Description
This pumpkin cookie recipe creates soft, spiced cookies that capture the flavors of fall in every bite. Perfect for cozy afternoons, holiday gatherings, or anytime you crave a seasonal treat. Made with pumpkin purée, warm spices, and a hint of brown sugar, these cookies stay moist for days and are easy enough for beginner bakers.
Ingredients
1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
½ cup (100g) granulated sugar
1 large egg
1 cup (240g) pumpkin purée (100% pure, not pie filling)
2 tsp vanilla extract
2 ½ cups (300g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
Optional: 1 cup (170g) semi-sweet chocolate chips or chopped nuts
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Beat in the egg, pumpkin purée, and vanilla extract until combined.
4. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
6. Fold in chocolate chips or nuts if using.
7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, or until edges are set and tops appear matte.
9. Let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
For chewier cookies, chill the dough for 30 minutes before baking.
To make them dairy-free, use vegan butter and dairy-free chocolate chips.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 35g)
- Calories: 145 kcal
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg