Ingredients
Equipment
Method
- Preheat the oven: Set it to 350°F (175°C) and prepare your baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter with both the granulated sugar and brown sugar until fluffy and light. This usually takes about 3-4 minutes with an electric mixer.
- Add the egg, vanilla, and pumpkin puree: Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Beat until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg (if using).
- Combine wet and dry ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until everything is just combined. Be careful not to overmix, as this can result in tough cookies.
- Scoop the dough: Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake: Place the baking sheet in the oven and bake for 10-12 minutes or until the edges are lightly golden. The center should still be soft but set.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Notes
These cookies are soft and chewy when they come out of the oven. If you prefer a crispier cookie, you can bake them a minute or two longer. Just make sure they don’t overbake, as they will harden as they cool.