If you are craving something that feels like autumn wrapped up in a cozy bite, this Chewy Pumpkin Cookies Recipe is an absolute must-try. These cookies are soft yet delightfully chewy, bursting with warm spices and the subtle sweetness of pumpkin that makes every mouthful a celebration. Whether you want a quick snack or a festive treat to share, this recipe blends simple ingredients into a comforting cookie that’s perfect all season long.
Ingredients You’ll Need
The beauty of this Chewy Pumpkin Cookies Recipe lies in its straightforward ingredients that all play a special role. From the richness of melted butter to the fragrant autumn spices, each component adds depth, softness, or a hint of sweetness that makes these cookies truly unforgettable.
- 1/2 cup unsalted butter, melted: Provides a rich, buttery base that keeps the cookies tender and moist.
- 1/2 cup granulated sugar: Adds classic sweetness and helps the cookies spread evenly.
- 1/4 cup brown sugar, packed: Contributes a subtle molasses flavor for extra depth and chewiness.
- 1/3 cup pumpkin puree: The star ingredient that lends natural moisture, lovely color, and that unmistakable pumpkin flavor.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, sweet aroma.
- 1 1/2 cups all-purpose flour: Forms the structure, creating a soft yet sturdy cookie texture.
- 1/2 teaspoon baking soda: Helps the cookies rise and gives them a light texture.
- 1/2 teaspoon baking powder: Works alongside baking soda to perfect the cookie’s fluffiness.
- 1 teaspoon ground cinnamon: Offers that essential warm spice note that defines pumpkin desserts.
- 1/2 teaspoon ground nutmeg: Adds a slightly sweet, nutty spice for complexity.
- 1/4 teaspoon ground ginger: Gives a gentle zing that awakens the palate.
- 1/4 teaspoon salt: Balances the sweetness and lifts all the flavors.
- 1/4 teaspoon ground cloves: Provides a deep, aromatic spice touch that rounds out the spice blend.
- 1/2 cup white chocolate chips or chopped nuts (optional): Adds bursts of sweetness or crunch to personalize your cookies.
How to Make Chewy Pumpkin Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and won’t stick, making cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until everything is fully combined and smooth. Then, add in the pumpkin puree and vanilla extract, mixing until you get a luscious, velvety batter that smells heavenly.
Step 3: Whisk Together Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves. Whisking these spices and leavening agents together ensures the flavors will be evenly distributed in every bite.
Step 4: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the bowl with the wet ones, stirring gently until just combined. Be careful not to overmix—this keeps your cookies soft and chewy. If you want to get creative, fold in white chocolate chips or nuts to add extra texture and flavor that complement the pumpkin magnificently.
Step 5: Chill the Dough
Cover your dough and pop it into the refrigerator for about 30 minutes. Chilling helps the dough firm up so the cookies hold their shape and develop that perfect chewy texture when baked.
Step 6: Shape and Bake
Scoop tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading. Bake for 10 to 12 minutes, watching for the edges to set but keeping the centers soft. Once out of the oven, let the cookies rest on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This step lets them firm up without losing that desirable chewiness.
How to Serve Chewy Pumpkin Cookies Recipe
Garnishes
To elevate your Chewy Pumpkin Cookies Recipe, consider dusting them lightly with powdered sugar or drizzling a little cream cheese glaze on top. A sprinkle of finely chopped toasted pecans or walnuts adds a nice crunch and visual appeal as well.
Side Dishes
Pair these cookies with a steaming cup of spiced chai tea, rich hot chocolate, or even a pumpkin latte to amplify those cozy fall vibes. They also go wonderfully alongside a scoop of vanilla ice cream for a delightful dessert twist.
Creative Ways to Present
For parties or gift-giving, stack these cookies with parchment paper in between and tie the stack with a rustic ribbon. Or, serve them on a festive platter paired with seasonal fruit slices to add color and freshness to your dessert spread.
Make Ahead and Storage
Storing Leftovers
Leftover Chewy Pumpkin Cookies keep great at room temperature in an airtight container for up to 5 days. This preserves their soft texture and delicious flavor, so you can enjoy them throughout the week.
Freezing
If you want to save them longer, freeze the cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 3 months and thaw quickly when brought back to room temperature.
Reheating
To revive that freshly baked warmth, gently warm the cookies in the microwave for 10 to 15 seconds or pop them in a low oven at 300°F for about 5 minutes. This helps restore the soft, chewy texture and makes each bite feel just baked.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and ensures consistent moisture and flavor. Just be sure to use pure pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
What makes these cookies chewy rather than cakey?
The balance of melted butter, sugars, and a brief chilling period helps these cookies retain moisture and develop chewiness. Avoid overbaking to keep the centers soft and tender.
Can I substitute the white chocolate chips with something else?
Definitely. You can swap white chocolate chips for semi-sweet chocolate chips, raisins, dried cranberries, or chopped nuts depending on your preference and what’s available in your pantry.
Is it okay to skip chilling the dough?
Chilling the dough is recommended because it firms it up, controls spreading, and enhances the texture. If you’re short on time, you can skip it, but the cookies might spread more and have a slightly different chew.
How should I store these cookies if I want to keep them soft?
Store them in an airtight container at room temperature with a slice of bread inside. The bread helps maintain moisture and keeps the cookies soft for several days.
Final Thoughts
There’s something so comforting about biting into a soft, chewy pumpkin cookie warm from the oven, and this Chewy Pumpkin Cookies Recipe truly captures that magic. I can’t wait for you to make these and share them with friends and family — they’re perfect for any fall occasion or a cozy treat on their own. Trust me, once you try them, they will quickly become one of your favorite fall dessert go-tos!
Print
Chewy Pumpkin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chewy pumpkin cookies are a perfect autumn treat, combining the warm spices of cinnamon, nutmeg, ginger, and cloves with moist pumpkin puree. They offer a soft and tender texture with optional white chocolate chips or nuts for added richness. Easy to prepare and bake, they’re ideal for holiday gatherings or cozy afternoons with a cup of tea.
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 prevent sticking and simplify cleanup.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Then, stir in the pumpkin puree and vanilla extract until fully combined and uniform in texture.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and ground cloves to evenly distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. If desired, fold in the white chocolate chips or chopped nuts to add texture and flavor.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for 30 minutes to firm it up, which helps prevent excessive spreading during baking and enhances the cookie texture.
- Shape and Bake: Using a tablespoon, scoop portions of dough and place them on the prepared baking sheet about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set and the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a nuttier flavor, substitute white chocolate chips with chopped walnuts or pecans.
- Ensure the pumpkin puree is well-drained if using homemade to prevent soggy dough.
- Refrigerating the dough is key to achieving the chewy texture and preventing cookies from spreading too thin.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
