Pumpkin Spiced Cookies
These Pumpkin Spiced Cookies are soft, chewy, and packed with warm spices that perfectly capture the essence of fall. With a hint of pumpkin flavor, they are a delightful treat for any occasion.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 set measuring cups and spoons
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer or whisk until the mixture is light and fluffy.
- Add the pumpkin puree and the egg to the sugar mixture. Beat until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. If using, fold in the chocolate chips.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers are still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For added flavor, consider adding chopped nuts or oats to the cookie dough.
These cookies can be stored in an airtight container at room temperature for up to a week.
You can also freeze the cookie dough for later use; simply scoop and freeze before baking.