Best Chewy Pumpkin Cookies Recipes

SOFT AND CHEWY PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
• In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
• Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
• Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

SOFT AND CHEWY PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 350. To the bowl of a stand mixer fitted with a paddle attachment combine the butter, sugar, egg. Beat on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl and add honey, pumpkin pie spice and vanilla. Beat on medium-high speed until combined and smooth. Scrape down the sides of the bowl again and then add the flour, cornstarch, baking soda, salt and mix just until combined. Scoop out large 2- inch mounds of dough and place on a cookie sheet sprayed with cooking spray, or lined with parchment or silpat liner (whatever your heart desires). Bake for 8-9 minutes or until the edges have set and tops are just beginning to set.

CHEWY PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
• Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
• Cream butter in a large bowl with an electric mixer. Gradually add brown and white sugars; beat until light and fluffy. Mix in egg and vanilla extract until well combined. Add flour mixture in 3 batches, alternating with pumpkin, mixing well after each addition. Stir in chocolate chips.
• Drop medium spoonfuls of dough 2 inches apart onto the prepared baking sheets and spread into pumpkin shapes.
• Bake in the preheated oven until cookies are slightly firm and lightly browned, 20 to 25 minutes; do not overbake. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

CHEWY PUMPKIN CHOCOLATE CHIP PECAN COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside. 2. In a medium bowl whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger, and cornstarch. 3. In the bowl of an electric mixer combine butter and pumpkin butter. Beat on medium speed until well combined. Beat in sugars until combined. Add in egg, yolk, milk, and vanilla and beat until smooth. 4. With the mixer on "stir" speed, slowly add in the dry ingredients, mixing until a dough forms and no white remains. Stir in chocolate chips and pecans. 5. Chill for about 30 minutes (the dough, not you. But hey, you deserve some chill time too, so why not go watch some Parks and Rec right now?). Remove from fridge. Drop about 1 1/2 inch balls of dough onto the lined baking sheets, leaving an inch of space between each one. Bake for 11-15 minutes (13 was the sweet spot for mine), removing from the oven when the edges are golden but the middle is still unset. 6. For chewy cookies, don't allow the cookies to set up on the baking sheet for more than 1 minute. After 1 minute, slide the parchment paper off the baking sheet and let them set up on the counter top. Store in an airtight container for up to a week.

GLUTEN-FREE DENSE AND CHEWY VEGAN PUMPKIN COOKIES

Steps:

• Heat pumpkin puree in a saucepan over low heat, stirring occasionally, until condensed to about 1/2 cup, about 20 minutes. Let cool, at least 10 minutes.
• Beat brown sugar, shortening, and white sugar together until smooth and creamy. Add the cooled pumpkin and vanilla extract; blend well. Sprinkle in oat flour, tapioca flour, brown rice flour, guar gum, cinnamon, and salt. Add cranberries and pumpkin seeds. Mix until dough is very stiff and dry; it should not stick to your hands. Add more flour, 2 tablespoons at a time, if needed.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place golf-ball size balls of dough on the prepared baking sheet. Press tops down slightly.
• Bake in the preheated oven until edges just begin to turn golden, about 12 minutes. Let cool, at least 30 minutes.
• Mix confectioners' sugar and melted margarine together in a bowl. Add enough milk so that icing is spreadable but not runny. Dollop icing on top of the cookies.