Name: Chewy Pumpkin Cookies
Prep time: 10 min
Cook time: PT-485884H16M50S
Total time: 25 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1 cup brown sugar, packed; 1/2 cup vegetable oil; 1 large egg; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips (optional)

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Soft, chewy pumpkin cookies bursting with warm spices and a rich pumpkin flavor—perfect for fall or anytime I crave a cozy treat.

Ingredients

1 cup canned pumpkin puree

1 cup brown sugar, packed

½ cup vegetable oil

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine pumpkin puree, brown sugar, vegetable oil, and egg until smooth and well blended.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. I make sure not to overmix.

Fold in the chocolate chips if I’m using them.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.

Bake for 12-15 minutes, or until edges are set and tops are slightly cracked.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. Prep time is roughly 10 minutes, baking time is 12-15 minutes, and the total time I need to set aside is around 25 minutes. Each cookie is approximately 150 calories.

Variations

I often swap out the semi-sweet chocolate chips for white chocolate or butterscotch chips for a different twist. Adding chopped nuts like pecans or walnuts also adds a nice crunch. For a spicier kick, I’ll increase the ginger or add a pinch of cayenne. If I want a gluten-free version, I use a gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days, and they stay wonderfully soft. If I want to keep them longer, I freeze the baked cookies for up to 3 months—just thaw at room temperature before enjoying. To warm them up, I pop a cookie in the microwave for about 10 seconds to bring back that fresh-baked softness.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

I recommend canned pumpkin puree for consistent moisture and texture, but if I use fresh pumpkin, I cook and puree it first, then drain excess liquid to avoid soggy dough.

Can I make these cookies vegan?

Yes! I substitute the egg with a flax or chia egg (1 tablespoon ground seeds + 3 tablespoons water) and use a plant-based oil. Also, make sure the chocolate chips are dairy-free.

Why are my cookies spreading too much?

If my cookies spread too much, I check the dough temperature—it should be cool before baking. Also, too much oil or not enough flour can cause spreading, so I measure ingredients carefully.

Can I skip the chocolate chips?

Absolutely! The cookies are delicious on their own with the warm spices, but chocolate chips add a lovely richness. Sometimes I add nuts or raisins instead.

How do I make these cookies more cakey?

For cakier cookies, I add a bit more baking powder (an extra ½ teaspoon) and reduce the oil slightly. This creates a softer crumb rather than chewy.

Conclusion

I find these chewy pumpkin cookies to be a perfect seasonal treat that’s quick to prepare and incredibly satisfying. They capture the essence of fall in every bite but are so delicious, I bake them year-round. Whether I add chocolate chips or try a variation, these cookies never fail to bring warmth and comfort to my kitchen. Give them a try and enjoy a cozy, homemade delight any time you want.

Recipe:

Chewy Pumpkin Cookies

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Author: Cheryl
Total Time: 25 minutes
Yield: About 24 cookies
Diet: Vegetarian

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Description

Soft, chewy pumpkin cookies bursting with warm spices and a rich pumpkin flavor—perfect for fall or anytime you crave a cozy treat.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine pumpkin puree, brown sugar, vegetable oil, and egg until smooth and well blended.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
Fold in the chocolate chips if using.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 12-15 minutes, or until edges are set and tops are slightly cracked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.