Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
If you’re out of pumpkin puree, you can substitute it with sweet potato puree for a slightly different but equally delicious flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. This step always reminds me of my dad’s stories of stirring big pots, and I love how the kitchen fills with a warm, sweet aroma.
- Add the pumpkin puree, vanilla extract, and egg to the butter mixture. Mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Use a tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 12-14 minutes or until the edges are lightly golden. Remember, home cooking is about imperfection—don’t stress if they’re not uniform!
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chewy Pumpkin Spice Cookies, recipe, cooking, food
