Quick Pumpkin Cookies
Indulge in the comforting flavors of fall with these Quick Pumpkin Cookies, a delightfully soft and spiced treat that's ready in no time! Featuring a medley of warm spices like cinnamon and nutmeg, these cookies are perfectly balanced by the natural sweetness of canned pumpkin puree. With just 15 minutes of prep and optional bursts of chocolatey goodness from semi-sweet chocolate chips, this recipe is ideal for busy bakers seeking a simple yet satisfying dessert. Whether you're whipping up a batch for a cozy family evening or a festive autumn gathering, these moist pumpkin cookies are sure to become a seasonal favorite. Perfect for pumpkin spice lovers, this recipe yields 24 cookies and stores beautifully for up to three days—if they last that long!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.25 cups brown sugar, packed
- 0.5 cups canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups semi-sweet chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the canned pumpkin puree, vanilla extract, and egg to the wet mixture, and mix until well combined. The mixture may look slightly curdled—this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
If using, gently fold in the semi-sweet chocolate chips with a spatula.
Using a tablespoon or small cookie scoop, drop dollops of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your soft and spiced Quick Pumpkin Cookies! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 366.0 g | 133% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 201.7 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 257 mg | 20% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 944 mg | 20% | |
*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.
