Ingredients
- All-purpose flour: 2 1/4 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Brown sugar, packed: 3/4 cup
- Granulated sugar: 1/2 cup
- Pumpkin puree: 1 cup
- Vanilla extract: 1 teaspoon
- Pumpkin pie spice: 2 teaspoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Step 3: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in pumpkin puree and vanilla extract until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets.
- Step 6: Bake for 10-12 minutes, or until edges are golden brown. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature to maintain their soft, chewy texture.
- For a warm, comforting treat, microwave a cookie for 5-10 seconds, or until slightly softened.
- Serve these pumpkin pie cookies with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Be sure your butter is properly softened; this will prevent dense cookies and help incorporate the sugars evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American