Nothing says cozy fall baking quite like a warm, soft, and chewy pumpkin cookie fresh out of the oven. These cookies are filled with rich pumpkin flavor, a hint of spice, and a melt-in-your-mouth texture that makes them absolutely irresistible. Whether you’re baking for a weekend treat, a holiday gathering, or just because you love pumpkin desserts, this recipe is simple, beginner-friendly, and sure to bring a little autumn magic into your kitchen.
Recipe Info:
| Category | Prep Time | Cook Time | Servings | Calories* |
|---|---|---|---|---|
| Dessert Recipes | 15 mins | 12 mins | 18 cookies | ~160 per cookie |
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Step-By-Step Instructions
- Cream the butter and sugars
In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy. - Add wet ingredients
Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined. - Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt. - Bring it all together
Gradually add the dry mixture into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix. - Chill the dough
Cover the dough and refrigerate for at least 30 minutes — this helps the cookies hold their shape and enhances flavor. - Scoop and bake
Preheat oven to 350°F (175°C). Scoop 2-tablespoon sized portions onto a lined baking sheet, spacing about 2 inches apart. Bake for 11–12 minutes, until edges are set but centers are soft. - Cool & enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Helpful Notes & Tips
- Pumpkin puree tip: Always use plain puree, not pumpkin pie filling.
- Chilling matters: Don’t skip chilling — it keeps the cookies soft and chewy.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Recipe Variations
- Chocolate chip twist: Fold in 1 cup of chocolate chips for extra richness.
- Cream cheese glaze: Drizzle cooled cookies with a simple glaze made from cream cheese, powdered sugar, and milk.
- Nutty pumpkin cookies: Add ½ cup chopped pecans or walnuts for crunch.
Serving Suggestions
- Pair with a warm mug of apple cider or spiced chai for the ultimate cozy treat.
- Serve on a dessert tray alongside other fall favorites like apple crisp or cinnamon rolls.
- Add to a lunchbox or picnic basket for a sweet seasonal snack.
Conclusion
These Soft & Chewy Pumpkin Cookies are everything fall should taste like — warm, spiced, and perfectly comforting. Bake a batch for your family, share with friends, or just treat yourself to a cookie (or two!) with your favorite cozy drink.