There is nothing quite like the warm, rich flavor of pumpkin combined with a soft, delightful chewiness, and that is exactly what this Chewy Pumpkin Cookies Recipe delivers. Each bite is packed with fall spices, a touch of sweetness, and a tender texture that makes these cookies utterly irresistible. Whether you’re looking to impress at a holiday gathering or just want to cozy up with a comforting treat, this recipe is a trusty go-to that balances flavor and texture perfectly.
Ingredients You’ll Need
Every ingredient in this Chewy Pumpkin Cookies Recipe plays a special role, from adding moistness and spice to delivering that iconic chewy texture. These simple pantry staples come together in an easy blend that guarantees a seasonal favorite.
- Unsalted butter (1/2 cup, melted): Adds richness and helps create that soft, chewy crumb.
- Granulated sugar (1/2 cup): Brings the perfect amount of sweetness and lightens the dough.
- Brown sugar (1/4 cup, packed): Introduces moisture and caramel notes that deepen flavor and chewiness.
- Pumpkin puree (1/3 cup): The star ingredient giving these cookies their signature pumpkin flavor and tender texture.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a subtle, sweet aroma.
- All-purpose flour (1 1/2 cups): The foundation that holds everything together without weighing the cookies down.
- Baking soda (1/2 teaspoon): Helps with leavening for a soft rise and light chew.
- Baking powder (1/2 teaspoon): Works alongside baking soda for just the right texture balance.
- Ground cinnamon (1 teaspoon): Infuses warmth and that unmistakable fall spice.
- Ground nutmeg (1/2 teaspoon): Adds a subtle nutty complexity that complements the pumpkin.
- Ground ginger (1/4 teaspoon): Offers a gentle zing that lifts the spice profile.
- Salt (1/4 teaspoon): Enhances all the sweet and spicy flavors, making them pop.
- Ground cloves (1/4 teaspoon): Gives a hint of aromatic depth for authentic seasonal charm.
- White chocolate chips or chopped nuts (1/2 cup, optional): For an extra touch of sweetness or crunchy texture, based on your preference.
How to Make Chewy Pumpkin Cookies Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C). Prepare a baking sheet lined with parchment paper to prevent sticking and ensure even baking. This simple prep step sets the stage for perfectly baked chewy cookies.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy. Next, stir in the pumpkin puree and vanilla extract, creating a rich, fragrant batter that promises moist, flavorful cookies.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves. This fragrant mixture of spices gives the cookies that unmistakable pumpkin-spiced allure and ensures every bite is filled with flavor.
Step 4: Blend Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. If you want to add white chocolate chips or nuts, gently fold them in now for extra bursts of texture and flavor that elevate each cookie.
Step 5: Chill the Dough
Cover the cookie dough and place it in the refrigerator for 30 minutes. Chilling firms up the dough, which helps the cookies hold their shape better and deepens the flavors, enhancing the chewy texture we all crave.
Step 6: Shape and Bake
Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them around 2 inches apart to give them room to spread. Bake the cookies for 10 to 12 minutes, or until the edges appear set but the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack; this final resting step allows the cookies to finish baking through and develop their signature chewiness.
How to Serve Chewy Pumpkin Cookies Recipe
Garnishes
While these Chewy Pumpkin Cookies Recipe treats are delightful on their own, you can add a little extra flair with a dusting of powdered sugar or a drizzle of melted white chocolate. Sprinkling a few chopped toasted pecans on top just after baking introduces a wonderful crunch and nutty aroma.
Side Dishes
Pair your chewy pumpkin cookies with a glass of cold milk, a warm spiced latte, or even a scoop of vanilla ice cream for a cozy dessert experience. Hot apple cider also complements the spices in the cookies beautifully, creating a harmonious flavor pairing perfect for crisp autumn evenings.
Creative Ways to Present
For a festive touch, stack the cookies on a rustic wooden board with small bowls of whipped cream and cinnamon sugar for dipping. Wrap a few in parchment paper tied with twine for thoughtful homemade gifts. You can even sandwich softened cream cheese frosting between two cookies for a luscious pumpkin cookie icebox sandwich that steals the show.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chewy pumpkin cookies in an airtight container at room temperature for up to 4 days. Proper storage preserves their soft texture and delicious flavor, so they feel freshly baked every time you reach for one.
Freezing
These cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months and thaw quickly at room temperature when you’re ready to enjoy a pumpkin-spiced treat.
Reheating
To revive the soft chewiness, warm the cookies in a preheated oven at 300°F for 5 to 7 minutes or microwave briefly on a low power setting. Just be careful not to overheat, or you might lose the tender texture that makes this Chewy Pumpkin Cookies Recipe so special.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree is perfect for this Chewy Pumpkin Cookies Recipe and makes it super convenient. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sweeteners.
What if I don’t have all the spices listed?
It’s okay if you’re missing one or two spices—cinnamon and nutmeg are the most essential for that comforting pumpkin flavor. You can also experiment by adding a pinch of allspice or cardamom for a unique twist.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend of equal measure. Just be sure the blend contains xanthan gum or another binder to help achieve that chewy texture.
Why do the cookies need to chill before baking?
Chilling the dough solidifies the fats, which helps prevent the cookies from spreading too much during baking, resulting in a thicker, chewier cookie with better flavor development.
Can I skip the white chocolate chips or nuts?
Definitely. Both are optional and add extra texture or sweetness, but the cookies are just as delicious without them, letting the pumpkin and warm spices shine through.
Final Thoughts
I cannot recommend this Chewy Pumpkin Cookies Recipe enough for anyone seeking a heartwarming seasonal treat that’s easy to make and impossible to resist. These cookies capture the essence of cozy autumn days and will quickly become a household favorite you’ll reach for year after year. Give them a try and prepare to fall in love with pumpkin all over again!
Print
Chewy Pumpkin Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These chewy pumpkin cookies are soft, flavorful, and packed with warm spices perfect for fall. With a moist texture from pumpkin puree and a hint of sweetness from brown and granulated sugars, these cookies are enhanced with aromatic cinnamon, nutmeg, and cloves. Optional white chocolate chips or nuts add a delightful crunch or creamy sweetness, making these cookies a perfect seasonal treat.
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
- 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 fully combined and creamy. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and uniform.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and ground cloves evenly to distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the white chocolate chips or chopped nuts if using, to add texture and flavor.
- Chill the Dough: Cover the dough with plastic wrap or a clean towel and refrigerate for 30 minutes to firm up the dough, which helps maintain shape during baking.
- Shape and Bake: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 10-12 minutes until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes to finish firming before transferring them to a wire rack to cool completely.
Notes
- Ensure the pumpkin puree is plain and not pumpkin pie filling.
- Chilling the dough is crucial to prevent cookies from spreading too much.
- You can substitute white chocolate chips with semi-sweet or dark chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, try using chopped pecans or walnuts instead of white chocolate chips.
