Pumpkin Pie Cookies
As the leaves begin to turn and the air gets a little crisper, there's nothing quite like the warm, inviting smell of pumpkin pie baking in your kitchen. These pumpkin pie cookies are not only easy to make, but they also bring a touch of nostalgia to your dessert table.
Equipment
- Oven
- Mixing bowls
- baking sheet
- Whisk
- Spatula
Ingredients
For the Cookies
- 1 cup all-purpose flour The base of your cookies for that perfect texture.
- 1/2 teaspoon baking soda Helps the cookies rise beautifully.
- 1/2 teaspoon baking powder Works alongside baking soda for a light cookie.
- 1/2 teaspoon cinnamon Adds that warm, spicy flavor we all love.
- 1/4 teaspoon nutmeg A little bit goes a long way in enhancing the pumpkin flavor.
- 1/4 teaspoon ginger For an extra layer of warmth and spice.
- 1/4 teaspoon salt Balances the sweetness perfectly.
- 1/2 cup unsalted butter Provides richness and moisture.
- 1/2 cup brown sugar Adds a lovely depth of flavor.
- 1/4 cup granulated sugar For a touch of sweetness.
- 1 large egg Binds everything together.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1/2 cup canned pumpkin puree The star ingredient that gives these cookies their cozy flavor.
- 1 cup chocolate chips optional - A decadent addition if you want to treat yourself!
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- Step 3: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Step 4: Beat in the egg and vanilla extract until fully combined.
- Step 5: Mix in the pumpkin puree until well incorporated.
- Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 7: If desired, fold in the chocolate chips.
- Step 8: Drop rounded tablespoons of dough onto a greased or parchment-lined baking sheet.
- Step 9: Bake for 12-15 minutes or until the edges are lightly golden.
- Step 10: Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Feel free to get creative with your pumpkin pie cookies! You can swap out the all-purpose flour for whole wheat flour for a nuttier flavor or use maple syrup instead of granulated sugar for a richer sweetness.