Soft Chewy Pumpkin Spice (Printable Version)

Tender pumpkin spice treats with a warm blend of cinnamon, nutmeg, and cloves for cozy snacking.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves

→ Wet Ingredients

09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 3/4 cup unsalted butter, softened
12 - 2/3 cup canned pumpkin puree
13 - 1 large egg
14 - 2 teaspoons pure vanilla extract

→ Optional

15 - 1 cup white chocolate chips or chopped pecans

# Method:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly mixed.
03 - Using an electric mixer, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
04 - Add pumpkin puree, egg, and vanilla extract to the creamed mixture and blend until fully combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated without overmixing.
06 - If desired, gently fold in white chocolate chips or chopped pecans to the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - Bake in the preheated oven for 11 to 13 minutes until edges are set and centers appear slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Hints:

01 -
  • They stay soft for days, which means you can bake ahead and still impress people who drop by unannounced.
  • The dough is forgiving, you can chill it or bake it right away, and either way it works.
  • White chocolate chips melt into little pockets of sweetness that balance the spice perfectly.
02 -
  • Chill the dough for 30 minutes if you want thicker, chewier cookies. I learned this after making a batch that spread into one giant cookie sheet pancake.
  • Don't overbake them. They look underdone when they're perfect, and that's the hardest thing to trust until you've done it once.
03 -
  • Press a few extra white chocolate chips onto the tops of the cookies right before baking. It makes them look bakery-level without any extra effort.
  • If your dough feels too sticky to scoop, chill it for 15 minutes. It makes everything easier and the cookies turn out thicker.
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