Description
These fall cookies are soft, chewy, and packed with warm spices and flavors that embody the essence of autumn. With a hint of pumpkin and a sprinkle of cinnamon, they are perfect for cozy gatherings or as a treat with your favorite warm beverage.
Ingredients
Scale
- 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 salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 cup white chocolate chips or nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined, then mix in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the white chocolate chips or nuts if using.
- 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 lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, consider adding a teaspoon of pumpkin spice to the dry ingredients.
- These cookies can be stored in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Keywords: fall cookies, pumpkin cookies, autumn cookies, soft cookies, chewy cookies, white chocolate cookies, easy fall cookies