Soft Pumpkin Cookies (Printable Version)

Tender, cake-like pumpkin treats with cinnamon, nutmeg, and ginger. Ready in under 30 minutes.

# Ingredient List:

01 - 2 1/4 cups all-purpose flour

02 - 1 tsp baking powder

03 - 1 tsp baking soda

04 - 1/2 tsp salt

05 - 2 tsp ground cinnamon

06 - 1/2 tsp ground nutmeg

07 - 1/2 tsp ground ginger

08 - 1/4 tsp ground cloves

09 - 1 cup granulated sugar

10 - 1/2 cup brown sugar, packed

11 - 1/2 cup unsalted butter, softened

12 - 1 cup pumpkin purée

13 - 1 large egg

14 - 1 tsp vanilla extract

15 - 1 cup semi-sweet chocolate chips or chopped nuts

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

03 - In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.

04 - Beat in the pumpkin purée, egg, and vanilla extract until the mixture is smooth and well combined.

05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.

06 - Fold in chocolate chips or nuts, if using.

07 - Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 11-13 minutes, or until the edges are set and the tops look dry.

09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

These cookies stay incredibly soft for days unlike most that harden up
The pumpkin keeps them tender while the spices give them that cozy fall feeling we all crave

02 -

Overbaking even by one minute makes these dry so watch closely and trust your nose
The dough should feel slightly sticky and dense not wet or runny before baking

03 -

Room temperature ingredients incorporate better so take everything out an hour before baking
Use a cookie scoop for uniform sizing so they all bake at the same rate