Are you ready to plunge into the world of pumpkin cookies? Trust me, these treats are perfect for cozy fall days. Imagine soft and chewy pumpkin spice cookies melting in your mouth or crunchy pumpkin walnut cookies adding a satisfying bite. With recipes for pumpkin snickerdoodles and cream cheese swirls, there's something for everyone. So, grab your apron, and let's investigate these delicious options that'll make your taste buds dance!
Soft and Chewy Pumpkin Spice Cookies
Soft and chewy pumpkin spice cookies are the perfect treat to embrace the flavors of fall. With a delightful blend of pumpkin puree and warm spices, these cookies aren't only delicious but also incredibly easy to make. Their soft texture and rich flavor make them a favorite for gatherings, cozy evenings at home, or as a sweet snack any time of the day. Enjoy these cookies warm from the oven or let them cool and store them for later!
Ingredients:
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Optional: 1 cup chocolate chips or chopped nuts
To make these soft and chewy pumpkin spice cookies, start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, spices, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips or nuts.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the best results, make sure to use pure pumpkin puree rather than pumpkin pie filling, as the latter contains added sugars and spices that can alter the taste and texture of your cookies.
Additionally, for an extra chewy texture, consider chilling the dough for at least 30 minutes before baking. This helps to amplify the flavors and allows the cookies to hold their shape better during baking.
Feel free to experiment with the spices according to your taste preferences, and enjoy the wonderful aroma that fills your kitchen while these cookies bake!
Pumpkin Oatmeal Cookies With Chocolate Chips
Pumpkin oatmeal cookies with chocolate chips are a delightful fall treat that combines the warm flavors of pumpkin and spices with the chewy texture of oats and the sweetness of chocolate.
These cookies aren't only easy to make but also a perfect way to enjoy the seasonal bounty of pumpkin. Whether you're baking for a gathering, a cozy night in, or just to satisfy your sweet tooth, these cookies are sure to be a hit.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about two inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
To improve the flavor of your pumpkin oatmeal cookies, consider adding a handful of chopped nuts or swapping out some of the chocolate chips for dried cranberries or raisins for a fruity twist.
If you prefer a softer cookie, slightly underbake them; they'll continue to firm up as they cool. Store any leftovers in an airtight container at room temperature for up to a week, or freeze them for longer storage. Enjoy your delicious autumn treat!
Pumpkin Snickerdoodles
Pumpkin Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, blending the warm, comforting flavors of pumpkin spice with the soft, chewy texture of traditional cookies. Perfect for fall gatherings or a cozy night in, these cookies are sure to impress with their rich flavor and inviting aroma. With just a few simple ingredients, you can whip up a batch that will have everyone asking for the recipe!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
To make Pumpkin Snickerdoodles, start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Next, mix in the pumpkin puree, egg, and vanilla extract until well combined. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and spices (cinnamon, nutmeg, and ginger). Gradually add the dry ingredients to the wet mixture, stirring until just combined.
In a small bowl, mix together the granulated sugar and cinnamon for rolling. Scoop tablespoon-sized balls of dough, roll them in the sugar-cinnamon mixture, and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
When making Pumpkin Snickerdoodles, be sure to measure your pumpkin puree carefully, as too much moisture can affect the texture of your cookies. For an extra touch of flavor, consider adding chopped nuts or chocolate chips to the dough.
If you prefer a thicker cookie, refrigerating the dough for at least 30 minutes before baking can help them hold their shape better during baking. Enjoy your delicious cookies with a cup of tea or coffee for a perfect fall treat!
Crunchy Pumpkin Walnut Cookies
Crunchy Pumpkin Walnut Cookies are a delightful treat that perfectly combines the warm flavors of pumpkin and the rich crunch of walnuts. These cookies aren't only easy to make but also bring a festive touch to any gathering or cozy evening at home.
With a crispy exterior and a chewy center, they make for a great snack or dessert option that everyone will love.
Ingredients:
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped walnuts.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden and the cookies are set.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Extra Tips:
For the best results, use fresh pumpkin puree for a richer flavor, or make sure your canned pumpkin is pure and not pumpkin pie filling.
If you prefer a more pronounced walnut flavor, you can toast the walnuts lightly before adding them to the dough.
Feel free to experiment with spices by adding a pinch of ginger or cloves for added warmth.
Finally, store your cookies in an airtight container to maintain their crunchiness, and enjoy them within a week for peak freshness.
Pumpkin Cream Cheese Swirl Cookies
Pumpkin Cream Cheese Swirl Cookies are the perfect fall treat, combining the rich flavors of pumpkin with a luscious cream cheese filling. These cookies are soft and chewy, with a delightful swirl of sweet cream cheese that enhances them to an irresistible level.
With warm spices and the comforting taste of pumpkin, they make an ideal snack for chilly days or a festive dessert for gatherings. Follow this simple recipe to create these delicious cookies that will surely impress friends and family alike.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for cream cheese mixture)
To make the Pumpkin Cream Cheese Swirl Cookies, begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, softened butter, egg, and 1 teaspoon of vanilla extract. Mix until creamy.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
In a separate bowl, beat together the cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth.
Drop spoonfuls of the pumpkin dough onto the prepared baking sheet, then swirl a teaspoon of the cream cheese mixture on top of each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
When making Pumpkin Cream Cheese Swirl Cookies, be mindful not to overmix the dough after adding the dry ingredients, as this can lead to tougher cookies.
For an extra burst of flavor, consider adding chocolate chips or chopped nuts to the pumpkin dough before baking.
These cookies can be stored in an airtight container for up to a week, and they may also be frozen for longer storage. Enjoy experimenting with the recipe and making it your own!