Description
Simple recipe for soft, spiced pumpkin cookies perfect for Halloween.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract. Mix in the pumpkin puree until just combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are set. The centers may look slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cool, dust the cookies generously with powdered sugar for a spooky, ghostly look.
Notes
- For a stronger spice flavor, increase the cinnamon by 1/2 teaspoon.
- If you want to decorate them, use black or orange icing after the powdered sugar has set.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18
- Sodium: 85
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: pumpkin cookies, Halloween cookies, spiced cookies, soft cookies, fall baking