Chewy Pumpkin Cookies
Soft, chewy pumpkin cookies made with real pumpkin puree and cozy fall spices. Perfect for autumn baking—easy to make, and they stay soft for days.
Ingredients
- 1¾ cup All-purpose flour Spooned and leveled
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground cinnamon
- 1½ tsp Pumpkin pie spice
- ½ cup Unsalted butter Melted
- ½ cup Brown sugar Packed
- ¼ cup Granulated sugar
- 1 Egg yolk Large
- ⅓ cup Canned pumpkin puree Not pumpkin pie filling
- 1 tsp Vanilla extract Pure
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
- In a large bowl, mix melted butter, brown sugar, granulated sugar, egg yolk, pumpkin puree, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
- Cover the dough and refrigerate for 30–45 minutes to prevent spreading.
- Use a cookie scoop to portion dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For even more chewiness, let cookies rest overnight in an airtight container.
- Want extra texture? Add ½ cup white chocolate chips or chopped pecans to the dough