Soft Chewy Pumpkin Spice (Printable version)

Melt-in-mouth soft cookies infused with warm pumpkin spice, perfect for cozy fall flavors.

# Needed ingredients:

→ 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 make it:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
03 - Using an electric mixer in a large bowl, cream the 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 - Fold in white chocolate chips or chopped pecans if using.
07 - Drop dough by rounded tablespoons onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set and centers appear slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.

# Expert Suggestions:

01 -
  • They stay soft for days, unlike other cookies that turn hard by morning.
  • The pumpkin keeps them moist without making them cakey or dense.
  • You can mix the dough by hand if your mixer breaks mid-recipe like mine did once.
02 -
  • Do not overbake these or theyll turn into soft little hockey pucks by the next day.
  • If your dough feels too sticky to scoop, chill it for 30 minutes and it becomes much easier to handle.
  • Canned pumpkin has different moisture levels by brand, if your dough looks soupy add a tablespoon or two more flour.
03 -
  • Press a few extra white chocolate chips on top of each dough ball right before baking, it makes them look bakery-perfect.
  • If you want thicker cookies, chill the dough for an hour and they wont spread as much in the oven.
  • Use a cookie scoop for uniform size, it makes them bake evenly and look professional without any extra effort.
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