Description
Deliciously soft and fluffy cookies infused with the warm flavors of pumpkin spice and coffee, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the mixture and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips if using.
- Drop spoonfuls 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. The centers may look slightly underbaked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, you can add a teaspoon of instant coffee granules to the dough.
- Store cookies in an airtight container for up to a week.
- These cookies freeze well; just make sure to store them in a freezer-safe container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg