Amazing Pumpkin Cookies: 12 Minute Bake

Oh, fall! It’s my absolute favorite time of year, and you know what that means? It’s time for baking ALL the pumpkin things! If you’re like me, you dream of those cozy, spiced flavors filling your kitchen. Well, get ready, because I’ve got the *best* recipe for soft and chewy pumpkin cookies that are just pure autumn magic. Seriously, these aren’t just any pumpkin cookies; they’re the kind that make you want to curl up with a good book and a mug of cider. I’ve been making these for years, and they’re always the first to disappear!

Why You’ll Love These Pumpkin Cookies

Seriously, these pumpkin cookies are a total game-changer for your fall baking list! They’re ridiculously easy to whip up, which is always a win in my book. Plus, they’ve got that perfect soft and chewy texture we all crave, loaded with all those warm, cozy spices that just scream autumn.

• Super soft and delightfully chewy
• Packed with comforting fall flavors
• Incredibly easy to make
• Perfect for any fall gathering

Perfectly Soft and Chewy Texture

The secret to these cookies being SO soft and chewy? It’s all about the pumpkin puree and not overbaking them! That little bit of moisture from the pumpkin, combined with the brown sugar and careful timing in the oven, keeps them from getting cakey. You want that delightful, yielding bite every single time.

Bursting with Fall Flavors

Oh, the flavor! This recipe really lets that warm pumpkin spice blend shine. Think cinnamon, nutmeg, ginger – all those wonderful spices mingle with the sweet pumpkin to create a taste that’s pure cozy autumn bliss. It’s like a warm hug in cookie form, perfect for crisp fall days.

Gathering Your Ingredients for Delicious Pumpkin Cookies

Alright, let’s get down to business and gather everything we need for these amazing pumpkin cookies! Having all your ingredients prepped and ready makes the whole baking process so much smoother, trust me. It’s like setting up your station before a big art project!

Dry Ingredients for Pumpkin Cookies

First up, let’s get our dry ingredients ready. You’ll need about 2 and 1/4 cups of all-purpose flour, 1 teaspoon of baking soda for a little lift, and half a teaspoon of salt to balance all that sweetness. And of course, the star of the show for that cozy flavor: 2 teaspoons of pumpkin pie spice. Just whisk these all together in a medium bowl until they’re nicely combined.

Wet Ingredients for Pumpkin Cookies

Now for the wet ingredients that make these cookies so wonderfully soft! Grab 1 stick (that’s half a cup) of unsalted butter and make sure it’s softened – not melted, just soft enough to press your finger into easily. Then, cream that with 1 cup of granulated sugar and half a cup of packed light brown sugar until it’s nice and fluffy. Beat in 1 large egg and 1 teaspoon of vanilla extract. The crucial part here is 1 cup of pure pumpkin puree – make sure it’s NOT pumpkin pie filling, okay? That stuff has extra sugar and spices we don’t need!

Optional Add-ins for Your Pumpkin Cookies

If you like a little crunch, you can totally stir in about 1 cup of chopped pecans or walnuts with the nuts. And for a pretty finish once they’re cooled, a dusting of powdered sugar is always a lovely touch!

How to Make Perfect Pumpkin Cookies Step-by-Step

Okay, are you ready to make some magic happen? This is where it all comes together! My favorite part is seeing the dough come to life. Don’t worry if you’re not a baking pro; these steps are super straightforward. Just follow along, and you’ll have the most amazing pumpkin cookies you’ve ever tasted. It’s really quite simple once you get going!

Preparing the Dough for Your Pumpkin Cookies

First things first, get your oven preheated to 350°F (175°C) and line your baking sheets with parchment paper. This makes cleanup a breeze! In a big bowl, cream together that softened butter and both sugars until it looks light and fluffy – this is key for texture! Then, beat in the egg and vanilla. Now, gently stir in that beautiful pumpkin puree. Next, it’s time for the dry ingredients. Add them to the wet ingredients in batches, mixing *just* until everything is combined. Seriously, don’t go crazy mixing here; overmixing makes cookies tough, and we want soft ones!

Baking Your Fall Pumpkin Cookies to Perfection

Once your dough is ready (and if you’re adding nuts, stir them in now!), scoop out rounded tablespoons. I like to use a cookie scoop for consistency. Drop them onto your prepared baking sheets, leaving about 2 inches between them because they will spread a little. Pop them into your preheated oven and bake for about 10 to 12 minutes. You’re looking for the edges to be set, but the center should still look a tiny bit soft. This is crucial for that perfect chewy texture! If you bake them too long, they’ll get dry, and nobody wants that.

Cooling and Finishing Your Pumpkin Cookies

Once they’re out of the oven, let those gorgeous cookies hang out on the baking sheets for a few minutes. They need a little time to firm up before you try to move them. Then, carefully transfer them to a wire rack to cool completely. If you’re feeling fancy, once they’re totally cool, you can give them a light dusting of powdered sugar. It just adds that extra little touch of sweetness and makes them look so pretty!

Essential Equipment for Baking Pumpkin Cookies

To whip up these delightful pumpkin cookies, you really don’t need anything too fancy! A couple of mixing bowls, one medium and one large, will do the trick. You’ll also want a whisk for your dry ingredients and an electric mixer (or a sturdy whisk and some elbow grease!) for creaming the butter and sugars. A good old-fashioned cookie scoop or two spoons are perfect for portioning the dough, and of course, you’ll need baking sheets and parchment paper. Don’t forget a wire rack for cooling!

Tips for the Ultimate Pumpkin Cookies Experience

Want to make sure these pumpkin cookies are absolutely perfect every single time? A few little tricks can make all the difference! First, always use room temperature butter – this is non-negotiable for getting that light and fluffy creamed mixture. Also, resist the urge to overmix the dough once you add the flour; this is the biggest culprit for tough cookies! And remember, pull them out when the edges look set but the center is still a bit soft. Trust your eyes on this one!

Ensuring Softness in Your Pumpkin Cookies

The biggest secret to super soft pumpkin cookies is all in the bake time. Watch them closely! You want to pull them out when the centers still look a little underdone. They’ll continue to cook and set up on the hot baking sheet. Using pumpkin puree (not pie filling!) also adds moisture, which is key for that tender bite.

Storage and Reheating Your Pumpkin Cookies

These cookies are best eaten within a few days. Just store them in an airtight container at room temperature. If they happen to lose a bit of their softness, you can pop one in the microwave for about 10 seconds – it’s like magic and makes them wonderfully warm and chewy again!

Frequently Asked Questions About Pumpkin Cookies

Got questions about these delicious pumpkin cookies? I’ve got answers! Let’s dive into some common things people ask when making this fall baking recipe.

Q1. Can I use pumpkin pie filling instead of pumpkin puree?
Oh, please don’t! It’s super important to use pure pumpkin puree. Pumpkin pie filling has added sugars and spices that will totally mess up the flavor and texture of your cookies. Stick to the plain stuff for the best pumpkin cookies!

Q2. How long do these cookies stay fresh?
These soft pumpkin cookies are best enjoyed within about 3 days. Just store them in an airtight container at room temperature. They’re so yummy, though, I doubt you’ll have any leftovers!

Q3. Can I add chocolate chips to these pumpkin cookies?
Absolutely! If you love a good chocolate chip pumpkin cookie, go for it! Stir in about a cup of your favorite chocolate chips (milk, semi-sweet, or dark work great) along with the nuts, if you’re using them. It’s a delicious twist on this classic fall dessert.

Estimated Nutritional Information for Pumpkin Cookies

Just a heads-up, the nutritional info for these yummy pumpkin cookies is an estimate, as it can change a bit depending on the exact ingredients you use and how big you make them. But generally, one cookie has about 150 calories, 12g of sugar, and 7g of fat. They also pack about 20g of carbs. It’s a pretty reasonable treat for all that fall flavor!

For more delicious recipes and baking inspiration, check out our Pinterest page!

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