Pumpkin Pie Cookies
Deliciously chewy cookies capturing the essence of pumpkin pie, perfect for autumn gatherings and holiday celebrations.
Ingredients
Main ingredients
- 1 cup pumpkin puree Use 100% pure pumpkin.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour Can substitute half with whole wheat flour.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon Adjust to your taste.
- 1/2 teaspoon nutmeg Adjust to your taste.
- 1/2 teaspoon ginger Adjust to your taste.
- 1/2 teaspoon allspice Adjust to your taste.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional) For added sweetness.
- 1/2 cup walnuts or pecans (optional) For added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Fold in the chocolate chips and nuts at this point, if using.
- Scoop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges start to turn golden. The centers may look soft, but they will firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, use 100% pumpkin puree and measure flour correctly to prevent dry cookies. Chill the dough if too sticky and experiment with spices as desired.