These chewy pumpkin cookies are full of warm spices and rich pumpkin flavor. Perfectly soft on the inside with a slightly crisp edge, they make a delicious fall treat that you’ll want to bake over and over.
Ingredients:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup pumpkin puree
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the pumpkin puree, egg yolk, and vanilla extract, mixing until smooth.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers are soft. The cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 140 kcal | Servings: 18 cookies