Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (room temperature)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture while stirring gently until just combined.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets with space between each ball.
- Bake for 10-12 minutes or until the edges are golden brown and the centers appear slightly underbaked.
- Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks.
Notes
- For gluten-free cookies, substitute all-purpose flour with a gluten-free blend.
- Add chocolate chips or chopped nuts for extra texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 9g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg