Go Back

Pumpkin Pie Cookies

Soft and chewy cookies that combine the comforting flavors of pumpkin pie, perfect for any occasion, especially in the fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure it's at room temperature.
  • 1 cup brown sugar Packed.
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree Use fresh for extra flavor.
Optional Ingredients
  • 1/2 cup walnuts or pecans Optional
  • 1/2 cup chocolate chips Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, cream the butter, brown sugar, and granulated sugar together until smooth.
  4. Beat in the egg and vanilla extract until well combined.
  5. Stir in the pumpkin puree.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in nuts and chocolate chips if using.
Baking
  1. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  2. Bake for 12-15 minutes or until the edges are lightly golden.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage. Experiment with mix-ins like raisins or other nuts.