Perfect Soft Chewy Pumpkin Cookies: 1 Amazing Recipe

Soft chewy pumpkin cookies have become my absolute favorite fall treat, and I’m so excited to share my go-to soft pumpkin cookies recipe with you! I remember the first time I nailed the perfect texture – it was a crisp autumn afternoon, the air smelled like woodsmoke and fallen leaves, and I pulled these beauties from the oven. The crackled, spiced sugar exterior gave way to a wonderfully tender, moist center. Making these chewy pumpkin cookies recipe delights is surprisingly simple, and I promise these easy soft chewy pumpkin cookies will fill your home with the most incredible aroma. Let’s get cooking!

Why You’ll Love These Soft Chewy Pumpkin Cookies

These aren’t just any cookies; they’re a little slice of autumn heaven! Here’s why you’ll be making batch after batch:

• Incredible Taste: The perfect blend of warm spices and sweet pumpkin creates a flavor explosion you won’t forget.
• Quick Prep: From mixing bowl to baking sheet in under 30 minutes, making them ideal for busy weeknights.
• Cozy Aroma: Your kitchen will smell absolutely divine while these bake, filling your home with that classic fall scent.
• Budget-Friendly: Uses common pantry staples, making them an affordable treat for the whole family.
• Kid-Approved: Even picky eaters adore these delightful, soft bites.
• Perfectly Moist: These moist chewy pumpkin cookies stay tender for days.
• Homemade Goodness: Nothing beats the satisfaction of serving delicious homemade soft pumpkin cookies.
• Beautiful Presentation: The crackled, sugar-coated exterior looks as good as it tastes!

Ingredients for the Best Soft Chewy Pumpkin Cookies

To achieve that perfectly soft and chewy texture, you’ll need these key ingredients for your pumpkin cookie dough recipe soft chewy:

• 1 cup (2 sticks) unsalted butter, softened – This is crucial for creaming and creating a tender cookie base.
• 1 cup granulated sugar – For sweetness and structure.
• 1 large egg – Binds everything together and adds richness.
• 1 teaspoon vanilla extract – Enhances all the flavors.
• 1 cup pumpkin puree (not pumpkin pie filling) – The star ingredient for moisture and that signature pumpkin flavor. Make sure it’s pure pumpkin puree!
• 2 1/2 cups all-purpose flour – The foundation of our cookie dough.
• 1 teaspoon baking soda – Helps the cookies rise and become chewy.
• 1/2 teaspoon salt – Balances the sweetness and brings out flavors.
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg – These warm spices create that cozy autumn flavor.
• For rolling: 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon – This creates the delightful spiced sugar coating with a beautiful crackled exterior.

How to Make Soft Chewy Pumpkin Cookies

Follow these simple steps to bake up a batch of the most delightful cookies!

1. Step 1: Start by creaming together 1 cup (2 sticks) unsalted butter, softened and 1 cup granulated sugar in a large bowl. Beat them with an electric mixer until the mixture is wonderfully light and fluffy. This process incorporates air, which is key for a tender cookie.
2. Step 2: Beat in 1 large egg and 1 teaspoon vanilla extract until everything is thoroughly combined. The mixture will look smooth and well-emulsified.
3. Step 3: Stir in 1 cup pumpkin puree. Make sure you’re using pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices that will alter the outcome.
4. Step 4: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Whisking the dry ingredients ensures they are evenly distributed.
5. Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined into a soft pumpkin cookie dough. Be careful not to overmix, as this can lead to tough cookies.
6. Step 6: Cover the bowl and chill the dough for at least 30 minutes. This is a crucial step for chewy pumpkin cookies recipe success, as it prevents them from spreading too much in the oven and helps develop their flavor.
7. Step 7: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
8. Step 8: While the oven preheats, prepare the rolling mixture. In a shallow dish, combine 1/2 cup granulated sugar with 1 teaspoon cinnamon.
9. Step 9: Scoop rounded tablespoons of the chilled dough and roll them into balls. Then, roll each ball generously in the spiced sugar mixture until fully coated. Place the dough balls about 2 inches apart on the prepared baking sheets.
10. Step 10: Bake for 10-12 minutes. You’re looking for the edges to be set, but the centers should still appear slightly soft. These are your soft baked pumpkin cookies! Pulling them out at this stage ensures that lovely chewy texture.
11. Step 11: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy your moist chewy pumpkin cookies! Learning how to make soft chewy pumpkin cookies has never been easier.

