Old-Fashioned Pumpkin Cookies bring a taste of cozy autumn days right into your kitchen. With their soft and tender texture, these cookies are a delightful treat that balances the warm spices of fall with subtle sweetness. If you're looking for a seasonal baking project that's both nostalgic and satisfying, you've found it.
Butter provides richness and flavor, creating a tender cookie. Using unsalted butter allows better control over the salt content. Granulated sugar and brown sugar work together to give sweetness and a hint of molasses depth. The canned pumpkin puree is the star, bringing moisture and that iconic pumpkin flavor. A single egg helps bind the ingredients, while vanilla extract adds a subtle aromatic note. The combination of flour, baking soda, and a blend of cinnamon, nutmeg, and cloves provides structure and warm spice. A pinch of salt enhances all the flavors, and finally, chopped walnuts (if you choose to use them) add a pleasant crunch and earthy note.
These cookies are delightful on their own, but you can elevate them by serving alongside a scoop of vanilla ice cream for a simple dessert. They also pair beautifully with a mug of hot cider or a spiced chai latte, perfect for a cozy autumn day.
Start by preheating your oven to 350°F (175°C). This ensures it's ready when your dough is. Line two baking sheets with parchment paper to prevent the cookies from sticking. In a large mixing bowl, cream together your softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This typically takes a few minutes of mixing and is crucial for achieving the right texture in your cookies.
Next, add in the pumpkin puree, egg, and vanilla extract. Beat these into the creamed mixture until everything is well combined. You want a smooth and uniform batter at this stage. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until everything is incorporated. Over-mixing can make the cookies tough, so a light hand here is best.
If you're including walnuts, now is the time to fold them into the dough gently. Using a tablespoon, drop portions of the cookie dough onto your prepared baking sheets, spacing them about 2 inches apart. This spacing helps them bake evenly and prevents them from merging into one giant cookie.
Bake in the preheated oven for 12-15 minutes. Look for cookies that are set and lightly golden around the edges. Let them cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely. This cooling step is key to allowing the cookies to maintain their shape.
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