There’s something magical about Pumpkin Cookies that makes them a must-have during the fall. Imagine biting into a soft, chewy cookie infused with warm spices like cinnamon and nutmeg, making your taste buds dance. pumpkin spice milk to enjoy The sweet aroma wafts through the air, beckoning everyone to gather around the kitchen for a taste of autumn. pumpkin cinnamon rolls recipe. For more inspiration, check out this Cinnamon Apple Muffins Recipe.
These cookies bring back memories of lazy afternoons at home, where my family gathered, laughter echoing as we enjoyed each bite. They’re perfect for cozy evenings, holiday gatherings, or just because you want to enjoy something delicious. Trust me; these cookies promise a flavor explosion that will leave you craving more.
Why You'll Love This Recipe
- These Pumpkin Cookies are incredibly easy to whip up without any complicated techniques
- The rich flavor profile combines sweetness and spice perfectly for an irresistible treat
- Their golden color and soft texture make them visually appealing on any dessert platter
- They’re versatile enough to enjoy with coffee in the morning or as an after-dinner snack
I still remember the first time I made these with my kids; their faces lit up as they helped scoop the dough onto the tray.
Essential Ingredients
Here’s what you’ll need to make this delightful dish:
- Pumpkin Puree: Use canned pumpkin for convenience or roast fresh pumpkins to enhance flavor.
- Brown Sugar: Choose light brown sugar for a mild caramel flavor that balances well with spices.
- Butter: Use unsalted butter for better control over saltiness in the cookies.
- All-Purpose Flour: Standard flour works best; consider sifting it for lighter cookies.
- Eggs: Large eggs help bind ingredients together while adding moisture to the dough.
- Baking Powder: Ensure your baking powder is fresh for optimal rise and softness.
- Cinnamon: Ground cinnamon adds warmth and familiarity, giving these cookies that comforting fall flavor.
- Nutmeg: Just a pinch enhances the spiciness and depth of flavor in your cookies.
- Salt: A small amount brightens all flavors without making them taste salty.
- Vanilla Extract: Pure vanilla extract elevates the overall aroma and sweetness of your cookies.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper while you mix up that tasty dough.
Create Your Dough: In a large bowl, cream together softened butter and brown sugar until fluffy. Add pumpkin puree and mix well until fully combined.
Add Dry Ingredients: In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Gradually incorporate this mixture into your wet ingredients until just combined.
Scoop and Shape: Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheet. Leave space between each one; they will spread while baking.
Bake Your Cookies: Place the tray in the preheated oven and bake for 12-15 minutes or until lightly golden around the edges. They’ll be soft but firm up as they cool.
Cool Down: Let your Pumpkin Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. lemon cookies for variety Enjoy that irresistible aroma filling your kitchen!
There you have it! Simple yet scrumptious Pumpkin Cookies ready for sharing—or hiding away for yourself (no judgment here).
You Must Know
- These pumpkin cookies are the perfect blend of spice and sweetness
- Your kitchen will smell like autumn while baking, and they make a delightful snack or dessert for any occasion
- Plus, they’re great for sharing, but good luck keeping them around
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then wet, combining them gently to avoid overmixing. This ensures fluffy, tender cookies.
Add Your Touch
Feel free to swap in chocolate chips or nuts for a delightful twist on classic pumpkin cookies. whole wheat pumpkin pancakes You can also add a pinch of nutmeg or ginger for extra warmth.
Storing & Reheating
Store cooled cookies in an airtight container at room temperature for up to five days. For a warm treat, pop them in the microwave for about 10 seconds.
Chef's Helpful Tips
- To achieve perfect pumpkin cookies, ensure your pumpkin puree is not too watery; drain if necessary
- Always use fresh spices for the best flavor and check your baking soda’s freshness before use!
- Keep an eye on baking time to avoid over-baking
Baking these pumpkin cookies always brings back memories of my grandmother’s kitchen filled with laughter and love. She taught me that baking is not just about following a recipe; it’s about creating joy. For more inspiration, check out this Blueberry Cream Cheese Muffins recipe.
FAQ
Can I use canned pumpkin puree for pumpkin cookies?
Absolutely! Canned pumpkin puree works perfectly in this recipe and saves time.
How do I prevent my cookies from spreading too much?
Chill your cookie dough for at least 30 minutes before baking to help maintain their shape.
Can I freeze these pumpkin cookies?
Yes! Freeze baked cookies in an airtight container for up to three months without losing flavor.
Pumpkin Cookies
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
Description
Indulge in the cozy flavors of fall with these delightful Pumpkin Cookies. Soft, chewy, and perfectly spiced with cinnamon and nutmeg, they evoke warm memories of family gatherings and festive celebrations. This easy-to-follow recipe ensures that your kitchen will be filled with an irresistible aroma, making them a favorite for any occasion. Enjoy them with your morning coffee or as a sweet treat after dinner—these cookies are sure to bring joy to every bite.
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar (light)
- ½ cup unsalted butter (softened)
- 2 cups all-purpose flour
- 2 large eggs
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until fluffy. Mix in the pumpkin puree until well combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add this mixture to the wet ingredients until just combined.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet with space in between.
- Bake for 12-15 minutes until lightly golden around the edges. Let cool on the sheet for 5 minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
