Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup pumpkin puree (not pie filling)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Beat in the pumpkin puree, egg, and vanilla extract until well combined, scraping down the sides of the bowl as needed.
Step 4: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6: Use a cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheets, spaced about 2 inches apart.
Step 7: Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For a chewier texture, blot the pumpkin puree with a paper towel to remove excess moisture. Chilling the dough for 30 minutes also prevents excess spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: spiced pumpkin cookies recipe, fall baking, pumpkin desserts, soft pumpkin cookies, autumn cookies
