Soft and Chewy Pumpkin Cookies Recipe
If you’ve ever dreamed of a cookie that feels like a cozy hug on a crisp autumn day, then this Soft and Chewy Pumpkin Cookies Recipe is your new best friend. Imagine tender, pumpkin-infused dough dotted with warming spices and optional pockets of melted chocolate chips, creating the perfect balance of soft texture and chewy goodness. Each bite offers that irresistible fall flavor, making these cookies an absolute must-bake for pumpkin lovers and cookie aficionados alike. Whether it’s a casual snack or a festive treat, these cookies bring comfort and joy straight from the oven to your heart.
Ingredients You’ll Need
Gathering simple, well-selected ingredients is the secret to baking these delightful cookies. Each ingredient plays a role, whether it’s adding moisture, texture, warmth, or sweetness, ensuring your Soft and Chewy Pumpkin Cookies Recipe turns out spectacular every time.
- Unsalted butter (1 cup or 2 sticks): Softened butter provides creaminess and helps create that tender, melt-in-your-mouth texture.
- Granulated sugar (1 cup): Adds sweetness and contributes to the cookie’s slight crisp edges.
- Brown sugar (1/2 cup, packed): Gives a subtle caramel note and deepens chewiness with its molasses content.
- Pumpkin puree (3/4 cup): The star ingredient that brings moisture, natural sweetness, and that signature fall flavor.
- Large egg (1): Binds ingredients while helping to keep the cookies soft and structured.
- Vanilla extract (2 teaspoons): Enhances the warm spices and pumpkin’s natural flavor with a wonderful aromatic touch.
- All-purpose flour (2 1/3 cups): The foundation that holds the cookie together while allowing a chewy texture.
- Baking powder (1 teaspoon): Helps the cookies rise slightly without becoming cakey.
- Baking soda (1/2 teaspoon): Reacts with acids in the pumpkin to provide lift and tenderness.
- Ground cinnamon (1 teaspoon): Adds a warm, spicy sweetness essential for that classic pumpkin spice vibe.
- Ground nutmeg (1/2 teaspoon): Brings a subtle nutty warmth.
- Ground ginger (1/2 teaspoon): Adds a gentle zing that complements the cinnamon and nutmeg beautifully.
- Ground cloves (1/4 teaspoon): A little goes a long way for deep, earthy spice notes.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the lovely flavors.
- Semi-sweet chocolate chips (1 cup, optional): For a decadent twist that adds gooey pockets of chocolate joy in each bite.
How to Make Soft and Chewy Pumpkin Cookies Recipe
Step 1: Prepare Your Baking Space
Start by preheating your oven to 350°F (175°C). Then, line two baking sheets with parchment paper. This helps your cookies bake evenly and prevents sticking, making cleanup a breeze.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pleasantly sweet-smelling. This step is vital because it introduces air, lending to the perfect cookie texture you want.
Step 3: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars. Beat until everything is thoroughly combined into a smooth, luscious batter. The pumpkin adds moisture and that irresistible autumn charm you crave.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step ensures that the spices and leavening agents are evenly distributed for consistent flavor and texture in every bite.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture and gently fold until just combined. Be careful not to overmix, as overworking the dough could make the cookies tough rather than delightfully soft and chewy.
Step 6: Fold in Chocolate Chips (Optional)
If you want to sweeten the deal even further, fold in the semi-sweet chocolate chips with a spatula. These melty morsels add a luscious contrast to the spicy pumpkin dough that’s hard to resist.
Step 7: Scoop and Bake
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 12 to 15 minutes until the edges are just turning golden and the centers look set but soft.
Step 8: Cool and Enjoy
Remove your cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely. This waiting period lets the cookies firm up perfectly for that classic soft and chewy bite you’re after.
How to Serve Soft and Chewy Pumpkin Cookies Recipe
Garnishes
Sprinkle your cookies with a light dusting of powdered sugar or drizzle a little melted white chocolate on top for an elegant finishing touch. If you’re feeling extra festive, a pinch of cinnamon sugar on the warm cookies makes them sparkle and smells divine.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk or a steaming mug of spiced chai tea. For a more decadent treat, serve alongside vanilla ice cream or a scoop of cinnamon-swirl gelato for a perfect cozy dessert combo that sings of seasonal comfort.
Creative Ways to Present
Consider sandwiching two Soft and Chewy Pumpkin Cookies Recipe cookies together with cream cheese frosting or marshmallow fluff for a luscious twist. You can also create a cookie platter layered with mini pumpkin pies and candied pecans for a party-worthy fall spread.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your pumpkin cookies in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container helps keep them soft and chewy by retaining moisture.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 3 months. Thaw at room temperature for best texture.
Reheating
To revive that freshly baked warmth, pop the cookies in a microwave for 10 to 15 seconds or warm them in a low oven wrapped in foil for about 5 minutes. This little tip brings back their gooey, chewy magic as if you just pulled them out of the oven.
FAQs
Can I substitute canned pumpkin for fresh pumpkin puree?
Absolutely! Canned pumpkin puree is perfect for this recipe as it’s already cooked and smooth, which saves time and delivers consistent moisture and flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling with added spices or sugar.
What makes these cookies soft and chewy rather than cakey?
The combination of both baking powder and baking soda, along with the precise flour ratio and high butter content, creates the ideal texture. Also, folding the ingredients gently and not overbaking helps maintain that soft, chewy center.
Can I leave out the chocolate chips?
Yes! The chocolate chips are optional and can be omitted if you prefer a pure pumpkin spice cookie. You can also swap them for chopped nuts or dried cranberries for a different twist.
How do I know when the cookies are done?
The edges should be lightly golden, and the centers should appear set but slightly soft. The cookies will firm up as they cool, so avoid overbaking for the best soft and chewy texture.
Can I double the recipe?
Definitely! The recipe scales well. Just make sure to mix ingredients thoroughly and use enough baking sheets to avoid overcrowding, which can affect the baking time and cookie shape.
Final Thoughts
Now that you’ve explored all the best tips and tricks, it’s time to grab your ingredients and make this Soft and Chewy Pumpkin Cookies Recipe your go-to fall treat. The wonderful aroma, the tender bite, and the cozy flavors will surely make you want to bake these cookies again and again. Trust me, once you try them, these cookies will hold a special place in your baking repertoire and your heart!
Print
Soft and Chewy Pumpkin Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
These soft and chewy pumpkin cookies are a delightful fall treat that combine the warm spices of cinnamon, nutmeg, ginger, and cloves with the moist richness of pumpkin puree. Enhanced with optional semi-sweet chocolate chips, these cookies offer a perfect balance of sweetness and spice, ideal for cozying up during cooler months or sharing at festive gatherings.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Optional
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy in texture, which should take about 2-3 minutes.
- Add Pumpkin Mixture: Beat in the pumpkin puree, egg, and vanilla extract into the creamed butter and sugars until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt to evenly distribute the spices and leavening agents.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure the cookies remain tender.
- Fold in Chocolate Chips: If using, fold the semi-sweet chocolate chips into the dough evenly using a spatula.
- Portion Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, until the edges are lightly golden and the centers appear set but still soft.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For a dairy-free version, substitute butter with coconut oil or a vegan butter alternative.
- You can omit the chocolate chips for a more traditional spiced pumpkin cookie.
- Ensure not to overmix the dough once the dry ingredients are added to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
