These soft and chewy pumpkin cookies are the perfect fall treat, packed with warm spices like cinnamon, nutmeg, and cloves. The pumpkin puree adds a moist, tender texture, while the brown sugar gives them a rich, caramelized flavor. A hint of vanilla ties everything together, making these cookies irresistible with every bite. Enjoy them plain, or take it up a notch by drizzling them with a simple vanilla glaze or topping with a cream cheese frosting for a decadent touch. Whether served with a cup of coffee or hot cocoa, these pumpkin cookies are sure to be a hit during the autumn months!
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Optional Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and pumpkin puree, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are lightly golden around the edges and set in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Optional Glaze:
- Whisk together the powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies for a sweet finishing touch.
Enjoy your delicious pumpkin cookies!
