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- Dish type
- Biscuits and cookies
I have made these cookies for years, they are soft, chewy and delicious!
171 people made this
- 225g butter, softened
- 200g caster sugar
- 200g dark brown soft sugar
- 1 egg
- 1 teaspoon vanilla extract
- 250g pumpkin puree
- 80g rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 150g sultanas
- 300g plain flour
MethodPrep:30min ›Cook:15min ›Ready in:45min
- Preheat oven to 180 C / Gas 4.
- Cream together butter, caster sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
- In a separate bowl, mix together the oats, baking powder, cinnamon, salt, sultanas and flour. Stir into pumpkin mixture.
- Drop cookies by the heaping teaspoonful on to baking trays covered with parchment. Bake 12 to 15 minutes or until slightly browned around edges.
- Remove from oven and place on cooling racks. Frost with your favourite icing or enjoy plain.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(177)
Reviews in English (147)
These are quite nice cookies,but they don't come out as chunky as they are on the photo and are very much cake-like consistency. Next time I will try and add more oats so they hold their shape better!-23 Dec 2010
by Leslie Sullivan
I had tried some pumpkin cookies at my local supermarket that were a melt-in-your-mouth cookie with amazing flavor, so I set out to find a recipe for it. (You know they frown upon you asking for the recipe at the bakery counter!) This one came in at a very close second. This recipe made a wonderfully soft and chewy pumpkin cookie. The only thing was you needed to bake them until they were just done to keep them from overcooking, however, they did not hold a very good shelf life as they were extremely moist and got sticky after a while in the container.-22 Mar 2006
Is a cookie any less a cookie if it doesn't spread out? I think not. These were DELICIOUS! I added 1Cup of dried cranberries instead of raisins. I also added an additional 1tsp of Pumpkin Spice over and above the called for Cinnamon. (My Pumpkin Spice is made by Watkins, but the ingrediets label says it contains cinnamon, ginger, nutmeg, allspice, cloves.) The spice was just right. Definately a keeper recipe - thanks! P.S. 8oz of butter = 1Cup of butter. Not sure why the recipe didn't say so in the first place...-25 Sep 2006
Growing up I my favorite cookie was my grandma’s recipe for Soft Ginger Ball Cookies. I loved coming home after school and smelling the warm scent of molasses and spices combined into the perfect soft and chewy cookie.
I didn’t think anything could top those cookies. But these Soft and Chewy Pumpkin Molasses Cookies do just that. Adding a little pumpkin to these cookies makes them the perfect autumn treat. TRUST ME!
Oatmeal Cookies with a fall twist
For this recipe, we’re basically taking classic oatmeal cookies and adding in pumpkin puree and warm pumpkin spices.
The cookies turn out super soft with a delicious mild pumpkin flavor and a nice chewiness thanks to the oatmeal. The perfect cookie for fall – they’re not too sweet and totally addicting.
If you’re a longtime fan of cookies and pumpkin, then you’ll enjoy this simple recipe. It’s great for holidays too or served warm with ice cream.
Chewy Soft Pumpkin Spice Cookies
It’s finally time to share my favorite pumpkin cookies! It wouldn’t be kind to hold this great recipe back any longer. If there’s a treat that screams October for both kids and grown-ups alike, it’s gotta be pumpkin cookies.
These aren’t just any old pumpkin cookies, if such a thing exists.
These baked goodies are bursting with real pumpkin galore, plentiful warm spices, and a gratifying icing drizzled on top.
If somehow the robust flavors of pumpkin, cinnamon, and icing weren’t tempting enough on their own…we added scrumptious cinnamon chips and white chocolate chips to amp up the yum factor. Cinnamon chips are available seasonally, so check your grocery stores and stock up.
Soft, chewy, pillowy bites of sweet pumpkin will melt in your mouth.
A magical combination of cinnamon, nutmeg, and white chocolate chips will dance on your taste buds.
The smooth, buttery, warmly spiced icing will satisfy even the most colossal sweet tooth.
As with most pumpkin cookies that feature an ample amount of real pumpkin, you’ll be sinking your sweet teeth into a fluffy soft cookie.
It’s somewhat akin to a chewy muffin top, yet it’s distinctively cookie. Real pumpkin puree is famous for creating baked goods that are tender, moist, and sensationally soft. If you really want a denser cookie that is less fluffy, then you’ll have to bite the bullet and use less pumpkin.
Our peeps love the fluffy softness of pumpkin cookies with no shortage of real pumpkin flavor shining through.
These pumpkin spice cookies keep magnificently well. I’ve made them ahead of time for parties, and they stay soft and flavorful for days.
