Description
Soft and chewy pumpkin cookies infused with warm spices, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- Optional: 1 cup chocolate chips or chopped nuts (like walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract; mix until fully combined.
- Whisk together the flour, baking soda, spices, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture, mixing until just combined.
- Drop dough onto prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes, or until edges are golden brown. Let them cool slightly before transferring to a wire rack.
Notes
For a vegan alternative, use a flax egg and coconut or dairy-free butter. Can also substitute with gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg