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Pumpkin Cookies

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Warm and delightful pumpkin cookies filled with the comforting flavors of fall.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup chocolate chips or nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla until well combined.
  4. Add the pumpkin puree and mix until smooth.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. If desired, fold in chocolate chips or nuts.
  8. Drop spoonfuls of dough onto the prepared baking sheet.
  9. Bake for 12-15 minutes until lightly golden around the edges.
  10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Using freshly ground spices can enhance the flavor. Store cookies in an airtight container at room temperature for up to a week.

Nutrition

Find it online: https://diymealprep.com/pumpkin-cookies/