Description

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!

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)

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Instructions

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

Notes

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.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert, Snack
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 12g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg