These soft and chewy pumpkin spice cookies are like a warm hug in cookie form! With cozy flavors of pumpkin, cinnamon, and nutmeg, they’re perfect for fall or whenever you need a little joy.
Honestly, they smell so good while baking that it’s hard to wait! I love having them with a cup of tea or coffee. They’re great for sharing, but good luck trying not to eat them all yourself! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If pumpkin isn’t available, you can substitute with mashed sweet potatoes or butternut squash for a similar texture and flavor.
Brown Sugar: This adds a deep, molasses-like flavor. You can use all granulated sugar if you prefer a lighter taste. For a spice boost, try using dark brown sugar instead!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves brings warmth to these cookies. If you’re missing one, you can add extra of the others, or even use pumpkin pie spice as a shortcut!
Butter: Unsalted butter is best to control the salt in your recipe. If you need a dairy-free option, coconut oil or a plant-based butter can work well, giving a slight coconut flavor.
Chocolate Chips/Nuts: These are optional but add great texture! For a nut-free option, use more chocolate chips or dried fruits, like cranberries or raisins.
How Do I Ensure My Cookies Are Soft and Chewy?
The key to achieving soft and chewy cookies lies in the mixing and baking method:
- Don’t overmix the dough after adding the dry ingredients. This helps keep the texture tender.
- Bake until the edges are just set, and the centers appear slightly underbaked. They’ll continue to firm up as they cool.
- Consider chilling the dough for about 30 minutes before baking. This helps the flavors develop and prevents spreading.
By following these tips and being mindful of your baking time, you’ll enjoy soft, chewy cookies bursting with delicious pumpkin spice flavor!
Soft and Chewy Pumpkin Spice Cookies
Ingredients You’ll Need:
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) packed brown sugar
- 1/2 cup (115g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Optional: 1 cup (170g) chocolate chips or chopped nuts
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10-12 minutes to bake, plus 5 minutes cooling on the baking sheet. Overall, you’ll be enjoying these cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps the cookies bake evenly and not stick.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
Next, beat in the egg, pumpkin puree, and vanilla extract. Mix until everything is well combined and smooth.
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This ensures that the leavening agents and spices are evenly distributed throughout the dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix; you want the dough to stay tender.
6. Fold in Add-Ins:
If you’re using chocolate chips or nuts, gently fold them into the dough now.
7. Scoop the Dough:
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for even-sized cookies.
8. Bake:
Bake the cookies in your preheated oven for about 10-12 minutes. Watch for the edges to set but the centers should still look slightly soft.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Now it’s time to enjoy your soft and chewy pumpkin spice cookies with a glass of milk or your favorite warm beverage! These cookies stay soft and moist for days if you store them in an airtight container at room temperature.
FAQ for Soft and Chewy Pumpkin Spice Cookies
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling is sweetened and flavored, which can alter the taste and consistency of your cookies. Look for pure pumpkin puree in cans, usually found near the canned vegetables.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag for up to 3 months.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Just make sure the blend contains xanthan gum, or add a 1/4 teaspoon for the right texture. Your cookies will still be soft and chewy!
What Can I Substitute for the Butter?
If you’re looking for a dairy-free option, you can use coconut oil, vegetable oil, or a plant-based butter substitute. If using coconut oil, make sure it is softened, not melted, for optimal texture. The flavor may be slightly different, but they will still be delicious!