These easy chewy pumpkin cookies are a fall favorite! With pumpkin puree, warm spices, and a touch of sweetness, they are soft and delightful—perfect for snacking!
Honestly, who can resist a cookie that tastes like a hug in dessert form? I love grabbing one with my coffee; it makes any day feel cozy. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a star ingredient here. If you want a fresher option, you can use homemade pumpkin puree made by cooking and pureeing fresh pumpkin. Just ensure it’s not too watery.
Sugars: The mix of granulated and brown sugar gives a nice depth of flavor. If you’re looking to cut down on sugar, use coconut sugar or a sugar substitute, but keep in mind it may change the texture a bit.
Vegetable Oil: You can replace vegetable oil with melted coconut oil or unsweetened applesauce for a healthier twist. This can also slightly change the flavor but still works great!
Spices: Ground cinnamon, nutmeg, ginger, and cloves are traditional for pumpkin cookies. If you don’t have all the spices, a pumpkin pie spice blend can substitute well.
Chocolate Chips or Nuts: These are optional, but I find they add a nice texture. If you want to keep it nut-free, just skip the nuts or use seeds like pumpkin or sunflower seeds instead.
Why is Mixing Important in Cookie Batter?
Mixing your ingredients properly is crucial for achieving the perfect texture in your cookies. When combining wet and dry ingredients, mix until just incorporated. Overmixing can lead to tough cookies because it develops gluten in the flour.
- Start with wet ingredients, mixing them well until smooth.
- In another bowl, whisk dry ingredients thoroughly to ensure even distribution.
- When combining the two, use a gentle folding method until incorporated. This helps keep your cookies soft and chewy!
Take your time with this step, and remember that a few flour streaks are okay—ain’t nobody got time for tough cookies!
Easy Chewy Pumpkin Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 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 teaspoon vanilla extract
- Optional: 1 cup chocolate chips or chopped nuts
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, giving you a total of about 30 minutes before you can enjoy these delicious cookies. Don’t forget to allow a little time for cooling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly. Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. Use a whisk or a hand mixer to blend everything together until it’s nice and smooth. This is where all the lovely flavors start to mix!
3. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure there are no clumps, as this helps distribute the leavening and spices evenly throughout the dough.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. It’s okay if there are a few flour streaks; do not overmix this dough or your cookies might turn out a bit tough!
5. Add Flavorful Extras:
Now, stir in the vanilla extract and, if you’re feeling adventurous, chocolate chips or nuts. These added goodies will give your cookies a delicious surprise!
6. Scoop the Dough:
Use a cookie scoop or a tablespoon to drop spoonfuls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each scoop, as they will spread while baking.
7. Bake the Cookies:
Pop the sheets into the oven and bake for 12-15 minutes. Keep an eye on them! You want the edges to be set, and when you lightly press the top of a cookie, it should spring back slightly.
8. Cool Down:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them firm up a bit more.
9. Enjoy!
Now that you’ve made these chewy pumpkin cookies, it’s time to enjoy them! They pair wonderfully with a glass of milk or your favorite warm drink. Share them with friends or keep them all to yourself—no judgment here!
FAQ for Easy Chewy Pumpkin Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth. Be cautious of moisture; drain any excess liquid to avoid affecting the cookie texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Substitute the Flour for a Gluten-Free Option?
Absolutely! You can use a gluten-free all-purpose flour blend. Just check if the blend contains xanthan gum, as this helps mimic the texture of wheat flour in baked goods.
What Can I Add for Extra Flavor or Texture?
Feel free to customize your cookies! You can add chopped nuts, dried cranberries, or even white chocolate chips for a different flavor profile. Pumpkin spice or even a pinch of sea salt on top can enhance the flavor further!
