Chewy Pumpkin Cookies
Delightful Chewy Pumpkin Cookies infused with warm spices, perfect for fall gatherings or a comforting snack.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use fresh or canned but ensure it's pure pumpkin.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup chocolate chips Optional, for added sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, melted butter, and vanilla extract. Mix until smooth and creamy.
- In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Fold in the chocolate chips if using.
Baking
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes until set but still soft in the center, with golden edges.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and transfer to a bag once solid.