As the leaves change color and the air turns crisp, it’s time to break out the pumpkin spice and indulge in all things autumn. One of the best ways to enjoy the season is by baking up a batch of pumpkin cookies using canned pumpkin. These delicious treats are easy to make and perfect for sharing with friends and family. In this recipe blog article, we’ll show you how to create pumpkin cookies that are moist, flavorful, and oh-so-delicious. So, let’s get started!
Ingredients
- 1 cup canned pumpkin
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and canned pumpkin. Mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- Add the dry ingredients to the pumpkin mixture and mix until well combined.
- Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet.
- Bake for 12-15 minutes or until lightly golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
One serving of pumpkin cookies (1 cookie) contains:
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 105mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0.5g
- Total Sugars: 10g
- Protein: 1g
Cooking Time
The total cooking time for these pumpkin cookies is approximately 25 minutes.
Equipment
- Mixing bowls
- Mixing spoon or electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions
These pumpkin cookies are perfect for enjoying with a cup of hot cocoa or coffee on a chilly fall evening. They also make great gifts for friends and family during the holiday season.
Variations
If you’re looking to switch up the flavor of these pumpkin cookies, try adding some chopped nuts, raisins, or chocolate chips to the dough. You can also top them with a cream cheese frosting for an extra decadent treat.
Substitutions
- If you don’t have canned pumpkin, you can use fresh pumpkin puree instead.
- If you don’t have unsalted butter, you can use salted butter but reduce the amount of salt in the recipe.
- If you don’t have granulated sugar, you can use brown sugar instead.
- If you’re allergic to eggs, you can use a flax egg or applesauce as a substitute.
- If you’re gluten-free, you can use a gluten-free flour blend instead of all-purpose flour.
Storage
These pumpkin cookies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.
Tips
- Make sure your butter is softened before mixing it with the sugar.
- Use a cookie scoop to ensure that your cookies are all the same size.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Don’t overbake the cookies or they will become dry and crumbly.
Notes
This recipe makes approximately 24 cookies.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin puree instead of canned pumpkin. Just make sure to puree it until it’s smooth before adding it to the recipe.
Yes, these pumpkin cookies can be frozen for up to 3 months. Just make sure to store them in an airtight container or freezer bag.
Yes, you can add chocolate chips or any other mix-ins to these pumpkin cookies. Just make sure to add them to the dough after you’ve mixed in the dry ingredients.
Personal Thoughts
These pumpkin cookies using canned pumpkin are the perfect fall treat. They’re soft, fluffy, and packed with warm pumpkin spice flavors. I love how easy they are to make and how well they store. They’re perfect for sharing with friends and family, or just enjoying on a cozy evening at home. If you’re a pumpkin lover like me, you definitely need to give these cookies a try!