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A close-up shot of several homemade pumpkin cookies on a baking sheet, ready to be served.

Quick way to grow 7 Perfect Pumpkin CookiesPumpkin Cookies

These pumpkin cookies are perfectly spiced, soft, and chewy, making them a delightful treat for any occasion. They are quick to prepare and yield a batch of delicious cookies.
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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 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

Equipment

  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Whisk
  • Electric mixer (optional)
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg, then stir in the pumpkin puree and vanilla extract until well combined.
Baking
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  3. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Cooling
  1. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, you can add a cream cheese frosting once the cookies have cooled completely. These cookies are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.