Pumpkin Cookies
These pumpkin cookies are soft, chewy, and full of fall flavors. They are easy to make and perfect for sharing during the autumn season or for holiday gatherings.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 cookie scoop or tablespoon
- 1 oven
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ½ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup chocolate chips or walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer or whisk.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, spices (cinnamon, ginger, nutmeg), and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips or walnuts.
- Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store the cookies in an airtight container at room temperature for up to five days.
For extra flavor, consider adding a sprinkle of sea salt on top before baking.
You can also use pumpkin pie spice as a substitute for the individual spices if desired.