Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Mix in pumpkin puree and egg until smooth and glossy. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Swap pumpkin puree with mashed sweet potato for a twist.
- Add chocolate chips or chopped pecans for extra richness.
- Enhance the spice by adding ginger or cloves.
- Drizzle cooled cookies with a powdered sugar glaze for a sweet finish.
- Freeze cookie dough balls for easy future baking.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
