If you’re a fan of all things pumpkin, you're in for a treat! These traditional soft pumpkin cookies are a cozy, autumnal delight that fill your home with the irresistible aroma of spices and sweetness. Perfect for fall gatherings or a quiet afternoon snack, they bring the essence of the season straight to your kitchen.
All-purpose flour forms the base of the cookie dough, providing structure and chewiness. Baking powder and baking soda work together to give the cookies their light, airy texture. A dash of ground cinnamon and nutmeg infuses the dough with warm, autumnal spice. Salt enhances all the flavors, balancing sweetness with depth.
Unsalted butter adds richness and moisture, creaming beautifully with granulated sugar to create a light, fluffy base. The heart of the recipe, canned pumpkin puree, offers that quintessential pumpkin taste and keeps the cookies incredibly moist. A large egg binds the ingredients together, while vanilla extract adds a touch of aromatic sweetness. Finally, chopped walnuts (if you choose to include them) provide a satisfying crunch and a hint of earthy flavor.
These cookies are delightful on their own but also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy afternoon treat, enjoy them with a warm cup of chai tea or a pumpkin spice latte for a truly seasonal experience.
Start by preheating your oven to 350°F (175°C). This is crucial because you want the oven hot and ready when your dough is shaped and raring to go. Line a baking sheet with parchment paper to prevent sticking and ensure easy clean-up.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening agents and spices, preventing any unwanted clumps in your dough.
In another bowl, cream the softened butter with the sugar until the mixture is light and fluffy. This step is key for creating a tender texture in your cookies, so don't rush it. Once creamed, add the pumpkin puree, egg, and vanilla extract. Beat these together until everything is well combined, and you have a smooth, cohesive mixture.
Gradually incorporate the dry ingredients into the wet mixture. Mix just until everything is combined. Overmixing can lead to tougher cookies, and we want them soft! If you're feeling adventurous, fold in the chopped walnuts at this point for an extra layer of flavor and texture.
Drop tablespoon-sized portions of the dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Slide the tray into your preheated oven and bake for 10-12 minutes. You'll know they're done when the edges are lightly golden and the centers are set. Let them cool on the baking sheet for a few minutes to firm up before transferring to a wire rack.
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