These Soft and Chewy Pumpkin Cookies are a delightful treat, perfect for embracing the flavors of fall. Each bite offers a warm, comforting blend of pumpkin spice and a soft, melt-in-your-mouth texture. Whether you’re baking for a holiday gathering, a cozy night in, or simply craving a seasonal indulgence, these cookies are sure to be a hit.
Why You Will Love This Recipe
These pumpkin cookies stand out for their exceptional texture and flavor. They are incredibly soft and chewy, not cakey or dry. The perfect balance of pumpkin puree and spices creates a rich, aromatic profile that is both comforting and exciting. Adding chocolate chips is optional, but it brings another layer of flavor that complements the pumpkin perfectly. Moreover, this recipe is straightforward and easy to follow, making it accessible to bakers of all skill levels. The ingredients are common and readily available, ensuring you can whip up a batch of these cookies whenever the mood strikes.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
Preparation:
Baking these delicious pumpkin cookies involves a series of simple steps, each designed to contribute to the final texture and flavor. Follow these instructions carefully to achieve the perfect soft and chewy pumpkin cookies.
Step 1: Begin by preheating your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when the cookies are ready to bake, leading to even cooking. Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup easier. It also helps to distribute heat evenly, preventing the bottoms of the cookies from burning.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer (either a stand mixer or a handheld mixer) for this step. Creaming the butter and sugars together until the mixture is light and fluffy is crucial for creating the right texture. This process incorporates air into the dough, which helps the cookies rise and become soft. The mixture should be pale and significantly lighter in color when properly creamed.
Step 3: Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Mix until well combined. The pumpkin puree adds moisture and the signature pumpkin flavor to the cookies. Ensure that you’re using pure pumpkin puree, not pumpkin pie filling, which contains additional spices and sugars that can alter the recipe’s outcome. The egg acts as a binder, holding the ingredients together, while the vanilla extract enhances the overall flavor profile, adding warmth and sweetness.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisking these dry ingredients together ensures that they are evenly distributed throughout the dough. Baking powder and baking soda are leavening agents that help the cookies rise, while the spices create the characteristic pumpkin spice flavor. Salt balances the sweetness and enhances the other flavors.
Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Overmixing the dough can develop the gluten in the flour, resulting in tough cookies. Mix until the dry ingredients are just incorporated, and then stop. If desired, fold in the chocolate chips using a spatula. Adding chocolate chips is optional but highly recommended for those who enjoy the combination of pumpkin and chocolate. Gently fold them in to avoid overmixing the dough.
Step 6: Using a tablespoon or cookie scoop, drop rounded spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. This ensures that the cookies have enough room to spread while baking and don’t stick together. Using a cookie scoop helps to create uniform cookies that bake evenly.
Step 7: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set. The baking time may vary depending on your oven, so keep a close eye on the cookies. They are done when the edges are lightly golden brown and the centers appear set but are still slightly soft to the touch.
Step 8: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Cooling the cookies on the baking sheets for a few minutes allows them to firm up slightly, making them easier to transfer to a wire rack. Cooling them completely on a wire rack prevents them from becoming soggy.
COOKING Rating:
Easy
Serving Suggestions:
These Soft and Chewy Pumpkin Cookies are incredibly versatile and can be enjoyed in numerous ways. Serve them warm with a glass of cold milk or a cup of hot coffee or tea for a comforting treat. They are also perfect for fall gatherings, potlucks, and holiday parties. You can even crumble them over ice cream or use them as a base for a pumpkin cookie pie crust. For an extra touch, drizzle them with a simple glaze made from powdered sugar and milk, or sandwich them with a cream cheese frosting for a decadent dessert.
Tips:
- Use Softened Butter: Ensure that your butter is properly softened before creaming it with the sugars. This is essential for achieving the right texture.
- Measure Flour Accurately: Use the spoon-and-level method when measuring flour to avoid adding too much, which can result in dry cookies.
- Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until the dry ingredients are just combined.
- Chill the Dough: For even thicker cookies, chill the dough for 30 minutes before baking.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Prep Time: 20 minutes Cook Time: 12-15 minutes Total Time: 32-35 minutes
Nutritional Information: (per cookie, approximate) Calories: 180 Protein: 2g Sodium: 90mg
Conclusion
These Soft and Chewy Pumpkin Cookies are a delightful way to celebrate the flavors of fall. With their soft texture, warm spices, and optional chocolate chips, they are sure to become a family favorite. Easy to make and endlessly satisfying, these cookies are perfect for any occasion. Enjoy baking and sharing these delicious treats!
Questions and Answers
Q1: Can I use pumpkin pie filling instead of pumpkin puree?
A: No, it is best to use pure pumpkin puree. Pumpkin pie filling contains added spices and sugars that can alter the recipe’s outcome, making the cookies too sweet and potentially affecting their texture.
Q2: Can I freeze the cookie dough for later use?
A: Yes, you can freeze the cookie dough. Scoop the dough into individual portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to a freezer bag. When ready to bake, simply place the frozen dough on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Q3: What can I use instead of chocolate chips?
A: If you’re not a fan of chocolate chips, you can substitute them with other mix-ins such as chopped nuts (walnuts, pecans), dried cranberries, or white chocolate chips.
Q4: How do I prevent the cookies from spreading too thin?
A: To prevent the cookies from spreading too thin, make sure your butter is not too soft. It should be softened but still cool to the touch. Also, chilling the dough for 30 minutes before baking can help the cookies maintain their shape.
Q5: Can I make these cookies gluten-free?
A: Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately, as it helps to bind the ingredients together and provides structure to the cookies.
