Soft Chewy Pumpkin Spice (Printable version)

Delight in soft cookies rich with pumpkin spice and a tender, chewy texture perfect for cozy occasions.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup unsalted butter, softened
12 - 2/3 cup canned pumpkin puree
13 - 1 large egg
14 - 2 teaspoons pure vanilla extract

→ Optional

15 - 1 cup white chocolate chips or chopped pecans

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 - Using an electric mixer, beat the softened butter with light brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Mix in pumpkin puree, egg, and vanilla extract until fully combined.
05 - Gradually add the dry ingredients into the wet mixture, stirring just until combined.
06 - Fold in white chocolate chips or chopped pecans if desired.
07 - Drop dough by rounded tablespoons onto the prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set and centers appear slightly underbaked.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay soft for days, even when you forget to seal the container properly.
  • The pumpkin keeps them moist without making them cakey or dense.
  • You can mix the dough in under ten minutes with just a bowl and a spoon.
  • They taste like fall without being overly sweet or heavy.
02 -
  • Use pure pumpkin puree, not pumpkin pie filling, or the cookies will be too sweet and runny.
  • Don't skip the five-minute rest on the baking sheet, they need that time to set or they'll break when you lift them.
  • If your dough feels sticky, chill it for 30 minutes before scooping, it makes handling much easier.
03 -
  • Weigh your flour if you can, scooping it with a measuring cup can pack it down and make the cookies dry.
  • If the dough looks greasy after mixing, chill it for 20 minutes before baking to tighten everything up.
  • Underbake them slightly, they'll look too soft but they firm up perfectly as they cool and stay chewy inside.
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