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Pumpkin Cookies

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Pumpkin cookies are soft, spiced, and full of cozy autumn flavor. Made with real pumpkin purée and warm spices like cinnamon and nutmeg, these cookies have a tender, cake‑like texture and are absolutely addictive. They’re perfect for baking when the air turns crisp and you’re craving something sweet, seasonal, and comforting.

Ingredients

  • 2 cups all‑purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves or 1 tsp pumpkin‑pie spice
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar (packed)
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup pure pumpkin purée (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • Optional: 1 cup chocolate chips, raisins, or chopped pecans; or cream‑cheese glaze

Instructions

  1. Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (or pumpkin‑pie spice).
  3. In a separate large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
  4. Add the egg, pumpkin purée, and vanilla extract to the butter‑sugar mixture and mix until smooth.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in any optional mix‑ins (chocolate chips, raisins, pecans) if using.
  6. Drop spoonfuls of dough (about 1 Tbsp each) onto the prepared baking sheets, spacing them 2 inches apart.
  7. Bake for 10–12 minutes, until the edges are set and the centers look just cooked (they may still be soft). Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use canned pumpkin purée rather than pumpkin pie filling for consistent texture and flavor. [{cite}turn0search1{cite}]
  • Blot or drain excess moisture from pumpkin purée when baking cookies—pumpkin carries a lot of water which can lead to overly cakey or spread‑out cookies. [{cite}turn0search0{cite}]
  • If you prefer a richer, more chewy cookie rather than cake‑like, use melted or browned butter and reduce the egg amount slightly. [{cite}turn0search2{cite}]
  • Dough chilling is optional for these softer cookies, but if dough spreads too much or is very soft, chill for 15–30 minutes before baking. [{cite}turn0search1{cite}]
  • Store the cooled cookies in an airtight container at room temperature for up to 4 days. They also freeze well—cool completely, layer with parchment, freeze, then thaw before serving.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-cookies/