Description
Soft and chewy pumpkin spice cookies loaded with warm autumn flavors, perfect for holiday baking or a cozy treat any day.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add pumpkin puree, egg, and vanilla extract; beat until well combined.
- Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12 to 14 minutes, until edges are set and lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- For extra flavor, stir in 1 cup of chopped pecans or white chocolate chips before baking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: PT15M
- Cook Time: PT14M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 13g
- Sodium: 96mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg