Description
As autumn approaches and the leaves begin to crunch underfoot, there’s nothing quite like indulging in the warm, inviting flavors of fall.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin purée, blotted with paper towel
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Instructions
- Prepare the Dough: Begin the process by taking a large mixing bowl and whisk together the melted butter with the brown sugar and granulated sugar. This step is crucial as it helps to blend the sweetness and create a consistent base for your cookies. Next, introduce the pumpkin purée and vanilla extract to the mixture. It’s essential to ensure that the pumpkin purée is blotted with a paper towel to remove any excess moisture, keeping the cookie dough from becoming too wet. Stir everything together until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together your dry ingredients. Combine the all-purpose flour, baking soda, salt, and the wonderful warming spices: cinnamon, nutmeg, ginger, and cloves. Mixing the dry elements separately helps ensure that all ingredients are evenly distributed, allowing the flavors to meld seamlessly in the final product.
- Chill the Dough: Now that both wet and dry components are combined, it’s time to bring it together. Slowly incorporate the dry mixture into your pumpkin mixture using a spatula or wooden spoon. Mix until just combined; avoid overmixing as this can lead to tough cookies. Once mixed, transfer the dough to the refrigerator and chill for at least 30 minutes. Chilling enhances the flavors and helps with the handling of the dough.
- Bake the Cookies: Once the dough has chilled, preheat your oven to 350°F (175°C). While waiting for the oven, prepare your baking sheets by lining them with parchment paper. Now, roll the chilled dough into small balls, approximately 1.5 inches in diameter. Place them on the baking sheet, being sure to leave adequate space between them, as they will spread during baking. Bake in the preheated oven for about 10-12 minutes or until the edges are light golden brown and the centers look set but soft. Remove them from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Notes
Store cookies in an airtight container to keep them soft and chewy for several days. Feel free to freeze the dough for later use; simply roll into balls, freeze on a baking sheet, then store in a zip-lock bag for future baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal per cookie
- Sodium: 120 mg
- Protein: 2 g