Soft and Chewy Pumpkin Cookies That'll Brighten Your Day
Enjoy these soft and chewy pumpkin cookies that are perfect for any occasion, with flavors of cinnamon and nutmeg.
Equipment
- Oven
- Mixing Bowl
- Cookie Scoop
- Baking Sheets
- Parchment paper
Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup chocolate chips or chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, followed by the pumpkin puree and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients into the wet ingredients, stirring gently until combined.
- Fold in chocolate chips or nuts if desired.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 12-15 minutes until the edges are set, and the centers look a bit underbaked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your soft and chewy pumpkin cookies with a cup of milk or your favorite hot drink!
Notes
These cookies are perfect for fall and have a wonderful aroma while baking.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg
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