Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 2: In a separate bowl, whisk together the pumpkin puree, cinnamon, ginger, and cloves. Add the pumpkin mixture to the wet ingredients and mix until just combined.
- Step 3: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm, gooey treat, reheat cooled cookies in the microwave for 10-15 seconds.
- Serve these pumpkin pie cookies with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
- To prevent overmixing and tough cookies, mix the dry and wet ingredients only until just combined; a few small lumps are okay.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American