Description
These Chewy Pumpkin Cookies are the perfect treat for the fall season. Soft, moist, and filled with warm spices, they are sure to become a favorite in your household.
Ingredients
Scale
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and creamy. Add the pumpkin puree and vanilla extract, mixing until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Form dough: Gradually add the dry ingredients to the wet ingredients and stir until a soft dough forms.
- Bake cookies: Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet. Flatten slightly and bake for 10–12 minutes until edges are set.
- Cool and enjoy: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra texture, fold in 1/2 cup of mini chocolate chips or chopped pecans.
- Store cookies in an airtight container at room temperature to keep them soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
