Autumn leaves are falling, the air is crisp, and that means one thing: it's time for pumpkin everything! And what better way to celebrate the season than with a batch of warm, spicy, and utterly irresistible pumpkin cookies? Forget those store-bought versions – this recipe for Libby's Great Pumpkin Cookies is homemade happiness in every bite. Get ready to impress your family and friends with these easy-to-make, delicious treats perfect for cozy evenings and festive gatherings. These healthy and quick dinner alternatives are sure to become a family favorite. This recipe is among the best recipes you'll find for pumpkin cookies.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- Optional: ½ cup chocolate chips, chopped pecans, or dried cranberries
Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
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Cream Together: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is easiest with an electric mixer, but you can certainly do it by hand if you're feeling strong!
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Add Wet Ingredients: Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cookies.
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Add Mix-ins (Optional): Stir in your choice of chocolate chips, pecans, or cranberries if desired.
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Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake: Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
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Cool & Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm with a glass of milk or your favorite beverage!
Tips for the Best Pumpkin Cookies:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies.
- Chill the Dough (Optional): For thicker, chewier cookies, chill the dough for at least 30 minutes before baking.
- Adjust Spices: Feel free to adjust the spices to your liking. More cinnamon for a stronger spice flavor, less for a milder taste.
Variations:
- Cream Cheese Frosting: Elevate these cookies with a simple cream cheese frosting.
- Pumpkin Spice Glaze: Drizzle a pumpkin spice glaze over the cooled cookies for extra flavor and visual appeal.
- Vegan Pumpkin Cookies: Substitute the butter with vegan butter and the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
Nutritional Information (per cookie, approximate):
- Calories: Approximately 150-200 (depending on size and added ingredients)
These delicious and easy pumpkin cookies are perfect for any occasion. They’re a guaranteed crowd-pleaser, and the warm spices will fill your kitchen with the delightful aroma of autumn. Enjoy!