why make this recipe
Easy Pumpkin Cookies are perfect for anyone who loves the flavors of fall. They are soft, chewy, and full of delicious pumpkin goodness. Not only are they simple to make, but they also require just a few common ingredients. Whether you are baking for yourself, family, or friends, these cookies are sure to please. Plus, they make your home smell amazing as they bake!
how to make Easy Pumpkin Cookies
Ingredients :
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter, sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin, egg, and vanilla extract.
- In another bowl, combine flour, baking soda, baking powder, spices, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Drop tablespoons of dough onto a baking sheet.
- Bake for 10-12 minutes or until edges are slightly golden.
- Let cool on wire racks.
how to serve Easy Pumpkin Cookies
These cookies are best enjoyed warm or at room temperature. You can serve them plain, or for a fun twist, add a drizzle of icing or a sprinkle of powdered sugar on top. They are great with a glass of milk or a hot cup of coffee.
how to store Easy Pumpkin Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay good for about a week. If you want to enjoy them later, you can also freeze the cookies. Just pack them in a freezer-safe container, and they can last up to three months.
tips to make Easy Pumpkin Cookies
- Make sure your butter is softened to room temperature for the best texture.
- Use fresh pumpkin puree for an extra flavorful cookie. Canned works too but look for 100% pure pumpkin.
- Don’t overmix the dough to keep the cookies soft and chewy.
- For an added crunch, add chocolate chips or nuts into the dough before baking.
variation
If you want to change it up a bit, consider adding some mini chocolate chips or chopped nuts into the batter. You can also experiment with different spices like ginger or allspice for a unique twist!
FAQs
Q: Can I use canned pumpkin for this recipe?
A: Yes, canned pumpkin works perfectly! Just make sure to use pure pumpkin puree, not pumpkin pie filling.
Q: How do I know when the cookies are done baking?
A: The edges should be slightly golden, and the center should look set but still soft. They will continue to firm up as they cool.
Q: Can I make these cookies vegan?
A: Yes, you can replace the butter with a vegan alternative and use a flax egg instead of the regular egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes before using.
Easy Pumpkin Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft and chewy pumpkin cookies are a delightful treat that captures the flavors of fall, perfect for any occasion.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter, sugar, and brown sugar until light and fluffy.
- Beat in the pumpkin, egg, and vanilla extract.
- In another bowl, combine flour, baking soda, baking powder, spices, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Drop tablespoons of dough onto a baking sheet.
- Bake for 10-12 minutes or until edges are slightly golden.
- Let cool on wire racks.
Notes
For best results, use softened butter and fresh pumpkin puree. These cookies are great served warm or with icing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American