Pro Tips for the Best Soft Chewy Pumpkin Cookies

To guarantee your cookies are perfectly soft and chewy every time, follow these simple tricks:

• Always use pure pumpkin puree, not pie filling. The extra sugar and spices in pie filling can throw off the texture and taste.
• Chill the dough! This is absolutely essential for achieving that signature crackled top and preventing the cookies from spreading too thin. It’s a key step in understanding what makes pumpkin cookies chewy.
• Slightly underbaking is your friend for chewiness. Pull them out when the centers still look a little soft; they’ll continue to cook on the hot baking sheet.

What’s the secret to perfect soft chewy pumpkin cookies?

The secret lies in the combination of pumpkin puree for moisture and chilling the dough to control spread. This ensures you get those wonderfully moist and chewy pumpkin cookies with a delightful texture. For more baking science insights, you can explore resources on the science of cooking.

Can I make soft chewy pumpkin cookies ahead of time?

Yes, you absolutely can! You can prepare the dough up to 24 hours in advance and keep it covered in the refrigerator. Just roll and bake as usual when you’re ready. You can find more tips on make-ahead baking on our latest recipes page.

How do I avoid common mistakes with soft chewy pumpkin cookies?

A common pitfall is overmixing the dough, which develops the gluten too much and leads to tough cookies. Also, ensure you’re chilling the dough properly; otherwise, you’ll end up with flat cookies and wonder why are my pumpkin cookies not chewy. For more on gluten development, check out this guide to flour properties.

Best Ways to Serve Your Soft Pumpkin Cookies

These delightful cookies are wonderful on their own, but they also pair beautifully with a variety of autumn flavors. Imagine serving these soft pumpkin cookies recipe delights alongside a warm mug of spiced apple cider or a creamy latte. They’re perfect for potlucks, holiday gatherings, or simply as an afternoon treat with a glass of cold milk. For an extra festive touch, consider serving them as part of a dessert board alongside other seasonal favorites. The warm spices in these pumpkin spice chewy cookies also make them a fantastic pairing for a warm, creamy chai tea.

Nutrition Facts for Soft Chewy Pumpkin Cookies

Here’s a breakdown of the estimated nutritional information per cookie, so you can enjoy these treats mindfully:

• Serving Size: 1 cookie
• Calories: Approximately 150 kcal
• Fat: Approximately 8g
• Saturated Fat: Approximately 5g
• Unsaturated Fat: Approximately 3g
• Trans Fat: 0g
• Carbohydrates: Approximately 18g
• Fiber: Approximately 1g
• Sugar: Approximately 15g
• Protein: Approximately 2g
• Sodium: Approximately 60mg
• Cholesterol: Approximately 30mg

Nutritional values are estimates and may vary based on specific ingredients used in your soft chewy pumpkin cookies. For more information on nutritional data, please see our privacy policy.

How to Store and Reheat Soft Chewy Pumpkin Cookies

Once your delicious soft chewy pumpkin cookies have cooled completely, proper storage is key to keeping them wonderfully soft and chewy. I usually let mine cool on the wire rack for at least 30 minutes. For short-term storage, place them in an airtight container at room temperature. They should stay fresh and delicious for about 3 to 4 days. If you want to keep these homemade delights longer, freezing is your best bet! Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. This is a fantastic way to ensure you always have a stash of simple chewy pumpkin cookies ready to go. You can learn more about proper food storage on our about Niki page.

Reheating is super easy! If frozen, thaw them overnight in the refrigerator. To bring back that just-baked warmth, you can gently reheat individual cookies in the microwave for about 10-15 seconds, or pop them in a warm oven (around 300°F or 150°C) for a few minutes until soft. This is a great trick for making them taste like they just came out of the oven, ensuring you always enjoy the best chewy pumpkin cookie recipe results.

Frequently Asked Questions About Soft Chewy Pumpkin Cookies

Can I use a different type of flour for these soft chewy pumpkin cookies?

