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 Cookie
Ingredients
Cookie dough:
- ½ cup unsalted butter melted and slightly cooled
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 6 Tablespoons pumpkin puree
- 1 ½ cups all purpose flour
- 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
Glaze:
- 3 cups powdered sugar
- ½ teaspoon vanilla
- ¼ – ⅓ cup milk
Instructions
- Mix the wet ingredients. In a medium bowl, whisk together the melted butter, brown sugar and granulated sugar.
- Add the vanilla and pumpkin and stir until combined.
- Mix the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula.
- Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F. Prepare two baking sheets by lining with silicon mat or parchment.
- Remove dough from refrigerator. Scoop cookie dough, rolling into a golf ball size ball of dough. Place on baking sheet and press down to slightly flatten cookie dough.
- 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 glaze by whisking all the ingredients together. The thicker the glaze, the better it will set up. The consistency of Elmer’s glue is what I go for.
- Put a sheet of parchment under the cooling rack to catch the excess as you glaze the cookies. Allow the glaze to set and harden for about 15 minutes.
Notes
- If you like chocolate chips in your pumpkin cookies, add 1/2 cup after step 4. Baking time remains the same.
- These cookies are also amazing with my cream cheese frosting!
Nutrition
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.