Pumpkin Cookies
Pumpkin cookies are a delightful autumn treat that combines the warm flavors of cinnamon, nutmeg, and creamy pumpkin puree. These soft, chewy cookies are perfect for sharing during fall gatherings or enjoying with a cozy cup of tea at home. Easy to make and utterly delicious, they evoke the spirit of the season with every bite. Whether you’re baking for a Halloween party or treating yourself, these cookies are sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin puree and vanilla extract until well combined.
- 3. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing.
- 4. If desired, fold in chocolate chips gently.
- 5. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about two inches apart. Bake for 12-15 minutes until edges are golden but centers remain soft.
- 6. Allow cookies to cool on sheets for five minutes before transferring them to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 10g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg