Pumpkin Cookies
Soft, spiced, and irresistibly cozy, these Pumpkin Cookies are the ultimate fall treat! Made with creamy pumpkin puree, a blend of warm spices like cinnamon and nutmeg, and optional mix-ins like chocolate chips or chopped nuts, these cookies are delightfully moist and bursting with autumnal flavor. Perfect for holiday gatherings, after-school snacks, or just a sweet break with a cup of coffee, they bake up in just 15 minutes and yield a batch of 36 scrumptious cookies. Plus, they’re easy to make with pantry staples and require no chilling time, making them a quick and satisfying baking project for any skill level. Store them in an airtight container to enjoy the soft, melt-in-your-mouth texture for days.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 cup Pumpkin puree
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Optional: chopped nuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix. If desired, gently fold in chopped nuts or chocolate chips.
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 12-15 minutes or until the edges are set and the tops no longer look wet.
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. Enjoy!
Nutrition Facts
Calories |
74 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 9.8 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 30 mg | 1% | |
*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.
