Pumpkin Cookies
These pumpkin cookies are a delightful fall treat with a soft, chewy texture and aromatic spices, perfect for sharing during festive gatherings or enjoying with tea.
Ingredients
For the Cookie Dough
- 0.25 cup granulated white sugar For sweetness
- 0.75 cup unsalted butter (softened) Should be at room temperature
- 1 cup light brown sugar (packed) Adds caramel-like sweetness
- 2 large egg yolks Provides richness
- 2 tsp vanilla extract For flavor
- 0.5 cup canned pumpkin puree Can substitute with fresh pumpkin puree
- 1.75 cups all-purpose flour (spooned and leveled) Main dry ingredient
- 1 tbsp pumpkin pie spice Adds warmth and flavor
- 0.5 tsp baking soda For leavening
- 0.5 tsp baking powder For leavening
- 0.5 tsp salt Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened unsalted butter with granulated white and light brown sugars. Blend until creamy and smooth, about 3-4 minutes.
- Add the egg yolks and vanilla extract, mixing until fully incorporated.
- Stir in the canned pumpkin puree until well combined.
- In another bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Use a cookie scoop or tablespoon to drop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between them.
- Bake for 12-15 minutes, or until the edges are just golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For an extra layer of flavor, consider adding chocolate chips or nuts. Always use room temperature ingredients for the best results. To make denser cookies, add 1-2 tablespoons more flour.