Description
Delight in these soft and flavorful Spiced Pumpkin Cookies, perfect for autumn or any time you crave the warm, comforting taste of pumpkin combined with aromatic spices and sweet chocolate chips. These cookies are easy to make and bake to a perfect chewy texture with a slightly crisp edge.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
- Combine Wet Ingredients: In a large mixing bowl, stir together the pumpkin puree, brown sugar, and vanilla extract until the mixture becomes smooth and even.
- Add Dry to Wet: Gradually add the dry ingredient mixture into the wet pumpkin mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Incorporate Chocolate Chips: Fold in the chocolate chips evenly throughout the dough to ensure every cookie has delicious chocolate pockets.
- Form Cookies: Drop rounded balls of dough, about 1 to 1.5 tablespoons each, onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes until the edges are set and the tops have a light crack, indicating they are done but still soft inside.
- Cool Down: Allow the cookies to cool on the baking sheet for about 5 minutes so they firm up slightly before transferring them carefully to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake the cookies by a minute or two.
- You can substitute chocolate chips with chopped nuts or dried cranberries for a different twist.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Using canned pumpkin puree saves time, but homemade puree works just as well.
- Make sure not to overmix the dough to keep cookies tender.
