Easy Chewy Pumpkin Cookies

Easy Chewy Pumpkin Cookies




Pumpkin has never been a favorite flavor for me. Somehow that seemed to change when I created these chewy, easy pumpkin cookies! Perfect for dunking in your favorite cup of joe, you will not be disappointed by these pumpkin cookies!

Pumpkin police, around these parts, definitely goes to the hubby. He’s easy going and not picky, except for pumpkin flavor anything. If these pumpkin cookies pass his test, know that you won’t be going wrong with all this chewiness!




Start by preheating the oven and lining a cookie sheet with parchment paper. Then, sift all of the dry ingredients (except the sugar) into a medium-sized glass bowl. Sifting will ensure you have no lumps in the batter. Who wants a lumpy cookie? I know I don’t.




Grab a stand mixer, add the butter and sugar, and mix on low to medium speed until creamy. Add in the egg and vanilla, mix until incorporated. Next, stir in that tasty pumpkin puree.




Place your mixer on stir and slowly dump in the dry ingredients. DO NOT over mix and stir until just combined. Use a cookie scoop or a heaping tablespoon, and place uncooked dough about 2 inches apart. Not to worry, this chewy pumpkin cookie doesn’t spread too much, they are the perfect bite-size treat!




Get this perfect little pumpkin cookie into the preheated oven. Bake at 350 degrees for 15-18 minutes. The smell of pumpkin hits around the ten-minute mark. It’s also a great time to get your coffee or tea brewing.


*TIP; Place your used parchment paper, from the cookie sheet, under your cooling rack before glazing. This will catch all the glaze drippings.



Before you glaze these cute little things, make sure they are COOL to the touch. (You may want to try one, to be sure.) After the oven, place cookies on a wire cooling rack, to cool. The wire rack also doubles as a glazing station.


Mixing the glaze should happen while all the cookies are baking. Make the glaze by adding the powder sugar to a small bowl. Add in the maple syrup and almond milk (regular ‘ol milk works too) and whisk to combine.




Time to glaze? Simple. Take a regular teaspoon, scoop up some glaze, and drizzle in any pattern over the cookies. VIOLA! Patience is a virtue, let the cookies rest for at least 15 minutes before devouring.




I told you that was easy. Perfect little chewy pumpkin cookies at your fingertips. Heck, if you’re in a real hurry, these are just as tasty without the glaze. Eat these your way and enjoy every last bite!

Are you a dunker or non-dunker? Better yet, did you glaze them or leave them naked? I’d love to know your thoughts on these easy little chewy pumpkin cookies!



Easy Chewy Pumpkin Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Category: Dessert

Yield: 2 Dozen

Grab your favorite cup of coffee or tea and get ready to dunk these delicious pumpkin cookies right in! Enjoy!


  • 2 1/2 cups unbleached flour
  • 1 Teaspoon baking powder
  • 2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground nutmeg
  • 1/2 Teaspoon salt
  • 1 1/2 Cups organic raw sugar
  • 1 Stick of butter, softened
  • 1 Cup organic canned pumpkin
  • 1 Large egg
  • 1 1/4 Teaspoons pure vanilla extract
  • Maple Glaze:
  • 2 Cups powdered sugar
  • 2 Tablespoon maple syrup
  • 3 Tablespoons almond milk


  1. Turn on oven to 350 degrees and line a cookie sheet with parchment paper.
  2. In a medium glass bowl, sift all dry ingredients together. Whisk to combine and set aside.
  3. Combine the softened butter and sugar into the bowl of a stand mixer. On medium speed, mix for 2-3 minutes, or until slightly fluffy. Add the canned pumpkin, egg and Vanilla. Stir to combine.
  4. With the mixer on stir setting, slowly add the dry ingredients to the wet. Do not over mix.
  5. Using a cookie scoop, approximately a heaping tablespoon, place dough, on the cookie sheet, 1-2 inches apart.
  6. Bake in a preheated oven for 15-18 minutes. Until tops are slightly brown. Let cool on sheet for 2-3 minutes.
  7. Transfer all cookies to a wire rack to cool completely.
  9. Place the measured powdered sugar into a small glass bowl.
  10. Whisk in the maple syrup and almond milk. The mixture will be quite thick at first. Continue to whisk the glaze until all lumps are smoothed out.
  12. Reuse the parchment paper from the cookie sheet, and place under the wire rack.
  13. Take a teaspoon and dip into glaze. Quickly drizzle 1-2 pumpkin cookies, with an up and down motion, to create a simple design.
  14. Repeat until all cookies have been glazed. Let stand for 20 minutes before storing.








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