Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup chopped pecans (optional)
1 cup cream cheese frosting (optional for topping)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the canned pumpkin, egg, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped pecans if using.
Scoop and Bake: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes or until the edges are lightly browned and the centers are set.
Cool and Frost: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, top with cream cheese frosting before serving.
Prep Time: 15 minutes | Cooking Time: 14 minutes | Total Time: 29 minutes | Kcal: 150 kcal per cookie | Servings: 24 cookies
Delicious Pumpkin Pie Cookies Recipe
Hi, I'm Kristy Cook, A passionate food enthusiast and recipe creator. I love crafting delicious, healthy meals that are both nutritious and easy to prepare. My goal is to inspire you to embrace wholesome cooking in your everyday life, making it simple and enjoyable.