Soft and Chewy Pumpkin Cookies Recipe

If you’re craving something irresistibly comforting this season, you absolutely must try this Soft and Chewy Pumpkin Cookies Recipe. These cookies are the perfect combination of tender pumpkin flavor, warm spices, and just the right balance of sweetness that melts in your mouth with every bite. They’re soft, delightfully chewy, and carry that cozy fall essence we all adore. Whether you’re baking for a holiday gathering or just to satisfy your sweet tooth, this recipe will quickly become your favorite go-to cookie for pumpkin season and beyond.

Ingredients You’ll Need

This Soft and Chewy Pumpkin Cookies Recipe uses simple pantry staples that come together to create a symphony of flavor and texture. Each ingredient plays a key role, from the creamy butter that keeps the cookies soft, to the pumpkin puree adding moisture and depth, while the warming cinnamon makes each bite feel like a hug.

• Unsalted butter (1 cup, softened): Provides rich flavor and helps create that perfect soft texture.
• Granulated sugar (1 cup): Adds sweetness and helps with the cookie’s slight crisp edges.
• Light brown sugar (1/2 cup, packed): Introduces a hint of molasses flavor and moisture for chewiness.
• Pure pumpkin puree (1 cup): The star ingredient, delivering moisture, vibrant color, and that autumnal taste.
• Large egg (1): Binds everything together and gives structure to the cookie.
• Vanilla extract (2 teaspoons): Enhances all the flavors with its sweet, aromatic essence.
• Ground cinnamon (2 teaspoons): Brings warmth and spice to every bite.
• Baking soda (1 teaspoon): Aids leavening so the cookies rise just right.
• Baking powder (1 teaspoon): Works with baking soda to give the perfect texture.
• Salt (1/2 teaspoon): Balances flavors and highlights sweetness.
• All-purpose flour (1 3/4 cups): The foundation that holds all the deliciousness together.

How to Make Soft and Chewy Pumpkin Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating the softened butter with both granulated and light brown sugars until the mixture is light and fluffy. This step is essential because the air you incorporate here helps create a tender, soft cookie that still has a pleasant chew. It’s also where the sugar starts working its magic, giving you those perfectly sweet undertones.

Step 2: Mix in Pumpkin, Egg, and Vanilla

Next, add the pure pumpkin puree, egg, and vanilla extract to your creamed mixture. Blend these in until everything is well combined and smooth. The pumpkin moisture combined with the egg is what gives these cookies their famous soft and chewy texture, plus that irresistible autumn flavor we love.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together the ground cinnamon, baking soda, baking powder, salt, and all-purpose flour. Doing this separately ensures that all your leavening agents and spices are evenly distributed, which is crucial for consistent texture and flavor throughout the batch.

Step 4: Gradually Add Dry to Wet Ingredients

Slowly mix the dry ingredients into the pumpkin mixture. Be careful to stir just until combined—you don’t want to overmix, or your cookies could turn out dense instead of delightfully soft.

Step 5: Chill the Dough

Cover your dough and pop it into the refrigerator for at least 30 minutes. Chilling not only firms up the dough which makes it easier to handle, but it also enhances the flavors as they meld together. This step really makes a difference in this Soft and Chewy Pumpkin Cookies Recipe.

Step 6: Preheat the Oven and Prepare Sheet

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking. This ensures your cookies bake perfectly every time without any fuss.

Step 7: Scoop the Dough

Scoop rounded tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart. This gives the cookies room to spread without merging into one big pumpkin patch.

Step 8: Bake Until Just Done

Bake for 12-15 minutes, keeping an eye out for lightly browned edges and set centers. Resist the temptation to overbake! You want these cookies soft and chewy, so pulling them out when the centers are still slightly soft is key.

Step 9: Cool on Sheet then Wire Rack

Let the cookies rest on the baking sheet for 5 minutes after taking them out of the oven. This gives them a chance to finish setting before you transfer them to a wire rack to cool completely. Cooling this way preserves their delicate texture perfectly.

How to Serve Soft and Chewy Pumpkin Cookies Recipe

Garnishes

While these cookies are wonderful on their own, adding a dusting of powdered sugar or a drizzle of white chocolate adds an elegant touch and a hint more sweetness that complements the warm spices brilliantly.

Side Dishes

Pair your Soft and Chewy Pumpkin Cookies Recipe with a cup of hot chai tea or spiced coffee to create a cozy afternoon treat. For a holiday dessert spread, these cookies are fantastic alongside vanilla ice cream or a scoop of cinnamon whipped cream.

Creative Ways to Present

Try sandwiching two cookies together with cream cheese frosting or marshmallow fluff for a fun twist. They also look adorable stacked in clear jars tied with ribbon, making them a lovely homemade gift idea during the fall season.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature, layered with parchment paper to prevent sticking. They stay soft and delicious for up to 4 days, making it easy to enjoy them across the week.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet, freezing until solid, and then transferring to a freezer-safe bag. They keep wonderfully for up to 3 months, allowing you to bake ahead and enjoy a burst of soft pumpkin goodness whenever you want.

Reheating

To bring your cookies back to that fresh-from-the-oven softness, microwave them for 10-15 seconds or warm them in a 300°F oven for a few minutes. This tiny bit of heat refreshes their chewy texture perfectly.

FAQs

Can I substitute canned pumpkin pie filling for the pure pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added spices and sugars that can alter the flavor and texture of your cookies.

What if I don’t have light brown sugar? Can I use dark brown sugar instead?

Yes, dark brown sugar works well and will actually give the cookies a deeper molasses flavor, making the spice notes even richer.

Can I add mix-ins like chocolate chips or nuts to this recipe?

Absolutely! Chocolate chips, chopped pecans, or walnuts are fantastic additions that add texture and enhance the flavor while keeping the cookies soft and chewy.

Why do the cookies need to be chilled before baking?

Chilling the dough firms it up, making it easier to scoop and preventing the cookies from spreading too much. It also helps develop the flavors for a tastier cookie.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best texture. Your cookies will still come out soft and chewy.

Final Thoughts

There’s just something so comforting about a batch of fresh Soft and Chewy Pumpkin Cookies Recipe—each bite feels like a warm hug on a crisp day. Once you try this recipe, I’m sure these cookies will become a beloved staple in your kitchen, perfect for sharing with family and friends or indulging in a quiet moment of seasonal bliss. Don’t wait to bake up a batch and treat yourself to this little slice of autumn magic!

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