New Year Soft Spiced Pumpkin (Printable Version)

Soft, spiced pumpkin treats featuring cinnamon, nutmeg, and optional nuts or chocolate chips.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup pumpkin purée
02 - 1/2 cup unsalted butter, softened
03 - 3/4 cup brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 teaspoon baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground nutmeg
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon ground ginger

→ Optional Add-ins

15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup dark or semisweet chocolate chips

# How To Make:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add pumpkin purée, egg, and vanilla extract to the creamed mixture and blend until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until incorporated without overmixing.
06 - Fold in chopped nuts and/or chocolate chips, if using.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 13 to 15 minutes, or until cookies are set and exhibit a light golden color.
09 - Allow cookies to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're soft enough that you don't need a glass of milk to get through one, but they still have enough structure to hold together when you grab a second.
  • The spice blend feels sophisticated without being intimidating, and they actually taste better the next day when the flavors settle in.
  • One batch makes enough to share, give away, or honestly just eat while standing at the kitchen counter in your pajamas.
02 -
  • If your kitchen is very warm, chill the dough for 15 minutes before baking or the cookies will spread too thin and get crispy instead of chewy.
  • Don't open the oven door to peek before the 13-minute mark; the temperature drop will sink them in the middle and you'll be frustrated.
03 -
  • Room temperature ingredients mix more evenly and create a better texture in the final cookie; don't rush this part.
  • If your cookies spread too much, your butter was too warm or your oven runs cool; next time chill the dough or invest in an oven thermometer to be sure.

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