Chewy Pumpkin Cookies are the perfect blend of warm spices, rich pumpkin flavor, and a soft, chewy texture that makes them an irresistible fall treat. Made with simple ingredients like canned pumpkin puree, rolled oats, and warm spices, these cookies are not only delicious but also healthier than traditional cookies, making them an excellent choice for those who love indulging in seasonal flavors without the guilt.
Table of Contents
- Ingredients for Chewy Pumpkin Cookies
- How to Make the Best Chewy Pumpkin Cookies
- Tips for Perfect Chewy Pumpkin Cookies
- Variations and Serving Suggestions
- Storing and Freezing
- Other Cookies Recipes Readers Love
- Frequently Asked Questions
- Final Thoughts
- Connect with Me
There’s something magical about the aroma of pumpkin and spices wafting through the kitchen during the fall. I vividly remember the first time I baked these chewy pumpkin cookies for a cozy October afternoon gathering. The combination of pumpkin, oats, and warm spices like cinnamon and nutmeg made everyone in the room feel instantly at home. As a recipe developer with over 10 years of experience, I’ve always been drawn to creating recipes that are not only delicious but also simple and approachable. These cookies are a testament to that philosophy, offering a delightful treat that’s easy to make and perfect for sharing.
Ingredients for Chewy Pumpkin Cookies
- 1/2 cup butter, room temperature
- 1 cup canned pumpkin puree
- 2/3 cup brown sugar
- 1 egg
- 1/2 cup flour
- 2 cups of rolled oats
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
How to Make the Best Chewy Pumpkin Cookies
Step 1: Preheat and Prep
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
Step 2: Make the Dough
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. This step helps create the chewy texture that makes these cookies so special.
- Add Pumpkin and Egg: Mix in the canned pumpkin puree and egg until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, nutmeg, and cinnamon.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
Step 3: Shape and Bake
- Shape Dough: Using a medium cookie scoop or a spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 15-17 minutes, or until the edges are golden brown and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Chewy Pumpkin Cookies
Don’t Overbake: Keep an eye on the cookies during the last few minutes of baking. Overbaking can lead to dry, crumbly cookies instead of the desired chewy texture.
Use Room Temperature Ingredients: Ensure the butter and egg are at room temperature for easier mixing and a better texture.
Paper Towels for Pumpkin: If your pumpkin puree is very watery, blot it with paper towels before using to avoid overly soft cookies.
Variations and Serving Suggestions
Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.
Add Chocolate Chips: For a delightful twist, fold in 1 cup of sweet chocolate chips into the dough for a pumpkin chocolate chip cookie variation.
Top with Cream Cheese Frosting: Spread a layer of cream cheese frosting over cooled cookies for an indulgent treat that pairs perfectly with the spices.
Storing and Freezing
Freezing: These cookies freeze well. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a ziplock bag or airtight container. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Storing: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Other Cookies Recipes Readers Love
- Banana Coconut Cookies (Flourless)
- Chickpea and Peanut Butter Cookies
- Apple and Salted Caramel Cookies
- White Chocolate and Raspberry Cookies
- Christmas Butter Cookies
Frequently Asked Questions
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, but ensure it’s well-drained and thick to avoid making the dough too wet.
How do I make the cookies chewier?
The key to chewy cookies is the right balance of moisture and baking time. Be sure not to overbake, and consider adding an extra egg yolk for additional chewiness.
Can I add nuts to these cookies?
Absolutely! Chopped pecans or walnuts would be a great addition to these pumpkin cookies, adding a nice crunch.
Final Thoughts
Many pumpkin cookie recipes tend to yield a cakey texture, but by using the right balance of ingredients, we’ve achieved the chewy consistency many cookie lovers yearn for. So, the next time someone says, “I wish for a chewy pumpkin cookie instead of a cakey one,” this is the recipe to share.
Indulge in the spirit of October with these chewy pumpkin delights. Whether enjoyed with a warm cup of spiced tea or savored just as they are, these cookies encapsulate the very essence of autumn in every bite.
Connect with Me
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Healthy Chewy Pumpkin Cookies
Dive into the flavors of fall with our healthy chewy pumpkin cookie recipe. Infused with the natural sweetness of pumpkin and a hint of warm spices, these cookies are not just a treat for the palate, but also a boon for your health. Made with wholesome ingredients, each bite offers a chewy texture and the nourishing goodness of pumpkin, making them a guilt-free indulgence for those crisp autumn afternoons.
Ingredients
- 1/2 cup butter, room temperature
- 1 cup canned pumpkin puree
- 2/3 cup light brown sugar
- 1 egg
- 1/2 cup flour
- 2 cups rolled oats
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and brown sugar until smooth.
- Beat in the egg until well combined.
- Stir in the pumpkin puree, ensuring it blends seamlessly into the mixture.
- In a separate measuring cup or bowl, whisk together the flour, nutmeg, and cinnamon. For those who adore deeper flavors, you might opt to replace nutmeg and cinnamon with pumpkin pie spice.
- Gradually blend the dry ingredients into the wet mixture until just combined, careful not to overmix.
- Using a large cookie scoop, drop cookie dough balls onto a parchment-lined baking sheet.
- Bake in the preheated oven for 15-17 minutes, or until the edges begin to turn a golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
