Description
Indulge in the cozy flavors of fall with these soft and chewy pumpkin cookies. Infused with warming spices like cinnamon and nutmeg, each bite offers a delightful hug for your taste buds. Perfect for sharing or enjoying with a warm drink, these cookies fill your kitchen with an inviting aroma that evokes cherished autumn memories. Whether you’re a novice baker or an experienced pro, this simple recipe is sure to become a seasonal favorite!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 cup softened unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until combined.
- In another bowl, cream the softened butter with granulated and brown sugars until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time along with the vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—avoid overmixing!
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden but centers remain soft. Allow to cool on sheets before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: For added flavor, consider incorporating chocolate chips or dried cranberries into the dough. You can also sprinkle a bit of cinnamon on top before baking for an extra layer of warmth! Store cooled cookies in an airtight container at room temperature for up to a week.