Pumpkin Cookies Recipe

I decided to give these pumpkin cookies a go using canned pumpkin, butter, two kinds of sugar, an egg, vanilla, and a crazy mix of spices like cinnamon, nutmeg, cloves and ginger, and let me tell you, they turned out to be the coziest treat ever—even if I totally messed up measuring half the time!

I love making Pumpkin Cookies because I think the blend of pumpkin puree, unsalted butter, sugars, an egg and vanilla creates a nutritious treat. My mix of spices like cinnamon, nutmeg, cloves and ginger gives it an irresistable fall flavor.

I like adding walnuts sometimes for extra crunch and texture.

Ingredients

• Pumpkin puree offers natural fiber and moisture making cookies softer with a subtle autumn taste.
• Unsalted butter provides rich flavor and fat that makes cookies tender and moist.
• Granulated sugar sweetens the cookies by adding brightness while helping to create a crisp outside.
• Brown sugar keeps cookies chewy and adds subtle molasses flavors that remind you of home.
• Egg works as a binder and adds light protein helping the cookies hold together.
• Vanilla extract elevates overall flavor with its sweet aroma enhancing the spice mix feel.
• Optional nuts like walnuts deliver crunch and extra protein if you want a twist.

Ingredient Quantities

• 1 cup pumpkin puree (canned is good enough)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• Optional: 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, granulated sugar and brown sugar until they’re light and fluffy.

3. Beat in the pumpkin puree, egg and vanilla extract until everything is well mixed.

4. In another bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, cloves and ginger.

5. Slowly add the dry ingredients to the pumpkin mixture and mix until just combined.

6. If you’re using them, fold in the chopped walnuts or pecans.

7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie.

8. Bake for about 10-12 minutes or until the edges start to turn a light golden brown.

9. Let the cookies cool on the baking sheet for around 5 minutes, then transfer them to a cooling rack to cool completely.

10. Enjoy these yummy pumpkin cookies with a glass of milk or your favorite drink.

Equipment Needed

1. Oven (preheat it to 350°F)
2. Baking sheet
3. Parchment paper
4. A large mixing bowl
5. A separate bowl for dry ingredients
6. An electric mixer or hand whisk for creaming the butter and sugars
7. Measuring cups and spoons
8. Spatula or wooden spoon for mixing and folding in the nuts
9. Cooling rack for the cookies to cool completely

FAQ

• Q: Can I use fresh pumpkin instead of canned puree?
  A: Yes you can use fresh pumpkin if you cook and puree it first, but be careful because it might be a bit more watery so drain some extra liquid.
• Q: Do I have to use unsalted butter?
  A: It’s best to stick with unsalted butter so your cookie’s flavor isnt thrown off by extra salt.
• Q: Can I add chopped walnuts or pecans?
  A: Absolutely, toss in 1/2 cup of your favorite nuts if you want some crunch, but if you dont like them you can just skip it.
• Q: How do I store these cookies?
  A: Store them in an airtight container at room temperature for up to 3 days, or freeze them to keep them longer.
• Q: Can I adjust the spice mix?
  A: Sure, you can tweak the amount of cinnamon, nutmeg, cloves, or ginger to fit your taste better if you want a stronger or milder spice flavor.

Pumpkin Cookies Recipe Substitutions and Variations

• Can replace unsalted butter with an equal amount of margarine or coconut oil. It might give a slightly different flavor but should work fine.
• If you dont have brown sugar, mix extra granulated sugar with a little molasses or honey to get a similar taste.
• No egg? Try whisking 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for about 5 mins to thicken. This acts as a binder.
• Lacking all-purpose flour? You can use whole wheat flour instead, but just note the cookies might be a bit denser.

Pro Tips

1. Make sure your butter is really soft before you start. If its too hard, your sugars wont mix well and your cookies could come out uneven. Also dont overmix the butter and sugars – just beat them until they look light and fluffy.

2. Be careful when adding the dry ingredients to the pumpkin mix. If you mix too long, the cookies might turn out tough. I like to slowly stir them in until just combined – it’s really that simple!

3. If you’re tossing in walnuts or pecans, try to toast them first. It makes the nuts crunchier and brings out their flavor a lot more. And if you can, chill your dough for like 15 minutes before baking so the cookies hold their shape in the oven.