What makes these pumpkin cookies chewy instead of cakey?

The secret to an irresistibly chewy texture lies in a few key factors: using both brown and granulated sugar, softened (but not melted) butter, careful mixing to avoid over-developing gluten, and most importantly, not overbaking. Removing them from the oven when the edges are just set but the centers still look soft ensures they'll be perfectly chewy once cooled.

Can I substitute pumpkin pie spice for individual spices?

Yes, absolutely! If you don't have individual spices like cinnamon, nutmeg, ginger, and cloves, you can substitute the combined amount with an equal measure of pumpkin pie spice. This will still give you that wonderful, warm fall flavor profile.

How should I store leftover chewy pumpkin cookies?

To keep your chewy pumpkin cookies fresh, store them in an airtight container at room temperature for up to 3-4 days. For longer enjoyment, they can be frozen for up to 2 months. Just thaw them at room temperature before serving for that fresh-baked taste.

What are some fun variations for this pumpkin cookie recipe?

These cookies are delicious as is, but you can easily customize them! Try folding in white chocolate chips, chopped pecans or walnuts for added texture and flavor. A drizzle of simple cream cheese glaze or a sprinkle of flaky sea salt after baking also elevates them beautifully.

The Ultimate Chewy Pumpkin Cookies Recipe for a Cozy Fall

Description

A delightful recipe for soft, perfectly spiced, and undeniably chewy pumpkin cookies, perfect for celebrating the cozy flavors of fall.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (or 1.5 tsp pumpkin pie spice total)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup (120g) pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips (optional)

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Step 4: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until just combined. The mixture may look slightly curdled, which is normal.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. If using, fold in the white chocolate chips or pecans.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
Step 7: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. They will set more as they cool. Do not overbake for maximum chewiness!
Step 8: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, drizzle cooled cookies with a simple cream cheese glaze or a dusting of powdered sugar. These cookies also freeze beautifully for future enjoyment!

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210 kcal
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg