Pumpkin Cookies

It’s pumpkin season and it seems to be getting longer every year… or is that just me? Honestly, I could go without the lattes and ice cream and salad dressing (yes, unfortunately this is real. Along with pasta sauce), but put it in some baked goods and I am all about it. Especially cookies. These pumpkin cookies are light and fluffy and stuffed with chocolate. What more could you ask for?

Throwback to kindergarten: my mom made these cookies for a class Halloween party and I was obsessed with them. All throughout middle and high school I would ask her to make them and somehow she didn’t recall them at all. Like hello, how could you forget about these cookies?? Anyway, a few years ago I had had enough and made some up myself. Life got a little better that day. And recently, I can’t stop making them. I (and my mom) am eating them by the handful. Sorry for throwing you under the bus, mom, but you deprived me for way too long.

These cookies are quick, straightforward, and stay fresh for about a week. Magical, honestly. Load them up with nuts, chocolate, or whatever else your heart desires. These things should be like a fluffy cloud of pumpkin. They aren’t like other cookies, if you underbake them they will be mush. I really haven’t found any form of overbaking them. They edges may have a slight crunch right out of the oven but they are still light and fluffy. So when it doubt, leave them in for another minute.

I will warn you, once you try these out you may never stop. Even if you aren’t a huge pumpkin fan, give them shot; the pumpkin flavor isn’t too strong. They really just taste like a cozy fall day. And they go absolutely fabulously with a cup of coffee. I don’t see any cons here… Happy fall and happy baking!

Remember – Stay Hungry


Print Recipe
Pumpkin Cookies
Prep Time 15 minutes
Cook Time 12-14 minutes
Servings
dozen
Ingredients
Prep Time 15 minutes
Cook Time 12-14 minutes
Servings
dozen
Ingredients
Instructions
  1. Preheat the oven to 400 degrees.
  2. Cream the butter and sugar on high for 3 minutes.
  3. Add in the egg, pumpkin, and vanilla. Mix until combined.
  4. Mix together all of the dry ingredients in small bowl, adding to the mixer slowly.
  5. Once combined, mix in chocolate and/or nuts by hand.
  6. Scoop onto cookie sheet, 3 x 4. Bake for 12-14 minutes, only removing from oven once they are browned and puffy. Store in an airtight container.
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