Chewy Pumpkin Cookies
Soft, spiced, and irresistibly chewy, these pumpkin cookies are the perfect sweet treat for autumn days. Packed with warm spices and real pumpkin, they are an easy, healthy dessert option for gatherings or a cozy night in.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and cooled slightly
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ⅓ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg yolk
- 2 tsp vanilla extract
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
Add-ins
- 1 cup white chocolate chips (optional) Delicious but optional
Instructions
Preparation
- Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla, whisking until combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Make dough: Fold dry ingredients into wet mixture until just combined. Stir in white chocolate chips if using.
- Scoop cookies: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, leaving space between each.
- Bake: Bake for 11–12 minutes, until edges are set but centers look slightly soft.
- Cool & enjoy: Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Notes
Store cookies in an airtight container at room temp up to 4 days, or freeze up to 2 months. For chewier cookies, blot pumpkin purée with paper towels to remove excess moisture. Add chopped pecans or dark chocolate for an extra flavor twist. Don't overbake for soft centers.