Description
Indulgent pumpkin cookies melt hearts with spiced autumn charm. Comforting crumbs promise warm memories and sweet satisfaction for cookie enthusiasts seeking seasonal delight.
Ingredients
Scale
Wet Ingredients:
- 2 cups (454 grams) butter, softened
- 2 eggs
- 2 teaspoons (10 milliliters) vanilla
- 15 ounces (425 grams) pumpkin
Dry Ingredients:
- 4 cups (500 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 2 teaspoons (8 grams) baking powder
- 2 teaspoons (8 grams) baking soda
Spices:
- 1 teaspoon (2 grams) salt
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground nutmeg
Instructions
- Prepare workspace by arranging oven rack in middle position and heating to 350F (175C).
- In spacious mixing bowl, thoroughly blend softened butter and granulated sugar until achieving a cloud-like, airy texture.
- Incorporate eggs, vanilla extract, and pumpkin puree, stirring until ingredients harmonize seamlessly.
- Separately combine flour, leavening agents, salt, and aromatic spices through gentle whisking.
- Gradually fold dry ingredients into pumpkin mixture, maintaining delicate mixing technique to prevent overworking the dough.
- Using a spoon or cookie scoop, deposit uniform dollops of dough onto parchment-lined baking sheet, ensuring consistent spacing.
- Slide tray into preheated oven, baking for 10-12 minutes until edges transform into soft golden hues.
- Transfer cookies onto wire cooling rack, allowing complete temperature reduction.
- For luxurious frosting, melt butter in saucepan over medium heat, introducing brown sugar and stirring until glossy and smooth.
- Remove from heat, gently integrating milk and vanilla, then progressively whisk powdered sugar until achieving silky, spreadable consistency.
- Once cookies reach room temperature, lavish with frosting and optionally dust with ground cinnamon for enhanced flavor profile.
Notes
- Ensure butter is at room temperature for smoother creaming and better cookie texture.
- Avoid overmixing the dough to prevent tough, dense cookies that lose their soft, delicate crumb.
- Use fresh pumpkin puree for more vibrant flavor, but canned works perfectly fine as a convenient alternative.
- For gluten-free option, swap all-purpose flour with a cup-for-cup gluten-free flour blend to maintain the cookie’s tender consistency.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 230
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 30 mg