Pumpkin Cookies
These tasty pumpkin cookies are just right for the holidays or even any occasion actually. It’s a few days before Christmas and I’m trying to complete all of my holiday baking. I’ve already made my pumpkin muffins and gingerbread cookies, but I had some leftover pumpkin, so I made these cookies. They turned out so good but very soft and moist. If you like super soft cookies, these are for you.
These cookies plump up nicely and hold their shape well.
Tasty pumpkin cookies with chocolate chips.
Yield: 28
Pumpkin Cookies with Chocolate Chips
These yummy pumpkin cookies are just right for any occasion.
Prep time: 7 MinCook time: 10 MinInactive time: 20 MinTotal time: 37 Min
Ingredients
- 2 cups all-purpose flour
- 1 1/4 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 tsp nutmeg or pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup butter - softened
- 1/2 cup brown sugar - packed
- 2 Tbsp pure maple syrup
- 1 cup canned pumpkin
- 1 large egg
- 1 tsp vanilla or maple extract
- 1 cup raisins, walnuts, or semi-sweet chocolate chips
Instructions
- Prepare a cookie sheet with parchment paper.
- In a medium sized bowl, whisk the flour, cinnamon, baking soda, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the butter and brown sugar until creamy. Add the maple syrup, pumpkin, egg, and extract and beat well - for about 2 minutes.
- Slowly add in the flour and mix until just incorporated. Add in the raisins, chocolate chips, or walnuts.
- Place cookie batter in the fridge.
- After about 20 minutes, start preheating your oven to 350° F. (It is not absolutely necessary to chill this dough, but it helps the cookies to bake more evenly and gives them a chewier texture).
- Once oven is preheated, remove batter from fridge and drop by rounded teaspoons on cookie sheet about 2" apart
- Bake for approximately 10 -12 minutes or until cookies are firm and the middle is set.
- Cool on wire rack.
- Store in airtight container in fridge for up to 4 days.