Delicious Pumpkin Pie Cookies
These soft and chewy pumpkin pie cookies capture all the flavors of a classic pumpkin pie in a convenient cookie form. Perfect for fall baking!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 1 cup Packed Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 15 ounces Pumpkin Puree can
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1/2 cup Chopped Pecans or Walnuts optional
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in nuts, if using.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add a pinch of nutmeg or allspice to the dry ingredients. Store cookies in an airtight container at room temperature for up to 3 days.