Delish Pumpkin Cookies

Alright, friends! Let me spill the beans — or rather, the cookie dough — about this recipe I’m about to share with you. We’re diving into the world of Delish Pumpkin Cookies, and let me tell you, they are autumn in a bite. These little pillows of joy are packed with pumpkin goodness, sweet spices, and a hint of nostalgia. Basically, they’re what fall dreams are made of, and if you haven’t tried pumpkin cookies before, well, buddy, you’re about to find your weekend baking project.

So, storytime! My husband and kiddos have a special place in their hearts (and stomachs) for these cookies. They’ve become the thing we bond over every fall. The first time I made them, I remember my kitchen being an absolute disaster zone — flour everywhere, pumpkin smears I found days later — but it was worth it. Our youngest, Kylie, had a face full of crumbs and a grin bigger than the sun! Now, these cookies are as much a part of our autumn as that must-shovel-the-leaves routine on Saturdays.

Why You’ll Love This Delish Pumpkin Cookies

1. Super easy to make, even when you’re running on caffeine and chaos.
2. The smell while baking? Like a warm hug from a spicy pumpkin pie.
3. Soft and chewy, with just the right amount of sweetness to keep your inner cookie monster happy.
4. Cinnamon and nutmeg. Enough said.

How to Make It

Okay, here we go. First things first, preheat that oven like your kitchen is about to become a cozy fall haven. We’re talking 350°F of goodness. Grab your mixing bowl — make sure it’s not still hiding in the dishwasher, trust me. You’re gonna whisk together all those dry ingredients so they can get cozy: flour, baking soda, spices, the whole shebang. In another bowl, mix up the wet stuff — butter, sugars, pumpkin puree — and don’t fret if you spill a little vanilla extract. Totally normal.

Now, you’ll blend the two together like you’re reuniting long-lost friends. Scoop the dough onto a lined baking sheet with an ice cream scoop if you’re fancy. Otherwise, grab whatever’s clean and can hold dough. Pop them in the oven, and let them work their magic for about 10 minutes. Your kitchen will smell like you’ve just unlocked the secrets of autumn baking.

Ingredient Notes

– Flour: This is your cookie’s backbone. Skip it, and you’ll have a mess. Trust me, once I tried a grain-free experiment… cookies weren’t cookies anymore.
– Pumpkin Puree: The star of the show. Make sure you don’t use the pumpkin pie mix unless you want a sweet, unexpected surprise.
– Spices: Cinnamon, nutmeg, cloves – you know, those classic warm flavors. Skip these, and you’ll cry… but use what you got!

Recipe Steps:
1. Preheat oven to 350°F (175°C).
2. Mix dry ingredients in a bowl.
3. Combine wet ingredients separately.
4. Blend both mixtures together.
5. Scoop dough onto a baking sheet.
6. Bake for 10 minutes. Enjoy the aroma!

What to Serve It With

Tips & Mistakes

Seriously, don’t overbake these. You’re going for soft, not crunchy. And, if you want to jazz it up, drizzle some icing on top — just remember to let them cool first unless you’re into the gooey mess look.

Storage Tips

These beauties stay fresh in an airtight container. But let’s be real, they probably won’t last until tomorrow because late-night raids happen, and these cookies are breakfast-approved. Yep, I said it.

Variations and Substitutions

Feeling adventurous? Toss some chocolate chips in there. No pumpkin? Sweet potato puree will do, in a pinch. I’m all for experimenting with what’s rolling around in my pantry. As for sugar substitutes, honey or maple syrup are great too. Made them sweet or less sweet, they’re always a hit at my house.

Frequently Asked Questions

Delish Pumpkin Cookies

Soft and chewy pumpkin cookies with warm spices, perfect for cozy autumn days.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 teaspoons baking soda
• ▢ 0.5 teaspoons baking powder
• ▢ 0.5 teaspoons salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.25 teaspoons ground nutmeg
• ▢ 0.25 teaspoons ground cloves
• ▢ 0.75 cups unsalted butter, softened
• ▢ 0.75 cups granulated sugar
• ▢ 0.5 cups packed brown sugar
• ▢ 1 large egg
• ▢ 1 cup canned pumpkin puree
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.
• Add the egg, pumpkin puree, and vanilla extract to the butter mixture and mix until combined.
• Gradually add the dry ingredients to the wet ingredients and stir until just combined.
• Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
• Bake for 12 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well.