Pumpkin cookies are a seasonal favorite. Their soft texture, rich flavor, and hint of warm spices make them a must-try treat for autumn. This easy recipe is perfect for beginners and experienced bakers alike.
Ingredients of Pumpkin Cookies
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Steps to Prepare
1. Prepare the Dough
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy.
- Add the pumpkin puree, egg, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Shape and Bake
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of the dough onto the sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Add the Glaze (Optional)
- In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
- Allow the glaze to set before serving.
Tips for Perfect Pumpkin Cookies
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
- For extra spice, add 1/4 teaspoon of ground cloves or ginger.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin instead of canned? Yes, roast and puree fresh pumpkin until smooth, then measure one cup for this recipe.
2. How can I make these cookies dairy-free? Use dairy-free butter and a plant-based milk alternative for the glaze.
3. Why are my cookies flat? Ensure your butter isn’t overly soft, and don’t skip the baking soda and baking powder. These ingredients help the cookies rise.
4. Can I add mix-ins like chocolate chips or nuts? Absolutely! Fold in a cup of chocolate chips, chopped pecans, or walnuts for added texture and flavor.
These pumpkin cookies are sure to become a fall tradition in your home. Try the recipe and let us know how they turned out in the comments below!