Soft Chewy Pumpkin Spice (Printable)

Soft, chewy cookies infused with pumpkin and warm spices for a cozy autumn treat.

# What You'll 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

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 - In a large bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - If desired, fold in white chocolate chips or chopped pecans gently.
07 - Drop dough by rounded tablespoons onto prepared baking sheets, spacing them 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 the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay soft for days, even when you forget to seal the container.
  • The dough is forgiving and doesn't demand perfect measurements or timing.
  • White chocolate chips melt into sweet pockets that balance the spice beautifully.
  • You can mix everything by hand if your mixer dies mid-recipe.
02 -
  • Don't overbake them or they'll turn dry and crumbly instead of soft and chewy.
  • If your dough feels too sticky to scoop, chill it for 30 minutes and it'll behave.
  • Room temperature ingredients blend faster and more evenly than cold ones straight from the fridge.
03 -
  • Use a cookie scoop for uniform size and even baking every time.
  • Rotate your baking sheets halfway through if your oven has hot spots.
  • Let the dough rest for 10 minutes after mixing and the texture will improve noticeably.
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