These easy chewy pumpkin cookies are soft, spiced just right, and perfect for a fall treat! With pumpkin puree and warm spices, they’re a cozy delight.
I love how quick they are to whip up—just mix, scoop, and bake! And they smell amazing while baking! You’ll want to sneak a cookie (or two) right away! 🍂
Key Ingredients & Substitutions
Butter: Unsalted butter is best for this recipe as it allows you to control the salt levels. If you need a lighter option, you can use coconut oil or a dairy-free butter substitute.
Pumpkin Puree: Canned pumpkin puree works well, but you can also use homemade puree if you have access to fresh pumpkins. Just roast and puree the flesh until smooth for a fresh flavor boost!
Flour: All-purpose flour gives the cookies structure, but you could try using whole wheat flour for a heartier texture. Just remember that it may change the taste slightly.
Spices: Feel free to adjust the spices to your liking! If you love a more intense cinnamon flavor, add a bit more. You could also use a pumpkin spice mix instead of individual spices.
Chocolate Chips/Nuts: These are optional, but they add nice texture. For a different twist, try adding dried cranberries or butterscotch chips instead!
How Do I Get the Perfect Chewy Texture?
To achieve that chewy cookie texture, the key is not to overmix your dough once you combine wet and dry ingredients. Overmixing can develop gluten and result in tougher cookies.
- Be sure to cream the butter and sugars well; it adds a light texture.
- When mixing in the flour, stir gently just until combined.
- Let the cookies cool briefly on the baking sheet before moving them; this helps them to set without getting too hard.
With these tips, you’ll have wonderfully chewy pumpkin cookies every time! Enjoy baking! 🎃
Easy Chewy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: 1 cup chocolate chips or chopped nuts
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and 10-12 minutes for baking. You’ll want to set aside an extra 5 minutes to cool the cookies on the baking sheet. All in all, you’ll have these tasty pumpkin cookies ready in less than half an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). To make cleanup easy, line your baking sheets with parchment paper or silicone mats.
2. Cream the Butter and Sugars:
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will add air to your cookies for a nice texture.
3. Add Egg and Vanilla:
Next, mix in the egg and vanilla extract until everything is well combined. The batter should look smooth and creamy.
4. Incorporate the Pumpkin:
Now, gently fold in the pumpkin puree until it’s evenly mixed into the batter. This will keep your cookies moist and delicious!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and all the spices. This helps ensure everything is distributed evenly in your cookies.
6. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix! If you’d like, fold in chocolate chips or chopped nuts at this point for some extra deliciousness.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets. Make sure to leave about 2 inches between each scoop so they have room to spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. You want the edges to be set, but the centers should still look a little soft—they’ll firm up as they cool.
9. Cool Down:
Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Store and Enjoy:
Store your cookies in an airtight container at room temperature for up to a week. Enjoy your delightful, soft, and chewy pumpkin cookies!
Happy baking! 🎃
FAQ for Easy Chewy Pumpkin Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Simply roast a small pumpkin, scoop out the flesh, and blend until smooth. This can add a richer flavor to your cookies!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage! Just wrap them tightly and place them in a freezer bag.
Can I Substitute the Butter with Coconut Oil or Margarine?
Yes, you can substitute unsalted butter with melted coconut oil or margarine to make it dairy-free. Just make sure the oil is cooled before mixing with the sugars to avoid melting them!
What If My Dough is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle and scoop. You can also dust your hands with a bit of flour when scooping for extra help!
