I finally mastered the pumpkin cookie the way I wanted them to be! Most pumpkin cookie recipes I’ve tried are delicious, but their texture was soft and cake-like. Some people like them like that. Me, I am more for crispy on the outside, chewy on the inside.

The pumpkin puree has a lot of water in it so it tends to produce softer cookies. I learned a few tips for crispy outsides in pumpkin cookies.

1. USE only aluminum cookie sheet pans for this recipe. Lightly spray an aluminum, not teflon, cookie sheet with non-stick baking spray. Parchment paper, teflon pans, and silicone mats will make pumpkin cookies softer.

2. USE a cold stick of butter from the refrigerator and melt it half way in the microwave to be semi-solid, semi-liquid.

3. THE cornstarch in the batter also helps to make them crispy.

4. REFRIGERATE the dough for at least an hour before baking.

I loaded up the cookies with raisins, chocolate chips, and walnuts, but you can add or subtract whatever you like.

It is hard to eat just one! They are so Y-U-M-M-Y for all cookie lovers, not just pumpkin lovers! My husband Bill is not really a big pumpkin fan, and he kept going back to the cookie jar! Later he said, “What? No more? You gave them away?” Ha-ha! Happy Fall!

A slideshow of some steps is included below.


Loaded Crispy Pumpkin Cookies
PUMPKIN COOKIES – Crispy on the outside, chewy on the inside! Loaded up with raisins, chocolate chips, and walnuts.
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Prep Time20 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: American
Servings: 36
Calories: 111


  • Aluminum Cookie Sheet Pan


  • ½ cup butter cold
  • 1 cup sugar
  • teaspoons vanilla extract
  • ½ cup pumpkin puree
  • 1 egg yolk
  • 1 ½ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon ground
  • ½ teaspoon ginger ground
  • ½ teaspoon nutmeg ground
  • ¼ teaspoon cloves ground
  • 1 cup chocolate chips
  • ¾ cup walnuts chopped
  • 1 cup raisins


  • Pre-heat the oven to 375°.
  • Lightly grease or spray an aluminum cookie sheet pan. Do not use a teflon pan, silicone mats, or parchment paper.
  • In a medium bowl, mix the flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. Set aside.
  • Melt the butter only half-way in the microwave, so it becomes semi-solid, semi-liquid. This takes 14 seconds in my microwave.
  • With a mixer on medium speed, beat the butter, sugar, and vanilla extract until blended.
  • Beat in the pumpkin puree and egg yolk until well-mixed.
  • On lowest speed, mix in the dry ingredients that were set aside and beat this until a dough forms.
  • On lowest speed, beat in the chocolate chips, walnuts, and raisins.
  • Cover and refrigerate the dough for at least an hour.
  • Using a cookie scoop or a tablespoon, place the balls of dough 2 inches apart on the cookie sheet.
  • Press at least 2 chocolate chips, 2 raisins, and 1 chopped walnut piece on the tops of the cookie dough balls.
  • Bake for 12-13 minutes, or until lightly browned around the edges.
  • Remove them from the oven and immediately flatten the cookies with a smooth metal spatula.
  • Carefully transfer the cookies to a wire rack to cool.
  • Store the cookies in a tin, or a glass or ceramic container to keep them crisp. If you store them in a plastic container all cookies will soften.


I LIKE to flatten the cookies immediately right out of the oven, but you can leave them higher if you want.
Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 65mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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