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Addictive Chewy Pumpkin Spice Cookies

Deliciously soft and chewy pumpkin spice cookies, perfect for fall gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted Can substitute with coconut oil for dairy-free version.
  • 1 large egg
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
Optional Ingredients
  • 1 cup chocolate chips or nuts For added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, melted butter, egg, and vanilla extract. Whisk until smooth.
  3. In another bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt until well combined.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep your cookies chewy.
  5. If you’re adding chocolate chips or nuts, gently fold them into the dough now.
  6. Using a cookie scoop, drop generous spoonfuls of the dough onto your prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes, or until the edges are firm and the cookies are slightly golden.
  2. Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store your cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a freezer bag. Reheat as preferred.