All-purpose flour is what I recommend for the best texture in these simple chewy pumpkin cookies. While you could experiment with alternatives like a gluten-free blend, it might change the texture. I haven’t tested it extensively, so for the most reliable results, stick with all-purpose flour. You can find more details on flour types in our terms of use.

Why are my pumpkin cookies not chewy?

There are a few reasons this might happen. Overbaking is the most common culprit; always pull them when the centers still look a little soft. Also, ensure you’re using pure pumpkin puree, not pie filling, and that you’ve chilled the dough properly. These steps are crucial for achieving the best chewy pumpkin cookie recipe outcome.

Can I add chocolate chips to my soft chewy pumpkin cookies?

Absolutely! If you love a mix of flavors, adding about 1 cup of semi-sweet chocolate chips to the dough when you add the dry ingredients is a fantastic idea. They pair wonderfully with the pumpkin spice and make for an even more decadent treat.

How do I make sure my cookies are consistently sized?

Using a cookie scoop is the easiest way to ensure all your dough balls are the same size. This leads to more even baking, so all your cookies turn out perfectly chewy and soft without any burnt edges or undercooked centers.

Variations of Soft Chewy Pumpkin Cookies You Can Try

Once you’ve mastered the basic recipe, don’t be afraid to get creative with these fun twists on classic soft chewy pumpkin cookies! They’re a great way to switch things up and cater to different tastes.

• Soft Pumpkin Chocolate Chip Cookies: For a decadent treat, stir in about 1 cup of semi-sweet chocolate chips into the dough along with the dry ingredients. The combination of warm pumpkin spice and melty chocolate is pure bliss!
• Vegan Soft Chewy Pumpkin Cookies: Easily make these cookies vegan by substituting the butter with vegan butter sticks and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Ensure your sugar is also vegan-friendly.
• Gluten-Free Soft Chewy Pumpkin Cookies: Swap out the all-purpose flour for a good quality 1-to-1 gluten-free baking flour blend. You might find the texture is slightly different, but still delicious!
• Pumpkin Cream Cheese Swirl Cookies: Make a simple cream cheese frosting (cream cheese, powdered sugar, vanilla) and swirl a dollop into each cookie dough ball before baking. It adds a lovely tangy richness.

Perfect Soft Chewy Pumpkin Cookies: 1 Amazing Recipe

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• Author: basmer1517
• Total Time: 1 hour 32 minutes (includes chilling time)
• Yield: Approximately 24 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

These delightfully soft and chewy pumpkin cookies are rolled in a fragrant spiced sugar-coating, creating a beautiful crackled exterior. They are perfect for autumn gatherings or any time you crave that cozy pumpkin spice flavor. This easy recipe yields the best soft chewy pumpkin cookies.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• For rolling: 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon

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Instructions

1. In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
2. Beat in the egg and vanilla extract until well combined.
3. Stir in the pumpkin puree.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. This is your soft pumpkin cookie dough.
6. Chill the dough for at least 30 minutes. This step is key for chewy pumpkin cookies.
7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. In a shallow dish, combine the 1/2 cup granulated sugar and 1 teaspoon cinnamon for rolling.
9. Roll rounded tablespoons of dough into balls and then roll each ball in the spiced sugar mixture. Place the dough balls about 2 inches apart on the prepared baking sheets.
10. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. These are your soft baked pumpkin cookies.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your moist chewy pumpkin cookies.

Notes

• Ensure you use pumpkin puree and not pumpkin pie filling for the best flavor and texture in your soft chewy pumpkin cookies.
• Chilling the dough is essential for preventing the cookies from spreading too much and achieving that desired chewy texture.
• For extra chewy pumpkin cookies, slightly underbake them.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: Approximately 150 kcal
• Sugar: Approximately 15g
• Sodium: Approximately 60mg
• Fat: Approximately 8g
• Saturated Fat: Approximately 5g
• Unsaturated Fat: Approximately 3g
• Trans Fat: 0g
• Carbohydrates: Approximately 18g
• Fiber: Approximately 1g
• Protein: Approximately 2g
• Cholesterol: Approximately 30mg

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