Description
Soft, chewy pumpkin cookies packed with warm spices, brown sugar richness, and a perfect bakery-style texture—no cakiness, just pure chewy goodness.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup pumpkin puree (blotted to remove excess moisture)
- 1 cup brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 cup white chocolate chips or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Blot pumpkin puree with paper towels to remove excess moisture—this helps keep the cookies chewy.
- Whisk melted butter and brown sugar until smooth. Add pumpkin puree, egg yolk, and vanilla. Mix to combine.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Fold dry ingredients into the wet ingredients until a soft dough forms. Stir in chocolate chips if using.
- Chill the dough for 20–30 minutes for best texture.
- Scoop dough into 1–2 tablespoon portions onto baking sheets, spacing apart.
- Bake for 9–12 minutes, until edges are set but centers look slightly underbaked.
- Cool on the pan for 10 minutes before transferring to a rack.
Notes
- Blotting the pumpkin is essential to avoid cakey cookies.
- Chill the dough to prevent spreading.
- Add a sprinkle of sea salt on top for a gourmet touch.
- Store in an airtight container to maintain chewiness.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American