These soft and chewy pumpkin cookies are a perfect treat for fall! Made with yummy pumpkin puree and a few spices, they are moist and full of flavor.
What I love most is how easy they are to whip up and perfect for sharing. They taste great with a cup of tea or coffee—let’s just say they vanish quickly in my house! ☕🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, since the latter has added spices and sugar. If you’re feeling adventurous, you can make homemade puree by roasting a small pumpkin and blending it!
Butter: Unsalted butter is best, as it allows you to control the salt level. If you prefer, you can substitute with coconut oil for a dairy-free option, but the texture may vary slightly.
Flour: All-purpose flour is the go-to here. If you’re gluten-free, a 1:1 gluten-free flour blend can work in this recipe. Just keep an eye on the consistency of the dough!
Spices: The spices really bring flavor to the cookies. If you don’t have nutmeg or ginger, you can simply add more cinnamon to keep the warm flavors. Don’t be afraid to experiment a little!
How Do I Achieve the Perfect Chewy Texture?
Getting that soft, chewy texture is key, and the most important steps involve not overmixing the dough and properly baking the cookies.
- After combining wet and dry ingredients, mix only until you no longer see dry flour. Overmixing can lead to tough cookies.
- Keep an eye on the baking time. Pull them out when the edges are set but the centers still look a bit soft. They’ll continue to cook as they cool.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and keeps them nice and chewy!
Soft and Chewy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Optional: 1/2 cup chopped nuts or chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 10 to 12 minutes to bake. Letting the cookies cool will take an additional 5 minutes on the baking sheet and then cooling completely on a rack. In total, you’re looking at about 30 minutes of hands-on time before enjoying your delicious cookies!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper so the cookies don’t stick.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Wet Ingredients:
Next, add the egg, pumpkin puree, and vanilla extract to the mixture. Beat everything together until it’s well combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps distribute the leavening agents and spices evenly.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix gently until everything is just combined; be careful not to overmix! If you want to add nuts or chocolate chips, fold them in at this point.
6. Scoop and Bake:
Using a tablespoon or cookie scoop, drop rounded portions of dough onto the lined baking sheets, making sure to leave about 2 inches of space between each cookie.
7. Baking Time:
Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The edges should look set while the centers will still be a bit soft—this is what makes them chewy!
8. Cooling Your Cookies:
Once baked, allow the cookies to cool on the sheets for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
9. Enjoy!
Now that they’re ready, enjoy your soft and chewy pumpkin cookies! Pair them with your favorite warm beverage, or just enjoy them on their own.
If you’d like to add a frosting or glaze to take them over the top, let me know, and I’ll share a delicious recipe!
FAQ for Soft and Chewy Pumpkin Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to cook and puree the pumpkin thoroughly before measuring. For best results, roast a small pumpkin, scoop out the flesh, and blend until smooth. Make sure to adjust for any extra moisture if using fresh pumpkin!
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but they should still turn out delicious and chewy!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can also freeze them for up to 3 months. Just ensure they’re completely cooled before freezing!
Can I Add More Spices or Other Add-Ins?
Definitely! Feel free to increase the spices for a more robust flavor or try adding mix-ins like white chocolate chips, dried cranberries, or even a touch of maple syrup for extra sweetness. Just be mindful of the dough’s consistency if you add too many extra ingredients!