Irresistible Chewy Pumpkin Cookies Ultimate Fall Treats
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Author:admin
Total Time:1 hour
Yield:24 cookies 1x
Description
Chewy Pumpkin Cookies deliver cozy fall flavorsoft meltinyourmouth bites you can bake in minutes Click to savor the season now Treat yourself today
Ingredients
Scale
1 cup pumpkin puree (unsweetened)
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Optional mix-ins: 1/2 cup chocolate chips or chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy, non-stick removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the spices until well combined.
In a separate bowl, whisk the pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth and glossy.
Fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to keep the cookies tender. If using chocolate chips or nuts, fold them in now.
Scoop dough into about 2-tablespoon mounds and place them on the prepared sheets, leaving about 2 inches between cookies.
Bake for 10–12 minutes, until the edges are just set and the centers look slightly underbaked. The cookies will continue to set as they cool, staying chewy inside.
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4–5 days.
