When I used to go to a favorite Orange County bakery/café, I usually bought an oatmeal chocolate walnut cookie. I took a risk once and bought a seasonal pumpkin cookie. What a great decision-they were tender, had a wonderful pumpkin spice flavor, and reminded me of pumpkin muffin tops.
Luckily, I found a similar recipe and have been making them every autumn since. Though it’s a bit late in the season for pumpkin cookies, technically, it’s still fall, so I wanted to share the recipe here.
|combining the dry ingredients|
|adding the pumpkin to the mixture|
|ready for the oven|
|ready to eat!|
1/2 C. unsalted butter, softened
1/2 C. granulated sugar
1/2 C. light brown sugar
1/2 tsp. vanilla
1/2 C. pumpkin puree
1-1/2 C. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
Preheat to 350°F. Line cookie sheets with parchment paper. Using an electric mixer, beat the butter. Add both sugars slowly, a little at a time, until mixture is light and fluffy. Add the egg. Then add the vanilla and pumpkin puree.
In a large bowl, combine flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly add the flour mixture to the pumpkin batter in 3 parts.
Scoop the cookie dough by heaping tablespoons or using a 1-1/2 ounce ice cream scoop onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges (cookies spread so don’t put tooo may on a baking sheet). Remove from the oven and let sit on cookie sheets for 2 minutes. Remove to wire racks to cool completely.