Best 3 Soft And Chewy Pumpkin Cookies Recipes

Indulge in the delightful flavors of fall with our collection of soft and chewy pumpkin cookies. These delectable treats are the perfect blend of cozy spices and sweet pumpkin goodness.

From classic pumpkin cookies adorned with a cream cheese frosting to unique variations like pumpkin chocolate chip cookies and pumpkin snickerdoodles, our recipes cater to every taste. Each cookie is handcrafted with love and attention to detail, ensuring a burst of autumn flavors in every bite. Whether you're looking for a comforting snack or a festive addition to your holiday gatherings, our pumpkin cookies are sure to satisfy your cravings. So, preheat your oven and let's embark on a delightful baking journey together!

Check out the recipes below so you can choose the best recipe for yourself!

SOFT AND CHEWY PUMPKIN COOKIES

Soft and Chewy Pumpkin Cookies image

I have made these cookies for years, they are soft, chewy and delicious!

Provided by Ruth

Categories Fruits and Vegetables Vegetables Squash

Yield 36

Number Of Ingredients 12

Ingredients

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup raisins
2 ½ cups all-purpose flour

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 23.3 g, Cholesterol 18.5 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 14 g

SOFT AND CHEWY PUMPKIN SPICE COOKIES

Soft and Chewy Pumpkin Spice Cookies image

Time 25m

Number Of Ingredients 10

Ingredients

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1 large egg
1/4 cup honey
2 tablespoons pumpkin pie spice (yes tablespoons, try our homemade spice mix here)
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste

Steps:

Preheat oven to 350. To the bowl of a stand mixer fitted with a paddle attachment combine the butter, sugar, egg. Beat on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl and add honey, pumpkin pie spice and vanilla. Beat on medium-high speed until combined and smooth. Scrape down the sides of the bowl again and then add the flour, cornstarch, baking soda, salt and mix just until combined. Scoop out large 2- inch mounds of dough and place on a cookie sheet sprayed with cooking spray, or lined with parchment or silpat liner (whatever your heart desires). Bake for 8-9 minutes or until the edges have set and tops are just beginning to set.

CHEWY PUMPKIN COOKIES

Chewy Pumpkin Cookies image

The pumpkin in these cookies make them extra chewy and soft. I've been making them for about 20 years. They are wonderful for the fall.

Provided by Kimberly Miskiewicz

Categories Desserts Cookies Pumpkin Cookie Recipes

Time 40m

Yield 64

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
2 cups old-fashioned oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 ½ cups unsalted butter, softened
2 cups firmly packed brown sugar
1 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 (16 ounce) can solid-pack pumpkin (such as Libby's®)
1 cup semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
Cream butter in a large bowl with an electric mixer. Gradually add brown and white sugars; beat until light and fluffy. Mix in egg and vanilla extract until well combined. Add flour mixture in 3 batches, alternating with pumpkin, mixing well after each addition. Stir in chocolate chips.
Drop medium spoonfuls of dough 2 inches apart onto the prepared baking sheets and spread into pumpkin shapes.
Bake in the preheated oven until cookies are slightly firm and lightly browned, 20 to 25 minutes; do not overbake. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 19.8 g, Cholesterol 14.3 mg, Fat 5.4 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 97 mg, Sugar 11.5 g

Tips for Perfect Soft and Chewy Pumpkin Cookies:

Use fresh pumpkin puree. Fresh pumpkin puree has a much better flavor and texture than canned puree. If you don't have fresh pumpkin, you can use canned puree, but be sure to drain it well before using.
Don't overmix the dough. Overmixing the dough will result in tough, dry cookies. Mix the dough just until the ingredients are combined.
Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
Bake the cookies at a high temperature. Baking the cookies at a high temperature will help them develop a chewy texture.
Don't overbake the cookies. Overbaking the cookies will result in dry, crumbly cookies. Bake the cookies just until they are set.

Conclusion:

These soft and chewy pumpkin cookies are the perfect fall treat. They're easy to make and packed with flavor. With a few simple tips, you can make sure your cookies turn out perfectly every time. So next time you're in the mood for a sweet and satisfying snack, give these cookies a try. You won't be disappointed!