Description
These Soft and Chewy Pumpkin Cookies combine the warm flavors of pumpkin and classic autumn spices with a tender, moist texture. Perfect for fall, these cookies are enriched with pumpkin puree and spiced with cinnamon, nutmeg, ginger, and cloves. Optional semi-sweet chocolate chips add a delightful sweetness, making each bite a comforting treat. Easy to make and ideal for sharing during the cozy season.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
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
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, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth, indicating proper aeration.
- Add Wet Ingredients: Incorporate the pumpkin puree, egg, and vanilla extract into the creamed butter and sugars. Beat the mixture until the ingredients are thoroughly combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring carefully until just combined. Avoid overmixing to maintain the cookie’s tender texture.
- Fold in Chocolate Chips: If using, gently fold in the semi-sweet chocolate chips with a spatula to distribute them evenly without deflating the dough.
- Form Cookies: Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and firm up.
Notes
- For softer cookies, do not overbake; remove them when edges are lightly golden.
- Use fresh pumpkin puree for the best flavor and moisture.
- Chocolate chips are optional but add a lovely sweetness and texture contrast.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance flavor, chill dough for 30 minutes before baking, though this step is optional.
