It’s October, so Pumpkin…… right?
Well, you didn’t think you’d get through October without a pumpkin recipe, did you?
Trust me when I tell you, this is not the first of my pumpkin escapades this fall. I’ve had the pantry stocked with my pre-holiday stash of pumpkin puree for some time now, I’ve made pumpkin bread at least 2 times already and I’ve eaten more Pumpkin Spice Kit Kats then I care to admit. Looking for something new to whip up this weekend, I decided to use my all time favorite cookie recipe and make some adjustments to give it the perfect punch of pumpkin perfection.
Pumpkin Cookies
2018-02-14 21:42:52
Yields 24
Super quick and moist pumpkin cookies, great plain or frosted!!
Prep Time
20 min
Cook Time
15 min
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 325 degrees.
- In a large bowl, cream the butter and sugars together until light and fluffy.
- Add the eggs, one at a time.
- Add the pumpkin and vanilla and combine.
- In a separate bowl, mix the dry ingredients and add all at once to the wet ingredients.
- Stir to combine.
- Drop by spoonfuls onto a parchment lined baking sheet.
- Bake for 12-14 minutes.
- Let cool on baking sheet for 5 minutes.
- Transfer to wire rack and let cool completely.
- Frost with your favorite frosting recipe with a pinch of cinnamon and nutmeg.
- Add chopped walnuts if desired.
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