Traditional Soft Pumpkin Cookies

Delight in the comforting flavors of fall with these soft and chewy pumpkin cookies, made with a hint of spice and a touch of sweetness to warm your senses.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 24

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a separate bowl, cream the softened butter and sugar until light and fluffy.

4. Add the pumpkin puree, egg, and vanilla extract to the butter mixture, beating until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped walnuts if using.

6. Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.

8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.

Reheating

To reheat, warm cookies in a preheated oven at 300°F for 3-5 minutes or until just heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.