Irresistible Pumpkin Pie Cookies
Soft, chewy, and packed with pumpkin spice goodness, these cookies are the perfect treat for cozy autumn afternoons and festive fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, use a mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg, pumpkin puree, and vanilla extract until fully combined.
- Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.
- Use a cookie scoop or tablespoon to drop rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack.
Notes
[‘Don’t overmix the dough to keep the cookies soft and chewy.’, ‘Use room temperature ingredients for smoother mixing.’, ‘Chill the dough for 15-20 minutes if it feels sticky.’, ‘Refrigerate the dough for up to 24 hours for better flavor development.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 5
- Carbohydrates: 18
- Protein: 1
Keywords: pumpkin pie cookies, fall dessert, pumpkin spice cookies, Thanksgiving cookies, autumn treats