Description
These chewy pumpkin cookies are a delightful autumn treat, blending warm spices and rich pumpkin puree to create a soft, flavorful cookie. Perfectly spiced and optionally studded with white chocolate chips or nuts, they make a cozy addition to your fall baking repertoire.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup white chocolate chips or chopped nuts
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. Add the pumpkin puree and vanilla extract, continuing to mix until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves to evenly distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. If desired, fold in the white chocolate chips or chopped nuts carefully to maintain the dough’s texture.
- Chill the Dough: Cover the cookie dough and refrigerate it for 30 minutes to firm up, which helps control spreading during baking and enhances flavor.
- Shape and Bake: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges are set while centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential for preventing excessive spreading and achieving the chewy texture.
- White chocolate chips add sweetness but can be substituted with nuts for a crunchier bite.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For a dairy-free version, substitute the butter with coconut oil or a vegan butter alternative.
- Adjust spices according to taste; adding more cinnamon or nutmeg can enhance the autumnal flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
