Pumpkin spice has a comforting scent and flavor during the fall and winter months. This Pumpkin Cookies Recipe will surely satisfy that nostalgic craving, bringing you instant happiness with every bite.
These pumpkin cookies are soft and moist, thanks to the pumpkin puree. They impart the classic pumpkin spice flavor and a buttery, rich goodness with a hint of vanilla that everyone loves.
The Ultimate Chewy and Spicy Pumpkin Cookies Recipe For Fall Bliss
During the colder months, your body craves something warm. What better way to satisfy that need than to bake some delicious pumpkin cookies? The blend of nutmeg, cinnamon, and ginger creates that classic pumpkin spice that not only smells and tastes good but also brings warmth for the cold season.
Unlike most crunchy cookie recipes, pumpkin cookies are chewy and soft. It seems like you’re munching on a cake! Since you’ll be using pumpkin puree, you can expect a load of nutrients like vitamin A and antioxidants.
If you want some more pumpkin desserts, check out my other recipes like 10-Minute No Bake Pumpkin Pie and Warm Spiced Recipe For Pumpkin Dump Cake.
Ingredients Needed
Before we make the ultimate fall treat, prepare these ingredients.
- Pumpkin puree: While you can make pumpkin puree from scratch, it’s time-consuming. Canned pumpkin puree is a more convenient choice. Choose a can of 100% pure pumpkin puree and avoid the pre-sweetened pumpkin filling.
- Spices: Be sure your spices are fresh. I tend to leave them in my spice cabinet to long, and they loose flavor after a year.
- Butter: You always choose unsalted butter for baking to control the amount of salt to be added. Look for premium butter with at least 80% of butterfat to achieve a better texture and flavor of your cookies.
- All-purpose flour: Choose unbleached flour if you want the cookies to be tender and chewy pumpkin cookies. Consider organic flour for an eco-friendly choice or non-GMO to ensure the absence of chemicals.
- Sugar: Check the texture and color of your sugar. The light brown sugar should have a moist, soft texture and a light brown or golden-brown color, not dark. For your granulated sugar, it should be made of pure cane sugar without any clumps.
- Egg: This recipe calls for a large-sized egg to provide the right consistency and texture of the cookie dough. The egg should be fresh. You’ll know that the egg is fresh when it sinks when you place it in a bowl of water.
- Vanilla extract: Choose pure vanilla extract to impart a more natural flavor on your cookies. Look at the ingredient list and ensure that it includes vanilla beans. If possible, look for Madagascar vanilla because it offers the best flavor.
- Baking soda: You’ll want fresh baking soda to give the cookies the right lift. Check the expiration to determine its freshness.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make Pumpkin Cookies
Now, let’s start making the perfect pumpkin cookies for your family and loved ones.
Combine Sugar With Butter
- In a large bowl, add light brown sugar, granulated sugar, and melted butter.
- Stir well with a wooden spoon until combined.
Add The Wet Ingredients
- Add pumpkin puree, egg, and vanilla extra to the sugar-butter mixture bowl.
- Using a wooden spoon, mix all together until smooth.
Prepare The Dry Ingredients
- In another bowl, add all-purpose flour, baking soda, ground nutmeg, ground cinnamon, ground ginger, and salt.
- Whisk until all ingredients are fully combined.
Combine Wet And Dry Mixtures
- Hold a hand sieve over the bowl of the wet mixture and add the dry mixture.
- Gently tap the handle to help the dry ingredients pass through the mesh.
- Stir the dry ingredients into the wet mixture to make the dough.
Chill And Scoop The Dough
- Cover the dough with a plastic wrap and chill in the fridge for one hour or in the freezer for 20-30 minutes. This process will help prevent the cookies from spreading excessively.
- Using a tablespoon or cookie scoop, drop a rounded spoonful of cookie dough balls onto a parchment paper-lined baking sheet. Arrange in a single layer to cook evenly.
Bake The Cookies
- In a preheated oven, bake the cookies for about 10-12 minutes or until you see the edges have turned lightly golden.
- Remove the cookies from the oven once cooked and allow them to cool for 5-10 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Once cooled, serve and enjoy!
Gina’s Tips For Recipe Success
- Don’t overmix the cookie dough, or you’ll end with tough, dense cookies. Mix the ingredients until they’re just combined.
- If the chilled cookie dough becomes too hard to scoop out, let it sit at room temperature for a few minutes.
- Don’t over-bake the cookies, or they’ll become crunchy and hard. Simply follow the recommended baking time and pay attention to the cookies while baking.
Variation Ideas
- Add white chocolate chips to make sweet pumpkin chocolate chip cookies.
- Add oats to give a nutty flavor to your cookies.
- Top cookies with cream cheese frosting to give a slightly tangy element.
- If you want to add a crispy exterior, consider rolling in some cinnamon sugar before baking.
Storing Leftovers
You can make pumpkin cookies stay fresh and delicious with proper storage. Store the cookies at room temperature for up to 3-5 days or in the fridge for up to a week. Simply store the cookies in an airtight container. When it’s time to serve,
- Reheat one or two cookies in the microwave for 10-15 seconds.
- Heat a large batch on a baking sheet in the oven for 5-7 minutes.
If you want to extend the life of your cookies for up to two months, freeze them on a baking sheet for 1-2 hours before transferring them to an airtight container.
- To reheat, simply heat the frozen cookies in the oven for 8-10 minutes.
- Warm the frozen cookies in the microwave for 15-20 seconds.
More Similar Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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Pumpkin Cookies Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- ⅓ cup butter, melted
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg, large
- ½ cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground ginger
Instructions
- Preheat to 350°F (180°C) and line two baking sheets with parchment paper.
Mix Wet Ingredients:
- In a large bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Stir well with a wooden spoon until smooth.⅓ cup butter, ½ cup light brown sugar, ⅓ cup granulated sugar
- Add in the egg, pumpkin purée, and vanilla extract, mixing until fully combined.1 egg, ½ cup pumpkin purée, 1 teaspoon vanilla extract
Prepare Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, salt, baking soda, cinnamon, nutmeg, and ginger.1 ½ cups all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda, 1 ¼ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¾ teaspoon ground ginger
- Sift the dry ingredients into the wet mixture. Gently mix until everything is well incorporated, but avoid over-mixing.
Chill the Dough:
- Cover the dough and chill in the refrigerator for 1 hour. If you're short on time, you can freeze it for 20-30 minutes until it's firmer and easier to handle.
- Scoop and roll the dough into balls, about 1 to 1.5 tablespoons each. Place them on the lined baking sheets, leaving space between each cookie.
Bake:
- Bake in the preheated oven for 14 to 16 minutes, or until the cookies are golden brown on top.
- Allow the cookies to cool on the baking sheets for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Notes
Tips:
- Measuring Pumpkin: Use a flat spoon to level off the pumpkin purée in the measuring cup for accuracy.
- Chilling the Dough: Chilling helps prevent the cookies from spreading too much, giving them a better texture.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months; just thaw them at room temperature before serving.