Pumpkin Cookies
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup white chocolate chips or raisins (optional)
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped nuts and white chocolate chips or raisins if using.
7. Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are set and the tops are slightly firm.
9. Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use canned pumpkin puree for consistent texture and flavor year-round.
Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.