I love anything and everything pumpkin. Of course I knew of pumpkin pie and pumpkin bread, but I didn’t know about pumpkin cookies until recently. Boy had I been missing out! My husband Ben and I LOVE these pumpkin cookies, and our friends rave about them too, yay! As with many baked sweets I prefer these cookies pure, whereas Ben loves adding (many many) chocolate chips. Either way, these cookies are yummy.
Pumpkin Cookies
Servings 45 cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cloves
- 1 cup unsalted butter softened (2 sticks)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups pumpkin purée a bit less than 15 oz
- 3 tablespoons turbinado sugar
Instructions
- Arrange oven racks in upper and middle thirds and preheat the oven to 350 degrees F.
- Line two baking sheets with Silpat silicone baking mats or parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In the bowl of an electric mixer, add the butter, granulated sugar and light brown sugar. Beat for a few minutes until light and fluffy.
- Scrape down the bowl, then beat in the eggs one at a time. Stir in the vanilla and pumpkin purée.
- Scrape down the bowl, then mix in the flour mixture on low speed.
- Scoop the dough onto the prepared baking sheets with a cookie scoop.
- Sprinkle cookies evenly with turbinado sugar and bake until puffed and slightly browned around the edges, about 20 minutes. Rotate the pans midway through.
- Remove the pans from the oven and let the cookies rest for a few minutes on the baking sheets.
- Transfer the cookies with a spatula to a wire rack to cool. These cookies taste best when eaten fresh on the day they are baked.