Description
Deliciously soft and chewy pumpkin cookies, perfect for fall with warm spices and a hint of sweetness.
Ingredients
Scale
- 1 cup pumpkin puree
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: chocolate chips or nuts for mix-ins
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until smooth.
- Add the pumpkin puree and vanilla; mix until combined.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in chocolate chips or nuts if using.
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Allow to cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. They also freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, fall baking, dessert, easy cookies, pumpkin spice