Description
These Chewy Pumpkin Cookies are soft, moist, and packed with warm autumn spices. Featuring pumpkin puree and a blend of cinnamon, nutmeg, ginger, and cloves, these cookies provide a perfect seasonal treat. Optional white chocolate chips or chopped nuts add a delightful texture contrast. Easy to make and perfect for fall gatherings.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup white chocolate chips or chopped nuts (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and help with even baking.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined. Then stir in the pumpkin puree and vanilla extract until the mixture is uniform.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves until evenly mixed.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid over-mixing. If desired, fold in white chocolate chips or chopped nuts for extra flavor and texture.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for 30 minutes. Chilling helps to firm the dough, resulting in a better texture and easier shaping.
- Shape and Bake: Use a tablespoon to scoop dough portions onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake; centers should remain slightly soft.
- Chilling the dough is essential for preventing excessive spreading during baking.
- White chocolate chips can be substituted with semi-sweet chocolate chips or chopped nuts like pecans or walnuts.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; store in a freezer-safe container for up to 3 months.
