Description
Pumpkin Cookies are soft, chewy cookies packed with pumpkin flavor and warm fall spices.
Ingredients
Scale
- ½ cup unsalted butter, browned and cooled slightly
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- ⅓ cup pumpkin puree, blotted with paper towels
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- Optional add-ins: ½ cup white chocolate chips, dark chocolate chunks, or chopped pecans
Instructions
- Brown butter in a saucepan until golden and nutty. Let cool slightly.
- In a large bowl, whisk browned butter, brown sugar, and granulated sugar until smooth.
- Stir in egg yolk, blotted pumpkin puree, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Fold dry ingredients into wet until just combined. Stir in any optional mix-ins.
- Cover and chill dough at least 1 hour (up to overnight).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls (about 2 tbsp each) and place 2 inches apart.
- Bake 10–12 minutes, until edges are set but centers look slightly soft. Cool on sheets 5 minutes before transferring to a rack.
Notes
- Chill the dough to improve texture and make cookies easier to scoop.
- Do not overbake; centers should stay soft for chewy cookies.
- Optional mix-ins can be added with the dry ingredients or stirred in after mixing.
- Store cooled cookies in an airtight container for several days; freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: Pumpkin Cookies, Pumpkin spice cookies, chewy cookies, fall cookies, 5-ingredient cookies