Description
Soft and chewy pumpkin cookies infused with warm spices, capturing the essence of autumn.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 large egg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup butter, softened (or coconut oil)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, and spices.
- In a separate bowl, cream the softened butter with both sugars until light and fluffy.
- Add the egg and pumpkin puree to the butter-sugar mixture and mix well.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Drop tablespoon-sized dollops onto baking sheets, spaced a couple of inches apart.
- Bake for 12-15 minutes, until the edges are firm and the center is slightly soft.
- Transfer cookies to a cooling rack to maintain their chewy texture.
Notes
Consider drizzling a glaze of powdered sugar and milk for added sweetness after cooling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, fall recipes, autumn baking, soft cookies, chewy cookies
