Description
These soft and chewy pumpkin cookies are a delightful fall treat, combining the warm flavors of cinnamon and pumpkin with a tender, moist texture. Perfect for sharing, these cookies are easy to make and bake to golden perfection, offering a comforting and delicious snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup pure pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
Instructions
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add wet ingredients: Incorporate the pumpkin puree, egg, and vanilla extract into the butter and sugar mixture. Mix until everything is well combined, ensuring an even flavor and texture.
- Mix dry ingredients: In a separate bowl, whisk together the ground cinnamon, baking soda, baking powder, salt, and all-purpose flour until evenly distributed to avoid clumps of leavening agents or spices.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid over-mixing to keep the cookies tender.
- Chill the dough: Cover the cookie dough and refrigerate it for at least 30 minutes. This helps the dough firm up and enhances the flavors.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape the cookies: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly browned and the centers are set, indicating doneness.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and maintain their texture.
Notes
- For a spicier flavor, consider adding 1/2 teaspoon of ground nutmeg or cloves to the dry ingredients.
- If you prefer crisper cookies, bake a couple of minutes longer; for softer cookies, reduce the baking time slightly.
- You can substitute pumpkin pie spice for the ground cinnamon for a more complex flavor.
- Make sure the butter is softened but not melted for the best creaming results.
- Refrigeration of the dough helps control spreading and results in thicker cookies.
