Description
These Soft and Chewy Pumpkin Cookies are the perfect autumn treat, combining warm spices with creamy pumpkin puree to create a moist and flavorful cookie. The addition of optional semi-sweet chocolate chips adds a delightful sweetness, making them ideal for fall gatherings or a cozy snack.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Optional
- 1 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create the cookie’s tender texture.
- Combine Wet Ingredients: Add the pumpkin puree, egg, and vanilla extract to the creamed mixture and beat until everything is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients mixture, blending until just combined to avoid overmixing, which could make the cookies tough.
- Add Chocolate Chips: If desired, gently fold in the semi-sweet chocolate chips using a spatula for bursts of chocolate in every bite.
- Shape Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, which helps them firm up.
Notes
- For softer cookies, avoid overbaking; take them out as soon as edges turn golden.
- You can omit chocolate chips for a classic spiced pumpkin cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, dust cooled cookies with powdered sugar or drizzle with icing.
