Chewy Pumpkin Cookies
Soft, moist cookies bursting with the warm spices and comforting essence of pumpkin, perfect for the fall season.
Ingredients
Cookie Ingredients
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Stir in the canned pumpkin and vanilla extract until well combined.
- In another medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Line your baking sheets with parchment paper and drop spoonfuls of dough onto the sheet, spacing them about 2 inches apart.
- Sprinkle a little granulated sugar on top of each cookie before baking.
- Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For variations, consider adding chocolate chips, chopped nuts, or dried cranberries to the dough before baking. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 3gSodium: 90mgSugar: 8g
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