Chewy Pumpkin Cookie
If you’re always on the search for the perfect pumpkin recipes, look no further! This chewy pumpkin cookie is moist and tender. It’s filled with pure pumpkin and all the Autumn spice flavors you love! The sweet vanilla glaze rounds out the pumpkin spices perfectly! No mixer required! Make this cookie dough all in one bowl by hand – it’s so easy! This chewy pumpkin cookie will surely satisfy your pumpkin cravings!
I am adapting this recipe from one by sallysbakingaddiction.com. I love this recipe because of it’s chewy texture, rich flavor and strong pumpkin spice flavor. A lot of pumpkin cookie recipes I’ve found are too cake like. Since I already have a Chocolate Chip Pumpkin bread recipe I love, I wanted a cookie that wasn’t too similar to that.
What I love about this recipe:
- No mixer required. It’s a quick and easy recipe, simply mixing by hand.
- The melted butter makes this cookie moist and rich.
- The brown sugar gives it a chewy texture and keeps the dough from spreading out too thin in the oven.
- The sweetness of the glaze compliments the pumpkin spices.
My pro tip:
Be sure to press down on the cookie dough before baking. These cookies don’t spread too much on their own, so it’s necessary to flatten them a bit to get just the right baked cookie shape.
Other recipes to try…
Pumpkin Discard Muffins with Maple Icing
Pumpkin Spice Rice Krispy Treats
Chewy Pumpkin Cookies
Ingredients
Cookie dough:
- 114 g unsalted butter melted and slightly cooled (½ cup/1 stick)
- 55 g dark brown sugar, packed (¼ cup)
- 100 g granulated sugar (½ cup)
- 1 teaspoon pure vanilla extract
- 92 g pumpkin puree (6 tablespoons)
- 180 g all-purpose flour (1½ cups)
- ¼ teaspoon fine salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Icing:
- 360 g powdered sugar (3 cups)
- ½ teaspoon vanilla
- 60-75 g milk (4-5 tablespoons)
Instructions
- In a medium bowl, whisk together the melted butter, brown sugar and granulated sugar. 114 g unsalted butter55 g dark brown sugar, packed100 g granulated sugar
- Add the vanilla and pumpkin and stir until combined. Set aside.1 teaspoon pure vanilla extract92 g pumpkin puree
- In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.180 g all-purpose flour¼ teaspoon fine salt¼ teaspoon baking powder¼ teaspoon baking soda1 ½ teaspoons ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground cloves¼ teaspoon ground allspice
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula. Stir until all the ingredients are incorporated and mixed well. Avoid overmixing. Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes, or up to 24 hours.
- When ready to bake, preheat the oven to 350°F/177°C. Prepare two baking sheets by lining them with a silicone mat or parchment.
- Remove the dough from the refrigerator. Portion the cookies with a cookie scoop or spoon and roll each into a ball of dough. Place 12 cookies on each baking sheet and gently press down to slightly flatten them.
- Bake for 10-12 minutes or until edges begin to brown and cookie has puffed up. They may look a little doughy, but they will continue to bake as you let them cool on the pan for 10 minutes. Transfer to wire rack to cool completely.
- Prepare the icing by whisking together the powdered sugar, vanilla, and milk. Add just enough milk to create a thicker icing, that has a steady stream when it falls from a spoon. The thicker the glaze, the better it will set on top of the cookies. Place a sheet of parchment under the cooling rack to catch the excess icing as you glaze the cookies. Allow it to set for about 15 minutes before serving.360 g powdered sugar½ teaspoon vanilla60-75 g milk
- Store any leftover cookies in an airtight container, at room temperature, for up to 5 days.
Notes
- If you like chocolate chips in your pumpkin cookies, add 1/2 cup to the cookie dough after combining the wet and dry ingredients.
- These cookies are also amazing with my traditional cream cheese frosting or brown butter cream cheese frosting!
Hi, for the drizzle on the pumpkin cookies, do you mean 3 c powdered sugar rather than 3 c powdered milk?
Hi Cindy, yes it is supposed to be powdered sugar. Thanks for catching that!! I’ve updated the recipe.