I absolutely love pumpkin—pumpkin everything! As soon as the season rolls around, you’ll find me savoring pumpkin pie, sipping on pumpkin lattes, and indulging in warm slices of pumpkin bread. There’s just something about that cozy, spiced flavor that feels like a warm hug. Today, I’m adding something new to my pumpkin repertoire: pumpkin cookies. Because let’s be honest—when you love pumpkin as much as I do, there’s no such thing as too much pumpkin!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup butter (mix of salted and unsalted is OK), softened
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt (adjust depending on salt content of butter)
Instructions:
- Prep Your KitchenAid: Attach the paddle attachment to your KitchenAid mixer.
- Combine Ingredients:
- Add the softened butter, granulated sugar, and brown sugar to the mixer bowl. Beat on medium speed until light and fluffy (about 2-3 minutes).
- Add the pumpkin puree, egg, and vanilla extract. Mix on low until well combined.
- Add Dry Ingredients:
- In the same bowl, add the flour, baking soda, baking powder, spices, and salt.
- Mix on low speed until the dough comes together. Do not overmix.
- Scoop and Bake:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop dollops of dough onto the baking sheets, spacing them a couple inches apart.
- Bake:
- Ovens vary so plan to bake for 10-14 minutes, checking that the cookies are set and lightly golden at the edges.
- Let cookies cool for a few minutes on the sheet, then transfer to a wire rack to cool completely.
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