Soft Chewy Pumpkin Spice (Printable)

Delight in soft, chewy pumpkin-spiced treats with warm cinnamon, nutmeg, and a cozy texture perfect for fall.

# Ingredient List:

→ 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 Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 - Using an electric mixer, cream the softened 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 ingredient mixture to the wet ingredients, mixing just until incorporated.
06 - If using, gently fold in white chocolate chips or chopped pecans.
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 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft for days, even when you forget to seal the container properly.
  • The dough is forgiving and doesn't demand perfect measuring or timing.
  • They taste like fall without being aggressively pumpkin flavored.
  • You can mix them by hand if your mixer is buried in the back of the cupboard.
02 -
  • Chill the dough for 30 minutes if you want extra chewy cookies. I do this when I have time, and the texture improves noticeably.
  • Don't overbake them. They look underdone when you pull them out, but they finish cooking on the pan. I ruined my first batch by leaving them in too long.
  • Use canned pumpkin puree, not pumpkin pie filling. The pie filling has added sugar and spices that throw off the balance.
03 -
  • If your dough feels too sticky, chill it for 15 minutes before scooping. It makes handling much easier.
  • Use a cookie scoop for uniform size and even baking. I resisted buying one for years and now I use it constantly.
  • Let the butter soften naturally at room temperature. Microwaving it usually melts part of it, and that changes the texture of the dough.
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