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–+ servings

Pumpkin Cookies

These pumpkin cookies are soft, chewy treats infused with warm cinnamon and nutmeg, featuring a tender crumb and a slightly crisp edge. Baked until golden and fragrant, they showcase the comforting flavors of fall in every bite, with optional mix-ins like nuts or chocolate chips adding texture and sweetness.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 150kcal
Author: James Taylor
Servings: 12

Equipment

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • 2 eggs eggs
  • 1 cup canned pumpkin puree preferably pure, no spices
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped nuts or chocolate chips optional

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until the mixture is light, fluffy, and smells caramel-sweet-about 2-3 minutes.
    In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until the mixture is light
  • Add the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and glossy.
    Add the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and glossy
  • In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt to evenly distribute the spices and leavening agents.
    In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt to evenly distribute the spices and leavening agents
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. The dough will be thick and slightly sticky.
    Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined
  • Fold in chopped nuts or chocolate chips, if using, ensuring they are evenly distributed throughout the dough.
    Fold in chopped nuts or chocolate chips, if using, ensuring they are evenly distributed throughout the dough
  • Scoop about 1.5 tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Slightly flatten each scoop for a more uniform shape.
    Scoop about 1.5 tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches
  • Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and your kitchen fills with the warm aroma of cinnamon and pumpkin.
    Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown and your kitchen fills with the warm aroma of cinnamon and pumpkin
  • Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes to set. Then transfer them to a wire rack to cool completely.
  • Enjoy these soft, chewy pumpkin cookies with a glass of milk or a cup of coffee - perfect for cozy fall afternoons or sharing with loved ones.
    Enjoy these soft, chewy pumpkin cookies with a glass of milk

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 80mg | Sugar: 12g | Calcium: 20mg | Iron: 1mg