Chewy Pumpkin Cookies

These Chewy Pumpkin Cookies are a soft, melt-in-your-mouth treat with the perfect balance of spice and sweetness. Made with real pumpkin puree, they’re soft and chewy in the center with slightly crisp edges. The addition of warm fall spices like cinnamon, ginger, and nutmeg make these cookies the perfect autumn dessert. Whether you’re baking for a holiday gathering, or just craving a comforting fall treat, these cookies are sure to become a new favorite!

Why I’ll Love This Recipe

What I love about these cookies is their incredible texture—chewy and soft, yet firm enough to hold their shape. The pumpkin flavor is subtle but adds a wonderful moisture to the dough, which keeps these cookies tender for days. The spices create a warm, comforting flavor that’s perfect for fall, and the easy-to-make dough ensures these cookies come together quickly, making them great for when you’re in the mood for a sweet snack!

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves (optional)

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup canned pumpkin puree (not pumpkin pie filling)

• 1/2 cup old-fashioned rolled oats (optional for added texture)

• 1/2 cup chocolate chips or chopped nuts (optional, for extra texture)

Directions

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Make the Cookie Dough:

   • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves (if using), and salt.

   • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes with a hand mixer or stand mixer.

   • Add the egg and vanilla extract, and mix until fully incorporated. Stir in the pumpkin puree, and continue mixing until smooth.

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re adding oats, chocolate chips, or nuts, fold them into the dough at this point.

3. Shape and Bake:

   • Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will be sticky, but that’s what gives them that chewy texture!

   • Bake for 10-12 minutes, or until the edges are slightly golden and the center is set. Be careful not to overbake, as these cookies are best when they’re soft and chewy in the middle.

4. Cool and Serve:

   • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serve:

These Chewy Pumpkin Cookies are perfect for fall parties, Thanksgiving gatherings, or just a cozy treat to enjoy with a cup of coffee or tea. They also make a great gift for friends and family when wrapped up in a cute box or tin!

Servings and Timing

This recipe makes about 24 cookies, depending on the size. Prep time is around 15 minutes, and bake time is about 10-12 minutes.

Variations

I like to change it up by:

• Adding 1/2 cup of dried cranberries or raisins for a sweet and tart contrast.

• Mixing in white chocolate chips for a sweet twist.

• Drizzling the cookies with a simple glaze made from powdered sugar and milk for an extra sweet touch.

• Using different spices like cardamom or allspice for a slightly different flavor profile.

Storage / Reheating

Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they freeze well for up to 3 months. To reheat, simply warm them in the microwave for a few seconds or pop them back in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained to remove any excess moisture, as too much moisture can affect the texture of the cookies.

Can I make these ahead of time?
Absolutely! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the cookie dough in balls and bake them directly from the freezer, adding a few extra minutes to the baking time.

Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, and the cookies should turn out great! Be sure to check if your baking powder and other ingredients are gluten-free as well.

Conclusion

These Chewy Pumpkin Cookies are the perfect autumn treat—moist, tender, and bursting with warm spices and pumpkin goodness. Whether you’re baking for a fall celebration or just to enjoy at home, these cookies are sure to be a hit. They’re simple to make, irresistibly soft, and have that cozy fall flavor that makes them perfect for the season.