Description
These soft pumpkin cookies are a delightful fall treat, combining the warm spices of cinnamon, nutmeg, and cloves with the moistness of pumpkin puree. Perfectly tender with a hint of sweetness and an optional addition of chocolate chips, nuts, or dried cranberries, these cookies are easy to make and ideal for cozy gatherings or afternoon snacks.
Ingredients
Scale
Main Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or gluten-free all-purpose flour blend for GF version)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup brown sugar, packed
Optional Mix-ins
- 1/2 to 1 cup semi-sweet chocolate chips or chopped nuts (pecans or walnuts) or dried cranberries
Instructions
- Prepare Ingredients and Oven: Gather all ingredients to ensure a smooth baking process. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy. This creates a tender crumb and evenly distributes the sweetness.
- Add Pumpkin and Egg: Add the pumpkin puree and egg to the butter-sugar mixture, stirring well until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to create a fragrant, spiced dry mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, folding gently until just combined. Avoid overmixing to keep cookies soft and tender.
- Portion and Bake: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing cookies about two inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time helps them firm up while staying soft inside.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Mix-ins like chocolate chips, nuts, or dried cranberries are optional but add extra flavor and texture.
- Do not overmix the dough to maintain soft and tender cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
