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Description
Delicious and festive pumpkin cookies perfect for fall gatherings. This recipe yields soft, moist, and flavorful cookies with warm spices.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup chopped pecans or walnuts (optional)
- For Cream Cheese Frosting (optional):
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, stir in the chopped nuts.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- If making the frosting, beat together the cream cheese and butter until smooth. Stir in the vanilla extract. Gradually add the powdered sugar, beating until smooth and creamy.
- Once cookies are completely cool, frost them with the cream cheese frosting.
Notes
- Ensure you use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- For softer cookies, bake for a minute less. For crispier cookies, bake for a minute longer.
- You can add chocolate chips along with or instead of nuts.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, pumpkin cookie recipe, soft pumpkin cookies, easy pumpkin cookies, pumpkin spice cookies, fall cookie recipes, moist pumpkin cookies, pumpkin cookies with cream cheese frosting