Description

These soft, pillowy pumpkin cookies capture everything I love about autumnsimple ingredients, cozy flavors, and the joy of baking with people you love. This easy fall dessert has become our October tradition.

Ingredients

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2 ½ cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 ½ teaspoons Ground cinnamo
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
½ teaspoon Salt
½ cup Unsalted butter, softened
1 cup Granulated sugar
½ cup Brown sugar
1 cup Pure pumpkin puree
1 Large egg
1 teaspoon Vanilla extract
1 cup Chocolate chips (optional)

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Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside
Step 3: In a large bowl, beat softened butter with both sugars until light and fluffy
Step 4: Add pumpkin puree, egg, and vanilla to the butter mixture. Beat until completely combined
Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined. If adding chocolate chips, fold them in now
Step 6: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart
Step 7: Bake for 12-15 minutes until edges look set but centers still seem slightly soft
Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack

Notes

Use pure pumpkin puree, not pumpkin pie filling.

Measure flour correctly to avoid dry cookies.

For extra flavor, brown your butter before starting.

Prep Time: 20 mins
Cook Time: 12-15 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 118 kcal
Sugar: 11g
Sodium: 85mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg