Description
These Chewy Pumpkin Cookies are soft, warmly spiced, and packed with cozy fall flavor. Bake a batch when you want an easy homemade treat that tastes like autumn in every bite.
Ingredients
Scale
- 2 cups all-purpose flour (250 g)
- 1/2 teaspoon baking soda (2.5 g)
- 1/2 teaspoon baking powder (2 g)
- 1/2 teaspoon salt (3 g)
- 1 1/2 teaspoons ground cinnamon (4 g)
- 1/2 teaspoon ground ginger (1 g)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1/2 cup unsalted butter, melted and slightly cooled (113 g)
- 3/4 cup packed light brown sugar (150 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg yolk
- 1/2 cup pumpkin puree (120 g)
- 1 teaspoon vanilla extract (5 ml)
Instructions
- Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together in a medium bowl.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg yolk, pumpkin puree, and vanilla extract, then whisk until evenly combined.
- Gradually fold the dry ingredients into the pumpkin mixture until no visible flour streaks remain.
- Cover the dough and refrigerate for about 30 minutes.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough into portions and place them about 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 10 to 13 minutes, until the edges look set and the centers remain slightly soft.
- Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack.
- Serve warm or completely cooled with coffee, tea, hot chocolate, or milk.
- Prep Time: 15
- Cook Time: 20
- Category: Cooking
- Cuisine: American