Pumpkin spice cookies are my late-autumn go-to, but I love how they feel like a warm hug any time of year. This version is a little different because I focus on the chewy texture, which makes them almost like a cross between a cookie and a soft bar. They’re quick to make and smell incredible while baking, filling the house with cinnamon and ginger.
Why I Keep Baking These Cookies
They remind me of cozy mornings, the smell wrapping around the house. The chewy texture is just enough of a challenge to make each batch feel special. Plus, they’re forgiving—no fancy ingredients, just honest baking that always turns out right. Honestly, I make them whenever I need a comforting, homemade treat that hits all the right notes.
Inside the Ingredient Pantry
- Canned pumpkin: Adds moisture and a subtle sweetness; opt for plain pumpkin puree, not pie filling.
- Butter: Gives richness and chewiness; use softened butter for easy creaming.
- Brown sugar: For moistness and depth; can substitute with coconut sugar for a different flavor.
- Spice blend (cinnamon, ginger, nutmeg): The heart of the fall aroma; tweak quantities to suit your spice preference.
- All-purpose flour: Foundation for the cookie structure; can try whole wheat for a nuttier bite.
- Vanilla extract: Enhances sweetness and spice; use pure vanilla for the best flavor.
- Salt: Balances the sweetness and accentuates spices.
Tools to Gather Before You Start
- Mixing bowls: For combining wet and dry ingredients without fuss.
- Electric mixer or whisk: Cream butter and sugar smoothly, or whisk ingredients by hand.
- Baking sheet: To hold the cookies during baking, lined with parchment for easy cleanup.
- Parchment paper: Prevents sticking and ensures even baking.
- Cooling rack: Allows cookies to cool evenly and keeps the bottoms crisp.
Step-by-Step to Chewy Pumpkin Spice Cookies
Step 1: Preheat your oven to 180°C (350°F).
Step 2: Line a baking sheet with parchment paper.
Step 3: In a large bowl, cream together 1/2 cup of butter and 1/2 cup of sugar until light and fluffy.
Step 4: Add 1/2 cup of canned pumpkin and 1 teaspoon of vanilla extract. Mix until well combined.
Step 5: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt.
Step 6: Gradually add dry ingredients to wet, mixing just until combined.
Step 7: Drop spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
Step 8: Bake for 10-12 minutes, until edges are golden and centers are set.
Step 9: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Cooking Checkpoints & Tips to Nail It
- Edges should be golden, but centers might look slightly underdone—resist the urge to overbake.
- The cookies should be soft but not sticky; a gentle jiggle in the middle indicates they’re just right.
- Smell for a warm, spicy aroma that reminds you of fall baking—if it’s too faint, give them a couple more minutes.
- If cookies spread too much, chill the dough for 15 minutes before baking next time.
Common Mistakes & How to Fix Them
- Cookies turn hard or dry.? OVER-BAKING—Remove cookies when edges are golden and centers look slightly underdone.
- Dough is too soft to handle.? Dough too sticky—Chill for 15 minutes before baking or lightly flour hands to shape.
- Cookies taste bland.? Not enough spice—Add a pinch more cinnamon or ginger to boost flavor.
- Cookies burn or bake unevenly.? Oven too hot—Use an oven thermometer to keep temp accurate.
Chewy Pumpkin Spice Cookies
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, use an electric mixer or whisk to cream together softened butter and brown sugar until the mixture is light, fluffy, and pale in color, about 2-3 minutes.
- Add the pumpkin puree and vanilla extract to the creamed mixture. Mix until well combined, resulting in a smooth, slightly thick batter.
- In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, and salt to evenly distribute the spices.
- Gradually add the dry ingredients to the wet mixture, mixing just until the flour is incorporated and the dough is cohesive. The dough will be soft and slightly sticky.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, until the edges turn golden brown and the centers are just set but still soft to the touch.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. They will firm up slightly as they cool.
- Transfer the cookies to a cooling rack to cool completely. They should be soft yet chewy, with fragrant spices filling the air.
- Once cooled, enjoy these warm, chewy pumpkin spice cookies with a glass of milk or your favorite fall beverage.
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