Perfect for the upcoming busy holiday season.
Want more superbly yummy pumpkin treats? Take a peek at these amazing Pumpkin Biscoff Bars and Pumpkin Scones, which are seriously better than the ones at the coffee shop. This Pumpkin Spice Bread and Pumpkin Souffle are out-of-this-world. We just noshed on Pumpkin Pasties for breakfast, and these tasty and healthy Pumpkin Pancakes unbelievably made with whole grain.
Tips For Pumpkin Cookies
- If you would like a flatter cookie, gently press ball of dough down about ½ inch with either a spatula or the palm of your hand before baking.
- The addition of the egg yolk is not a mistake. Because the pumpkin puree adds moisture to the cookies, they can easily become cake-like in texture. You can combat that by omitting the egg white to take out some unnecessary moisture. By doing so you will be left with a soft and chewy snickerdoodle texture.
Soft and Chewy Pumpkin Oatmeal Cookies
Ever since I made my pumpkin snickerdoodles, I’ve wanted to create a pumpkin oatmeal cookie recipe. The problem with pumpkin cookies is that they can sometimes end up cakey. While cakey cookies can be delicious, I wanted to create a cookie recipe that was soft and chewy just like a regular oatmeal cookie.
This recipe took several tries, but after some adjusting, I finally found the winning recipe! These pumpkin oatmeal cookies bake up thick, they’re soft and chewy, and made with pumpkin puree.
You can even customize these cookies by adding some chocolate chips, your favorite chopped nuts, or top them with a simple vanilla glaze!
To make these cookies, you’ll start out by whisking together some all-purpose flour, spices, baking soda, and salt. For the spices, I added some pumpkin pie spice to these cookies along with some extra ground cinnamon for flavor. If you don’t have any pumpkin pie spice you can use my homemade recipe here.
Then, you’ll cream together some butter, brown sugar, and granulated sugar for a minute or two until they’re well combined. Once the butter and sugars are mixed together, mix in an egg yolk and vanilla extract.
Since there’s pumpkin puree in these cookies, it’s necessary to remove some of the moisture from the cookie dough. Too much moisture in your cookie dough will result in a cakey cookie, but we’re going for a chewy cookie here. Just like my pumpkin snickerdoodles, I removed the egg white and stuck with just the egg yolk to add a little chewiness.
For the last of the wet ingredients, you’ll be mixing in the pumpkin puree. I found that just mixing in the pumpkin resulted in a cookie dough that was sticky and the cookies ended up softening quite a bit after a few hours.
The solution? You need to squeeze some of the moisture out of the pumpkin puree. The easiest way that I’ve found to get some of the moisture out of the puree is to line a plate with a few paper towels, spread the pumpkin on top, then top with a few more paper towels and blot out as much moisture as possible.
You may need to use a few more paper towels to get some more moisture out. You won’t get every last bit of moisture out of the pumpkin, but it should look drier and be easy to peel up off the paper towels.
Once you’ve removed as much moisture as you can from the pumpkin puree, you’ll mix it in with the wet ingredients. Then, mix in the dry ingredients and the oats. At this point, you can also add some chocolate chips or nuts to the cookie dough.
It’s also best to allow the cookie dough to chill for about 30 minutes because it makes it easier to work with and the cookies bake up nice and thick. After you bake the cookies and let them cool, they stay soft and chewy for days!
Tips for the best soft pumpkin cookies
These pumpkin cookies are super easy to make, but these 3 tips will guarantee you perfectly chewy pumpkin chocolate chip cookies every time!
- Wring out your pumpkin puree: This is the secret ingredient to baking with pumpkin. Pumpkin puree can have a lot of added water in it which can really affect the outcome of your desserts. In cakes and breads it’s totally fine, but in dessert forms that traditionally have thicker/stiffer batters (think scones, cookies, bars, etc.) wringing out your pumpkin will help to preserve the texture of the baked good and keep it from getting too cakey!
- Don’t chill the dough too long: The batter for these pumpkin chocolate chip cookies only needs to chill for a little bit. This will help the cookies maintain their shape. But if you chill it for longer than hour, the cookies will hold their shape too well. If you do want to prep the dough ahead, just make sure to leave the cookies out at room temperature for at least a half hour to soften them up and allow them to spread.
- UNDER BAKE them: I truly cannot stress this enough. When baked right these cookies will stay soft for days–nay, weeks. Okay, not weeks, but definitely a whole week. But only if you under bake them. Take the cookies out when they are set on the edges, but still pretty raw in the middle. The cookies will continue to bake as they cool and you’ll be left the gooiest, fudgiest pumpkin center.
