These Classic Pumpkin Cookies are your autumn dream come true, combining the warmth of spices with the comforting pumpkin flavor. They're the perfect treat for cozying up on a chilly day or sharing at a fall gathering.
Butter is the base of our cookie, adding richness and a tender texture. Granulated sugar sweetens the dough while helping the cookies spread and achieve that delightful golden edge. We use canned pumpkin for consistent moisture and flavor — a real autumn staple. A single large egg acts as a binder, holding everything together, while vanilla extract adds a hint of warmth and depth. Our dry team, all-purpose flour, baking powder, and baking soda, ensures the cookies rise just right. The trio of spices — cinnamon, nutmeg, and ginger — infuses autumn's essence into each bite. A pinch of salt enhances all those flavors, and finally, chopped walnuts add a wonderful crunch and earthiness.
Pair these cookies with a warm apple cider or a spiced chai tea for a truly autumnal experience. They also make a delightful addition to a Thanksgiving dessert spread, offering a comforting contrast to richer pies.
Start by preheating your oven to 350°F (175°C) and getting a baking sheet ready with parchment paper — this prevents sticking and makes for easy cleanup. In a large bowl, cream together the butter and sugar until it's light and fluffy, which takes about 3 minutes. This step is key for a good cookie texture.
Now, mix in the pumpkin, egg, and vanilla extract, beating until they’re well combined. You’ll notice the mixture becoming a lovely orange hue — that’s the pumpkin magic happening!
Grab a separate bowl and whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This ensures the spices and leavening agents are evenly distributed in the dough.
Gradually incorporate the dry ingredients into the wet mixture. Don’t rush this step; mix just until combined to keep the cookies tender. Now, fold in the chopped walnuts gently, so they’re evenly distributed without over-mixing.
Using a tablespoon, drop rounded portions of the dough onto your prepared baking sheet, leaving about 2 inches between each to allow for spreading. Slide them into the oven for 12-15 minutes. You’ll know they’re done when the edges are lightly golden.
Let the cookies cool on the baking sheet for about 5 minutes. This helps them set up before you transfer them to a wire rack to cool completely.
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