Soft and Chewy Pumpkin Cookies Recipe: The Perfect Fall Treat
When fall arrives, there’s nothing better than the smell of pumpkin spice wafting through the house! Pumpkin cookies are the perfect treat to capture those cozy vibes, blending warm spices, a hint of sweetness, and a rich pumpkin flavor in every bite. These cookies are soft, chewy, and just the right amount of sweet—a perfect addition to any fall gathering or a solo snack session with a warm cup of coffee.
Whether you’re a seasoned baker or a newbie, this recipe is easy to follow and promises to satisfy that autumn craving. So let’s dive into the perfect pumpkin cookie recipe that will become a staple in your kitchen every fall!
Ingredients for Soft and Chewy Pumpkin Cookies
Here’s what you’ll need to whip up these soft and delicious pumpkin cookies:
- 1/2 cup butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup pumpkin puree (canned or homemade)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
- 1/2 tsp ground cinnamon
- 1/2 cup chocolate chips (optional)
Step-by-Step Guide to Making Pumpkin Cookies
Follow these easy steps to create soft, chewy pumpkin cookies that will have everyone coming back for more!
Step 1: Preheat and Prepare the Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed to beat until the mixture is creamy and fluffy, about 2-3 minutes. This will give your cookies a soft, tender texture.
Step 3: Add the Pumpkin, Egg, and Vanilla
Add in the pumpkin puree, egg, and vanilla extract. Mix until fully incorporated. The batter may look a bit curdled—don’t worry, this is normal with pumpkin!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. This will ensure the spices are evenly distributed throughout the dough.
Step 5: Mix Dry Ingredients with Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 6: Fold in Chocolate Chips (Optional)
If you’re a chocolate lover, stir in 1/2 cup of chocolate chips. They add a delicious contrast to the pumpkin and spice flavors, making these cookies even more irresistible!
Step 7: Scoop and Shape the Cookies
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of the spoon or your fingers, as pumpkin cookies don’t spread much during baking.
Step 8: Bake the Cookies
Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to cook on the baking sheet as they cool, keeping them soft and chewy.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they’re ready to enjoy with a glass of milk or a warm cup of tea or coffee!
Tips for the Perfect Pumpkin Cookies
- Use real pumpkin puree: Avoid pumpkin pie filling, as it has added sugars and spices. Pure pumpkin puree gives the best flavor and texture.
- Adjust the spices to your liking: If you love a strong spice flavor, add a pinch more cinnamon or nutmeg.
- Make them gluten-free: Substitute gluten-free all-purpose flour for regular flour to make these cookies gluten-free. Just ensure it’s a 1-to-1 baking blend for the best results.
Storing and Serving Suggestions
These pumpkin cookies can be stored in an airtight container at room temperature for up to 4 days. If you want to keep them longer, refrigerate them to extend freshness, or freeze them for up to 2 months. Just thaw them at room temperature when you’re ready to enjoy.
For a seasonal twist, serve these cookies with a dusting of powdered sugar or a drizzle of vanilla glaze. They’re perfect for any occasion, whether you’re baking for a party or just treating yourself on a chilly fall day.
Why You’ll Love These Pumpkin Cookies
These pumpkin cookies strike the perfect balance between soft and chewy, with just the right amount of pumpkin flavor and warming spices. They’re easy to make, customizable with chocolate chips or nuts, and bursting with fall flavor in every bite. Plus, they make the house smell amazing—a true autumn bonus!
Conclusion
There’s nothing like a batch of homemade pumpkin cookies to get you in the fall spirit. They’re a great way to enjoy pumpkin season beyond pie, with a soft and chewy texture that pairs perfectly with cozy sweaters and cooler weather. So grab your baking essentials, put on some autumn music, and let these cookies be the warm, comforting treat that makes your fall extra special!
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! If you prefer, you can make your own pumpkin puree by roasting fresh pumpkin and blending it until smooth. Just be sure to drain any excess liquid to avoid watery dough.
2. Can I make these cookies vegan?
Yes, you can substitute vegan butter for regular butter and use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) instead of a regular egg for a vegan version.
3. Can I add different mix-ins to the cookies?
Absolutely! In addition to chocolate chips, try adding chopped nuts, dried cranberries, or even white chocolate chips for a delicious twist.
4. Why didn’t my cookies spread while baking?
Pumpkin cookies tend to be thicker and don’t spread much on their own. If you prefer a flatter cookie, gently press each dough ball down before baking.
5. Can I double the recipe for a larger batch?
Yes! This recipe is easy to double if you need a bigger batch of cookies for a gathering or gift-giving. Just adjust the baking time slightly if needed.