Description
These soft and chewy pumpkin cookies are flavored with warm spices like cinnamon, nutmeg, and cloves, and feature a rich, creamy texture thanks to the canned pumpkin. They are the perfect treat for autumn, offering the comforting flavors of pumpkin pie in cookie form.
Ingredients
Scale
- 1 cup canned pumpkin
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper.
- In a large bowl, mix together the canned pumpkin, white sugar, brown sugar, vegetable oil, egg, and vanilla extract until well blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
- Drop spoonfuls of dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft and cake-like, so be careful not to overbake them to ensure they stay tender.
- For extra sweetness, drizzle the cooled cookies with a glaze made of powdered sugar and milk, or top with a sprinkle of cinnamon sugar.
- If you want a stronger pumpkin flavor, you can add more canned pumpkin, but this may affect the texture, so adjust accordingly.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes