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Pumpkin Cookies

Delightful and soft pumpkin cookies with warm spices, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup butter, softened can substitute with margarine
  • 1 large egg could substitute with flax egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the granulated sugar, brown sugar, and softened butter. Beat until light and fluffy.
  3. Stir in the pumpkin puree, egg, and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry mixture into the wet ingredients, stirring until just combined.
  6. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes until edges are lightly golden and centers are soft.
Cooling
  1. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving
  1. Enjoy with family or friends!

Notes

Store cookies in an airtight container at room temperature for up to a week; refrigerate for about 10 days or freeze for up to three months. Reheat in the microwave for 10-15 seconds.