Description
These soft and chewy cookies are infused with pumpkin spice and perfect for fall, making your kitchen smell like autumn with every batch.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour (For structure)
- 1 teaspoon Baking soda (To help cookies puff and set)
- 1/2 teaspoon Salt (To balance the sweetness)
- 2 teaspoons Pumpkin spice (Or a mix of cinnamon, ginger, nutmeg, and clove)
Wet Ingredients
- 1 cup Pumpkin puree (For flavor and moisture)
- 1/2 cup Brown sugar (For chewiness)
- 1/2 cup Granulated sugar (For sweetness)
- 1 large Egg (To bind ingredients)
- 1 teaspoon Vanilla extract (Essential for flavor)
- 1/2 cup Butter (Melted or softened)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, and pumpkin spice.
- In another bowl, mix melted butter and both sugars until smooth.
- Stir in pumpkin puree, egg, and vanilla extract.
- Gradually add the dry ingredients into the wet ingredients, mixing just until there are no flour streaks.
- Scoop dough onto the prepared baking sheet, leaving some space between each cookie.
Baking
- Bake for about 10 to 12 minutes, until the edges look set but the centers are still soft.
- Cool on the tray for 5 minutes before moving to a wire rack to cool completely.
Notes
Store in an airtight container for 3 to 4 days. If they start to dry, add a slice of bread to help retain moisture. For extra flexibility, try these cookies with white chocolate chips or nuts as mix-ins.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Cuisine: American, Fall