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Chewy Pumpkin Spice Cookies

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Ingredients

Scale

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ¾ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • (Optional) ⅛ teaspoon ground clove

  • 1 tablespoon cornstarch

  • 1 cup (226 g) unsalted butter, softened

  • 1 cup brown sugar

  • ½ cup granulated sugar

  • 1 large egg + 1 egg yolk

  • 1 cup pumpkin puree (not sweetened)

  • 2 teaspoons vanilla extract

  • Optional: 1 cup mix-ins (chocolate chips, nuts, etc.)

Instructions

  • Preheat oven to 350°F (175 °C). Line cookie sheets.

  • Whisk dry ingredients (flour, baking soda, powder, salt, spices, cornstarch).

  • Cream butter + sugars until fluffy.

  • Add egg + yolk, then pumpkin and vanilla. Mix until smooth.

  • Stir in dry mixture until just combined; fold in mix-ins.

  • Chill dough 15–20 minutes if possible.

  • Scoop dough (~2 tablespoons) onto sheets, 2″ apart.

  • Bake 10–12 minutes, edges set and centers soft.

  • Cool 5 minutes on sheet, then transfer to a rack.

Notes

  • Don’t overbake—take them out while centers are still a little soft.

  • Chilling dough helps control spread and deepens flavor.

  • Try variations like chocolate chips, nuts, or vegan swaps.

Nutrition

Find it online: https://sizzlediary.com/chewy-pumpkin-spice-cookies/