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pumpkin cookies

Pumpkin Cookies Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Optional 1 cup chocolate chips or chopped nuts

Equipment

  • Mixing bowls (large and medium)
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cooling rack

Method
 

  1. Preheat & Prep
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
  3. Mix Wet Ingredients
  4. In a large mixing bowl, beat butter and sugar until creamy. Add the egg, pumpkin puree, and vanilla extract — mix until smooth.
  5. Combine Dry Ingredients
  6. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  7. Make the Dough
  8. Gradually mix the dry ingredients into the wet mixture until combined. Fold in chocolate chips or nuts if using.
  9. Scoop & Bake
  10. Drop rounded tablespoons of dough onto the baking sheet, leaving space between each. Bake for 10–12 minutes or until the edges are lightly golden.
  11. Cool & Serve
  12. Let cookies cool on the sheet for 2–3 minutes, then transfer to a cooling rack. Enjoy warm or at room temperature.

Video

Notes

Tips for Best Results

  • Use room-temperature butter for smooth mixing.
  • Don’t overbake — they should be soft and cake-like, not crispy.
  • Chill the dough for 20–30 minutes if it’s too sticky to handle.
  • Add-ins like white chocolate chips, pecans, or raisins work beautifully.
  • Store in an airtight container — they stay soft for 3