Let Me Tell You About These Cookies…

Okay, so here’s the thing: every autumn, a switch flips in my brain and suddenly I have to bake something pumpkin-y. (I blame the smell of leaves and the fact that the stores start pushing pumpkin puree in August.) These soft & chewy pumpkin cookies? I whipped up my first batch when I was supposed to bring something to a last-minute bonfire. My friend Sarah still talks about them—she claims they’re why her dog followed me around for an hour. Honestly, I think he just wanted the crumbs, but hey, I’ll take the compliment. Anyway, if you’re after a cookie that’s got the perfect blend of spice, squish, and that mellow pumpkin vibe, this is it. Also, I may or may not eat half the dough before it hits the oven. Oops.

Why My Family (and Friends, and Actually Me) Love These

I make these when I want something cozy but don’t feel like fussing with a pie. The kids go nuts for them (even my older brother, who claims he doesn’t like pumpkin, ends up with three in his pocket for later. Sneaky). It’s the texture for me—soft enough to remind you of cake but chewy enough that you want another right away. Sometimes they come out a bit too puffy if I rush, which used to bug me, but now I just call those “breakfast cookies” and no one complains.

What Goes In There (With a Few Substitutes)

1 cup pumpkin puree (…I’ve used homemade, but that’s only when I’m feeling extra. Libby’s is totally fine, or store brand. Just NOT pumpkin pie filling. Learned that the hard way.)
½ cup butter, softened (Margarine works in a pinch, but I think butter tastes better.)
1 cup brown sugar (Light or dark. My gran swore by dark brown, but I grab whatever’s on sale.)
½ cup white sugar
1 egg
1 teaspoon vanilla extract (Imitation is fine here. I have a giant bottle from Costco, so that’s what I use.)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon each: nutmeg, ginger, and cloves (or just a spoonful of pumpkin pie spice if you’re not up for fussing with all those jars)
1 cup chocolate chips (—or raisins, or nothing at all. Honestly, I sometimes just chuck in whatever’s in the cupboard. Walnuts? Why not.)

Here’s How I Throw It All Together

Preheat your oven to 350°F (about 180°C). I often forget this until halfway through, so maybe do it now. Line two baking sheets with parchment if you have it, or just butter ‘em up.
Cream together the butter and sugars until it’s fluffyish. I use a mixer, but you can totally do it with a wooden spoon and some elbow grease. Add in the egg, vanilla, and that pumpkin puree. It might look a bit curdled—do not panic. That’s normal. (This is the point where I sneak a spoonful.)
In a separate bowl, whisk together all the dry stuff: flour, baking soda, baking powder, salt, and the spices. I usually end up with a dusting of flour everywhere, so maybe go slow.
Mix dry into wet—just until combined. Don’t overwork it; if it’s a bit lumpy, that’s fine. Stir in the chocolate chips, or whatever you’ve got.
Drop by heaping tablespoons (I use a little ice cream scoop, but a regular spoon will do) onto your baking sheets. Leave some space, they spread a bit.
Bake for about 10–12 minutes. The edges should look set but the middle might seem soft. That’s good! They’ll firm up as they cool. I usually burn my tongue here because I’m impatient.
Let ‘em cool on the tray for five minutes if you can stand it, then move to a rack. Or, just eat them as soon as you won’t scorch your mouth. Your call.

Some Notes I Picked Up the Hard Way

Don’t try to stack these cookies when they’re hot. They’ll weld together into a pumpkin cookie blob. (Not the worst thing, but still.)
If your dough seems really runny, toss it in the fridge for 30 minutes. Or don’t. They’ll just be more spread out. I kind of like those.
Once I tried using coconut oil instead of butter—didn’t love it. Too greasy. But maybe you’ll feel differently?

Cookie Experiments That Worked (and Some That Didn’t)

White chocolate + dried cranberries—so good. Like autumn in a bite.
Chopped pecans—nice crunch, but I overdid it once and they were basically pecan clusters with a hint of pumpkin.
Gluten-free flour blend—worked surprisingly well, but I had to add an extra egg to keep them from falling apart.
I once tried adding shredded coconut. Eh, wouldn’t recommend, it got a bit weird.

Gear You’ll Need (and What to Do If You Don’t Have It)

Mixer (stand or hand, or be brave and use a spoon)
Two baking sheets
Parchment paper (if you’re out, just grease and hope for the best)
Wire rack is nice but you can cool cookies on a chopping board, too.
Bowl for dry stuff, bowl for wet stuff. Sometimes I use a big pot for everything, less to wash.

How to Store – If They Last

I keep them in a Tupperware, layered with a bit of parchment. On the counter, they’re good for up to 3 days. But, honestly, in my house it never lasts more than a day! You can freeze them for a month or so, but you’ll have to hide them behind the frozen peas (or else they’ll disappear fast).

Serving ‘Em Up (My Way)

Okay, so my favorite is with coffee in the morning—breakfast of champions, no? The kids like them with a glass of milk, still a bit warm. Sometimes for dessert, I’ll sandwich two with a little cream cheese frosting (look up Sally’s recipe here—it’s spot on!). No judgment if you dunk them right into hot chocolate either.

Pro Tips – AKA Mistakes I’ve Made

I once tried to speed things up by baking two pans at once—ended up with the bottom tray burnt and the top one raw. Just do one at a time, trust me.
Don’t skip parchment unless you love scraping burnt cookie edges off a pan. I mean, it’s possible, but it’s not my favorite chore.
I sometimes forget the salt. You’d be surprised how much sadder they taste without it.

Questions I Get All the Time (and My Honest Answers)

Can I use pumpkin pie filling instead of puree? I wouldn’t. That stuff’s already spiced and sweetened—it’ll throw the balance off. (I did it once, tasted like a sugary spice bomb.)
Why are my cookies cakey? That’s kind of their thing, but if you want less puff, go a touch lighter on the flour, or skip the baking powder. But then they might be tough. It’s a dance.
Do I have to chill the dough? Nope. I mean, you can if you want thicker cookies, but I skip it unless my dough is soup-like.
How do I make them vegan? Use plant butter, a flax egg (1 tablespoon ground flax + 3 tablespoon water), and vegan choc chips. Haven’t tried it myself, but Minimalist Baker has good egg-free swaps.
Can I double the recipe? Sure thing! I do it for parties. Just use a big mixing bowl (or a clean stockpot if you’re in a bind). Actually, now that I think about it, doubling means more cookies vanish before anyone else gets a taste—so be warned.

And hey, if you’re feeling wild, try a sprinkle of sea salt on top right before baking. I did that by mistake once (thought it was sugar) but it turned out to be pretty tasty. Anyway, happy baking—if you have a dog hovering at your feet the whole time, you’re doing it right.

Pumpkin Cookies Soft & Chewy