Pumpkin Cake Cookies
These delightful pumpkin cake cookies are soft, moist, and packed with warm spices, perfect for fall or any time you crave a sweet treat. They are easy to make and great for sharing with family and friends.
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 measuring cups and spoons
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the canned pumpkin puree, egg, and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger), and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- If using, fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are slightly golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
These cookies can be stored in an airtight container for up to one week.
You can add nuts, such as walnuts or pecans, for added texture if desired.
Feel free to dust these cookies with powdered sugar before serving for an extra touch!