Pumpkin Cookies
Craving something sweet and seasonal? These pumpkin cookies are the perfect treat to satisfy your taste buds. With a delightful blend of spices and the rich flavor of pumpkin, these cookies are soft, chewy, and utterly irresistible. Whether you’re enjoying them with a warm beverage or sharing them with friends, these cookies are sure to become a favorite in your household.
Ingredients
– 1 cup canned pumpkin
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp salt
– 1 tsp vanilla extract
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is 15 minutes, and cooking time is 12-15 minutes.
Nutritional Value
Each pumpkin cookie (approximately 1 cookie) contains about 120 calories, 5g fat, 20g carbohydrates, and 1g protein. This nutritional information is for one serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
3. Add the egg and canned pumpkin, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Optional: drizzle with a simple glaze made from powdered sugar and milk.
10. Enjoy your freshly baked pumpkin cookies!
Alternative Ingredients
You can substitute canned pumpkin with homemade pumpkin puree. Additionally, for a gluten-free version, use a gluten-free all-purpose flour blend. Maple syrup can replace granulated sugar for a different sweetness profile.
Serving and Pairings
These pumpkin cookies pair beautifully with a cup of coffee or tea. They also go well with ice cream for a delightful dessert or can be served at fall gatherings and holiday parties.
Storage and Reheating
Store pumpkin cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer and then transfer to a zip-top bag. Reheat in the microwave for a few seconds before serving.
Cooking Mistakes
– Don’t overmix the dough; it can make cookies tough.
– Use fresh spices for the best flavor.
– Make sure your baking soda and powder are fresh.
– Don’t skip the chilling step if your dough is too sticky.
– Measure flour accurately to avoid dense cookies.
Helpful Tips
– Add chocolate chips or nuts for extra texture.
– Experiment with spices like ginger or cloves for more flavor.
– Ensure your butter is softened for easier mixing.
– Let cookies cool completely before glazing for a neater finish.
FAQs
How can I make my pumpkin cookies softer?
To achieve softer pumpkin cookies, ensure you don’t overbake them. Taking them out of the oven when they are just set can help retain moisture.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just roast and blend the pumpkin until smooth, ensuring you drain any excess moisture.
What can I do if my dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle.
Can I freeze pumpkin cookies?
Absolutely! Pumpkin cookies freeze well. Just ensure they are in an airtight container or freezer bag to prevent freezer burn.
How long do pumpkin cookies last?
When stored in an airtight container, pumpkin cookies can last for a week at room temperature, or up to three months in the freezer.
Conclusion
These pumpkin cookies are a delightful treat that capture the essence of fall. With their soft texture and warm spices, they are perfect for sharing or enjoying solo. Give this recipe a try, and indulge in the comforting flavors of pumpkin today!
Pumpkin Cookies
Ingredients
- 1 cup canned pumpkin
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the egg and canned pumpkin, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop tablespoon-sized portions of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional: drizzle with a simple glaze made from powdered sugar and milk.
- Enjoy your freshly baked pumpkin cookies!