Soft Chewy Pumpkin Spice (Printable)

Melt-in-mouth soft cookies with warm pumpkin spice flavors, ideal for cozy autumn gatherings.

# What You Need:

→ 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

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
03 - Using an electric mixer, cream the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
04 - Beat in pumpkin puree, egg, and vanilla extract to the creamed mixture until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated.
06 - If desired, fold in white chocolate chips or chopped pecans.
07 - Drop dough by rounded tablespoons onto prepared baking sheets, spacing pieces approximately 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are set but centers remain slightly soft and underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

# Expert Tips:

01 -
  • They stay soft for days, tucked in a tin or even left out on the counter.
  • The dough comes together in one bowl with no chilling required unless you want it.
  • You get all the warmth of pumpkin pie in a handheld treat that doesn't need a fork.
02 -
  • Don't skip the resting time on the baking sheet, lifting them too soon makes them fall apart.
  • If your dough feels too sticky to scoop, pop it in the fridge for 20 minutes and it'll firm up just enough.
  • Underbaking by a minute or two is the secret to keeping them soft, they'll look a little pale but trust it.
03 -
  • Use a cookie scoop to keep them all the same size so they bake evenly and look tidy on a plate.
  • If you chill the dough, let it sit at room temperature for 10 minutes before scooping or it'll be too stiff.
  • Don't open the oven door in the first 8 minutes or they'll deflate and lose that soft dome.
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