Pumpkin Cookies
These soft and chewy pumpkin cookies are perfect for fall festivities. Packed with warm spices and a delightful pumpkin flavor, they are a treat everyone will enjoy.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 electric mixer (optional)
- 1 baking sheet
- 1 parchment paper
- 1 cookie scoop or spoon
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or nuts Optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or a whisk until fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips or nuts.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra flavor boost, consider adding a pinch of cloves to the spice mix.
These cookies store well in an airtight container for up to a week. Enjoy them with a warm cup of coffee or tea!