The Best Soft and Chewy Pumpkin Cookies Recipe for Fall Delights
Experience the comfort of fall with these deliciously soft and chewy pumpkin cookies, perfect for any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Beat in the pumpkin, eggs, and vanilla until well blended.
- In another bowl, stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the pumpkin mixture until just blended.
- Fold in the chocolate chips.
- Drop dough by tablespoons onto ungreased baking sheets.
- Bake for 12-15 minutes in the preheated oven, or until the edges are lightly browned.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For extra flavor, add walnuts or pecans to the dough.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 grams
- Sodium: 50 mg
- Fat: 6 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 20 mg
Keywords: pumpkin, cookies, fall, chewy, dessert