Autumn Pumpkin Cookies
Ingredients (makes about 24 cookies):
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pie filling)
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 2 cups old-fashioned oats (optional, for texture)
- 1 cup chocolate chips OR chopped pecans (optional)
Instructions:
- Preheat 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.
- Mix in the pumpkin puree, egg, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry mixture into the wet ingredients, stirring until just combined.
- If desired, fold in oats, chocolate chips, or pecans.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each.
- Bake for 12–14 minutes, until edges are lightly golden and centers look set.
- Let cool on the sheet for 2 minutes, then transfer to a wire rack.
Optional Cream Cheese Glaze:
- Beat 4 oz cream cheese (softened) with 1 cup powdered sugar, 1 Tbsp milk, and ½ tsp vanilla until smooth. Drizzle over cooled cookies.
Delight in the flavors of autumn with these soft, spiced pumpkin cookies. Infused with cinnamon, nutmeg, and cloves, they offer a perfect balance of warmth and sweetness. Ideal for holiday gatherings or quiet afternoons, these cookies can be enhanced with chocolate chips or nuts, creating a seasonal treat to savor.