Hey y'all! Get ready to fall in love with these Pumpkin Cookies Soft and Chewy—they're the ultimate treat for cozy nights, holiday gatherings, or just because you crave something sweet and spiced. Each bite delivers a pillowy softness with a magical blend of autumn flavors that's simply irresistible. Whether you're a pumpkin enthusiast or just looking for a foolproof cookie recipe, these are a must-bake. Let's get cooking!
Why You'll Love This Pumpkin Cookies Soft and Chewy Recipe
- Perfectly soft and chewy texture that melts in your mouth.
- Rich, comforting pumpkin spice flavor in every bite.
- Easy, one-bowl recipe—no fancy techniques required.
- Stays moist and delicious for days, making them ideal for gifting.
- Customizable with mix-ins like chocolate chips or nuts.
Ingredients for Pumpkin Cookies Soft and Chewy
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons pure vanilla extract
- Optional: 1 cup semi-sweet chocolate chips or chopped nuts
How to Make Pumpkin Cookies Soft and Chewy
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, beat together the granulated sugar, brown sugar, and melted butter until smooth. Add pumpkin puree, egg, and vanilla extract, mixing until well combined.
Step 4: Bring It All Together
Gradually add dry ingredients to the wet mixture, stirring gently until just incorporated. If using, fold in chocolate chips or nuts now.
Step 5: Scoop and Bake for Chewy Pumpkin Cookies
Using a medium cookie scoop (about 1.5 tablespoons), drop dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 11-13 minutes, or until the edges are set and tops look slightly crackled. Learn how to tell if cookies are done.

Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these Pumpkin Cookies Soft and Chewy with your favorite beverage!
Notes for Chewy Pumpkin Cookies Success
- For best results, use high-quality all-purpose flour for the perfect soft texture.
- Don't overmix your dough—stop stirring as soon as the flour streaks disappear.
- Chilling the dough for 30 minutes helps prevent excessive spreading for even softer cookies.
Variations on Pumpkin Cookies Soft and Chewy
- Gluten-Free: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
- Chocolate Chip Pumpkin Cookies: Add 1 cup of semi-sweet or white chocolate chips to the dough.
- Spiced Nutty Version: Stir in 1 cup of chopped toasted pecans or walnuts for a crunchy twist.
Required Equipment for Pumpkin Cookies Soft and Chewy
- Baking sheets (2)
- Parchment paper or silicone baking mats
- Mixing bowls (large and medium)
- Whisk and spatula
- Cookie scoop (1.5 tablespoon size)
- Wire cooling rack
Storage Instructions for Chewy Pumpkin Cookies
Store Pumpkin Cookies Soft and Chewy in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a single layer for up to 2 months. Thaw at room temperature before serving for best texture.
Serving Ideas: What to Pair with Pumpkin Cookies Soft and Chewy
- Enjoy warm with a glass of cold milk or a hot cup of coffee.
- Serve alongside vanilla ice cream for a delicious dessert.
- Pair with a spiced chai latte or pumpkin spice coffee for ultimate fall vibes.
Pro Tips for the Best Pumpkin Cookies Soft and Chewy
- Use room temperature ingredients for a smoother, evenly-mixed dough.
- If you desire more intense spice flavor, increase cinnamon or add a dash of cloves.
- Check out this guide to cooking with pumpkin for more inspiration!
Pumpkin Cookies Soft and Chewy FAQ
- Can I use fresh pumpkin instead of canned?
- Yes! Just roast and puree your pumpkin, but make sure to drain excess moisture for similar consistency to canned.
- Why are my cookies more cake-like than chewy?
- If your cookies are too cakey, it might be from overmixing or too much flour—measure flour with the spoon-and-level method for accuracy.
- Can I make the dough ahead of time?
- Absolutely! Store covered dough in the fridge for up to 48 hours or freeze for up to 2 months; let it soften slightly before baking.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ¾ cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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3In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
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4Beat in the egg, pumpkin puree, and vanilla extract until well combined.
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5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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6Drop tablespoonfuls of dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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