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Plate of freshly baked pumpkin cookies

Quick way to grow 5 Perfect Pumpkin Cookies

These pumpkin cookies are perfectly spiced, soft, and chewy, making them an ideal fall treat. They are easy to make and guaranteed to be a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract

Equipment

  • Oven
  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Whisk
  • Large bowl
  • Electric mixer

Method
 

Preparation
  1. Preheat your 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, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mixing and Baking
  1. Beat in the egg, then mix in the pumpkin puree and vanilla extract until well combined.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  4. Bake for 10-12 minutes, or until the edges are set and the cookies are lightly golden.
Cooling
  1. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, you can add a cream cheese frosting once the cookies are completely cool. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.