Description
Thick, fluffy, and soft pumpkin cookies that are easy to make and perfect for a cozy treat.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- Optional: 1/2 cup chocolate chips or chopped pecans
Instructions
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set it aside.
- In a larger bowl, beat the softened butter with brown sugar and white sugar until creamy and fluffy, about 1 to 2 minutes.
- Mix in the egg yolk and vanilla until smooth.
- Stir in the pumpkin puree until combined.
- Add the dry ingredients to the wet ingredients and mix just until no dry flour streaks remain. If using, fold in chocolate chips or nuts now.
- Cover the dough and chill for at least 45 minutes (or 60 minutes if your kitchen is warm).
- Heat the oven to 350 F and line a baking sheet with parchment paper.
- Scoop the dough into mounds, about 1 and 1/2 tablespoons each, keeping them tall.
- Bake for 10 to 12 minutes until the tops look set and matte, but centers still look soft.
- Let them cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Use pure pumpkin puree and chill the dough for thick cookies. Do not overmix after adding flour.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg