Description
These chewy pumpkin cookies blend warming spices with smooth pumpkin puree and a hint of vanilla, delivering perfect soft cookies with just the right amount of sweetness. Ideal for autumn or any time you’re craving a comforting treat, they incorporate optional white chocolate chips or chopped nuts for extra texture and flavor.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
Optional Add-ins
- 1/2 cup white chocolate chips or chopped nuts (optional)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and creamy. Then mix in the pumpkin puree and vanilla extract until the mixture is smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and ground cloves thoroughly to evenly distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing. If desired, fold in the white chocolate chips or chopped nuts to add texture and flavor.
- Chill the Dough: Cover the dough with plastic wrap or a clean cloth and refrigerate for 30 minutes. This helps firm the dough, making it easier to scoop and improves the texture of the cookies.
- Shape and Bake: Scoop tablespoons of chilled dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free version, substitute unsalted butter with coconut oil or a plant-based butter alternative.
- Chilling the dough is crucial to prevent excessive spreading during baking, ensuring chewy and well-formed cookies.
- Adjust spices to taste if you prefer a stronger or milder autumnal flavor.
- White chocolate chips add sweetness; if you prefer less sugar, opt for chopped nuts or omit altogether.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
