Easy Pumpkin Cookies
These Easy Pumpkin Cookies are soft, chewy, and bursting with warm pumpkin spice flavor, perfect for fall gatherings or a cozy treat. This recipe is incredibly simple, making it ideal for baking novices and seasoned bakers alike, delivering a delightful taste of autumn in every bite.
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or tablespoon
- Wire rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup 1 stick
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on high speed).
- Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the pumpkin puree to the butter mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Notes
For best results, use room temperature butter and measure flour accurately by spooning it into the measuring cup and leveling it off. Don't overmix the dough or overbake the cookies. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Consider adding chocolate chips, nuts, or dried cranberries for variations. A cream cheese frosting or maple glaze can also elevate these cookies.