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Chewy Pumpkin Spice Cookies

These chewy pumpkin spice cookies combine moist pumpkin puree with warm spices and a tender texture that’s almost like a soft bar. Baked until golden with slightly crispy edges, they fill the house with comforting cinnamon and ginger aromas, offering a cozy treat any time of year.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar
  • 1/2 cup canned pumpkin puree plain, not pie filling
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. 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.
  3. Add the pumpkin puree and vanilla extract to the creamed mixture. Mix until well combined, resulting in a smooth, slightly thick batter.
  4. In a separate bowl, whisk together flour, cinnamon, ginger, nutmeg, and salt to evenly distribute the spices.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Transfer the cookies to a cooling rack to cool completely. They should be soft yet chewy, with fragrant spices filling the air.
  10. Once cooled, enjoy these warm, chewy pumpkin spice cookies with a glass of milk or your favorite fall beverage.

Notes

Keep an eye on baking time; edges should be golden while centers remain soft for that perfect chewy texture. Chilling the dough for 15 minutes before baking can help control spread if needed.