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Pumpkin Spice Cookies

These delightful pumpkin spice cookies are soft, chewy, and packed with warm autumn flavors, making them the perfect treat for fall gatherings or cozy evenings at home.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 100 kcal

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • 1 parchment paper
  • 1 electric mixer (optional)
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 cooling rack

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
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup chocolate chips Optional.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream them together until light and fluffy.
  • Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well incorporated.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. If using, fold in the chocolate chips gently.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, until the cookies are golden around the edges but still soft in the center.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Notes

For added texture, consider adding chopped nuts or dried fruits to the dough.
If you prefer smaller cookies, you can reduce the tablespoon measurement to a teaspoon for mini cookies, adjusting the baking time accordingly (about 8-10 minutes).
These cookies can be stored in an airtight container at room temperature for up to a week.