Go Back
The Best Chewy Pumpkin Cookies Recipe

The BEST Chewy Pumpkin Cookies

Ah, the smell of pumpkin spice wafting through the kitchen is like a cozy hug! These chewy pumpkin cookies are not only delicious but also incredibly easy to whip up. With just a handful of ingredients, you can create a batch that will have everyone asking for seconds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup canned pumpkin puree This is the star of the show, giving the cookies their moist texture.
  • 1 cup granulated sugar Sweetness is key!
  • 1 cup brown sugar Adds a lovely depth of flavor.
  • 1 cup unsalted butter Helps create that perfect chewy consistency.
  • 2 large eggs These act as binding agents.
  • 1 teaspoon vanilla extract A hint of vanilla enhances the overall flavor.
  • 3 cups all-purpose flour The base for our cookie dough.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 1 teaspoon baking powder Ensures a soft texture.
  • 1 teaspoon ground cinnamon A classic fall spice.
  • 1/2 teaspoon ground nutmeg Adds warmth and complexity.
  • 1/2 teaspoon ground ginger A little zing to complement the pumpkin.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 cup chocolate chips optional - For those who love a touch of chocolate.

Equipment

  • Oven
  • Large Bowl
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Step 3: Add the pumpkin puree, eggs, and vanilla extract to the mixture, and mix until well combined.
  4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chocolate chips.
  6. Step 6: Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
  7. Step 7: Bake for 12-15 minutes, or until the edges are lightly golden. The centers may appear soft.
  8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies are best enjoyed within a week. Store them in an airtight container at room temperature to keep them chewy. If you want to keep them longer, you can freeze them for up to three months.