Description
Soft, chewy, and spiced pumpkin cookies perfect for fall.
Ingredients
Scale
- 1 and 1/2 cups (340g) fresh or canned pumpkin puree
- 3 cups (375g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure maple syrup (or milk/orange juice)
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
1. Whisk dry ingredients together.
2. Cream butter, brown sugar, and granulated sugar until fluffy.
3. Add egg, pumpkin puree, vanilla, and maple syrup. Mix until combined.
4. Slowly add dry mixture into wet, stirring gently.
5. Chill dough for 30 minutes for best texture.
6. Scoop dough onto lined baking sheet, about 1.5 tbsp each.
7. Bake at 350°F (177°C) for 12–14 minutes until edges are set.
8. Cool on rack and enjoy.
Notes
Blot pumpkin puree before using for chewier cookies.
Chill dough to prevent spreading.
Store at room temp 4 days, freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 18g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg