Description
Delightful pumpkin cookies that embody the flavors of autumn with a chewy texture and a perfect balance of spices and sweetness.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Optional: 1 cup chocolate chips or nuts for added texture
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a separate bowl.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in chocolate chips or nuts for added richness and texture, if desired.
- Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For enhanced flavor, consider a light dusting of powdered sugar or a drizzle of cream cheese icing. They pair well with spiced chai or tea.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, fall treats, chewy cookies, autumn desserts