Soft Chewy Pumpkin Spice (Printable)

Delight in soft, chewy treats bursting with warm pumpkin spice, ideal for crisp autumn days.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup unsalted butter, softened
12 - 2/3 cup canned pumpkin puree
13 - 1 large egg
14 - 2 teaspoons pure vanilla extract

→ Optional

15 - 1 cup white chocolate chips or chopped pecans

# How to Make It:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
03 - Using an electric mixer, beat the softened butter with the brown and granulated sugars until the mixture is light and fluffy, approximately 2 to 3 minutes.
04 - Add the canned pumpkin puree, egg, and vanilla extract to the creamed mixture and mix until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing only until incorporated to avoid overmixing.
06 - Fold in white chocolate chips or chopped pecans if desired.
07 - Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are set but the centers remain slightly underbaked.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft for days, even when you forget to seal the container properly.
  • The dough is forgiving and doesnt demand perfection or chilling unless you want it to.
  • White chocolate chips melt into sweet pockets that balance the spice beautifully.
  • They bake fast enough to make on a whim when friends text that theyre coming over.
02 -
  • Pumpkin puree is not the same as pumpkin pie filling, and using the wrong one will make these cookies too sweet and soupy.
  • Pulling them from the oven when they look slightly underdone is the secret to keeping them soft and chewy instead of dry.
  • Chilling the dough for thirty minutes before baking makes them thicker and even chewier, but its completely optional.
03 -
  • Use a cookie scoop for perfectly even cookies that bake at the same rate and look bakery-perfect.
  • Let the butter soften naturally at room temperature instead of microwaving it, which can make the dough greasy.
  • If the dough feels too sticky to scoop, pop it in the fridge for fifteen minutes and it will firm up beautifully.
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