Description
Soft, chewy cookies bursting with autumn spices and real pumpkin purée. A perfect balance of moist texture and warm flavor.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup pumpkin purée
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter and brown sugar together in a large bowl until light and fluffy.
- Stir in the pumpkin purée and egg until the mixture is smooth and well combined.
- In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined; do not overmix.
- Chill the dough in the refrigerator for 30 minutes to ensure a chewy texture.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American