Description
Deliciously soft and chewy pumpkin cookies, perfect for the autumn season. Bursting with flavor and easy to make!
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1 cup chocolate chips or chopped nuts
Instructions
- Start by preheating your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, and pumpkin puree until well combined.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture. Mix gently until just combined.
- Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
For a dairy-free version, substitute the butter with coconut oil. For gluten-free, use oat flour instead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg