Boring Meeting Pumpkin Cookies
Transform your next lackluster meeting into a delightful experience with these soft and spiced Boring Meeting Pumpkin Cookies! Packed with warm fall flavors like cinnamon, nutmeg, and ginger, these tender cookies are complemented by the creamy richness of pumpkin puree and the option to add a satisfying crunch with chopped pecans or walnuts. Quick to prepare in just 15 minutes and baked to perfection in 12, this recipe ensures you’ll have 24 irresistibly fluffy cookies ready to share—or keep for yourself! Perfect for fall gatherings, office potlucks, or a cozy treat with coffee, these cookies can be dusted with powdered sugar for a sweet finishing touch. Bring some autumnal magic to your routine with this easy and crowd-pleasing recipe!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.75 cup Pumpkin puree
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.25 cup Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies soft and tender.
If using, fold in the chopped pecans or walnuts for a nutty crunch.
Using a tablespoon or a small cookie scoop, drop dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are set. Be careful not to overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Optional: Once cooled, lightly dust the cookies with powdered sugar for an extra touch of sweetness before serving.
Nutrition Facts
Calories |
2876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 464.3 g | 169% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 260.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 248 mg | 19% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1063 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
