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Quick way to grow 7 Perfect Pumpkin CookiesPumpkin Cookies

These pumpkin cookies are perfectly spiced and have a soft, chewy texture. They are quick to make and great for a fall treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 cookies
Calories 180 kcal

Equipment

  • baking sheets
  • parchment paper
  • medium bowl
  • whisk
  • large bowl
  • electric mixer (optional)
  • measuring cups
  • measuring spoons
  • wire rack

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt

Wet Ingredients

  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup pumpkin puree

Instructions
 

Preparation

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt; set aside.

Making the Dough

  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • Stir in the pumpkin puree until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Baking

  • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, you can add a cream cheese frosting once the cookies are completely cool. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.