Description
These Soft and Chewy Pumpkin Cookies are a perfect fall treat with warm spices, rich pumpkin puree, and optional chocolate chips. They combine a tender, moist texture with a delightful spice blend, making them comforting and delicious for the season.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Optional
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This helps create a tender cookie texture.
- Mix wet ingredients: Add the pumpkin puree, egg, and vanilla extract to the creamed butter and sugar mixture. Beat until all ingredients are well combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, cloves, and salt to evenly distribute the spices and leavening agents.
- Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overmixing, which can make cookies tough.
- Add chocolate chips: If using, fold in the semi-sweet chocolate chips with a spatula to evenly distribute throughout the dough.
- Shape cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the cookie edges are lightly golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This helps them set and finish cooking evenly.
Notes
- Use fresh pumpkin puree for the best flavor and texture.
- Do not overmix the dough to maintain softness in the cookies.
- For a spicier cookie, increase cinnamon or ginger slightly.
- Chocolate chips are optional but add a delicious contrast to the pumpkin and spices.
- Store cookies in an airtight container at room temperature for up to 5 days.