Happy pumpkin chocolate chip cookie eating!
How to Make Chewy Gluten-Free Pumpkin Cookies
Melted Butter Helps Cookies Spread
Creaming butter and sugar is the traditional first step in making cookies, which whips air into these ingredients, helping the cookies to puff and rise. We’re using melted butter instead, which helps the cookie spread as they bake rather than grow tall, resulting in more chew and density.
Butter is also what keeps cookies tender. In simplest terms, melted butter = denser cookies, creamed butter = cakier cookies.
We start with browned butter – a delicious addition to any cookie, and a great flavor to complement the warm pumpkin and spices. This short and simple process transforms the color and flavor of the butter from pale and mild, to dark and nutty.
Use an Egg Yolk Rather Than A Whole Egg
A whole egg is made up of three things: water, protein, and fat. These three components work together to perform different functions in baking.
With pumpkin puree in the dough, we’re already adding a significant amount of moisture, reducing the need for the whole egg. Egg whites contain a great deal of water and no fat, and tend to have a drying effect on baked goods. Egg yolks are the protein, which adds chewiness to a cookie and helps increase spread, so we’re using the yolk without the white!
Which flours are used to make gluten-free pumpkin cookies?
Almond flour, oat flour, and tapioca starch were the perfect combination for creating a lovely flavor and a plush, moist texture that binds together well.
Brown sugar and a bit of molasses also build a denser cookie, helping weigh the cookies down to prevent them from puffing up drastically. Brown sugar rather than granulated sugar brings out great depth and almost caramel-like flavor while creating those beautiful cracks on the tops of the cookies.
Resting: I like to chill my dough for about 30 minutes to let the gluten-free flours absorb the fats, and make it easier to scoop. You can also scoop the dough balls and freeze them, which is a nice way to always have warm cookies at the ready in under 15 minutes with no prep!
And finally, a light drizzle of p icing, if you desire! Once cookies are completely cooled, you can whisk together powdered sugar and a tiny bit of milk to make a really pretty pattern on top of the cookies. Not essential, but it does add a little magic.
Soft and Chewy Pumpkin Cookies
One of my favorite seasons is fall. Leaves start changing colors, a cooler breeze comes in, and there are pumpkins and apples everywhere. My husband is a fan of anything and everything pumpkin so he loves when he comes home and there are fresh cookies waiting for him. He doesn&rsquot even mind that is only August and summer isn&rsquot even over yet. He&rsquos a true pumpkin fan.
You don&rsquot need to wait until the leaves start changing colors to make these yummy cookies. Check your cabinets now for these ingredients so you can make them today!
These pumpkin cookies are super soft and chewy, the smell alone will make you wanting more.
Chewy Pumpkin Cookies That Are Not Cakey
If you are looking for delicious and chewy pumpkin cookies that are not cakey, I’ve got a great recipe for you! Sometimes I want a pumpkin cookie that is chewy, maybe with some crunch and crispiness to it even. After years of trying, I’ve finally figured out recipe for pumpkin cookies that aren’t cakey.
While I love pumpkin and I love cookies, often pumpkin cookies turn out fairly cakey. Pumpkin has a lot of moisture in it, so this isn’t surprising, but I’m always trying to make a pumpkin cookie that is not cakey.
While sometimes cakey pumpkins cookies might be exactly what you want, this recipe is great for the times you want a chewy pumpkin cookie that isn’t cakey.
These pumpkin chocolate chip cookies are pretty darn spectacular. They have all the features of a great chocolate chip cookie, lots of chocolate, a chewy center, and slightly crunchy edges, but they also have pumpkin. A perfect fall chocolate chip cookie. Yay!
I combined a few different different tricks to get these to be more chewy than cakey.
How To Make Pumpkin Butter
One of the biggest differences is that I traded straight pumpkin for pumpkin butter. If you want to make homemade pumpkin butter, here’s what you need:
- 1 29oz can pumpkin puree (not pumpkin pie mix)
- 3/4 cup apple juice or cider
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1 cup brown sugar
- (Spices can be replaced with 3 1/2 tsp pumpkin pie spice if desired)
- Combine all ingredients in a large saucepan and mix to combine.
- Bring to a boil, reduce heat and simmer for 30 minutes, stirring frequently.
- Allow to cool completely, then store in the refrigerator.
I’ve also left the eggs out of this recipe, as well as used some whole wheat flour. The combo of these simple tweaks really created some cookies that I am really happy with, and all of my friends and family who have tried them have raved about them. Mission accomplished!