Chewy Pumpkin Spice Cookies

These chewy pumpkin spice cookies are packed with warm fall flavors and are perfect for any occasion. Easy to make and incredibly delicious!

Print Recipe

Prep Time 20

Cook Time 12

Total Time 32

Course Cookies, Dessert

Cuisine American

Servings 24 cookies

Calories 250 kcal

Equipment

Mixing bowls
Electric Mixer
Baking Sheets
Parchment paper
Measuring cups and spoons

Ingredients

Main Ingredients

1 cup (2 sticks) Unsalted Butter softened
1 cup Granulated Sugar
1 cup Packed Light Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1 15 ounce can Pumpkin Puree
2 1/2 cups All-Purpose Flour
2 teaspoons Baking Soda
1 teaspoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 cup Chocolate Chips Optional

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Add the pumpkin puree and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in chocolate chips (or other mix-ins).
Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra chewy cookies, chill the dough for at least 30 minutes before baking. Store cookies in an airtight container at room temperature for up to 3 days.

Keyword baking, chewy, cookies, easy, fall, pumpkin, recipe, spice