Pumpkin Spice Cookies
These Pumpkin Spice Cookies are soft, flavorful, and perfect for fall! Made with a delicious blend of warm spices and pumpkin puree, they’re the ultimate autumn treat.
Equipment
- Mixing bowls (for wet and dry ingredients)
- Hand mixer or stand mixer (to cream butter and sugars)
- Measuring cups and spoons (to measure ingredients)
- Baking sheet (for baking the cookies)
- Parchment paper or silicone baking mat (to line the baking sheet)
- Cookie scoop or tablespoon (for portioning the dough)
- Cooling rack (for cooling the cookies after baking)
Ingredients
- 1 cup 240g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 120g brown sugar, packed
- 1 large egg
- 1 cup 240g canned pumpkin puree
- 2 tsp vanilla extract
- 2 1/2 cups 300g all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup chocolate chips or chopped walnuts Optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- If desired, fold in chocolate chips or chopped walnuts for added flavor and texture.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are just set. Be careful not to overbake for a soft, chewy texture.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage Tips: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer and then transfer to a freezer-safe bag or container. They can last up to 3 months in the freezer.
- Dough Chilling: For thicker cookies, refrigerate the dough for 30 minutes before baking to prevent excessive spreading.
- Add-ins: You can mix in chocolate chips, raisins, or chopped nuts for extra flavor and texture.
Nutritional Information (per cookie):
- Calories: 150
- Protein: 1g
- Carbohydrates: 21g
- Fiber: 1g
- Sugars: 14g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 50mg
- Potassium: 60mg
- Vitamin A: 10% DV
- Calcium: 1% DV
- Iron: 4% DV