These chewy pumpkin spice cookies are really quick and easy! Perfect to bake and share with family and friends.
Chewy Pumpkin Spice Cookies
Hmm – what shall I have with my cup of coffee this morning? Do I fancy crunchy biscuits or a nice chewy cookie? The chewy ones won on this occasion: I hadn’t spoken to anyone today, so I felt my ‘jaws’ needed a bit more exercise!
I do love an old-fashioned soft and chewy cookie – after all the word ‘biscuit’ means ‘twice-baked’ in French, so why wait all that time to cook something twice when it tastes just as good cooked in a shorter time!
One of my friends prefers to make and serve these pumpkin spice cookies with a glass of milk after school to help keep her children quieter for longer – so double bonus!
Shape them using a Pumpkin Shaped Cookie Cutter for a party!
The cookies can be kept in an airtight container for several days, as they are supposed to be chewy!
- 1 cup pure pumpkin
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cups sugar , granulated
- 1/2 cup butter, softened
- Heat oven to 350°F/180°C/Gas mark 4. Grease 2 baking sheets.
- Mix together the flour, baking soda and baking powder, cinnamon, nutmeg and salt in a bowl.
- Beat the sugar and butter together either by hand or with a mixer until completely blended (no lumps of butter visible).
- Add the pumpkin, egg and vanilla extract and beat until smooth. Slowly add in the flour and mix well.
- Bake for 15 minutes or until the edges of the cookies is set firm (up to 18 minutes).
- Cool for a few minutes, and then remove and place on wire racks.
Fall cookie jars
Do you like your cookies chewy or crunchy?