Pumpkin Cookie Recipe

Imagine the aroma of warm spices filling your kitchen as you bake these delightful pumpkin cookies.

There’s something about the combination of cinnamon and nutmeg that evokes a cozy, autumnal comfort.

This recipe is simple to make and yields soft, chewy cookies that are sure to become a favorite treat.

As the dough transforms in the oven, the edges turn golden, creating an irresistible batch of cookies.

Let’s bring this delicious creation to life!

Kitchen Tools Required

• 1 Mixing bowl
• 1 Whisk
• 1 Baking sheet
• 1 Parchment paper
• 1 Cookie scoop or tablespoon
• 1 Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chocolate chips (optional)

Cook & Prep Time

To efficiently manage your time while preparing and baking pumpkin cookies, you can follow this timeline:

1. Reading and Preparation (5 minutes total)
   • Spend about 5 minutes reading through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
2. Preheat and Line Baking Sheet (5 minutes)
   • Preheat the oven to 350°F (175°C).
   • Line a baking sheet with parchment paper.
3. Mixing Ingredients (10 minutes)
   • Cream the butter, granulated sugar, and brown sugar in a mixing bowl until light and fluffy.
   • Add the pumpkin puree, eggs, and vanilla extract and mix until combined.
   • In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Ingredients (5 minutes)
   • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
   • Fold in chocolate chips, if using.
5. Scoop and Arrange Dough (5 minutes)
   • Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Baking (12 minutes)
   • Bake in the preheated oven for 12 minutes or until the edges are lightly golden.
7. Resting and Cooling (15 minutes)
   • Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven.
   • Transfer the cookies to a cooling rack to cool completely, which will take about 10 minutes.

Adjust the timeline as needed based on your personal cooking speed and kitchen setup.

Recipe Instructions

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the pumpkin puree, eggs, and vanilla extract to the creamed mixture and mix until combined.

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Fold in chocolate chips, if using.

Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12 minutes or until the edges are lightly golden.

Remove from the oven and let the cookies rest on the baking sheet for 5 minutes.

Transfer the cookies to a cooling rack to cool completely.

Serving Tips

• Vanilla Ice Cream: Pair warm pumpkin cookies with a scoop of vanilla ice cream for a delightful contrast of hot and cold.
• Hot Apple Cider: Serve alongside a mug of hot apple cider to enhance the autumn flavors.
• Whipped Cream: Add a dollop of whipped cream on the side for an extra touch of sweetness and creaminess.
• Cinnamon Tea: Complement the spiced notes with a cup of cinnamon tea for a cozy, aromatic experience.
• Caramel Drizzle: Drizzle some caramel sauce over the cookies for a rich, indulgent treat.

Storage

To store pumpkin cookies, place them in an airtight container.

This will keep them fresh for up to a week.

For longer storage, freeze the cookies or dough for later use.

Freezing

To freeze pumpkin cookie dough, shape into scoops.

Place on a baking sheet, and freeze until solid.

Transfer to an airtight container.

Bake from frozen, adding a few extra minutes.

Reheating

To reheat pumpkin cookies, use a microwave for 10-15 seconds.

Alternatively, use an oven at 300°F for 5 minutes.

This restores softness and enhances flavor without drying them out.

Final Thoughts

Pumpkin cookies are a delightful treat that perfectly capture the essence of fall.

With their soft texture and warm spices, they’re sure to be a hit at any gathering.

Remember to use softened butter for the best results, and feel free to experiment by adding a pinch of cloves or allspice if you enjoy a spicier flavor.

Storing the cookies in an airtight container will help maintain their freshness for up to a week.

If you have leftover dough, it can be frozen for later use, allowing you to enjoy fresh-baked cookies whenever you crave them.

Frequently Asked Questions

Can I Substitute Pumpkin Puree With Fresh Pumpkin?

Yes, you can substitute fresh pumpkin for puree. Peel, cube, and steam pumpkin until tender. Puree until smooth, ensuring a similar consistency to canned puree. Measure precisely; moisture variations may affect texture, so adjust flour if necessary.

What Can I Use Instead of All-Purpose Flour?

You can replace all-purpose flour with a 1:1 ratio of whole wheat flour or a gluten-free flour blend. Measure precisely and sift to guarantee proper texture. Adjust liquid ingredients slightly to maintain dough consistency.

How Can I Make These Cookies Vegan?

Substitute 1 cup coconut oil for butter, 1 cup coconut sugar for granulated sugar, and use 1 cup almond flour. Replace eggs with 2 tablespoons flaxseed mixed with 6 tablespoons water. Verify chocolate chips are dairy-free.

Are There Gluten-Free Options for This Recipe?

To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Confirm the blend contains xanthan gum for structure. Thoroughly mix the dry ingredients to prevent any uneven texture in your cookies.

Can I Add Nuts to the Cookie Dough?

You can incorporate nuts into the cookie dough by folding in 1/2 cup chopped walnuts or pecans after combining the dry ingredients. Guarantee even distribution for consistent texture. Adjust baking time by 1-2 minutes if necessary.