Indulge in the ultimate autumn comfort with these chewy pumpkin cookies. Infused with warm spices and a rich pumpkin flavor, this recipe offers the perfect blend of sweetness and spice, making it an ideal treat for fall. Whether you’re enjoying a crisp fall day or hosting a cozy gathering, these cookies are sure to be a hit.
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
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup white chocolate chips or chopped nuts (optional)
Directions:
Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Mix in the pumpkin puree and vanilla extract until smooth.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the white chocolate chips or chopped nuts.
Chill the Dough: For best results, cover the dough and chill it in the refrigerator for 30 minutes.
Shape and Bake: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips:
Warm or Room Temperature: These pumpkin cookies are delicious both warm and at room temperature. If you prefer them warm, lightly reheating them in the microwave for a few seconds will bring back their freshly-baked softness.
Pairing: Serve these cookies with a warm beverage like apple cider, coffee, or tea. They also pair well with a scoop of vanilla ice cream for a cozy dessert.
Presentation: For a festive touch, sprinkle a little extra cinnamon or powdered sugar on top before serving. Arrange them on a decorative platter or in a cookie jar for a charming presentation.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to one week. To maintain their chewy texture, place a piece of bread in the container with the cookies; the bread helps to keep the cookies soft.
Refrigeration: If you want to extend their shelf life, you can store the cookies in the refrigerator. They will stay fresh for up to two weeks. Let them come to room temperature before serving.
Freezing: To keep cookies for a longer period, freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Frozen cookies can be kept for up to three months. Thaw at room temperature or warm them slightly in the microwave before enjoying.
Related Recipes:
- Pumpkin Cookies with Cream Cheese Frosting
- Pumpkin Cinnamon Roll Bake
- Pumpkin Bars with Cream Cheese Frosting
FAQs:
Can I use canned pumpkin pie filling instead of pumpkin puree?
While canned pumpkin pie filling is pre-spiced and sweetened, it’s best to use plain pumpkin puree for this recipe to control the spice levels and sweetness. If you only have pumpkin pie filling, reduce the amount of added spices and sugar in the recipe to adjust for the seasoning in the filling.
How can I make these cookies gluten-free?
To make gluten-free chewy pumpkin cookies, substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Be sure to check the blend’s recommendations for the correct amount to use.
Can I add different mix-ins to these cookies?
Absolutely! You can customize your chewy pumpkin cookies by adding mix-ins such as chocolate chips, nuts, dried cranberries, or even a swirl of caramel. Just fold them in at the end of the mixing process before chilling the dough.
How can I prevent the cookies from spreading too much during baking?
To prevent excessive spreading, make sure to chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape. Additionally, ensure your baking sheet is lined with parchment paper and not greased, as this can affect the spread of the cookies.
Conclusion:
These chewy pumpkin cookies are the quintessential fall treat, offering a perfect combination of spice and sweetness in every bite. Enjoy them with a warm beverage or share them with friends and family for a taste of autumn bliss!
📖 Recipe:
Print
Chewy Pumpkin Cookies
- Total Time: 27 minutes (plus optional chilling time)
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Chewy Pumpkin Cookies are a perfect autumn treat, offering a soft and flavorful bite with the delightful blend of pumpkin and warm spices. Each cookie is infused with pumpkin puree and a mix of cinnamon, nutmeg, and ginger, making them ideal for cozy fall gatherings. Optional white chocolate chips or nuts add an extra layer of sweetness and texture, making these cookies a fall favorite.
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
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
1/2 cup white chocolate chips or chopped nuts (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Mix in the pumpkin puree and vanilla extract until smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the white chocolate chips or chopped nuts.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 30 minutes.
- Shape and Bake: Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is recommended for best results, as it helps the cookies maintain their shape and enhances their chewy texture.
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 130 kcal per cookie
Keywords: chewy pumpkin cookies, pumpkin cookies recipe, soft pumpkin cookies, fall cookies, autumn treats, chewy cookies recipe
