Go Back
–+ servings

Soft and Chewy Pumpkin Cookies

Deliciously soft and chewy pumpkin cookies, perfect for fall with warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree canned or fresh
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Mix Wet Ingredients
  1. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Scoop and Bake
  1. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the tops look slightly cracked.
Cool and Serve
  1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gFiber: 1gSugar: 8g

Notes

These cookies can be stored in an airtight container for up to a week.

Tried this recipe?

Let us know how it was!