Pumpkin Cookies Recipe
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.
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.