Pumpkin Cookies Recipe
Having them plain or drizzled with cream cheese frosting, you’ll notice they have a cake-like texture that is so tender and soft.
Equipment
- 1 Mixing bowls
- 1 Electric mixer or whisk
- 1 Measuring cups and spoons
- 1 Baking sheet
- 1 Parchment paper
- 1 Cookie scoop or spoon
- 1 Cooling rack
Ingredients
Dry Ingredients:
- 2 ¼ cups purpose flour
- 1 tbsp baking soda
- 1 ½ tbsp ground cinnamon
- ½ tbsp ground nutmeg
- ¼ tbsp ground cloves
- ½ tbsp salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tbsp vanilla extract
Instructions
- Start the first step by heating your oven: Heat up your oven to 350°F (175°C). Place parchment paper or a thin layer of oil on the two baking sheets before you begin.
- mix all the dry ingredients together: Mix together flour, baking soda, salt, cinnamon, nutmeg and cloves in a medium bowl. Set aside.
- you should cream the butter and sugar:With a mixer in a large bowl, blend the softened butter, granulated sugar and brown sugar for about 2–3 minutes, until they are light and airy.
- After that, put in the pumpkin and egg: Add the pumpkin puree, egg and vanilla extract to the outlike of the butter mixture. Keep beating until everything mixes smoothly.
- Mix Together the Batches of MaterialPlace the dry ingredients into the wet mixture, stir only a few times until everything is combined. It is important not to overmix your dough.
- Spoon Scouts into the Cupcake SpacesMake each cookie by scooping out tablespoon-sized dollops of the batter from your dough on the prepared trays with a spoon. Make sure to put about 2 inches of space between every cookie.
- Put the cupcakes in the oven: Bake in the hot oven for 12–15 minutes until the edges show golden tips and the tops are cooked through. The cookies will feel soft and gently puffed.
- Bring down the temperature: Take the cookies out of the oven and let them stand on the sheet for 5 minutes before transferring to a wire rack for complete cooling.
- If you wish to, you can apply frosting to the cake: To prepare the frosting, beat the cream cheese, butter, powdered sugar and vanilla together until everything is smooth. Pipe or spread lunch on the cookies after they have cooled.
Notes
Get canned pumpkin puree, since pumpkin pie filling already contains sugar and spices.
Don’t knead the cookie dough a lot – Stop once the ingredients have blended.
You can choose to stick the dough in the fridge to make the dough less sticky.
Save your cookies by placing them on parchment paper and afterward, the paper will peel right out of the pan for quick cleanup.
Let the cookies sit aside until they have cooled down, so the icing isn’t melted by the heat from the cookies.
Put the cookies into a container that prevents air from reaching them.
You can add chocolate chips or nuts to make the oatmeal more delicious and textured.