These soft and chewy pumpkin cookies are a fall favorite! Packed with warm spices and real pumpkin, they’re a treat that makes your home smell amazing.
Honestly, who can resist a cookie that’s so soft and makes you feel all cozy inside? I like to enjoy mine with a warm cup of tea—pure bliss!
Making these cookies is super easy! Just mix the ingredients, scoop, and bake. They’re perfect for sharing or keeping all to yourself—no judgment here!
Key Ingredients & Substitutions
Butter: Unsalted butter is recommended for better control over the cookie’s saltiness. If you’re out, coconut oil or any vegetable oil can work, but the texture might differ slightly.
Pumpkin Puree: Canned pumpkin puree is ideal, but homemade puree is a great substitute. Just ensure it’s pure pumpkin without added sugars or spices.
Granulated & Brown Sugar: Brown sugar adds moisture and a nice chew. If you’re looking to cut sugar, you can use coconut sugar instead, but it may alter the flavor a bit.
Spices: The spice mix is key! You can adjust based on your taste or use pumpkin pie spice as a shortcut. Just remember it might change the flavor slightly.
Add-ins: If you’re looking for a healthier twist, consider adding dried fruits like cranberries or raisins instead of chocolate chips.
How Do I Achieve Soft and Chewy Cookies?
The secret to these chewy pumpkin cookies is in the baking time and method. Follow these tips to ensure your cookies stay soft:
- Don’t overmix once you add the dry ingredients; mix just until incorporated.
- Bake only until the edges are set and the centers look slightly underbaked. This helps keep them soft.
- Let the cookies cool on the baking sheet for a few minutes to firm up while still being soft.
For the ultimate texture, a little patience goes a long way! Enjoy your delicious cookies with family and friends!
Soft and Chewy Pumpkin Cookies Recipe
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons 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 semi-sweet chocolate chips or chopped nuts
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and 12-15 minutes to bake. Once you add in a little cooling time, you’ll be ready to enjoy these fluffy cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or a spoon to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will give your cookies a soft texture.
3. Mix in the Pumpkin and Egg:
Now it’s time to add in the canned pumpkin puree, large egg, and vanilla extract. Beat these ingredients together until they are well combined and creamy.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This helps the leavening agents to be evenly distributed in the cookie dough.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Fold in Chocolate Chips or Nuts:
If you’d like a little extra sweetness and crunch, fold in the chocolate chips or your choice of chopped nuts. This step is totally optional but highly recommended!
7. Scoop the Dough:
Using a medium cookie scoop or a tablespoon, drop rounded dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 12-15 minutes. The edges should be set, and the centers may look slightly underbaked. This is key for keeping the cookies soft!
9. Cool the Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, transfer them to a wire rack to cool completely.
10. Store the Cookies:
To keep your cookies soft and delicious, store them in an airtight container at room temperature. They should stay fresh for up to a week!
Enjoy your soft, chewy pumpkin cookies with a glass of milk or your favorite warm drink!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook it down until it’s soft, then puree it until smooth. Just be sure to drain any excess moisture to avoid making the dough too wet.
Can I Freeze the Cookie Dough?
Yes, you can! Scoop the cookie dough onto parchment paper and freeze until firm, then transfer to a zip-top bag. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them, and they will maintain their softness well when thawed!
Can I Substitute Ingredients for a Healthier Version?
Of course! You can substitute whole wheat flour for all-purpose flour, use coconut oil in place of butter, or swap in a sugar substitute for less sugar. Keep in mind that these changes may alter the texture and flavor slightly.
