Pumpkin Cookie Recipe

$For my pumpkin cookies, you will need: - 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger powder - 1/4 teaspoon salt - 1/2 cup pecans, chopped (optional) - 1/2 cup white chocolate chips (optional) I like to keep it simple. If you don’t have brown sugar, use white sugar instead. You can swap unsalted butter for coconut oil for a dairy-free option. If you want a gluten-free cookie, use almond flour or a gluten-free blend. For a fun twist, consider adding: - 1/2 cup dried cranberries for tangy sweetness - 1/2 teaspoon allspice for extra warmth - A sprinkle of sea salt on top to balance the sweetness These small changes can add new flavors and make your cookies even more special. Feel free to mix and match based on what you have at home! For the full recipe, check out the detailed steps I shared earlier. First, gather your ingredients. You will need canned pumpkin puree, sugars, butter, an egg, and vanilla extract. For the dry mix, you need flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Prepare your baking sheet by lining it with parchment paper. This prevents sticking and makes cleanup easy. 3. Cream the butter and sugars in a large bowl. Mix until it is light and fluffy, about two minutes. 4. Add pumpkin, egg, and vanilla to the mixture. Stir until it is well combined. This adds moisture and flavor. 5. In a separate bowl, whisk together the dry ingredients. This helps distribute the baking powder and spices evenly. 6. Gradually mix the dry ingredients into the wet mixture. Stop mixing when just combined. Overmixing can make cookies tough. 7. If you want, fold in chopped pecans and white chocolate chips. These add a nice texture and sweetness. 1. Drop spoonfuls of dough onto your prepared baking sheet. Space them about two inches apart. This gives them room to spread. 2. Bake for 12-15 minutes. Look for lightly golden edges. The center should look set but soft. 3. Remove from the oven and let cool on the baking sheet for 5 minutes. This helps them firm up. 1. Transfer cookies to a wire rack to cool completely. This prevents sogginess. 2. For a nice touch, arrange cooled cookies on a festive platter. Dust with powdered sugar for a pretty look. 3. Serve with spiced tea or coffee. This pairing makes for a cozy treat. You can find the full recipe for these delightful cookies above. Enjoy making them! To get soft and chewy cookies, mix your dough just right. Overmixing can make them tough. Aim for a light and fluffy texture when creaming the butter and sugars. This helps trap air and makes your cookies rise. Bake them until the edges turn golden, but the centers stay soft. Let them cool on the baking sheet for a few minutes before moving them. This keeps them from breaking apart. Store your cookies in an airtight container. This keeps them fresh for about a week. If you want to freeze them, place the cookies in a single layer on a baking sheet first. Once they are frozen, transfer them to a freezer bag. They will last for up to three months. To reheat, simply warm them in the oven at 300°F for about five minutes. This will bring back the soft texture. For a flavor boost, try adding a pinch of sea salt on top. This brings out the sweetness. You can also experiment by mixing in chocolate chips or chopped nuts. For a pretty look, dust the cookies with powdered sugar before serving. Arrange them on a colorful platter for a festive touch. Serve them with a warm drink for a cozy treat. You can check the full recipe for more ideas! {{image_2}} You can make these pumpkin cookies gluten-free. Simply swap all-purpose flour for a gluten-free blend. Use a mix that works well for baking. Check if it has xanthan gum. This helps give your cookies a nice texture. You might need to adjust the liquid in your recipe. Start with less liquid and add more if needed. This change keeps your cookies soft and chewy. Pumpkin spice cookies have more flavor. They use warm spices like cinnamon and nutmeg. Classic pumpkin cookies focus on the pumpkin taste. Both are good, but they feel different. If you love spice, go for pumpkin spice. If you want a milder taste, stick to classic. You can even mix both styles for a fun twist! Want to make your cookies special? Try adding fun ingredients! Here are some ideas: - Chocolate chips: Dark or milk chocolate adds sweetness. - Nuts: Chopped walnuts or pecans bring crunch. - Dried fruit: Raisins or cranberries give a chewy texture. - Coconut flakes: Shredded coconut adds a tropical flavor. Feel free to mix and match. These choices can make your cookies unique and tasty. You can find the full recipe to get started on these variations! To keep your pumpkin cookies fresh, store them in an airtight container. This method stops air from drying them out. Place a piece of parchment paper between layers to avoid sticking. If you want to keep the cookies from getting too soft, do not store them with anything moist, like bread. Freezing is a great way to save cookies for later. Let them cool completely first. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag or container. Make sure to label it with the date. You can also freeze the cookie dough. Just scoop it into balls and freeze them on a baking sheet. Once frozen, transfer them to a bag. If stored properly, pumpkin cookies can last up to a week at room temperature. In the fridge, they may last about two weeks. Frozen cookies keep well for up to three months. For the best taste and texture, eat them within this time frame. Enjoy your cookies fresh! Check the Full Recipe for more tips. Yes, you can use fresh pumpkin. To do this, cook the pumpkin until soft. Blend it until smooth. Make sure it is thick and not watery. This ensures your cookies stay moist and tasty. Fresh pumpkin gives a rich flavor that many love. Just remember, it may need more time to prepare compared to canned. Store leftover cookies in an airtight container. This keeps them fresh for days. Place a slice of bread in the container. The bread helps to keep the cookies soft. You can also freeze them. Wrap each cookie in plastic wrap and place in a freezer bag. This way, they can last for several months. To make your cookies softer, use more brown sugar. Brown sugar keeps cookies moist. Add an extra egg yolk for chewiness. This also gives your cookies a nice texture. Don't bake them too long. Take them out when the edges are just golden. They will continue to cook on the tray. For a chewy bite, let them cool on the baking sheet. These tips will help you enjoy perfect cookies! For the complete recipe, check the section above. We explored the key ingredients for pumpkin cookies, from the complete list to optional flavors. I shared step-by-step instructions, tips for the perfect texture, and how to store your cookies. We also looked at variations, including gluten-free options and fun mix-ins. With the right ingredients and techniques, you can make delicious pumpkin cookies. Enjoy baking and try new flavors to find your favorite!$

Discover the perfect blend of flavors with these sweet and spicy pumpkin delights! This easy recipe combines canned pumpkin puree with warm spices and optional pecans or white chocolate chips for a delicious treat. Perfect for any occasion, these cookies are sure to impress. Click through to explore the full recipe and delight your taste buds with every bite! Enjoy baking these festive treats this season!

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Ingredients

1 cup canned pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger powder

1/4 teaspoon salt

1/2 cup pecans, chopped (optional)

1/2 cup white chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture, and mix until well combined.

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

If desired, fold in the chopped pecans and white chocolate chips for added texture and sweetness.

Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: Arrange the cooled cookies on a festive platter and dust with powdered sugar for an elegant touch, or serve with a warm cup of spiced tea for an inviting treat!