Pumpkin Cookies

Thanksgiving is fast approaching and if you’re looking for an alternative to a time-consuming pie, I’ve loved these soft cookies! They are cakey and have a rich pumpkin flavor enhanced by all the warm spices. This recipe is adapted from George Duran’s and I love how easy they are to throw together. I also recommend portioning and freezing some of the cookie dough to bake later!

For the cookies:

  1. 1/2 cup unsalted butter (1 stick)
  2. 1/2 cup white granulated sugar
  3. 1/2 cup brown sugar
  4. 1 egg
  5. 1/2 teaspoon vanilla extract
  6. 1/2 cup canned pumpkin 
  7. 1 1/2 cup all purpose flour
  8. 1 tsp baking soda
  9. 1/4 tsp salt
  10. 1/2 tsp cinnamon
  11. 1/4 tsp ground ginger
  12. 1/8 tsp ground nutmeg 
  13. 1/8 tsp ground cloves
  14. 1 cup chocolate chips

Instructions:

  1. Preheat oven to 350°F. Prepare baking sheets with parchment paper or grease the pan. 
  2. Melt the butter and add it to a large bowl. Add in sugars and mix until well combined. Beat in the egg, then stir in the vanilla and pumpkin. 
  3. In a medium bowl, mix the flour, baking soda, salt and spices until well-combined.
  4. Stir the dry ingredients into the pumpkin mixture. Then add in the chocolate chips. 
  5. Scoop heaping tablespoons of the batter onto the cookie sheets. 
  6. Bake for 10-20 minutes or until the cookies are just set and browned at the edges. Let them cool for 2 minutes after removing them from the oven and enjoy!

Yields about 30 cookies.

Leah Belber ’22

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