It only takes a few minutes to whip up a batch of my Chewy Pumpkin Cookies. Some might call these pumpkin spice snickerdoodles, but my recipe is a little different. No eggs required, a touch of honey, and oh so good! Four batches have disappeared the past week. Family and friends really love these cookies! Try a batch and let me know what you think.
If you’re looking for a pumpkin cookie that’s chewy, not cakey or dry, then this is the recipe for you. Extra flavor and chewiness comes from the browned butter, tablespoon of honey, and no eggs! See the video below for what the texture of the dough should look like. The dough will be somewhat firm, but not dry. All brands of canned pumpkin are different, as well as home roasted pumpkin puree. Organic canned pumpkin puree is a little on the thinner side, so I used 1/3 cup when I filmed the video. If you’re using Libby’s, it tends to be a little thicker, so you can increase the pumpkin puree to closer to 1/2 cup. This is where watching the how-to video can really help.
Bake on a parchment lined baking sheet until puffed and edges begin to brown. All ovens are different, so just keep check on the browning. Mine baked between 16 to 18 minutes.
Thank you for all of the emails, messages, and YouTube comments about how much you love this recipe! I’m so happy to hear that, and I hope you’ll make them again and again. Happy Baking!
12 dough balls on parchment lined AirBake baking sheet.
I was able to fit all 12 dough balls onto one Air Bake baking sheet. Depending on how your cookies spread while baking, you may want to start with 6 per sheet to see how the dough works for you.
Chewy Pumpkin Cookies after they have puffed, and just starting to brown around edges. Almost done!
Thank you for all of the emails, messages, and YouTube comments about how much you love this recipe! I’m so happy to hear that, and I hope you’ll make them again and again.
This recipe goes over great with kids (and adults too!) so this would be a good recipe for Halloween parties, another “pumpkin” dessert for your Thanksgiving dessert table, or a Fall treat anytime, just because. Happy Baking! For a giant version of traditional Snickerdoodles, see video below.
If you’re looking for a good bakery style Snickedoodle recipe, try mine! Check out the video above. These cookies are giant! Perfect for gift giving, and a fun recipe to make at home. I hope you love them as much as I do! Snickerdoodles were a childhood favorite of mine.
Disclosure: I only endorse products I have used personally and highly recommend. When you make a purchase through some of the links below, I may earn a small commission from Amazon.com at no extra cost to you.
Chewy Pumpkin Cookies
Ingredients
Pumpkin Spiced Sugar (for rolling)
- 2 heaping Tbsp. granulated sugar (25 grams)
- 2 tsp. pumpkin pie spice (5 grams) *or make your own, see notes.
Cookie Dough
- 1/2 c. + 2 Tbsp. packed brown sugar (150 grams)
- 1/4 c. granulated sugar (50 grams)
- 1 tsp. vanilla (5 grams)
- 1 Tbsp. honey (24 grams)
- 1 stick unsalted browned butter (113 grams)
- 1/3 to 1/2 c. pumpkin puree (80 to 120 grams) (see video and notes for details on brands and texture)
- 2 c. all purpose flour (240 grams)
- 1/4 tsp. salt, heaping (if using salted butter, make it a level 1/4 tsp) (2 grams)
- 1/2 tsp. baking powder (2.4 grams)
- 1 tsp. baking soda (6 grams)
- 1/2 tsp. pumpkin pie spice (1 gram) (or make your own, see notes)
Instructions
Pumpkin Spiced Sugar
- Mix together the 2 heaping Tbsp. sugar and 2 tsp. pumpkin pie spice and set aside.
Browned Butter
- Melt and brown butter over medium high heat until nice light golden brown. Remove from heat and set aside to cool. The butter will continue to bron a little more as it cools.
Cookie Dough
- Preheat oven to 350 degrees. In a mixing bowl, combine brown sugarm sugar, vanilla, honey, browned butter (its ok if its still a little warm) and pumpkin puree. (*Every brand of canned pumpkin has a different consistency. I used organic, its a little thinner, so 1/3 cup was plenty. Libby's pumpkin is a little thicker and required using closer to 1/2 cup. See video for the correct texture of dough.)
- Add dry ingredients and mix just until combined.
- Line a baking sheet with parchment paper. Divide dough into 12 balls, roll in spiced sugar mixture, and barely flatten tops of dough balls. All 12 fit on my baking sheet. You might try baking 6 at a time depending on the the size of your baking sheet until you see how the dough works for you.
