Description
Delightful cookies infused with the cozy flavors of pumpkin and warm spices, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup powdered sugar (for glaze, optional)
- 1–2 tablespoons milk (for glaze, optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a baking sheet with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined and gently fold in the nuts if using.
- Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for about 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack.
- (Optional) Mix powdered sugar and milk until smooth for a glaze and drizzle over cooled cookies.
Notes
Store in an airtight container at room temperature for up to 5 days; refrigerate for 1 week; freeze unbaked dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg