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Chewy Pumpkin Cookies

Deliciously soft and chewy cookies packed with the warm flavors of pumpkin and spices, perfect for fall treats.
Servings 24 pieces
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

Wet Ingredients

  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 cup brown sugar Packed brown sugar for sweetness.
  • 1/2 cup granulated sugar For added sweetness.
  • 1/2 cup unsalted butter, softened Make sure it's softened for easier mixing.
  • 1 large egg Acts as a binder.
  • 1 teaspoon vanilla extract Enhances flavor.

Dry Ingredients

  • 2 cups all-purpose flour Spoon and level to avoid excess.
  • 1 teaspoon baking soda Leavening agent.
  • 1 teaspoon baking powder Helps with rising.
  • 1 teaspoon cinnamon Warm spice.
  • 1/2 teaspoon nutmeg Complementary spice.
  • 1/2 teaspoon cloves Adds depth to flavor.
  • 1/2 teaspoon salt Enhances sweetness.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the pumpkin puree and egg, mixing until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, spices (cinnamon, nutmeg, cloves), and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Drop spoonfuls of dough onto the prepared baking sheet.

Baking

  • Bake for 12-15 minutes, or until the edges are lightly golden.
  • Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for two weeks or freeze for three months. Avoid overmixing the dough for tenderness.
Calories: 100kcal
Course: Dessert, Snack
Cuisine: American, Fall
Keyword: Baking, Chewy Cookies, Cookies, Fall Treats, Pumpkin Cookies