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Soft and Chewy Pumpkin Cookies Recipe

Soft and Chewy Pumpkin Cookies Recipe
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★★★★★

5.2 from 15 reviews

Enjoy these soft and chewy pumpkin cookies that combine the warm flavors of autumn spices with the moistness of pumpkin puree. Perfectly balanced sweetness and a tender texture make them an ideal treat for fall or any time you crave a cozy, flavorful cookie.

Ingredients

Scale

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Optional Mix-ins

  • 1 cup chocolate chips or chopped nuts

Instructions

  1. Prepping the Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Mixing the Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, and the large egg. Whisk or stir until the mixture is smooth and evenly blended.
  3. Combining the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the ground spices: cinnamon, nutmeg, ginger, and cloves, ensuring an even distribution.
  4. Mixing Wet and Dry Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined to keep the cookies soft and chewy without overmixing.
  5. Adding Flavor and Texture: Stir in the vanilla extract and, if using, fold in the chocolate chips or chopped nuts gently so they are evenly dispersed throughout the cookie dough.
  6. Shaping the Cookies: Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
  7. Baking the Cookies: Bake in the preheated oven for 12 to 15 minutes until the edges are set and the tops appear slightly dry. They might look soft; this is normal as they will firm while cooling.
  8. Cooling the Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them carefully to a wire rack to cool completely.
  9. Enjoying the Treat: Serve these warm or at room temperature with a glass of milk or a cup of tea for a delightful autumn-inspired snack.

Notes

  • You can substitute fresh roasted pumpkin puree for canned pumpkin by roasting, scooping, and pureeing the pumpkin flesh.
  • To make the cookies healthier, replace half the all-purpose flour with whole wheat flour and reduce sugar by 1/4 cup or use a sugar substitute.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  • Try different mix-ins like butterscotch chips, chopped pecans, or dried cranberries for varied flavors.

Nutrition

Keywords: pumpkin cookies, soft pumpkin cookies, chewy pumpkin cookies, fall cookies, autumn dessert, spiced cookies

Find it online: https://dishedbydana.com/soft-and-chewy-pumpkin-cookies-recipe/