Description
Warm autumn spices elevate these melt-in-your-mouth pumpkin cookies to seasonal perfection. Delicate crumbs and rich pumpkin flavor invite sweet moments of comfort and joy.
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsps ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat the oven to 350F (175C) and line baking sheets with parchment paper for even baking and easy cookie removal.
- Combine dry ingredients in a medium bowl, whisking flour, baking powder, baking soda, salt, and warm spices like cinnamon, nutmeg, and cloves until thoroughly integrated.
- Cream butter with granulated and brown sugars in a large mixing bowl until the mixture becomes light, airy, and pale in color.
- Incorporate pumpkin puree, egg, and vanilla extract into the butter mixture, blending until the ingredients are completely smooth and uniform.
- Gently fold dry ingredients into wet ingredients, stirring just until combined to maintain a tender cookie texture. Avoid overmixing to prevent tough cookies.
- Portion dough using rounded tablespoons, spacing cookies approximately 2 inches apart on prepared baking sheets to allow for slight spreading during baking.
- Bake for 10-12 minutes at 350F, watching for lightly golden edges and set centers as indicators of doneness.
- Let cookies rest on baking sheets for a few minutes to firm up, then transfer to a wire rack for complete cooling.
- Prepare optional glaze by whisking powdered sugar with milk, vanilla extract, and a hint of cinnamon until silky and pourable.
- Once cookies are completely cool, drizzle or dip in glaze, allowing the topping to set before serving.
Notes
- Try gluten-free flour blends to make these cookies suitable for those with wheat sensitivities, ensuring a similar texture and taste.
- Add chopped nuts like pecans or walnuts to the batter for extra crunch and a nutty flavor profile that complements the pumpkin spice.
- Reduce sugar content by substituting some granulated sugar with stevia or monk fruit sweetener for a lower-calorie version that still maintains delicious sweetness.
- Store cookies in an airtight container with a piece of bread to keep them soft and prevent them from drying out, maintaining their melt-in-your-mouth texture for several days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 25 mg