Pumpkin Pie Cookies
Delightful and chewy cookies capturing the essence of pumpkin pie with warm spices, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Use pure pumpkin puree, not pumpkin pie filling
- 1 cup sugar Granulated sugar
- 1/2 cup butter, softened Room temperature butter
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the canned pumpkin puree, sugar, and softened butter. Mix until smooth and creamy.
- Add the egg and vanilla extract to the mixture and beat until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you are using chocolate chips, fold them into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Remove the cookies from the oven and let them cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely.
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Notes
Consider chilling the cookie dough for at least 30 minutes before baking for better shape. Adjust spices per taste. Store in an airtight container.