Description
Soft and Chewy Pumpkin Cookies are the perfect cozy fall treat, featuring rich pumpkin flavor and a melt-in-your-mouth texture. These cookies stay soft and chewy without drying out, made with simple pantry staples and customizable with nuts or chocolate chips. Ideal for fall gatherings, snacks, or lunchboxes, they bring warmth and comfort in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
- 1 cup brown sugar, packed
- 1 large egg (or 1 flax egg for vegan option)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (or gluten-free flour for gluten-free option)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
Optional Add-ins
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup chocolate chips (dark, white, or vegan as desired)
Instructions
- Prep Your Ingredients: Gather and measure all ingredients precisely to ensure smooth mixing and consistent cookie texture.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until fluffy. Add pumpkin puree, egg, and vanilla extract, mixing until smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and any additional spices to evenly distribute them.
- Bring Wet and Dry Together: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Avoid overmixing to keep cookies soft and tender.
- Scoop and Bake: Drop rounded mounds of dough onto a parchment-lined baking sheet using a cookie scoop or spoon. Bake at 350°F (175°C) for 12 to 15 minutes, until edges are set but centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Cooling helps them firm up while staying chewy inside.
Notes
- Use freshly cooked pumpkin puree for the best flavor, though canned can be substituted.
- Do not overmix the dough to maintain cookie softness.
- Measure flour accurately by spooning and leveling to avoid dry cookies.
- Remove from oven once edges are set to preserve moist centers.
- Cool completely before storing cookies to maintain chewy texture.
- Store in an airtight container with a slice of bread at room temperature for up to 5 days.
- Freeze cookies individually on a baking sheet before transferring to a sealed bag; freeze up to 3 months.
- Reheat gently in microwave or oven to refresh softness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: pumpkin cookies, soft cookies, chewy cookies, fall dessert, pumpkin puree recipe, gluten free pumpkin cookies, vegan pumpkin cookies
