why make this recipe
Easy Pumpkin Cookies are a delightful treat that bring the warm flavors of fall into your home. These cookies are soft, chewy, and filled with the rich taste of pumpkin and spices. Whether you are looking for a simple snack or something special to share with friends and family, these cookies are perfect. Plus, they are easy to make and require just a few common ingredients.
how to make Easy Pumpkin Cookies
Ingredients :
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree, sugar, brown sugar, and butter until smooth.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chocolate chips if using.
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake for 10-12 minutes or until lightly browned.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
how to serve Easy Pumpkin Cookies
Serve these Easy Pumpkin Cookies warm or at room temperature. They are delicious on their own or paired with a glass of milk or a cup of tea. You can also sprinkle some powdered sugar on top for a sweet touch.
how to store Easy Pumpkin Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want them to last longer, you can freeze the cookies in a sealed bag for up to three months. Just thaw them at room temperature when you are ready to enjoy.
tips to make Easy Pumpkin Cookies
- Make sure your butter is at room temperature to help it cream well with the sugars.
- Do not overmix the dough once you add the flour to keep the cookies tender.
- Experiment with spices like cloves or ginger for added flavor.
variation
You can add nuts like walnuts or pecans for a little crunch, or use white chocolate chips instead of regular chocolate chips for a different flavor. You can also make these cookies without chocolate chips for a more traditional pumpkin cookie.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.
Q: What should I do if my dough is too sticky?
A: If the dough feels too sticky, you can add a little more flour, one tablespoon at a time, until it reaches the right consistency.
Q: Can I make these cookies vegan?
A: Yes, you can replace the butter with a vegan butter substitute and use a flax egg or applesauce instead of the egg.
Easy Pumpkin Cookies
- Total Time: 27
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy cookies filled with the delightful flavors of pumpkin and spices, perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the pumpkin puree, sugar, brown sugar, and butter until smooth.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chocolate chips if using.
- Drop spoonfuls of dough onto a greased baking sheet.
- Bake for 10-12 minutes or until lightly browned.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for about a week or freeze for up to three months.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