- Bake in a preheated 350 degree oven for about 16 minutes. Baking times will vary depending on your oven. Probably between 16 to 18 minutes. Cool and enjoy!
Making these this weekend! I was looking for a chewy pumpkin cookie recipe! Thank you!
I think you’ll love these! Let me know how they turn out for you. I made another batch today,… a double batch! Do you have any recipe requests? Thanks, and Happy Baking!
Hello Everyone,
Making these chewy pumpkin cookies today. I shared some with my neighbor and we both thought they were chewy and super yummy!!!!! I didn’t get 20 cookies out of the dough though I ended up getting 13 not sure why?? Great recipe thanks for sharing we really enjoyed them. !!!!!!
Hi Amanda, my recipe makes 1 dozen, so it looks like you made a baker’s dozen of 13! Glad you like them!
I made these yummy cookie. My grandkids loved them!
Glad your grandkids loved these! Do you have any recipe requests? Let me know. Cinnamon rolls and more on the way! Thanks for the great review!
Hello everyone. Just wanted to thank you for sharing this wonderful cookie recipe. I made them today and shared some with my neighbor. We both thought they are chewy and perfect!!!!
Hi Amanda! Thanks for the great review! Happy y’all liked this recipe! I’ll be adding another pumpkin recipe this week, and much more to come. Thanks!
since this recipe yields 12 cookies, what size are they?
Hi Connie! They’re about 3 1/2 inch cookies, depending on how much they spread. I consider them to be a standard size cookie. Not a large bakery size, but if you wanted large bakery style cookies, you could get 6 large cookies from this batch. Just increase the baking time a little. Hope you love them! Thanks!
Thinking of making these ahead for thanksgiving. Has anyone tried freezing the baked cookies? Looks like a great recipe!
Hello! You can freeze the baked cookies without the glaze. Thaw, then glaze as usual. I hope you love them! Let me know how they turn out for you . Thanks!
In my earlier reply, I thought you were asking about freezing the glazed hermits, I’m sorry! The hermits would freeze well. I haven’t tried freezing the pumpkin cookies yet, but I imagine that would be ok. If I try it, I will let you know. Have you seen my recipe for pumpkin pie bars? They have a shortbread crust. Great for cutting into small squares for a holiday dessert table. Thanks!
Hello… Every month I make cookies for People Helping People, as a dessert for meals to feed those in need. We usually serve 100 meals, which translates to 200 cookies, two per serving. This month I baked your Chewy Pumpkin Cookies. The addition of honey and omission of egg intrigued me. The cookies were indeed soft and chewy – for days – and delicious! After reducing the size to fit into snack bags, it took ten batches to yield the 200 cookies, plus extra for my husband and me, and, of course, in case of rejects…the less-than-perfect cookies one would not serve to others. I can tell you there were no rejects; all cookies were lovely. I frosted each with my Caramel Frosting, the perfect pairing. What serendipity to have come upon your site!! A million thanks for sharing!! Good day to you!
I’m so glad you chose my recipe for People Helping People! That makes me so happy! Thank you! And your idea for caramel icing on top,…I will have to try that. I appreciate the great review. I will be adding more recipes this week. Stay tuned! Anything in particular you’d like to see next? Thanks again!
Hello again!
Yes! I am looking for a peppermint cookie or bar recipe for December’s People Helping People meal later this month. Any suggestions?
Thanks, Bonita
Hello! I will look through my recipes for something peppermint. The first thing that comes to mind would be a soft and chewy brownie topped with chocolate frosting, and add a little swirl of peppermint buttercream on top, or crushed peppermint! I have a good brownie recipe here. Hershey’s Honeybear Brownies. Thanks! If I add a peppermint recipe I will be sure to let you know!
These are delicious!! I could have just eaten the dough, it was so good!! 🤣♥️
I made them a little smaller in size, so I had to be mindful of my cooking time to keep their chewiness.
I’m glad you like these cookies! Thanks so much for letting me know you made them. You might like to try my Chewy Pumpkin Hermits. They have a vanilla glaze on top, and you can cut them into bars. Sometimes I’ll split the logs down the middle and cut into smaller bars for parties. Thanks for the message!
These are absolutely yummy. Thank yo for sharing the recipe. I love them.
I’m so glad you like them! I’m making more for Thanksgiving. Thanks for letting me know. Anything you’d like to see next? Thanks!