Ingredients for Pumpkin Cake Cookies
- Sugar
- Brown Sugar
- Unsalted Butter
- Canned Solid Pack Pumpkin
- Pure Vanilla Extract
- 2 large eggs
- All Purpose Flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ cup chopped pecans or walnuts (optional)
- Clove
- Allspice
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How to Make Pumpkin Cake Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Stir in 1 (15 ounce) can pumpkin puree.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in ½ cup chopped pecans or walnuts (optional).
- Drop rounded tablespoons of cookie dough 2 inches apart onto the prepared baking sheets.
- Bake for 11-13 minutes, or until the edges are lightly golden and the centers are still slightly soft. (Smaller cookies, using rounded teaspoons, will bake for 10-12 minutes.)
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy these delightful cookies warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
23g
Fat
16g
Carbs
3g
