Description
These soft pumpkin spice cookies are tender, fluffy, and full of cozy fall flavor. Made with real pumpkin and warm spices like cinnamon, nutmeg, and ginger, they’re perfect for holiday baking or autumn afternoons.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Drop dough by tablespoonfuls onto the prepared baking sheets, spacing cookies apart.
- Bake for 11–13 minutes, until edges are set and tops look baked.
- Cool on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chocolate chips, chopped nuts, or a light glaze for variation.
- Use homemade pumpkin puree if it’s thick and well-drained.
- Store with a slice of bread in the container to keep cookies extra soft.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
