Pumpkin Cookies Recipe
Pumpkin cookies recipe is a delightful autumn treat that perfectly capture the cozy flavors of fall. These cookies are soft, chewy, and spiced with cinnamon, nutmeg, and ginger, giving them that iconic pumpkin spice taste. Not only are they incredibly easy to make, but they’re also a versatile dessert, great for holiday gatherings or an afternoon snack with coffee.
Brief History of Pumpkin Cookies:
Pumpkin as an ingredient has a long history in North America, with Indigenous people using it for centuries in cooking. However, pumpkin desserts gained popularity in the U.S. during the 1800s, especially around Thanksgiving. Pumpkin cookies became popular much later, inspired by the success of pumpkin pies, cakes, and other spiced desserts, blending the smooth pumpkin flavor with warm spices for an irresistible treat.
Pumpkin Cookies Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 /2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- Optional: 1/2 cup chocolate chips or chopped nuts for added texture
Instructions
- Preheat the Oven and Prepare Baking SheetPreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Wet IngredientsIn a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, cream these together on medium speed until light and fluffy, which should take about 2 minutes.
- Add in the egg, vanilla extract, and pumpkin puree, then mix until all the ingredients are fully incorporated.
- Combine Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure the spices are well distributed in the flour mixture for an even flavor.
- Mix Wet and Dry IngredientsGradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can make the cookies dense. If you’re adding chocolate chips or nuts, gently fold them in at this stage.
- Portion Out DoughUsing a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- BakePlace the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set and slightly golden but the centers are still soft. Avoid overbaking for a chewy texture.
- CoolRemove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Video
Similar Recipes:
– Pumpkin Spice Muffins – Moist and fluffy muffins with all the cozy spices of pumpkin cookies.
– Pumpkin Bread – A dense, rich pumpkin loaf perfect for breakfast or dessert.
– Soft Gingerbread Cookies – Spiced, soft cookies that pair well with pumpkin flavors.
– Pumpkin Chocolate Chip Cookies – For those who love chocolate with their pumpkin spice.
– Snickerdoodles – A cinnamon sugar classic that shares a similar spice profile with pumpkin cookies.
Frequently Asked Questions About Pumpkin Cookies Recipe:
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but make sure to cook and puree the fresh pumpkin until smooth. Fresh pumpkin can have more water content, so you may need to reduce the liquid slightly.
2. How can I make these cookies vegan?
Replace the butter with a plant-based margarine, the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and ensure the sugar is vegan.
3. Can I freeze pumpkin cookie dough?
Absolutely! Scoop out the dough onto a baking sheet, freeze until solid, and then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the bake time.
4. How long do pumpkin cookies last?
Stored in an airtight container at room temperature, they’ll last for about 3 days. They can be refrigerated to extend freshness up to a week.
5. Why are my cookies cakey?
Pumpkin cookies tend to be cakey due to the moisture in pumpkin puree. For a denser cookie, reduce the baking powder slightly.
6. Can I add frosting?
Yes, cream cheese frosting pairs wonderfully with pumpkin cookies. Spread a thin layer once they’re cooled.
7. What can I use if I don’t have nutmeg or ginger?
You can use pumpkin pie spice as a substitute for individual spices, or simply increase the cinnamon for a similar effect.
8. Why are my cookies not spreading?
Pumpkin cookies often don’t spread much. Pressing the dough slightly before baking can help them flatten if desired.
9. Can I make gluten-free pumpkin cookies?
Yes, use a 1-to-1 gluten-free flour blend to replace the all-purpose flour for similar results.
10. Are these cookies soft or crunchy?
These pumpkin cookies are soft and slightly chewy, perfect for a tender bite. If you prefer a crispier cookie, bake them for a minute or two longer.
Enjoy your baking!
Conclusion:
Pumpkin cookies are the perfect combination of soft texture and warm spice, making them ideal for the cooler months. Whether you’re a fan of traditional pumpkin desserts or just looking to try something new, these cookies are an easy yet satisfying option. Pair them with a hot drink, and you’ll have an unforgettable seasonal treat that will impress friends and family alike.
YouTube Video Credits:
Preppy Kitchen
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