Description
These Pumpkin Cake Cookies are soft, moist, and packed with warm autumn spices. Perfectly balanced with a hint of cinnamon, nutmeg, and ginger, they offer a delicious seasonal treat that’s easy to make. Optional chocolate chips add a touch of indulgence to these fall-inspired cookies.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Sweeteners
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Optional
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, incorporating air for a tender cookie.
- Add Pumpkin and Egg: Beat in the canned pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined, ensuring even moisture throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the leavening agents and spices.
- Combine Ingredients: Gradually add the dry ingredients to the pumpkin mixture, stirring gently to just combine, taking care not to overmix which can lead to tough cookies.
- Add Chocolate Chips: If desired, fold in the chocolate chips evenly throughout the dough for melty chocolate pockets in every bite.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet. Space them well to allow spreading during baking.
- Bake: Bake for 10-12 minutes or until the cookie edges are slightly golden and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Do not overmix the dough to keep cookies tender.
- Use fresh pumpkin puree for the best flavor and texture.
- Chocolate chips are optional but add a complementary sweetness.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin cookies, autumn cookies, pumpkin cake cookies, fall dessert, spiced cookies, chocolate chip pumpkin cookies
