Pumpkin Pie Cookies
These pumpkin pie cookies capture the flavors of traditional pumpkin pie in a chewy, cookie form, making them a delightful treat for the fall season and perfect for Thanksgiving.
Ingredients
Wet Ingredients
- 1 cup butter, softened Should be at room temperature
- 1 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree Canned or homemade
- 1 large egg egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
Optional Add-ins
- 1 cup chocolate chips Optional, can be omitted
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chocolate chips.
Baking
- Drop tablespoons of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container to keep them fresh. Great served with whipped cream, ice cream, or coffee.