Pumpkin Cookies Recipe

Pumpkin cookies recipe is a delightful treat, especially during fall when pumpkin flavors take center stage. These soft, chewy cookies are packed with warm spices like cinnamon, nutmeg, and cloves, making them the perfect comfort food for cooler days. Whether you’re hosting a party or simply indulging in a sweet craving, pumpkin cookies never disappoint.

A Brief History of Pumpkin Cookies Recipe:

Pumpkin has been a staple in American cuisine since the early colonial period. While pumpkin pie and bread were more popular initially, the idea of pumpkin cookies emerged much later as people experimented with incorporating pumpkin puree into desserts. Over time, the combination of pumpkin and spices evolved into the irresistible cookie recipe we know today, becoming a favorite in the fall and winter months.

Pumpkin Cookies Recipe

Pinklady

Pumpkin has been a staple in American cuisine since the early colonial period. While pumpkin pie and bread were more popular initially, the idea of pumpkin cookies emerged much later as people experimented with incorporating pumpkin puree into desserts

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Pastries

Cuisine American

Servings 24 Cookies

Calories 120 kcal

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk and spatula
• Hand or stand mixer (optional)
• Baking sheets
• Parchment paper
• Wire cooling rack

Ingredients

  

Dry Ingredients:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt

See also  Homemade Egg Roll Recipe

Wet Ingredients:

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• ½ cup brown sugar (packed)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract

Optional Toppings:

• 1 cup chocolate chips or white chocolate chips
• ½ cup chopped nuts (e.g., pecans or walnuts)
• 1 teaspoon powdered sugar for dusting

Instructions

 

• Prepare the Oven and Baking Sheets:

  Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
• Mix the Dry Ingredients:

  In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
• Cream the Butter and Sugars:

  In a large bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2–3 minutes.
• Add the Wet Ingredients:

  Mix in the pumpkin puree, egg, and vanilla extract until well combined.
• Combine Wet and Dry Mixtures:

  Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Scrape down the sides of the bowl as needed. The dough will be soft and slightly sticky.
• Add Optional Mix-Ins:

  If desired, fold in chocolate chips or chopped nuts for added texture and flavor.
• Shape the Cookies:

  Use a tablespoon or small cookie scoop to drop dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
• Bake the Cookies:

  Bake in the preheated oven for 12–15 minutes or until the edges are set and the tops are slightly firm.
• Cool the Cookies:

  Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Keyword Pumpkin Cookies Recipe

Similar Recipes You Might Love:

Pumpkin Spice Muffins – Perfect for breakfast or a snack.
Pumpkin Bread – A moist and flavorful loaf.
Pumpkin Chocolate Chip Cookies – A variation of the classic.
Pumpkin Snickerdoodles – A cinnamon-sugar-coated treat.
Pumpkin Cheesecake Bars – Creamy and indulgent.

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 pumpkin until smooth. Canned puree tends to have a consistent texture that works best.

2. What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is plain cooked pumpkin, while pumpkin pie filling contains added sugar and spices. Use only puree for this recipe.

3. Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

4. Why are my cookies cakey instead of chewy?

Pumpkin adds moisture, so these cookies are naturally soft and slightly cakey. Reducing the baking powder slightly can make them less cakey.

5. How should I store pumpkin cookies?

Store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.

6. Can I freeze pumpkin cookies?

Absolutely! Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Thaw at room temperature when needed.

7. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. Let it sit at room temperature for 10–15 minutes before scooping.

8. Can I use a different spice blend?

Sure! Pumpkin pie spice or a combination of cinnamon, ginger, and allspice works well too.

9. What are some topping ideas for these cookies?

Drizzle with melted chocolate, add a cream cheese glaze, or sprinkle with cinnamon sugar.

10. Can I double the recipe for a larger batch?

Definitely! Just make sure to mix the ingredients thoroughly for even distribution.

Conclusion:

Pumpkin cookies are the epitome of cozy, home-baked comfort. They’re quick, easy to make, and incredibly versatile. Add your favorite mix-ins or enjoy them plain—they’re always a hit. Whether you’re a pumpkin lover or just exploring fall flavors, this recipe is sure to become a staple in your kitchen.

YouTube Video Credits:
Preppy Kitchen