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Soft and Chewy Pumpkin Spice Cookies

Ingredients

Scale

 

  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ⅓ cup pumpkin puree
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

 

  1. Preheat the Oven
    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Prepare the Wet Mixture
    • In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until thoroughly combined. Stir in the pumpkin puree, egg yolk, and vanilla extract, mixing until smooth.
  3. Combine Dry Ingredients
    • In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. Mix Dough
    • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix the dough.
  5. Scoop Cookies
    • Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
  6. Bake
    • Bake for 10–12 minutes, or until the edges are set while the centers remain soft. Allow the cookies to continue firming as they cool.
  7. Cool
    • Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes
Total Time: 25 minutes
Servings: 20 cookies

  • Author: Olivia Chen