Really Great Pumpkin Cookies
Soft, spiced, and delightfully fluffy, Really Great Pumpkin Cookies are the ultimate fall treat that will fill your kitchen with the cozy aromas of cinnamon and nutmeg. These easy-to-make cookies are perfectly balanced with the earthy sweetness of pumpkin puree and a hint of vanilla, while optional mix-ins like chocolate chips, raisins, or nuts add a customizable texture and flavor. With just 20 minutes of prep time, this recipe delivers irresistibly tender cookies that stay moist for days, making them perfect for autumn gatherings, dessert tables, or an afternoon snack with a cup of tea. Baking lovers will appreciate the simplicity of the technique, and the melt-in-your-mouth results are sure to impress.
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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 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 cup Pumpkin puree
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.75 cup Optional: chopped nuts, raisins, or chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
If desired, gently fold in chopped nuts, raisins, or chocolate chips for added flavor and texture.
Using a tablespoon or a small cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops appear dry.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3082 mg | 134% | |
| Total Carbohydrate | 593.6 g | 216% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 314.6 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 465 mg | 36% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1879 mg | 40% | |
*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.
