Soft Chewy Pumpkin Spice (Printable)

Delight in soft, spiced cookies combining pumpkin and warm autumn flavors for a cozy treat.

# What You Need:

→ 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 - Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
03 - Using an electric mixer, cream the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in pumpkin puree, egg, and vanilla extract until fully combined.
05 - Gradually add the dry mixture to the wet ingredients, mixing just until combined.
06 - Fold in white chocolate chips or chopped pecans if using.
07 - Drop dough by rounded tablespoons onto prepared baking sheets, spacing each about 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 the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay soft for days, tucked in a tin or left on the counter under a towel.
  • The pumpkin keeps them tender without making them cakey or dense.
  • You can mix the dough in one bowl if you're feeling lazy and it still works.
  • They're forgiving, even if you overbake them by a minute or two, they don't turn hard.
02 -
  • Don't use pumpkin pie filling by mistake, it has sugar and spices already added and will throw off the balance.
  • If the dough feels too soft to scoop, chill it for 30 minutes and it will hold its shape better on the pan.
  • Pull them from the oven when they still look slightly underbaked in the center, or they'll dry out as they cool.
03 -
  • Use a cookie scoop to keep them all the same size so they bake evenly and look neat on the tray.
  • Let the butter soften naturally on the counter for about an hour, microwaving it makes the dough greasy and the cookies spread too much.
  • Press a few extra chocolate chips or pecans on top of each cookie right before baking for a prettier finish.
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