Name: Soft Chewy Pumpkin Cookies: Best Fall Treat
Prep time: 15 min
Cook time: PT-488944H18M57S
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup (113g) Unsalted Butter, Softened; 1 cup (200g) Granulated Sugar; 1/2 cup (100g) Brown Sugar, Packed; 1 Large Egg; 1 teaspoon Vanilla Extract; 3/4 cup (170g) Pumpkin Puree; 2 1/4 cups (281g) All-Purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Nutmeg; 1/4 teaspoon Ground Ginger; 1/4 teaspoon Salt; 1 cup Chocolate Chips or Raisins (Optional); For the glaze (optional):; 1 cup (120g) Powdered Sugar; 2 tablespoons Milk; 1/2 teaspoon Vanilla Extract

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Soft chewy pumpkin cookies have become my absolute favorite fall treat, and I’m so excited to share this recipe with you! I remember the first time I tried making them; the aroma of cinnamon and pumpkin filled my kitchen, and the resulting cookies were perfectly soft in the center with just the right amount of chewiness. This easy soft chewy pumpkin cookies recipe is simple enough for a weeknight baking session but impressive enough for guests. Get ready to bake up some pure autumn magic – let’s get cooking!

Ingredients for Homemade Pumpkin Cookies Soft and Chewy

Here’s everything you need to create these delicious, homemade pumpkin cookies that are wonderfully soft and chewy. These ingredients work together to give you that perfect texture and comforting fall flavor.

1/2 cup (113g) Unsalted Butter, Softened – Using softened butter is key for creaming with the sugar to create a light base.
1 cup (200g) Granulated Sugar
1/2 cup (100g) Brown Sugar, Packed – The brown sugar is a big part of what makes pumpkin cookies chewy, thanks to its molasses content.
1 Large Egg – Binds everything together.
1 teaspoon Vanilla Extract – Enhances all the other flavors.
3/4 cup (170g) Pumpkin Puree – Make sure it’s pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
2 1/4 cups (281g) All-Purpose Flour – The base of our cookie dough.
2 teaspoons Baking Powder – This helps the cookies puff up slightly.
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1/4 teaspoon Salt – Balances the sweetness.
1 cup Chocolate Chips or Raisins (Optional)
For the glaze (optional):
1 cup (120g) Powdered Sugar
2 tablespoons Milk
1/2 teaspoon Vanilla Extract

How to Make Soft Chewy Pumpkin Cookies

Making these soft chewy pumpkin cookies is a breeze, and the results are always worth it! Follow these simple steps to achieve that perfect texture.

Step 1: First things first, preheat your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper. This prevents sticking and makes cleanup a snap.
Step 2: Grab a large mixing bowl. Cream together the softened butter, granulated sugar, and packed brown sugar for about 2-3 minutes until the mixture is light and fluffy. This creaming process is crucial for the cookie’s texture.
Step 3: Beat in the large egg until it’s well incorporated. Then, stir in the vanilla extract and the pumpkin puree. Mix it all together until you have a smooth, creamy wet ingredient base.
Step 4: In a separate bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Getting these evenly distributed ensures consistent flavor in every bite.
Step 5: Gradually add the dry ingredients to the wet ingredients. Mix until just combined. It’s really important not to overmix here; overmixing can lead to tougher cookies, and we want these to be soft and chewy.
Step 6: If you’re adding chocolate chips or raisins, gently fold them into the dough now. This is a great way to customize how to make soft chewy pumpkin cookies your own.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread a little while baking.
Step 8: Bake for 12-15 minutes. You’re looking for the edges to be lightly golden brown, and the centers to look set, not jiggly.
Step 9: Let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before you transfer them to a wire rack to cool completely.
Step 10: For the optional glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzle-able. Drizzle it over the completely cooled cookies and let the glaze set before serving. Enjoy your delicious homemade pumpkin cookies!

Soft Chewy Pumpkin Cookies: Best Fall Treat - Soft Chewy Pumpkin Cookies - additional detail

Pro Tips for the Best Soft Pumpkin Cookies with Chewy Texture

Achieving that perfect soft and chewy pumpkin cookie every time is totally doable with a few insider tricks. These tips will elevate your homemade pumpkin cookies from good to absolutely amazing!

Don’t overbake! Pull them out when the edges are just set and the centers still look slightly soft. They’ll continue to cook a bit on the hot baking sheet.
Measure your flour correctly by spooning it into the measuring cup and leveling it off with a straight edge. Too much flour is the enemy of chewy cookies.
Chill the dough for at least 30 minutes before baking. This prevents them from spreading too much and helps develop a richer flavor, leading to more chewy pumpkin cookies.
For an extra boost of flavor, toast your spices briefly in a dry skillet before adding them to the flour mixture.

What’s the secret to perfect soft pumpkin cookies that are chewy?

The magic really lies in the brown sugar and not overbaking. Brown sugar adds moisture and chewiness, and pulling the cookies when they’re just set ensures that delightful soft center. For more baking tips, check out these baking tips.

