Chewy Pumpkin Spice Cookies
These chewy pumpkin spice cookies are perfect for fall! Soft, spiced, and bursting with pumpkin flavor, they're easy to make and even easier to devour.
Equipment
- Mixing bowls (large and small)
- Electric Mixer
- Baking Sheets
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted Butter softened
- 1 cup Granulated Sugar
- 1 cup Packed Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 15 ounce can Pumpkin Puree
- 2 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips (optional)
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the pumpkin puree and mix well to combine.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in chocolate chips (or other desired add-ins).
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, chill the dough for at least 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 3 days.