Description
Soft and spiced, these pumpkin cookies are a cozy fall treat! Their tender texture and sweet caramel drizzle make them irresistible for pumpkin lovers.
Ingredients
Scale
For the Cookies:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
For the Caramel Drizzle:
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Prepare the Wet Ingredients:
- In a large bowl, beat the softened butter, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until smooth and creamy.
- Add the egg and mix until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Scoop and Bake:
- Drop rounded 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 and the cookies are set.
- Cool and Drizzle:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle with caramel sauce once cooled. Gently heat the caramel sauce if needed for easier drizzling.
- Serve and Enjoy:
- Serve immediately or store in an airtight container. Enjoy!
Notes
- For a festive touch, use a piping bag or zip-top bag to drizzle the caramel in a decorative pattern.
- These cookies are soft and cake-like, so handle them gently when transferring to the cooling rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American