Classic Pumpkin Cookies
Classic pumpkin cookies combine the rich taste of pumpkin and warming spices for delightful fall treats, perfect for gatherings or cozy snacks.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour Can substitute half with whole wheat flour.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional) Can be replaced with chopped nuts.
- 1/2 cup chopped nuts (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing until smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined, avoiding overmixing.
- If using, gently fold in chocolate chips or chopped nuts.
- Drop spoonfuls of batter onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the tops are set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
These cookies can be served plain, dusted with powdered sugar or cinnamon, or paired with cream cheese frosting. Store in an airtight container at room temperature for up to a week or freeze for longer storage.