These soft and chewy pumpkin cookies are like little bites of fall! With pumpkin spice and a sprinkle of chocolate chips, they’re perfect for cozy days.
Honestly, the smell while these bake is better than any candle! I love grabbing one with a cup of tea. They’re perfect for sharing—or not! 😉
I appreciate how easy they are to make. Just mix, scoop, and bake! You’ll have warm treats in no time, and your kitchen will smell amazing.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star ingredient that gives the cookies their flavor and moisture. If you don’t have canned pumpkin, you can use homemade pumpkin puree made from roasted pumpkin. Just make sure it’s smooth.
Butter: Unsalted butter is preferred, but if you’re in a pinch, you can use salted butter. Just reduce the added salt to 1/4 teaspoon. I like to let the butter come to room temperature for easier mixing.
Brown Sugar: If you’re out of brown sugar, you can replace it with a mix of granulated sugar and a little molasses (1 tablespoon for each cup). It adds that nice caramel flavor!
Spices: The combination of cinnamon, ginger, and nutmeg really brings out the pumpkin’s flavor. Feel free to add a pinch of ground cloves for an extra warm spice note. If you’re short on spices, pumpkin pie spice works too!
How Do I Make Sure My Cookies Stay Soft and Chewy?
The key to soft and chewy cookies is not overbaking them. Take them out when the edges are set but the centers look slightly underbaked. They’ll continue to firm up while cooling. Here’s how:
- Read the baking time carefully, aiming for 12 to 15 minutes per batch.
- Look for a slightly puffed shape; they should still be soft in the middle.
- Let them cool on the baking sheet before moving them to a wire rack. This keeps them soft.
How to Make Soft and Chewy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and approximately 12 to 15 minutes to bake. So, set aside around 30 minutes to enjoy making and baking these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, grab two baking sheets and line them with parchment paper or silicone baking mats for easy cleanup.
2. Cream the Butters and Sugars:
In a large bowl, mix together the softened butter, granulated sugar, and brown sugar. Use a mixer or a good old-fashioned wooden spoon. Beat until the mixture is light and fluffy—this should take about 3 to 5 minutes.
3. Add the Wet Ingredients:
Now it’s time for the fun part! Stir in the pumpkin puree, the egg, and vanilla extract. Keep mixing until everything is well combined and smooth.
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. This step ensures all the dry ingredients are evenly distributed.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Don’t overmix—this keeps your cookies soft!
6. Add Chocolate Chips:
If you’re using chocolate chips, fold them into the dough now. Who can resist a little chocolate goodness? 🍫
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches between each scoop to allow room for spreading.
8. Bake the Cookies:
Pop the baking sheets into the preheated oven and bake for 12 to 15 minutes. You’ll know they’re ready when the edges are set but the centers look soft. Trust me, they will firm up as they cool.
9. Cool Down:
Once baked, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is crucial for the perfect chewy texture.
10. Enjoy!
Your soft and chewy pumpkin cookies are ready to enjoy! They’re perfect with a warm cup of coffee or tea. Happy baking!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use homemade pumpkin puree made from roasted and blended pumpkin. Just ensure it’s smooth and thick, as watery puree can affect the texture of the cookies.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. You can also refrigerate them, but they may lose some of their softness.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Scoop the dough into balls and place them on a baking sheet to freeze. Once they’re solid, transfer them to a freezer bag. They’ll keep for up to 3 months, and you can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
What Can I Substitute for Chocolate Chips?
If you’re looking for alternatives, try adding nuts, raisins, or dried cranberries for a unique twist! If you prefer a non-chocolate option, white chocolate chips or butterscotch chips work well too.
