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Chewy Pumpkin Cookies Recipe

Chewy Pumpkin Cookies Recipe
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★★★★★

4.7 from 23 reviews

Discover the ultimate soft and chewy pumpkin cookies with this lovingly crafted recipe that features rich pumpkin flavor, warm spices, and a perfectly tender texture. Ideal for fall gatherings, these cookies combine unsalted butter, pumpkin puree, and a blend of cinnamon, nutmeg, cloves, and ginger for an irresistible autumn treat.

Ingredients

Scale

Base Ingredients

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/2 cups (310g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Instructions

  1. Prep Your Ingredients: Gather and measure all your ingredients. Ensure butter is softened and egg is at room temperature to guarantee better mixing.
  2. Cream the Butter and Sugars: In a large mixing bowl, beat the unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This step helps achieve a soft cookie texture.
  3. Add Wet Ingredients: Mix in the egg, pumpkin puree, and vanilla extract until fully combined. Scrape down the bowl sides to incorporate all ingredients evenly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blend adds structure and warm spice notes to the cookies.
  5. Mix and Chill: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid tough dough. Cover and chill the dough in the refrigerator for 30 minutes to firm up, making it easier to handle and shape.
  6. Bake to Perfection: Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a lined baking sheet spaced about 2 inches apart. Bake for 12-14 minutes until the centers appear soft but set. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a chocolate chip version, fold in 1 cup semi-sweet chocolate chips into the dough before chilling.
  • Try white chocolate chips and dried cranberries for a sweet-tart variation.
  • Substitute 1/2 cup flour with 1 cup rolled oats for an oatmeal pumpkin cookie twist.
  • Add 3/4 cup chopped nuts like walnuts or pecans for crunch.
  • Increase cinnamon to 2 teaspoons and add a pinch of cardamom for spicier cookies.
  • Top with dollops of sweetened cream cheese before baking for a cheesecake swirl.
  • Drizzle cooled cookies with a simple glaze made from powdered sugar and milk for extra sweetness.
  • Replace 1/4 cup brown sugar with maple syrup to infuse autumnal flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days; add a slice of bread to maintain softness.
  • Freeze dough balls or baked cookies for up to 2 months, thaw before baking or eating.
  • For gluten-free, substitute flour with a 1:1 gluten-free baking mix.

Nutrition

Keywords: pumpkin cookies, chewy pumpkin cookies, soft pumpkin cookies, fall dessert, autumn cookies, pumpkin spice cookies

Find it online: https://kitchenwithkai.com/chewy-pumpkin-cookies-recipe/