Description
These soft and chewy pumpkin cookies are perfect for fall! Loaded with warm spices and a hint of vanilla, they’re a delightful treat for any occasion.
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or nuts (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients:
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. If desired, fold in chocolate chips or nuts.
- Scoop and Bake:
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are set but the centers are still soft.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, consider adding a glaze or frosting on top after the cookies have cooled.
- Store the cookies in an airtight container to keep them soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 150
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g