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Close-up of soft and chewy pumpkin cookies with visible cracks and a dusting of powdered sugar, showcasing their texture and fall flavors.

Perfect Soft and Chewy Pumpkin Cookies

These pumpkin cookies are incredibly soft, chewy, and packed with warm spices. This recipe creates a perfect balance of moisture and flavor, resulting in melt-in-your-mouth cookies that are perfect for fall.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup vegetable oil
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • Optional: 1 cup chocolate chips, chopped nuts, or coarse sugar for sprinkling

Equipment

  • Mixing bowls (medium and large)
  • Electric mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Cookie scoop or spoon
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire rack
  • Plastic wrap

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  2. In a large bowl, cream together the softened butter, vegetable oil, brown sugar, and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
  3. Beat in the egg and vanilla extract until well combined.
  4. Gradually add the pumpkin puree, mixing until just combined. Do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough will be slightly sticky.
  6. If using chocolate chips or chopped nuts, gently fold them into the dough.
  7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or preferably overnight.
  8. Preheat oven to 350°F (175°C).
  9. Line baking sheets with parchment paper or silicone baking mats.
  10. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  11. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Do not overbake.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, chill the dough overnight to allow the flavors to fully develop. Store cooled cookies in an airtight container at room temperature for up to 3 days. To freeze, place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving. You can also add a cream cheese frosting or a maple glaze for an extra touch of sweetness and flavor.