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Addictive Chewy Pumpkin Spice Cookies

Warm and spicy, these Addictive Chewy Pumpkin Spice Cookies are perfect for sharing during cozy autumn gatherings, combining rich flavors of pumpkin and spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin purée You can also use homemade for a richer flavor.
  • 1 cup brown sugar Light or dark, depending on your preference.
  • ½ cup granulated sugar
  • 1 cup unsalted butter, softened Using a high-quality butter elevates the taste.
  • 2 large eggs Room temperature.
  • 2 tsp vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 cup chocolate chips Using chewy chocolate chips is recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add in the pumpkin purée, eggs, and vanilla extract; mix until well combined.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Gently fold in the chocolate chips.
Baking
  1. Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For added variations, consider chopping nuts for a crunchy addition, drizzling icing on top, or even adapting the recipe into brownies. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.