Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Cream together the butter and brown sugar in another bowl until light and fluffy. Add the pumpkin puree, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until well combined. Fold in chopped walnuts if desired.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes until edges are golden. Allow to cool before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a single layer in a freezer-safe container for up to three months.
- Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130 Kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg