Go Back
–+ servings
Chewy Pumpkin Cookies

Chewy Pumpkin Cookies That Bring Autumn Bliss to Your Kitchen

These Chewy Pumpkin Cookies are a delightful autumn treat with rich flavors that evoke warmth and nostalgia.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free option.
  • 1/2 cup Granulated Sugar Can replace some with brown sugar.
  • 1/2 cup Brown Sugar Can replace with granulated sugar for variation.
  • 1 cup Pumpkin Puree Mashed sweet potato can be used as an alternative.
  • 1 teaspoon Vanilla Extract Can be omitted if necessary.
  • 2 cups All-Purpose Flour For gluten-free, use a gluten-free flour blend.
  • 1 teaspoon Baking Soda Ensure freshness for proper rising.
  • 1 teaspoon Baking Powder Check expiration for effectiveness.
  • 1 teaspoon Ground Cinnamon Can substitute with pumpkin pie spice.
  • 1/2 teaspoon Ground Cloves Omit or reduce for milder flavor.
  • 1/2 teaspoon Ground Nutmeg Omit if strong nutmeg flavor isn't preferred.
  • 1/2 teaspoon Ground Ginger Can substitute with ground allspice.
  • 1/4 teaspoon Salt Use kosher salt or reduce for low-sodium option.
  • 1 cup White Chocolate Chips or Chopped Nuts (Optional) Substitute with dark chocolate or omit for plain cookies.

Equipment

  • Oven
  • Mixing Bowls
  • baking sheet
  • Parchment paper
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Chewy Pumpkin Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, melt ½ cup of unsalted butter and whisk with ½ cup granulated sugar and ½ cup brown sugar until smooth. Stir in 1 cup of pumpkin puree and 1 teaspoon vanilla extract.
  3. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and a pinch of salt.
  4. Gradually mix the dry ingredients into the wet ingredients until just combined. If desired, fold in 1 cup of optional white chocolate chips or nuts.
  5. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
  6. Scoop tablespoon-sized mounds onto the prepared baking sheet, leaving 2 inches between each. Bake for 10-12 minutes, ensuring edges are set but centers are soft.
  7. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 75mgFiber: 1gSugar: 9gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Perfect for sharing, these cookies pair wonderfully with warm apple cider or tea. Customize with your favorite mix-ins!

Tried this recipe?

Let us know how it was!