Are you ready to indulge in the flavors of fall with a delightful treat? Look no further than our scrumptious pumpkin cookies recipe! These cookies are the perfect combination of softness, sweetness, and that unmistakable pumpkin spice flavor. With each bite, you’ll be transported to a cozy autumn day, surrounded by the comforting aroma of cinnamon and nutmeg.
Our secret ingredient? Pure, creamy pumpkin puree adds moisture and richness to these cookies, making them incredibly tender. And the addition of brown sugar and vanilla extract enhances the sweetness and depth of flavor. Whether you’re enjoying them with a warm cup of hot cocoa or sharing them with loved ones, these pumpkin cookies are sure to be a hit.
So grab your apron and preheat your oven – it’s time to bake up a batch of these scrumptious pumpkin cookies. Let the warm, inviting scent fill your home and get ready to savor the taste of fall. Once you’ve tried these delightful treats, you’ll wonder how you ever went through autumn without them.
Ingredients
To start baking these scrumptious pumpkin cookies, gather the following ingredients:
– 1 cup of canned pumpkin puree
– 1 cup of granulated sugar
– 1/2 cup of unsalted butter, softened
– 1 large egg
– 1 teaspoon of vanilla extract
– 2 cups of all-purpose flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of baking soda
– 1/2 teaspoon of salt
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– 1/4 teaspoon of ground cloves
– 1/4 teaspoon of ground ginger
Steps
1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Mix until well combined.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
5. Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Once the dough has chilled, use a tablespoon or cookie scoop to portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
8. Bake the cookies for 12-14 minutes or until the edges are lightly golden.
9. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for perfecting your pumpkin cookie recipe
– Use canned pumpkin puree instead of homemade pumpkin puree for consistent results. The canned variety has the right moisture content and texture for baking.
– Make sure your butter is softened but not melted. Softened butter will cream well with the sugar, creating a light and fluffy texture.
– Refrigerating the dough before baking helps the cookies hold their shape and prevents them from spreading too much.
– For a more pronounced pumpkin flavor, add a touch more ground cinnamon and nutmeg to the dough.
– Don’t overmix the dough once you’ve added the dry ingredients. Overmixing can lead to tough cookies.
Enjoy!
