If you’re on the hunt for a cozy, fall-inspired treat that hits all the right notes of spice, sweetness, and that perfect chewy texture, this Chewy Pumpkin Cookies Recipe is your new best friend. Bursting with warm spices like cinnamon, nutmeg, and cloves and generously infused with rich pumpkin puree, these cookies manage to be soft and chewy while delivering incredible flavor that’s simply irresistible. Whether you’re baking for a crowd or just treating yourself, every bite feels like a warm hug in cookie form.
Ingredients You’ll Need
These ingredients are straightforward yet carefully chosen to create that ideal balance of flavor, tenderness, and color in your pumpkin cookies. Each plays a crucial role from the buttery base to the fragrant spices that make these treats truly special.
- Unsalted butter (1/2 cup, melted): Adds richness and moisture, ensuring soft, chewy cookies.
- Granulated sugar (1/2 cup): Provides sweetness and lightness for perfect structure.
- Brown sugar (1/4 cup, packed): Brings moisture and a hint of caramel flavor that deepens the cookie’s taste.
- Pumpkin puree (1/3 cup): The star ingredient that delivers moistness, beautiful orange color, and that autumn vibe.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, sweet aroma.
- All-purpose flour (1 1/2 cups): Creates the foundation of the cookie, balancing tenderness and chewiness.
- Baking soda (1/2 teaspoon): Helps the cookies rise just enough for a soft texture.
- Baking powder (1/2 teaspoon): Works alongside baking soda for the perfect lift.
- Ground cinnamon (1 teaspoon): Adds that quintessential pumpkin spice warmth.
- Ground nutmeg (1/2 teaspoon): Provides a subtle, nutty spice that complements cinnamon.
- Ground ginger (1/4 teaspoon): Adds a gentle zesty kick to the overall spice blend.
- Salt (1/4 teaspoon): Balances sweetness and enhances all the flavors.
- Ground cloves (1/4 teaspoon): Infuses a deep, aromatic spice note characteristic of fall baking.
- White chocolate chips or chopped nuts (1/2 cup, optional): For an extra burst of creaminess or crunch if desired.
How to Make Chewy Pumpkin Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This setup ensures your cookies bake evenly without sticking, making cleanup a breeze.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy. Then, stir in the pumpkin puree and vanilla extract, combining everything until you have a luscious, velvety batter. This mix is where all the moisture and essence of your cookies come together.
Step 3: Whisk Together Dry Ingredients
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves. This blend of dry ingredients ensures the perfect balance of rise, spice, and structure, setting the stage for your cookies to become soft and chewy with every bite.
Step 4: Combine Wet and Dry Mixtures
Gradually add your dry ingredient mixture into the wet ingredients, stirring gently until just incorporated. Resist overmixing to keep your cookies tender. If you love a bit of extra texture, fold in the optional white chocolate chips or chopped nuts here to add bursts of sweetness or crunch.
Step 5: Chill Your Dough
Cover your cookie dough and pop it into the refrigerator for 30 minutes. Chilling helps solidify the dough, making it easier to scoop and shaping the cookies more evenly while enhancing flavor melding.
Step 6: Shape and Bake
Once chilled, scoop tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, just until the edges set but the centers remain soft. This timing creates that signature chewiness everyone loves in this Chewy Pumpkin Cookies Recipe. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
How to Serve Chewy Pumpkin Cookies Recipe
Garnishes
The perfect garnish is all about enhancing the cookie’s warm flavors. Try sprinkling a light dusting of powdered sugar for simple elegance, or add a drizzle of melted white chocolate to complement the spice notes. For a festive touch, roll the dough balls in cinnamon sugar before baking to bring an extra sparkly finish.
Side Dishes
These pumpkin cookies shine alongside a hot cup of chai tea or creamy latte, which echo the spicy warmth. For an indulgent treat, serve with a scoop of vanilla ice cream or dollop of whipped cream to contrast the cookies’ soft chewiness with cool creaminess.
Creative Ways to Present
Turn your Chewy Pumpkin Cookies Recipe into showstoppers by sandwiching them with cream cheese frosting for a pumpkin cookie sandwich treat. Alternatively, stack them on a rustic wooden board with seasonal garnishes like cinnamon sticks, star anise, or fresh pumpkins to set the perfect fall mood at any gathering.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy, preserving that delightful texture that makes these pumpkin cookies unforgettable.
Freezing
Cookie dough can be frozen for up to 3 months. Scoop dough balls onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When ready to bake, simply thaw in the refrigerator overnight and bake as usual for fresh, homemade cookies anytime.
Reheating
To revive the soft, chewy texture of leftover cookies, warm them in the microwave for 10 to 15 seconds or pop them in a preheated oven at 300°F (150°C) for 5 minutes. Enjoy that just-baked warmth again with every bite!
FAQs
Can I use canned pumpkin or fresh pumpkin puree?
Canned pumpkin puree is perfect for this recipe because it already has the right consistency and flavor. If you use fresh pumpkin, make sure to cook and puree it until smooth and remove excess moisture for the best results.
What if I don’t have all the spices listed?
The spice blend is key, but if you’re missing something like cloves or ginger, you can still make the cookies. Just reduce or omit the missing spice and adjust the others slightly to maintain that delicious pumpkin spice flavor.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just be mindful of the blend’s ingredients for best texture and adjust baking times if needed.
Why is chilling the dough important?
Chilling the dough helps prevent the cookies from spreading too much during baking and allows flavors to develop and meld. It also keeps the dough firm, making shaving or scooping much easier.
Can I add mix-ins other than white chocolate or nuts?
Definitely! Dried cranberries, raisins, or even small chocolate chunks work wonderfully in these cookies. Mix-ins add texture and surprise elements that complement the pumpkin and spice beautifully.
Final Thoughts
This Chewy Pumpkin Cookies Recipe is a delightful celebration of autumn in every bite, with its warm spices, moist pumpkin base, and that perfectly chewy texture you’ll crave again and again. Whether it’s your first time baking with pumpkin or a tried-and-true favorite, these cookies offer a cozy, flavorful escape perfect for sharing with loved ones or savoring quietly with your favorite beverage. I can’t wait for you to try them and watch how quickly they disappear from your cookie jar!
Print
Chewy Pumpkin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chewy pumpkin cookies blend warming spices with smooth pumpkin puree and a hint of vanilla, delivering perfect soft cookies with just the right amount of sweetness. Ideal for autumn or any time you’re craving a comforting treat, they incorporate optional white chocolate chips or chopped nuts for extra texture and flavor.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup white chocolate chips or chopped nuts (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and creamy. Then mix in the pumpkin puree and vanilla extract until the mixture is smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and ground cloves thoroughly to evenly distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing. If desired, fold in the white chocolate chips or chopped nuts to add texture and flavor.
- Chill the Dough: Cover the dough with plastic wrap or a clean cloth and refrigerate for 30 minutes. This helps firm the dough, making it easier to scoop and improves the texture of the cookies.
- Shape and Bake: Scoop tablespoons of chilled dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free version, substitute unsalted butter with coconut oil or a plant-based butter alternative.
- Chilling the dough is crucial to prevent excessive spreading during baking, ensuring chewy and well-formed cookies.
- Adjust spices to taste if you prefer a stronger or milder autumnal flavor.
- White chocolate chips add sweetness; if you prefer less sugar, opt for chopped nuts or omit altogether.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
