Pumpkin isn’t just for lattes or pies; it’s the secret star in these soft, spiced cookies that’ll have you falling in love at first bite. Perfect for cozy autumn days or whenever you need a pumpkin fix.
Why This Recipe Works
- The combination of pumpkin puree and warm spices creates a moist, flavorful cookie that’s irresistibly soft.
- Using both brown and white sugar balances sweetness and adds depth to the flavor profile.
- A simple cream cheese frosting elevates these cookies from tasty to transcendent.
- They’re easy to make with common pantry ingredients, no fancy equipment needed.
- Perfect for sharing, these cookies are a hit at any gathering or as a thoughtful homemade gift.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. This little step saves you from the heartbreak of cookies that won’t let go.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures your spices are evenly distributed, so every bite is perfectly spiced. Tip: Sifting the flour can make your cookies even lighter.
Cream Butter and Sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3 minutes with an electric mixer. The fluffier your mixture, the lighter your cookies will be.
Add Wet Ingredients
Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look a bit curdled at this point, but don’t worry, it’ll come together once you add the dry ingredients.
Combine and Bake
Gradually mix in the dry ingredients until just combined. Drop by tablespoonfuls onto the prepared baking sheets. Bake for 12-15 minutes, or until the edges are lightly browned. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Tip: For evenly sized cookies, use a cookie scoop.
Tips and Tricks
For the best texture, make sure your butter is softened but not melted. Room temperature butter creams better with the sugars, leading to a lighter cookie. If you’re in a hurry, you can soften butter quickly by cutting it into small pieces and letting it sit out for about 15 minutes. Another pro tip: To keep your cookies soft, store them in an airtight container with a slice of bread. The cookies will absorb the moisture from the bread, staying soft for days. Finally, for a more intense pumpkin flavor, you can add a tablespoon of pumpkin pie spice to the dry ingredients.
Recipe Variations
- Chocolate Chip Pumpkin Cookies: Fold in 1 cup of chocolate chips into the dough before baking for a chocolatey twist.
- Pumpkin Oatmeal Cookies: Add 1 cup of old-fashioned oats to the dough for a chewier texture.
- Gluten-Free Pumpkin Cookies: Substitute the all-purpose flour with your favorite gluten-free flour blend.
- Vegan Pumpkin Cookies: Use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of regular butter and egg.
- Pumpkin Snickerdoodles: Roll the dough balls in a mixture of cinnamon and sugar before baking for a snickerdoodle version.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! You can use fresh pumpkin puree if you prefer. Just make sure it’s well-drained to avoid adding extra moisture to your cookies. To make your own puree, roast a small sugar pumpkin, scoop out the flesh, and puree it in a food processor until smooth.
How do I know when the cookies are done?
The cookies are done when the edges are lightly browned and the centers look set. They’ll continue to cook a bit on the baking sheet after you take them out of the oven, so it’s better to err on the side of underbaking if you’re unsure.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. When you’re ready to bake, just add a couple of minutes to the baking time, no need to thaw.
Summary
These homemade pumpkin cookies are a delightful treat that combines the warm spices of fall with the moist, tender texture of a perfectly baked cookie. Easy to make and even easier to love, they’re sure to become a seasonal favorite.