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Close-up of soft and chewy pumpkin cookies showcasing their texture and inviting autumn flavors, perfect for a fall dessert recipe.
Lady Maria

Perfect Soft and Chewy Pumpkin Cookies

These pumpkin cookies are incredibly soft and chewy, perfectly balanced with warm spices and pumpkin flavor. The key to their texture is chilling the dough and not overbaking, resulting in a melt-in-your-mouth autumnal treat. Enjoy these delightful cookies with a glass of milk or a warm cup of coffee.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • ½ cup 1 stick
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional)
  • whisk
  • Rubber spatula
  • wire rack
  • Plastic wrap

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes using an electric mixer.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the pumpkin puree, mixing until just combined. Be careful not to overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing.
  7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to overnight.
  8. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Don't overbake!
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, use high-quality pumpkin puree. Chilling the dough is crucial for preventing the cookies from spreading too thin. Don't overbake the cookies; they should be slightly soft in the center when removed from the oven. Store cooled cookies in an airtight container at room temperature for up to 3 days. For a richer flavor, consider using browned butter. Feel free to add chocolate chips, nuts, or dried cranberries to the dough for added texture and flavor.