Description
Deliciously soft pumpkin cookies with a hint of spice, perfect for fall.
Ingredients
Scale
- ½ cup unsalted butter (softened at room temperature)
- ⅓ cup sugar
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons sprinkles (optional)
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the butter and sugar to a medium bowl. Use a handheld electric mixer to blend on medium speed until well combined, about 30 seconds.
- Add the pumpkin, egg, and vanilla and use the mixer to combine well.
- Add the rest of the ingredients and mix on low just to combine. Do not over-mix. Use a spatula as needed to get all the flour incorporated.
- Place 1-tablespoon balls of batter onto the prepared sheet about 2 inches apart. (I use a mini ice cream scoop to make this easier, as the batter is sticky. Otherwise use a tablespoon measuring spoon and push each one off with your fingers.)
- Add sprinkles on top of each if desired.
- Bake for 10-12 minutes, or until firm to the touch and just lightly golden brown around the edges. Let cool completely on the pan before serving.
Notes
- For best results, ensure butter is softened to room temperature.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie