Description
These Chewy Pumpkin Cookies are perfectly spiced, soft in the center, and irresistibly chewy — the ultimate fall dessert without being cakey!
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- Optional: 1/2 cup white chocolate chips or chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Stir in pumpkin puree and vanilla extract.
- In a separate bowl, mix flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- Combine wet and dry ingredients until just mixed. Fold in chocolate chips or nuts if using.
- Chill the dough for 30 minutes to prevent spreading.
- Scoop dough onto the prepared baking sheet and slightly flatten each ball.
- Bake for 10–12 minutes, then let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For even chewier cookies, underbake slightly and let them cool completely. You can freeze dough balls for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: chewy pumpkin cookies, fall cookie recipe, soft pumpkin cookies, no cakey pumpkin cookie