Soft Chewy Pumpkin Spice (Printable Version)

Tender, melt-in-mouth cookies featuring warm pumpkin and spice notes, perfect for cozy autumn treats.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup unsalted butter, softened
12 - 2/3 cup canned pumpkin puree
13 - 1 large egg
14 - 2 teaspoons pure vanilla extract

→ Optional

15 - 1 cup white chocolate chips or chopped pecans

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly mixed.
03 - Using an electric mixer, beat butter with light brown and granulated sugars until light and fluffy, about 2 to 3 minutes.
04 - Mix in pumpkin puree, egg, and vanilla extract until fully combined.
05 - Gradually add dry ingredients to the wet mixture, stirring just until incorporated; avoid overmixing.
06 - Fold in white chocolate chips or chopped pecans if using.
07 - Drop dough by rounded tablespoons onto prepared sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set and centers appear slightly underbaked.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They stay incredibly soft for days, almost like biting into a spiced cloud.
  • The dough is forgiving and doesn't require any chilling unless you want extra chewiness.
  • They fill the house with the kind of warm spice smell that makes people wander into the kitchen asking what you're making.
02 -
  • Don't overbake them or they'll dry out, the centers should look soft when you pull them from the oven.
  • If your dough feels too sticky, chilling it for 30 minutes makes scooping easier and adds chewiness.
03 -
  • Use a cookie scoop for evenly sized cookies that bake at the same rate.
  • Let the butter soften naturally on the counter, microwaving it can make the dough greasy.
  • If the dough spreads too much, your butter was too soft or the dough needed chilling.
Go Back