Description
These soft and chewy Pumpkin Spice Cookies are a perfect fall treat, filled with the comforting warmth of cinnamon, nutmeg, and cloves. The addition of pumpkin puree makes them moist and flavorful, while optional chopped walnuts add a satisfying crunch.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- ½ tsp ground cloves
- 2 cups chopped walnuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Wet Ingredients: In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and cloves.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the walnuts if using.
- Scoop the Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you prefer a softer, cakier texture, avoid overbaking the cookies.
- For a fun twist, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes