These soft and chewy pumpkin cookies are packed with cozy flavors and are just perfect for fall! With spices like cinnamon and nutmeg, they are a real treat for your taste buds.
Honestly, I can’t resist making these when the leaves start falling! They’re so easy to whip up, and the smell while they bake is like autumn in the kitchen. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is very convenient and works perfectly. If you have fresh pumpkin, you can roast it, scoop out the flesh, and blend it until smooth as a substitute.
Oils: I use vegetable oil for its neutral flavor, but feel free to use melted coconut oil or melted butter for a richer taste.
Flour: All-purpose flour is standard here. If you’re looking for a gluten-free option, try a gluten-free flour blend, but be aware that the texture might change slightly.
Spices: The blend of cinnamon, nutmeg, ginger, and cloves gives these cookies a warm flavor. Adjust the spices to your preference, or even add a pinch of allspice for extra depth!
What’s the Best Way to Ensure Cookies Are Soft and Chewy?
To get those soft and chewy cookies, follow these baking tips:
- Don’t overmix the dough once you add the dry ingredients. Mix just until combined to keep them tender.
- Use a cookie scoop to ensure even-sized cookies, which helps them bake evenly.
- Take them out of the oven when the edges are set but the tops still look slightly underbaked. They’ll firm up as they cool.
- Let them cool on the baking sheet for a few minutes. This helps them finish baking gently and maintains that soft texture.
Soft and Chewy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Optional: 1 cup chocolate chips or chopped nuts
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 12 to 15 minutes to bake. You will need another 5 minutes for cooling on the baking sheet. In total, expect to spend about 30 to 40 minutes to enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First things first, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze!
2. Mixing the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, and one large egg. Use a whisk or a spatula to mix everything together until it’s nice and smooth.
3. Combining the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This will help evenly distribute the leavening agents and spices in your dough.
4. Mixing Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix; you want your cookies to stay soft and chewy!
5. Adding Flavor and Texture:
Now, it’s time to add the vanilla extract and, if you like, the chocolate chips or chopped nuts. Stir them in gently so they’re nicely distributed through the cookie dough.
6. Shaping the Cookies:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of cookie dough onto your prepared baking sheets, leaving about 2 inches of space between each one. They will spread a little while baking.
7. Baking the Cookies:
Pop the cookie sheets into your preheated oven and bake for 12 to 15 minutes. You’ll know they’re done when the edges are set, and the tops look slightly dry—don’t worry if they still look a bit soft; they’ll firm up as they cool!
8. Cooling the Cookies:
Once they’re out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Enjoying the Treat!
These cookies are perfect for sharing or enjoying all by yourself! Serve them with a glass of milk or a warm cup of tea for the perfect afternoon treat. Enjoy every bite of your soft and chewy pumpkin cookies!
FAQ for Soft and Chewy Pumpkin Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast it, scoop out the flesh, and blend it until smooth. This will give you a similar consistency and flavor as canned puree.
How Can I Make These Cookies Healthier?
You can substitute half of the all-purpose flour with whole wheat flour for added fiber. Also, consider reducing the sugar by about 1/4 cup, or using a sugar substitute to lower the calorie count without sacrificing sweetness!
What’s the Best Way to Store Leftover Cookies?
Store any leftover pumpkin cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a zip-top bag, where they’ll keep for up to 3 months. Just thaw before enjoying!
Can I Add Different Mix-ins?
Yes! Feel free to get creative with mix-ins. You can use butterscotch chips, chopped pecans, or even dried cranberries for a twist. Just be sure not to overload the dough to keep the texture soft and chewy.