These soft and chewy pumpkin cookies are like little bites of fall! Made with sweet pumpkin puree and warm spices, they’re comforting and delicious.
Honestly, these cookies are so easy to whip up that I make them often! They stay soft for days, but good luck keeping them around that long. Who can resist? 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for control over salt levels. If you’re dairy-free, use vegan butter or coconut oil, but keep in mind the flavor may slightly change.
Pumpkin Puree: Canned pumpkin puree is best, but fresh pumpkin cooked and mashed works too! Just ensure it’s not sweetened like pumpkin pie filling. If you’re in a pinch, substituting with applesauce can add moisture but will change the flavor.
Flours: All-purpose flour gives the cookies structure. For a gluten-free option, you could use a gluten-free all-purpose blend. Just make sure it contains xanthan gum for best texture.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves is crucial for that warm fall taste. Feel free to adjust these to your liking or add some pumpkin pie spice if you have it on hand.
Chocolate Chips/Nuts: Adding chocolate chips is a personal favorite for extra sweetness. You could substitute with raisins or even leave them out altogether for a classic cookie.
How Do I Get the Right Texture for My Cookies?
The key to soft and chewy cookies lies in the mixing and baking times. Overmixing your dough can lead to tough cookies, so mix until ingredients are just combined.
- Make sure to cream the butter and sugars properly to incorporate air – it helps with fluffiness!
- Keep an eye on baking time; remove the cookies when the edges are set and the centers look soft. They will firm up as they cool.
- Let them cool on the baking sheet for a few minutes before transferring. This extra time helps maintain softness.
Soft and Chewy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: 1 cup white or semi-sweet chocolate chips or chopped nuts
How Much Time Will You Need?
This delightful pumpkin cookie recipe takes about 15 minutes to prepare and 12-15 minutes to bake, with an additional 5 minutes of cooling on the baking sheets. In no time, you’ll have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand or stand mixer, beat the mixture until it becomes light and fluffy. This step helps create a soft cookie texture!
3. Mix in Pumpkin and Egg:
Add in the canned pumpkin puree, egg, and vanilla extract. Beat everything together until the mixture is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This blend of spices gives the cookies that delicious fall flavor!
5. Mix It All Together:
Gradually add the dry mixture to the wet ingredients, stirring gently until everything is just combined. If you’re adding chocolate chips or nuts, fold them in carefully to keep the dough light.
6. Shape the Cookies:
Using a tablespoon, drop rounded scoops of dough onto the prepared cookie sheets, making sure to leave about 2 inches of space between each cookie.
7. Bake the Cookies:
Place the cookie sheets in the preheated oven and bake for 12-15 minutes. You’ll know they are done when the edges look set, but the centers are still soft.
8. Cool Down:
After removing the cookies from the oven, let them cool on the baking sheets for 5 minutes. This helps them firm up. Then, transfer the cookies to a wire rack to cool completely.
9. Store and Enjoy:
Once cool, store your delicious pumpkin cookies in an airtight container to keep them soft and chewy. Enjoy them with a warm cup of cider or tea!
These cookies are perfect for sharing or enjoying during cozy fall evenings. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin by roasting and pureeing it, just be sure it’s not sweetened. Fresh pumpkin tends to be a bit more watery, so drain any excess liquid to prevent the cookies from becoming too moist.
How Should I Store Leftover Cookies?
To keep your cookies soft and chewy, store them in an airtight container at room temperature for up to 5 days. You can also refrigerate them for a longer shelf life, but they may not be as soft after being chilled.
Can I Freeze the Cookie Dough?
Yes! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen solid, transfer them to a zip-top bag. When you’re ready to bake, simply bake them straight from the freezer, adding a couple of extra minutes to the baking time.
What Should I Do If the Dough Seems Too Sticky?
If your cookie dough feels sticky, try chilling it in the refrigerator for about 30 minutes. This helps firm up the dough, making it easier to handle and scoop onto the baking sheets.
