Classic Pumpkin Cookies
Soft, chewy, and infused with spices, these classic pumpkin cookies bring cozy autumn flavors to your kitchen and are perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 1/2 cups all-purpose flour Be sure to measure accurately.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
Optional Add-Ins
- 1 cup chocolate chips or nuts Add for texture if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree and vanilla extract to the mixture, then beat in the eggs one at a time until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips or nuts.
Baking
- Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them a couple of inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Keep an eye on them, as baking times can vary.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
These cookies can be enjoyed plain, with powdered sugar, or topped with cream cheese frosting. They pair well with warm beverages like tea or coffee. Store cookies in an airtight container for up to a week or freeze for longer storage.