This is seriously the best, most delicious, easiest pumpkin cookie recipe ever that you have to try, packed with pumpkin spice and pumpkin puree! Thick bakery style cookie with fudgy center, the ultimate pumpkin cookie recipe for cookie and pumpkin lovers! This pumpkin cookie recipe is super easy and no special ingredient neither special equipment is needed to make it. It has a chewy, gooey texture with the most delicious fall flavours, you will love it!
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using milk instead of cream, using poor quality chocolate etc. will all have an impact on your baking
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking desserts
First let’s start with some important notes regarding the ingredients of this Pumpkin Cookie recipe
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter will need to be creamed with sugar therefore make sure you use it on room temperature exactly
- Pumpkin puree: I like making my own pumpkin puree by roasting pumpkin and blend it – learn how to make home made pumpkin puree from scratch in here. One key thing to remember is that for any pumpkin dessert whether it is pie, cheesecake or cookie, you will need a thick pumpkin puree that is not too watery so the flavours are intense enough and the consistency is not too wet
- Chocolate: The quality of the chocolate is rather important in baking, I recommend a high quality brand e.g. Valrhona. You can use chocolate chip or chocolate pieces that I did
- Sugar: I use a combination of white and brown sugar in my cookie recipes. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Egg: NO egg, surprise surprise! Pumpkin puree has similar function in baking, actually a lot of eggless recipes are using e.g. apple puree. Since we add extra wet ingredient to the cookie recipe (pumpkin puree), not using egg will balance it out
- Flour: I use simple AP flour here. If you have bread flour at home, you can try with that, it will make the cookies even more chewy. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients
- Baking soda: Makes the cookie tender and slightly puffed up. We don´t want to use too much to keep a rich, fudge texture
- Pumpkin spice: I made my own pumpkin spice that is super quick, easy and smells fantastic with all the aromas you love about fall. Learn how to make pumpkin spice in here
Let’s continue with my top 5 tips about the technique of making this Pumpkin Cookie recipe
1. How to use pumpkin puree in this Pumpkin cookie recipe
I am using home made pumpkin puree, learn how to make it in this tutorial.
Whether you are using canned or home made pumpkin puree you have to make sure that the puree is thick enough so not watery as that would make the recipe too wet. I personally pre-cook my pumpkin puree for 10-15 minutes over medium heat until it slightly thickens and some water evaporates. I recommend this process so you will get an intense, thick puree with full of taste and less water.
Pumpkin puree in this recipe also will replace egg. It was an interesting experiment and works totally fine. Both of them are wet ingredients and responsible for making baked good moist, try it!
2. Fold ingredients and do not overmix
Making this Pumpkin cookie recipe is extremely easy but remember do not over beat the ingredients, in fact after sugar and butter mixed, you should only gently fold the ingredients together with the help of a Rubber spatula until fully incorporated. Over mixing ingredients will result in incorporating too much air into the mixture in which case the final dessert might get a cake like texture and we do not want that!
3. What chocolate to use for this Pumpkin cookie recipe
I actually prefer the design of full chocolate pieces as opposed to chocolate chips but you can use chocolate chips too of course! Key is to use good quality semi-sweet chocolate that you enjoy eating anyway, e.g. Valrhona. I really love the taste of the cookie, it is full of autumn flavours due to the generous amount of pumpkin spice so personally I would not overload the cookie with chocolate, but feel free to decide on the chocolate quantity according to your preference.
4. How to achieve crackly surface on Pumpkin cookies
First of all please do not use substitutes or reduce the sugar in this recipe as it might result in a completely different texture than my cookies.
Beyond having a good recipe, it is also about the baking technique. Your cookie dough naturally will spread a bit in the oven, should not spread too much if you chilled it before baking and pre-heated the oven. The cookies will also puff up due to the baking soda added.
Apply the circular trick:
After 11 minutes of baking time take the tray out and grab a large cookie cutter or any round shape thing in your kitchen (slightly larger than the the size of the cookies in the oven). Hold the cookie cutter and make circular movement around the almost baked cookies which will slightly tighten the cookies, make them perfectly round shape and the movement also encourages crinkle forming on top. Incredible easy trick and works! Put the tray back to the oven and repeat the circular movement at the end of the baking time, if necessary.
Apply the tray bang trick
Tray bang trick is another tip that encourages crinkle formation on the top of the cookies. It also helps if for some reason your cookies would not spread. Apply similarly as above.
5. How to bake Pumpkin cookies
First of all how not to bake cookies? Never bake them without appropriate chilling time which is minimum one hour, the more the better. Why? Because we want to avoid pancake like cookies!
There is one important trick to bake chewy cookie and it is not to over bake them. I know it is worrying to take them out when they look under baked, but believe me, at the end of the baking time they won’t look done but they are indeed. Let them rest on the parchment paper for a few minutes then carefully remove them to a Cooling rack after they slightly cooled. They will be very fragile straight out of the oven so be careful while moving them.
STAY TUNEDSubscribe to my recipes, sweet tips & latest travel news.
Pumpkin cookie recipe
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Please read instructions in this tutorial about how to make home made pumpkin puree and pumpkin spice from scratch
- For the best result cook pumpkin puree for 10-15 minutes until slightly thickens and some water evaporates. You will need a thick, intense pumpkin puree to make this recipe
- With an Electric hand mixer mix butter and sugar until well combined
- Fold pumpkin puree in with Rubber spatula
- Sift the dry ingredients: flour, salt, pumpkin spice and baking soda together then fold the flour mixture into the wet mixture with Rubber spatula
- Divide the dough into 6 equal balls (using a Digital scale is handy, 80g each) and place them on parchment paper leaving enough space between them to spread. Place 2 pieces of chocolate on top of each cookie. Let them chill in the fridge for an hour or two
- Pre-heat oven to 180 C / 356°F
- Bake the cookies as per following: At 11 minutes take the tray out and bang the tray to the kitchen counter and apply circular movement around them with the help of a cookie cutter (as explained in the Tips section above). Continue to bake for 5 more minutes. Overall the cookies require 16 minutes baking in 180C. The cookies might look under baked however they will set as they cool