Pumpkin cookies are a delicious and festive treat that perfectly capture the essence of fall. In this article, we’ll be sharing a simple and scrumptious pumpkin cookie recipe that anyone can master. With the sweet aroma of pumpkin spice wafting through your kitchen, these cookies are sure to become a staple during the cool autumn months.
From novice bakers to experienced pastry chefs, anyone can appreciate the comforting, heartwarming flavors found within these tasty morsels. Welcome the season with open arms and indulge in the quintessential flavors of pumpkin and warming spices, creating memories that will last long after the leaves have fallen and the last crumb of pumpkin goodness has been savored.
Prepare to embark on a culinary adventure as we guide you through each step of this enticing pumpkin cookie recipe. Whether you’re baking for a family gathering or just treating yourself, these delightful pumpkin cookies will surely satisfy your autumn cravings and become one of your favorite recipes.
Ingredients
For the pumpkin cookies, you will need the following ingredients:
Additionally, you will need some basic baking tools, such as mixing bowls, a hand mixer, a baking sheet, parchment paper, and a wire cooling rack.
Preparation
Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the following dry ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
In another large mixing bowl, cream together the following wet ingredients until smooth:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon pure vanilla extract
Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Do not overmix.
Using a small cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies for 12-15 minutes, or until they’re lightly browned on the edges and have a cake-like texture. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
While the cookies are cooling, prepare the following frosting in a small bowl:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon pure vanilla extract
Mix the frosting ingredients well until smooth and creamy. Once the cookies are completely cooled, spread the frosting generously on each cookie.
Baking Instructions
Before you begin, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will make it easier to clean up and help prevent the cookies from sticking.
In a large mixing bowl, combine the following dry ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
In a separate bowl, cream together the following wet ingredients:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated. Stir in:
1 cup semi-sweet chocolate chips (optional)
1 cup chopped walnuts or pecans (optional)
Using a tablespoon or a small ice cream scoop, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Once baked, allow the pumpkin cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Storage and Serving Suggestions
Pumpkin cookies are a delicious treat perfect for the fall season. To keep them fresh and ensure quality, follow these storage tips:
Allow the cookies to cool completely before storing them in an airtight container.
Layer cookies with parchment paper to prevent sticking.
Store in a cool, dry place for up to a week.
If you’re planning to freeze your pumpkin cookies for later use, follow these guidelines:
Wrap each cookie individually in plastic wrap.
Place wrapped cookies in a freezer-safe container or a resealable plastic bag.
Freeze for up to three months. Defrost by leaving them at room temperature for a few hours before serving.
For an appealing presentation and extra flavor, consider these serving suggestions:
Plate cookies on a decorative platter or tiered dessert stand.
Dust with powdered sugar or drizzle with icing for added visual appeal and sweetness.
Offer a variety of hot and cold beverages, like coffee, tea or cider, to complement the flavors of the pumpkin cookies.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
