Introduction
There’s something so delightful about the cozy, spiced aroma that fills the kitchen when baking a batch of chewy pumpkin spice cookies. These little treats are perfect for any time of year, but they shine especially bright in the fall, evoking memories of crisp leaves and warm sweaters. The combination of pumpkin puree and warm spices makes each bite a comforting hug, while the optional chocolate chips provide a sweet surprise. Let’s dive into this delightful recipe!
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light, fluffy, and full of air – you’re looking for that perfect texture that promises a chewy cookie.
- Add in the pumpkin puree, egg, and vanilla extract. Mix everything together until it’s well combined and smooth, filling your kitchen with an inviting aroma.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This is your dry mix, brimming with warm spices ready to take your cookies to the next level.
- Gradually fold the dry ingredients into the wet mixture. Stir until just combined; be careful not to overmix. If you’re feeling indulgent, gently fold in the chocolate chips at this point.
- Using a tablespoon, drop dollops of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie for them to spread.
- Bake in the preheated oven for 12-15 minutes. Keep an eye on them — you want the edges to be lightly golden while the centers remain soft and chewy.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely and enjoy the delightful smell wafting through your home.
Notes or Tips
For a perfect chewy texture, be cautious not to overbake the cookies — they will continue to firm up as they cool. Feel free to experiment with different spices or add-ins like nuts or dried fruit for a twist on the classic recipe!
Cooking Techniques
Creaming the butter and sugars properly is key to achieving that light texture we love in cookies. Make sure your butter is softened but not melted — this helps create a fluffy base that perfectly incorporates air, yielding a wonderfully chewy cookie. Also, be gentle when folding in the dry ingredients to maintain that airy texture.
FAQ
Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly and makes the recipe even easier.
How should I store these cookies?
Store in an airtight container at room temperature for up to a week. They can also be frozen for longer storage!
Conclusion
These chewy pumpkin spice cookies are a celebration of fall flavors wrapped in a sweet, soft treat. Ideal for sharing with loved ones or enjoying with a warm cup of tea, they embody the spirit of cozy gatherings and seasonal bliss. So preheat that oven and let the aroma of spice and sweetness envelop your home!