Description
These chewy pumpkin cookies are soft, flavorful, and packed with warm spices perfect for fall. With a moist texture from pumpkin puree and a hint of sweetness from brown and granulated sugars, these cookies are enhanced with aromatic cinnamon, nutmeg, and cloves. Optional white chocolate chips or nuts add a delightful crunch or creamy sweetness, making these cookies a perfect seasonal treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
Optional
- 1/2 cup white chocolate chips or chopped nuts
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined and creamy. Then stir in the pumpkin puree and vanilla extract until the mixture is smooth and uniform.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and ground cloves evenly to distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the white chocolate chips or chopped nuts if using, to add texture and flavor.
- Chill the Dough: Cover the dough with plastic wrap or a clean towel and refrigerate for 30 minutes to firm up the dough, which helps maintain shape during baking.
- Shape and Bake: Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 10-12 minutes until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes to finish firming before transferring them to a wire rack to cool completely.
Notes
- Ensure the pumpkin puree is plain and not pumpkin pie filling.
- Chilling the dough is crucial to prevent cookies from spreading too much.
- You can substitute white chocolate chips with semi-sweet or dark chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, try using chopped pecans or walnuts instead of white chocolate chips.
