It’s that time of year again. Leaves are changing colors, the air is crisp, and pumpkin spice is everywhere. What better way to celebrate fall than with some easy pumpkin cookies? These cookies are soft, chewy, and full of pumpkin flavor. Plus, they’re simple to make, so you can whip up a batch in no time. Let’s get started!
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the pumpkin puree, butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Size: 1 cookie
Total Fat: 7g
Saturated Fat: 4.5g
Total Carbohydrates: 21g
Dietary Fiber: 1g
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- Mixing bowls
- Mixer or whisk
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
These cookies are perfect for a fall-themed party or as an after-school snack. Serve them with a glass of cold milk or a cup of hot apple cider for the ultimate fall experience.
If you’re feeling adventurous, you can try adding some chopped nuts or dried cranberries to the cookie dough. You could also swap out the chocolate chips for white chocolate chips or butterscotch chips.
If you don’t have canned pumpkin puree, you can use fresh pumpkin puree instead. Just be sure to strain it well to remove any excess moisture. You can also substitute the butter for coconut oil or vegetable oil if you prefer.
These cookies will keep well in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 3 months. Just be sure to let them thaw at room temperature before serving.
- Be sure to measure your flour correctly. Too much flour can result in dry, crumbly cookies.
- Letting the dough chill in the fridge for 30 minutes before baking can help the cookies hold their shape better.
- If you don’t have a cookie scoop, you can use a spoon to drop the dough onto the baking sheet.
This recipe makes about 24 cookies, depending on the size of your cookie scoop or spoon. If you want to make more or less, you can easily double or halve the recipe.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is not the same as pumpkin puree. Pumpkin pie filling already has sugar and spices added to it, so it won’t work in this recipe. Be sure to use canned pumpkin puree.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour. However, the cookies may turn out denser and less fluffy.
Can I use margarine instead of butter?
Yes, you can use margarine instead of butter. Just be sure to use unsalted margarine.
These easy pumpkin cookies are the perfect treat for fall. They’re soft, chewy, and full of pumpkin flavor. Plus, they’re simple to make, so you can whip up a batch whenever you’re craving something sweet. Whether you’re serving them at a party or enjoying them as an after-school snack, these cookies are sure to be a hit. So go ahead and give them a try!