If you’re looking for the perfect fall treat that brings soft, chewy texture and rich pumpkin flavor all in one bite, this Soft and Chewy Pumpkin Cookies recipe is your new go-to. With the warm embrace of cinnamon, nutmeg, and cloves, these cookies capture everything we love about autumn in the most delicious form. Moist, tender, and packed with spices, these cookies are simple to make and guaranteed to become a family favorite every season.
Why You’ll Love This Recipe
- Perfect Texture: Soft in the middle with just enough chew for a delightful bite every time.
- Seasonal Flavors: A harmonious blend of fall spices elevates the pumpkin for a comforting taste.
- Moist and Tender: Pumpkin puree keeps these cookies wonderfully moist without being cakey.
- Simple Ingredients: Easily accessible pantry staples make this recipe stress-free and quick.
- Versatile Dessert: Ideal for casual snacking, holiday parties, or even lunchbox treats.
Ingredients You’ll Need
Great recipes start with the right ingredients, and this Soft and Chewy Pumpkin Cookies recipe uses a handful of simple items that come together to create magic. Each ingredient plays a crucial role in flavor, texture, or appearance, making sure your cookies turn out perfect every time.
- Pumpkin puree: Adds moisture, color, and that signature autumn flavor.
- All-purpose flour: Provides structure without making cookies tough.
- Baking soda and baking powder: Help the cookies rise softly and maintain chewiness.
- Ground cinnamon, nutmeg, and cloves: Essential spices that give the cookies their warm, cozy character.
- Sugar and brown sugar: Brown sugar ensures chewiness while both sweeten perfectly.
- Butter or oil: Contributes richness and tenderness in each bite.
- Vanilla extract: Enhances the depth of all the flavors involved.
- Egg: Acts as a binding agent and adds to the soft texture.
- Optional mix-ins (chocolate chips, nuts): For added texture and flavor bursts.
Variations for Soft and Chewy Pumpkin Cookies
One of the best things about this Soft and Chewy Pumpkin Cookies recipe is how easy it is to tweak and personalize. Whether you want to address dietary needs or experiment with new flavors, these cookies adapt beautifully.
- Gluten-free option: Swap all-purpose flour for a gluten-free blend without losing softness.
- Vegan substitution: Use flax eggs and coconut oil to keep the recipe plant-based and just as delicious.
- Chocolate chip pumpkin cookies: Add semi-sweet or white chocolate chips for extra indulgence.
- Nutty twist: Fold in chopped walnuts or pecans for crunch and earthiness.
- Spice it up: Increase cinnamon or add ginger for a bolder pumpkin spice experience.
How to Make Soft and Chewy Pumpkin Cookies
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Measure out all ingredients so you have everything ready to mix, ensuring a smooth baking process.
Step 2: Mix Wet Ingredients
In a large bowl, cream together softened butter and sugars until fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing well to combine a smooth and consistent batter.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This helps disperse the spices evenly throughout the dough.
Step 4: Blend Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, folding gently until fully combined. Be careful not to overmix to preserve the cookie’s tender texture.
Step 5: Add Optional Mix-ins
Fold in any extras like chocolate chips or nuts if using, to add more flavor and texture variety.
Step 6: Scoop and Bake
Use a cookie scoop or tablespoon to drop dough onto prepared sheets, spacing cookies about 2 inches apart. Bake for 12-15 minutes or until edges are set but centers remain soft.
Step 7: Cool and Enjoy
Allow cookies to cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. This step lets the cookies finish setting while maintaining chewiness.
Pro Tips for Making Soft and Chewy Pumpkin Cookies
- Don’t overmix: Stir ingredients just until combined to avoid dense cookies.
- Use room temperature butter: This helps sugars cream properly, creating a lighter batter.
- Measure flour correctly: Spoon and level flour for accurate amounts, preventing dry cookies.
- Chill dough if needed: Slightly chilled dough can control spread and improve texture.
- Bake on parchment paper: Prevents sticking and browning on the bottom.
- Remove early from oven: Cookies will continue to cook on the sheet, keeping them soft.
How to Serve Soft and Chewy Pumpkin Cookies
Garnishes
Top with a light dusting of powdered sugar or a drizzle of maple glaze to amp up the presentation and add a touch of sweetness that complements soft and chewy pumpkin cookies beautifully.
Side Dishes
Pair these cookies with a cozy cup of chai tea, spiced latte, or warm apple cider to create the ultimate fall flavor pairing that feels like a warm hug.
Creative Ways to Present
Arrange cookies on a rustic wooden board with small bowls of flavored butter or pumpkin cream cheese for an inviting fall dessert spread. Alternatively, sandwich two cookies together with a dollop of cinnamon cream cheese frosting for an indulgent twist.
Make Ahead and Storage
Storing Leftovers
Keep baked Soft and Chewy Pumpkin Cookies in an airtight container at room temperature for up to 3 days to preserve freshness and soft texture.
Freezing
You can freeze the cookie dough balls or fully baked cookies. For dough, freeze on a tray then transfer to a zip-top bag, freezing up to 3 months. Bake directly from frozen or thaw before baking.
Reheating
Warm cookies in the microwave for 10-15 seconds or in a low oven for a few minutes to revive softness and flavor as if freshly baked.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is often convenient, providing consistent moisture and flavor for Soft and Chewy Pumpkin Cookies.
How do I keep cookies soft longer?
Store cookies in an airtight container with a slice of bread to help maintain their soft and chewy texture by retaining moisture.
Can I substitute spices or leave them out?
Spices add signature flavor, but you can adjust amounts or omit based on preference without affecting cookie texture significantly.
Are these cookies gluten-free friendly?
With the right flour substitute, such as a certified gluten-free blend, you can easily make the Soft and Chewy Pumpkin Cookies gluten-free.
What’s the best way to measure flour?
Spoon the flour lightly into the measuring cup and level off with a knife to avoid packing, which can lead to too much flour and tougher cookies.
Final Thoughts
Nothing says fall quite like a batch of Soft and Chewy Pumpkin Cookies fresh from the oven. Their cozy spices, tender crumb, and perfect chew make them an irresistible treat to share with friends and family. Give this recipe a try, and watch it become a seasonal favorite that brings warmth and smiles in every bite.
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Soft and Chewy Pumpkin Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free (with substitution)
Description
These Soft and Chewy Pumpkin Cookies combine a tender, moist texture with warm autumn spices like cinnamon, nutmeg, and cloves for a perfect seasonal treat. Easy to make with simple pantry staples, they offer a delightful balance of softness and chewiness, capturing all the cozy flavors of fall in every bite.
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 2 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (or coconut oil for vegan option)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg (or flax egg for vegan option)
- 1 tsp vanilla extract
Optional Mix-ins
- 1/2 cup chocolate chips (semi-sweet or white)
- 1/2 cup chopped walnuts or pecans
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Measure out all ingredients to ensure a smooth baking process.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and both sugars until fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing well until the batter is smooth and consistent.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to evenly distribute the spices.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding gently until fully combined. Avoid overmixing to maintain a tender cookie texture.
- Add Optional Mix-ins: Fold in any extras such as chocolate chips or nuts, if using, to add texture and flavor variety.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake for 12-15 minutes or until the edges are set but centers remain soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to finish setting while maintaining chewiness.
Notes
- Don’t overmix to avoid dense cookies.
- Use room temperature butter for better creaming and lighter batter.
- Spoon and level flour to measure accurately and prevent dry cookies.
- Chill dough if desired to control spreading and improve texture.
- Bake on parchment paper to prevent sticking and uneven browning.
- Remove cookies early from oven as they continue cooking on the sheet, preserving softness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg