Description
These soft and chewy pumpkin cookies are a perfect blend of warm spices and rich pumpkin flavor, complemented by optional chocolate chips for an extra touch of sweetness. Tender and moist, they make a delightful treat that’s perfect for fall or any time you’re craving a cozy, autumn-inspired cookie.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
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, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, which helps create a tender texture.
- Add Pumpkin and Flavorings: Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated and smooth, infusing the dough with moistness and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt, ensuring the spices and leavening agents are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
- Fold in Chocolate Chips: If using, fold the semi-sweet chocolate chips into the dough evenly with a spatula for pockets of melty chocolate in each bite.
- Portion Dough: Use a tablespoon or cookie scoop to drop rounded spoonfuls of 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 have set, indicating they are cooked through but remain soft.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- For a spicier cookie, increase cinnamon and ginger slightly.
- Ensure butter is softened, not melted, for proper creaming.
- The chocolate chips are optional but add a delightful richness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place baked cookies in a sealed container for up to 3 months.
