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Soft & Chewy Pumpkin Cookies

Soft & Chewy Pumpkin Cookies
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Soft & Chewy Pumpkin Cookies are a perfect fall treat combining the natural sweetness of pumpkin with warm spices like cinnamon, nutmeg, and cloves. These cookies have a tender, melt-in-your-mouth texture that’s both soft and chewy, ideal for holidays or any cozy snack time. Made from simple pantry ingredients, they stay moist and fresh for days and can be easily customized with nuts, chocolate chips, or frosting.

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree
  • 2 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 cup packed brown sugar
  • 1/2 cup melted butter (or coconut oil for vegan option)
  • 1 large egg (or 1 flax egg for vegan option: 1 tbsp flaxseed meal + 3 tbsp water)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract

Optional Add-ins and Variations

  • 1/2 to 1 cup semisweet or white chocolate chips
  • 1/2 to 1 cup chopped walnuts or pecans
  • Cream cheese frosting for topping

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Measure out all ingredients to keep the process smooth and efficient.
  2. Mix the Wet Ingredients: In a large bowl, combine melted butter, pumpkin puree, and brown sugar. Stir in the egg and vanilla extract until the mixture is smooth and well-blended.
  3. Whisk the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and warm spices (cinnamon, nutmeg, ginger, and cloves) to ensure even distribution.
  4. Combine Wet and Dry: Slowly add the dry ingredients into the wet ingredients. Stir gently until just combined, being careful not to overmix to maintain the chewy texture. At this point, fold in optional nuts or chocolate chips if desired.
  5. Scoop and Bake: Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, spacing them about two inches apart. Bake for 10-12 minutes, watching carefully for a golden edge and a soft center.
  6. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set while remaining tender inside.

Notes

  • Use fresh pumpkin puree, either homemade or canned, but avoid pumpkin pie filling as it contains added sugars and spices.
  • Do not overmix batter; stir just until ingredients are combined to maintain softness and chewiness.
  • Watch baking time closely to achieve a chewy texture — cookies should have set edges with a slightly soft center.
  • Use room temperature ingredients for even mixing and consistent dough texture.
  • If dough feels too sticky to scoop, chill it for 20-30 minutes to make shaping easier.
  • For vegan cookies, replace butter with coconut oil and use a flax egg instead of a regular egg.

Nutrition

Keywords: pumpkin cookies, soft pumpkin cookies, chewy pumpkin cookies, fall desserts, holiday cookies, pumpkin spice cookies, gluten free pumpkin cookies, vegan pumpkin cookies

Find it online: https://lillysplate.com/soft-chewy-pumpkin-cookies/