Chewy Pumpkin Cookies with Candied Ginger (Best Fall Cookie Recipe!)
There’s nothing quite like the smell of pumpkin and spices filling the kitchen, and these chewy pumpkin cookies take that cozy fall flavor to the next level! Soft in the center, chewy around the edges and rolled in spiced sugar – they’re everything a fall cookie should be!
Tis the Season…For All Things Pumpkin!
I was thrilled when my friend Elizabeth – with whom I share a “Sweet Treat for your Sweet Tooth” each month – suggested a pumpkin recipe for September. Tis the season, amiright? And I knew exactly what I wanted to share with you all – these chewy pumpkin cookies with candied ginger!
I Love a Chewy Cookie!
Longtime readers know that when it comes to all things baking, I am now and forevermore a cookie girl. Cookies are my favorite treats to bake and eat, and if I had to pick my favorite cookie texture, it would be chewy – hands down.
Even better? When that chewy cookie is complemented by a crunchy sugar coating.
Let’s Make a Chewy Pumpkin Cookie!
Having made my share of pumpkin recipes over the years I noticed that most pumpkin cookies (like these cuties I made years ago) tend to be soft or cakey. That’s because pumpkin puree adds a lot of water, which creates steam in the oven and puffs them up. And while they are undeniably delicious I really wanted a chewy cookie – more like these crinkle cookies in bite and texture.
To do so you need to control moisture, structure, and fat. Here’s how:
- Reduce excess moisture – blotting the pumpkin puree between paper towels removes extra water and is probably the most important step in achieving a chewy vs. cakey cookie.
- Use more brown sugar than white – brown sugar retains moisture and helps chewiness.
- Slightly underbake – pull the cookies out of the oven when the edges are set but the centers still look soft – they’ll firm up as they cool.
- Add an egg yolk instead of a whole egg – yolks add richness and chewiness without extra water.
Ingredients You’ll Need
Here’s what you need to make these delicious chewy pumpkin ginger cookies:
- Pumpkin puree
- Unsalted butter
- Dark brown sugar + granulated sugar
- Egg yolk
- Vanilla Extract
- All purpose flour
- Baking soda
- Kosher salt
- Pumpkin pie spice (or cinnamon, ginger, cloves, nutmeg)
- Crystallized ginger nibs (or chopped candied ginger)
- Orange ginger finishing sugar (or plain sugar) for rolling
How to Make Chewy Pumpkin Ginger Cookies
Place the pumpkin puree on a few layers of paper towels and top with more paper towels. Press down to flatten and let it sit for about 10 minutes.
Melt the butter in a large bowl, add the brown and granulated sugars and whisk till smooth. Add the egg yolk, blotted pumpkin and vanilla and whisk again.
Add the flour, baking soda, kosher salt and pumpkin pie spice and fold till combined. 
Add the chopped crystallized ginger and fold once more.
Cover the bowl and chill in the fridge till firm enough to scoop. Pre-heat the oven to 350 degrees Fahrenheit and line 3 baking sheets with parchment paper.
Scoop the dough onto one of the parchment-lined baking sheets – the scoops can sit on one sheet for this step. Roll each scoop between your hands and roll in the orange-ginger sugar. When all of the scoops are rolled divide them evenly between the 3 baking sheets.
Bake the cookies – one sheet at a time – till the edges are set and light golden brown but the centers are still slightly soft. Transfer the baked cookies to a wire rack to cool.
A Few Tips/Notes!
I am lucky enough to work with several companies that make the most incredible spices and baking ingredients. So, yes, my cabinets are filled with goodies like pumpkin pie spice, crystallized ginger nibs and orange-ginger sugar. Please check out the “Notes” section of the recipe for substitutions and alternatives to these specialty ingredients!
You can freeze pumpkin puree! I HATE waste so will always experiment with freezing leftover ingredients for later use. Read this post for 2 ways to freeze leftover pumpkin (and a delicious recipe too!) and then try my snack cake, truffles, and pancakes!
Elizabeth made the most lovely pumpkin panna cotta with candied pepitas, which I cannot wait to try – be sure to check out her recipe!
Let me know if you try these cookies!
Chewy Pumpkin Cookies with Candied Ginger & Spiced Sugar
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup unsalted butter
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice, see Notes
- 1/2 cup crystallized ginger nibs, see Notes
- Orange-ginger finishing sugar for rolling, see Notes
Instructions
- Place the pumpkin puree on a few layers of paper towel and top with a few more layers. Press lightly and let sit for about 10 minutes so that the paper towels absorb as much liquid as possible.
- While the pumpkin is blotting melt the butter in a large heatproof bowl. Let cool slightly. Add the brown and granulated sugar and whisk till smooth. Add the blotted pumpkin, egg yolk and vanilla and whisk again.
- Add the flour, baking soda, kosher salt and pumpkin pie spice and use a rubber spatula to fold till all of the ingredients are combined. Add the ginger nibs and fold again. Cover and chill for at least one hour or overnight.
- Pre-heat the oven to 350 degrees Fahrenheit and line 3 baking sheets with parchment paper.
- Use a cookie scoop to scoop the chilled dough onto one of the baking sheets (the cookies can all be on one sheet for this step). Roll each scoop into a smooth ball, then roll the ball in the orange-ginger sugar, coating all sides. Divide the scoops between your baking sheets and bake the cookies - one sheet at a time - for 11 - 13 minutes. The edges should be set but the centers slightly soft.
- Transfer the cookies to a wire rack to cool completely.
Notes
- If you don't have pumpkin pie spice you can use the following spice combo: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground cloves and ground nutmeg.
- If you don't have crystallized ginger nibs you can use an equal amount of chopped candied ginger or omit.
- I LOVE this orange-ginger sugar but feel free to roll the cookie scoops in raw or granulated sugar instead.
Nutrition
Frequently Asked Questions (FAQ)
Can I freeze these chewy pumpkin cookies?
Yes! Freeze baked cookies in a single layer, then store in an airtight container for up to 2 months. Thaw at room temp or warm briefly in the oven.
Can I make the dough ahead of time?
Absolutely. The dough can be made up to 48 hours in advance and kept chilled until ready to bake.
How do I keep pumpkin cookies chewy instead of cakey?
The keys are blotting the pumpkin puree, using an egg yolk instead of a whole egg, and slightly underbaking so they finish setting as they cool.
What can I use instead of crystallized ginger?
Chopped candied ginger works well, or you can leave it out for a classic pumpkin spice cookie.
Do I need pumpkin pie spice?
Nope! Mix your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon each ground nutmeg and cloves.
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5 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Sheri, these cookies look Amazing! I have never made pumpkin cookies but I am trying these this weekend.
P.S. Always fun doing this with you!
These cookies were fabulously chewy and spicy, with my ginger-loving Mah Jong mates appreciating them with oohs and ahhs! Best use of my baking skills, and my husband likes them too. I followed your directions and made my own pumpkin spice. The candied ginger was chopped by hand, and I made orange sugar by adding orange extract to 2 tbsp of sugar. They are worth the time and effort, and I will make them on repeat. Thank you for all the important tips to get them chewy, not cakey. Worked like a charm!
Well this made my day! Yay! I’m very impressed with all the extra steps you took and so glad you enjoyed them! I’m still dreaming about them myself and reading this makes me want to make them again ASAP! 🙂
Getting ready to make a double batch of these as my one and only dessert for Thanksgiving. Who needs pumpkin pie when you can have these cookies? Will be sharing with my family!