If you are craving a delightful autumn treat that melts in your mouth with every bite, this Chewy Pumpkin Cookies Recipe is going to be your new best friend. These cookies boast the perfect balance of moist pumpkin puree and warm spices that create that irresistible chewy texture we all adore. They’re soft, flavorful, and utterly comforting, making them a wonderful way to celebrate the flavors of pumpkin season any time you want!
Ingredients You’ll Need
Gathering the right ingredients is key to making these chewy pumpkin cookies sing with flavor. Each element not only adds to the wonderful texture but also layers the spices and sweetness in just the right way.
- Unsalted butter (1/2 cup, melted): Provides richness and helps keep the cookies tender and soft.
- Granulated sugar (1/2 cup): Adds sweetness and helps crisp the edges slightly for perfect chewiness.
- Brown sugar (1/4 cup, packed): Contributes moisture and a deep caramel note that enhances the pumpkin flavor.
- Pumpkin puree (1/3 cup): The star ingredient that makes these cookies moist and full of autumnal warmth.
- Vanilla extract (1 teaspoon): Rounds out the flavors adding warmth and complexity.
- All-purpose flour (1 1/2 cups): The base of the dough that gives structure without weighing down the cookies.
- Baking soda (1/2 teaspoon): Helps the cookies rise and contributes to their soft texture.
- Baking powder (1/2 teaspoon): Works alongside baking soda to give a light, airy bite.
- Ground cinnamon (1 teaspoon): Brings that quintessential spice that pumpkin desserts are known for.
- Ground nutmeg (1/2 teaspoon): Adds a warm, nutty spice that complements the cinnamon beautifully.
- Ground ginger (1/4 teaspoon): Gives a little hint of zest and brightness to the spice blend.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the other flavors.
- Ground cloves (1/4 teaspoon): Deepens the spice profile with its aromatic intensity.
- White chocolate chips or chopped nuts (1/2 cup, optional): A sweet or crunchy addition that adds texture and extra flavor pops.
How to Make Chewy Pumpkin Cookies Recipe
Step 1: Preheat Your Oven
First things first, set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper to ensure your cookies bake evenly and won’t stick, giving you that perfect shape and easy cleanup.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. Then add in your pumpkin puree and vanilla extract, mixing until you have a creamy, luscious base for your cookie dough.
Step 3: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves. This step ensures your spices and leavening agents are evenly distributed, which is crucial for consistent flavor and texture throughout every cookie.
Step 4: Bring Wet and Dry Ingredients Together
Gradually add the dry mixture to the wet, stirring gently until just combined. Overmixing can make cookies tough, so aim for a soft and slightly sticky dough. If you’ve opted to add white chocolate chips or chopped nuts, fold them in now to evenly disperse those delightful bites.
Step 5: Chill the Dough
Cover your dough and tuck it into the refrigerator for 30 minutes. This chilling step helps the dough firm up, making it easier to scoop and shape while encouraging the flavors to meld beautifully.
Step 6: Shape and Bake
Scoop tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart so they have room to spread. Bake for 10 to 12 minutes until the edges are set but the centers remain soft. Let the cookies rest on the baking sheet for five minutes before moving them to a wire rack to cool completely—this keeps them chewy and moist.
How to Serve Chewy Pumpkin Cookies Recipe
Garnishes
These chewy pumpkin cookies are stunning on their own, but a light dusting of powdered sugar or a drizzle of white chocolate can elevate them to dessert-table royalty. You might try a sprinkle of crushed pecans or a tiny pinch of sea salt on top to enhance both texture and flavor.
Side Dishes
Serve your cookies alongside a warm mug of chai tea, spiced coffee, or creamy hot chocolate for a cozy, heartwarming experience. Fresh apple slices or a small bowl of vanilla yogurt also complement these pumpkin treats wonderfully if you’re looking for a lighter pairing.
Creative Ways to Present
For a festive touch, stack these cookies high on a beautiful plate tied with twine, or arrange them around a pumpkin centerpiece for holiday gatherings. You could sandwich a dollop of cinnamon cream cheese frosting between two cookies for an irresistible sweet treat twist!
Make Ahead and Storage
Storing Leftovers
To keep your chewy pumpkin cookies fresh and soft, store them in an airtight container at room temperature for up to 4 days. Adding a slice of bread to the container helps maintain moisture so your cookies stay perfectly chewy.
Freezing
If you want to save these delicious cookies for later, they freeze beautifully. Place cooled cookies in a freezer-safe bag or container with parchment between layers. They’ll keep for up to 3 months. When ready to enjoy, thaw at room temperature.
Reheating
To bring back that freshly-baked warmth, pop a cookie in the microwave for about 10 seconds on a microwave-safe plate. This quick heat-up refreshes the softness and gooeyness that make this Chewy Pumpkin Cookies Recipe so irresistible.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree is perfect and actually the most convenient option, making this chewy pumpkin cookies recipe super easy to whip up any time.
What if I don’t have all the spices mentioned?
No worries—just use what you have! Cinnamon alone makes a great base, and even a mix of cinnamon and ginger will still give you deliciously warm, pumpkin-spiced results.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Just ensure it contains xanthan gum or similar to keep the chewy texture intact.
Why do the cookies need to chill before baking?
Chilling the dough helps prevent the cookies from spreading too much and improves the texture, making sure each Chewy Pumpkin Cookies Recipe batch comes out soft and thick.
Can I add mix-ins other than white chocolate or nuts?
Definitely! Dried cranberries, toffee bits, or even dark chocolate chips can be fantastic additions that bring new flavor dimensions to your pumpkin cookie experience.
Final Thoughts
This Chewy Pumpkin Cookies Recipe is truly a heartwarming classic that’s easy to make yet full of rich, comforting flavors. Once you try these cookies, they’ll become a beloved staple in your baking repertoire, perfect for sharing with loved ones or savoring with a cozy drink all autumn long. I can’t wait for you to enjoy every chewy, spiced bite!
Print
Chewy Pumpkin Cookies Recipe
- Total Time: 57 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These chewy pumpkin cookies are a delightful autumn treat, blending warm spices and rich pumpkin puree to create a soft, flavorful cookie. Perfectly spiced and optionally studded with white chocolate chips or nuts, they make a cozy addition to your fall baking repertoire.
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
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. Add the pumpkin puree and vanilla extract, continuing to mix until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves to evenly distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. If desired, fold in the white chocolate chips or chopped nuts carefully to maintain the dough’s texture.
- Chill the Dough: Cover the cookie dough and refrigerate it for 30 minutes to firm up, which helps control spreading during baking and enhances flavor.
- Shape and Bake: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges are set while 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
- Chilling the dough is essential for preventing excessive spreading and achieving the chewy texture.
- White chocolate chips add sweetness but can be substituted with nuts for a crunchier bite.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a dairy-free version, substitute the butter with coconut oil or a vegan butter alternative.
- Adjust spices according to taste; adding more cinnamon or nutmeg can enhance the autumnal flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
