Description
These chewy pumpkin cookies are a perfect autumn treat, combining the warm spices of cinnamon, nutmeg, ginger, and cloves with moist pumpkin puree. They offer a soft and tender texture with optional white chocolate chips or nuts for added richness. Easy to prepare and bake, they’re ideal for holiday gatherings or cozy afternoons with a cup of tea.
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
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Prepare the Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Then, stir in the pumpkin puree and vanilla extract until fully combined and uniform in texture.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, salt, and ground cloves to evenly distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture 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 lid and refrigerate for 30 minutes to firm it up, which helps prevent excessive spreading during baking and enhances the cookie texture.
- Shape and Bake: Using a tablespoon, scoop portions of dough and place them on the prepared baking sheet about 2 inches apart to allow room for spreading. Bake in the preheated oven for 10-12 minutes, or until the cookie edges are set and the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a nuttier flavor, substitute white chocolate chips with chopped walnuts or pecans.
- Ensure the pumpkin puree is well-drained if using homemade to prevent soggy dough.
- Refrigerating the dough is key to achieving the chewy texture and preventing cookies from spreading too thin.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