Can I make pumpkin cookies chewy center soft edges ahead of time?

Absolutely! You can prepare the dough up to 24 hours in advance and store it, covered, in the refrigerator. Just let it sit at room temperature for about 15-20 minutes before scooping and baking.

How do I avoid common mistakes with pumpkin cookies that are chewy?

Avoid overmixing the dough, as this develops gluten and can make your cookies tough. Also, resist the temptation to overbake; watch for those lightly golden edges and slightly soft centers. Learn more about baking ingredients.

Best Ways to Serve Moist and Chewy Pumpkin Cookies

These delightful cookies are wonderful on their own, but they really shine with a few simple pairings. For a classic fall treat, enjoy them with a tall glass of cold milk – it’s a match made in heaven! I also love serving these pumpkin spice cookies soft and chewy alongside a warm mug of apple cider or a creamy hot chocolate. They make a fantastic addition to any holiday cookie platter or a cozy afternoon snack. Don’t forget to try them with a dollop of cream cheese frosting for an extra special touch!

Nutrition Facts for Soft Chewy Pumpkin Cookies

These homemade pumpkin cookies soft and chewy are a delightful fall treat. Here’s a breakdown of the estimated nutritional information per cookie:

Calories: 120
Fat: 5g
Saturated Fat: 3g
Protein: 2g
Carbohydrates: 18g
Fiber: 1g
Sugar: 10g
Sodium: 30mg

Nutritional values are estimates and may vary based on specific ingredients used, especially if you add chocolate chips or raisins.

Soft Chewy Pumpkin Cookies: Best Fall Treat - Soft Chewy Pumpkin Cookies - additional detail

How to Store and Reheat Soft Pumpkin Cookies

Once your delicious homemade pumpkin cookies soft and chewy have cooled completely, proper storage is key to keeping them perfectly soft. I always let them cool on a wire rack for at least 20-30 minutes to ensure they aren’t warm when I put them away. For the best results and to maintain that lovely texture, store the cooled cookies in an airtight container at room temperature. This method keeps them fresh for about 3 to 4 days. If you want to enjoy these chewy pumpkin cookies for longer, they freeze beautifully! Place them in a freezer-safe bag or container, separating layers with parchment paper if needed, and they’ll stay good for up to 3 months. To reheat, gently warm them in a low oven (around 250°F or 120°C) for a few minutes until they’re soft again. This makes them taste almost as fresh as when they were first baked!

Frequently Asked Questions About The Best Chewy Pumpkin Cookies

What makes pumpkin cookies chewy?

The secret to achieving that perfect chewy texture in these pumpkin cookies lies in a few key ingredients and techniques. Brown sugar, with its molasses content, adds moisture and chewiness. Using pumpkin puree also contributes a significant amount of moisture. Crucially, not overbaking them is vital; pulling them out of the oven when the edges are set but the centers are still slightly soft ensures they remain chewy as they cool. For more on baking science, explore baking science.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree for these cookies. Pumpkin pie filling contains added sugars and spices, which can alter the flavor and texture of your cookies, potentially making them too sweet or too soft. For the best results and to ensure you have the best chewy pumpkin cookies, always use plain pumpkin puree.

How do I ensure my pumpkin cookies don’t spread too much?

To prevent your pumpkin cookies from spreading too much, make sure your butter and pumpkin puree aren’t too warm when you mix them. Chilling the dough for at least 30 minutes before baking is also a fantastic trick. This firms up the fat, which slows down the spreading process in the oven, helping you achieve the perfect shape and texture for the best chewy pumpkin cookies. You might also find these cinnamon roll tips helpful for texture control.

Can I make the dough for these soft chewy pumpkin cookies ahead of time?

Yes, you absolutely can! The dough for these soft chewy pumpkin cookies can be made up to 24 hours in advance and kept covered in the refrigerator. This is a great way to get ahead on your baking. Just let the dough sit at room temperature for about 15-20 minutes before scooping and baking to make it easier to handle.

Variations of Pumpkin Spice Cookies Soft and Chewy You Can Try

Looking to mix things up or cater to specific dietary needs? These variations on the classic pumpkin spice cookies soft and chewy are fantastic ways to enjoy this beloved treat. They all aim to keep that desirable chewy pumpkin spice cookies recipe outcome.

Gluten-Free Option: For a gluten-free version of these chewy pumpkin spice cookies, simply swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend that contains xanthan gum. The texture might be slightly different, but they’ll still be delicious!
Vegan Twist: To make these vegan, use a vegan butter substitute and a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) instead of the butter and egg. Ensure your chocolate chips are also dairy-free if using.
Additions Galore: Feel free to get creative with mix-ins! White chocolate chips, chopped pecans, or even a sprinkle of sea salt on top before baking can add a wonderful new dimension to your soft pumpkin cookies.
Spiced Up: If you love a bolder spice flavor, consider adding a pinch of cloves or allspice to the dry ingredients. This enhances the warm, cozy notes reminiscent of a perfect pumpkin spice cookies soft and chewy.