Ingredients
- All-purpose flour: 2 1/4 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Brown sugar, packed: 3/4 cup
- Pumpkin puree: 1 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the pumpkin puree and vanilla extract until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets.
- Step 6: Bake for 12-15 minutes, or until the edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to keep them soft.
- Gently warm leftover cookies in the microwave for 5-10 seconds to revive their fresh-baked flavor.
- These pumpkin pie cookies are wonderful served with a dollop of whipped cream and a sprinkle of cinnamon.
- For extra pumpkin spice flavor, add 1/2 teaspoon of pumpkin pie spice to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American