Pumpkin Pie Cookies | The #1 Autumn Treat
Nothing matches the fall season better than this Pumpkin Pie Cookies Recipe! What can be better than combining pumpkin pie and cookies?!?
Equipment
- 1 Oven
- 1 Handheld or Stand Mixer
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 2 Baking Sheets
- 1 Scooping Spoon
- Parchment Paper
Ingredients
- ½ cup Unsalted Butter - softened
- 1 cup Granulated Sugar
- ½ cup Pumpkin Puree
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ½ tsp Salt
Instructions
- Preheat your oven to 350°F and prepare your baking sheets with parchment paper.
- Grab your large mixing bowl and add in your stick of softened butter and granulated sugar. Use a handheld or stand mixer to cream the ingredients together for 2-3 minutes until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract and mix until fully combined.
- Grab a separate medium mixing bowl, and combine the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. I recommend using a whisk to to fully mix.
- Carefully combine the dry ingredients to the pumpkin mixture. Mix together until just combined.
- Use a cookie dough scoop or large spoon to add rounded balls of dough (roughly tablespoon sized) to the prepared baking sheets. Space them roughly 2 inches apart.
- Bake @ 350°F for 10-12 minutes. Bake until the edges are golden brown.
- Remove the baking sheets from the oven (carefully!). Allow the cookies to cool for 5-10 minutes.