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Pumpkin Spice Cookies are the perfect treat for fall, combining the warm flavors of pumpkin, cinnamon, and nutmeg in a soft, chewy cookie. These cookies not only taste amazing but also fill your kitchen with a delightful aroma that will have everyone asking for more. Whether you’re hosting a holiday gathering or simply indulging in a cozy evening at home, these cookies are sure to satisfy your sweet tooth. Let’s dive into this easy and delicious recipe!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (optional)
Instructions
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Add Pumpkin and Eggs
Beat in the pumpkin puree and eggs, mixing until well combined. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If desired, fold in the chocolate chips.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
Step 7: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin Spice Cookies with a cup of coffee or tea!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before adding it to the recipe.
How should I store Pumpkin Spice Cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.
Can I add nuts to the Pumpkin Spice Cookies?
Absolutely! Chopped walnuts or pecans would be a great addition for added texture and flavor.
What can I substitute for eggs in this recipe?
You can use flax eggs or applesauce as an egg substitute. For each egg, use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, or 1/4 cup of applesauce.
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