Description
Soft, chewy, and perfectly spiced pumpkin pie cookies that capture the cozy vibes of fall. Perfect for seasonal gatherings or a sweet treat with coffee.
Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 large egg
- 1/2 cup (120g) pure pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Mix in the egg, pumpkin puree, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheets, spacing each about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and lightly golden. The centers should look soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
[‘Ensure butter and egg are at room temperature for smooth mixing.’, ‘Chill the dough for 15-20 minutes if it feels too sticky.’, ‘Use fresh spices for bold flavors.’, ‘Avoid overbaking to keep cookies soft.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 5
- Carbohydrates: 18
- Protein: 2
Keywords: pumpkin cookies, fall dessert, pumpkin spice, easy cookies, autumn recipes