I used the entire egg. I’ve now updated the recipe to use just the egg yolk. I’ve found that using just the egg yolk keeps the cookies chewier.

Method – with Photos

1. Blot the pumpkin. You’ll gently squeeze the pumpkin in a paper towel to remove excess moisture. Less moisture = chewier, less cakey cookies.
2. Whisk the dry ingredients. Flour, baking soda, cornstarch cream of tartar, salt and spices. Set aside

3. Beat the butter & sugars. The butter should be softened but not starting to melt in order to properly cream the butter and sugars.
4. Mix in the egg yolk, pumpkin, and vanilla. Be sure to just add in the egg yolk.

5. Mix the dry ingredients into the butter mixture. The dough will be thick, but it shouldn’t be too sticky.
6. Cover & chill. The dough will need to chill for at least 2 hours or up to 2 days in the fridge. Otherwise, the cookies can spread too thin.

7. Preheat the oven & line your cookie sheets.
8. Form the dough balls. Add the sugar and cinnamon to a small plate and swirl to combine. Scoop the dough into balls with about 1 1/2 tablespoons of dough each. Then roll each dough ball in cinnamon sugar and place about 2 inches apart on the lined cookie sheets.

8. Bake. Bake 1 sheet at a time in the middle of the preheated oven. They’ll take about 10-12 minutes, or until the cookies look just set.