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
Scale
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