Description
These fudgy-chewy pumpkin cookies are a perfect fall treat, combining moist pumpkin puree with warm spices and optional chocolate chips for a soft, flavorful dessert. They bake up tender and dense, with a delightful balance of sweetness and spice, making them ideal for cozy autumn afternoons or holiday gatherings.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/3 cup canned pumpkin puree
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Optional
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the canned pumpkin puree, egg yolk, and vanilla extract into the butter and sugar mixture, mixing until smooth and fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves to evenly distribute the spices and leavening agent.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can result in tough cookies.
- Fold in Chocolate Chips: If using, gently fold in the semi-sweet chocolate chips for an extra layer of flavor and texture.
- Portion and Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 10–12 minutes, or until the edges are set while the centers remain slightly soft for maximum chewiness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, chill the dough for 30 minutes before baking to help the cookies hold their shape and develop deeper flavors.
- Use only the egg yolk (not the whole egg) to keep the cookies dense and fudgy rather than cakey.
- Add a pinch of espresso powder to the dough to enhance and deepen the cookie’s flavor.
