Description
Thick, chewy cookies that embody the essence of autumn with pumpkin and warm spices, perfect for gatherings or quiet moments.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, approximately 3-4 minutes.
- Add the pumpkin puree and eggs to the creamed mixture, mixing until well combined.
- Sift together the flour, baking soda, baking powder, spices, and salt in a separate bowl.
- Incorporate the dry mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in white chocolate chips or nuts until evenly distributed, if using.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops have a slight sheen.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use pure pumpkin puree instead of pumpkin pie filling. Chilling the dough for 30 minutes can prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, fall desserts, chewy cookies, autumn recipes, baking