Perfect Pumpkin Spice Cookies
Deliciously soft and chewy cookies packed with the warm flavors of pumpkin and spices, perfect for fall gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sifted before measuring.
- 1 teaspoon baking soda For leavening.
- 1 teaspoon baking powder For leavening.
- 1 teaspoon ground cinnamon Adds warmth.
- 1 teaspoon ground ginger Adds warmth.
- 1/2 teaspoon ground nutmeg Adds warmth.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1 cup unsalted butter, softened Not melted.
- 1 cup brown sugar, packed Adds moisture and flavor.
- 1/2 cup granulated sugar For sweetness.
- 1 tablespoon vanilla extract For flavor.
- 1 cup pumpkin puree Canned works well.
- 1 large egg For binding.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
- In a large bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract, pumpkin puree, and the egg until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving space for spreading.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can also be refrigerated or frozen for longer storage.