Thick, Big and Chewy Pumpkin Pie Cookies
Delicious pumpkin pie cookies with a chewy texture and warm spices, perfect for fall treats any time of year.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the canned pumpkin, egg, and vanilla extract to the mixture. Mix well until everything is combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt until evenly distributed.
- Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until combined; avoid overmixing.
- Drop spoonfuls of dough onto a lined baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown.
- Allow cookies to cool on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag for up to 3 months.