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+ servings
Pumpkin Cookies That Aren't Cakey

Chewy Pumpkin Cookies

Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 10 mins
Total Time 55 mins
Servings 36 cookies


  • 10 TBSP butter softened
  • 1/2 cup brown sugar packed
  • 1/2 cup sugar
  • 1/3 heaping cup of pumpkin butter
  • 2 tsp vanilla
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 to 2 cups chocolate chips


  • In a large bowl, beat butter until light and creamy. Add sugars and beat until well combined. Mix in pumpkin butter and vanilla and beat until well combined. In a separate bowl, combine flours, baking soda, salt and spices. Add dry ingredients, and chocolate chips, to wet ingredients, and mix until just combined. Cover bowl tightly and place in the refrigerator to chill for 30 to 60 minutes.
  • When ready to bake, preheat oven to 325 degrees F.
  • Scoop cookie dough using a cookie scoop onto a baking sheet lined with a silicone baking mat. Bake for approximately 8-9 minutes. They will be slightly underbaked when you remove them from the oven. Allow to cool completely on the pan before removing with a spatula. Store in an airtight container.


*Tip - to keep cookies moist and soft, store them with a piece of white sandwich bread in their container!


Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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