Pumpkin Cookies An alternative to the pumpkin-spice latte craze

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Pumpkin spice everything is making a comeback. From lattes and popcorn to cough drops — if you can name it, then someone, somewhere has infused it with pumpkin spice flavor. The trend can seem out of control at times, but the delicious taste of these cookies will change the toughest skeptic’s mind.

Whether a tailgate delight or paired with a warm cup of coffee, pumpkin cookies are great for your favorite fall occasion. The combination of warm nutmeg and cinnamon will make any drab apartment smell like a perfect fall day, at a fraction of the cost of a Bath & Body Works candle. These easy-to-make cookies are a fun way to satisfy your craving!

Ingredients

  • 2 ½ cups, all-purpose flour
  • 1 teaspoon, baking powder
  • 1 teaspoon, baking soda
  • ½ teaspoon, salt
  • 1 teaspoon, cinnamon
  • ½ teaspoon, nutmeg
  • ½ cup, softened butter or margarine
  • 1 cup, pumpkin puree (canned pumpkin)
  • 1 egg
  • 1 teaspoon, vanilla extract

Directions

  1. Preheat oven to 350° F.
  2. In a medium bowl, toss flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
  3. In a large mixing bowl, mix butter and sugar together until creamy. Add pumpkin, egg and vanilla; beat until light and whipped. Add dry ingredients; mix well.
  4. Use an ice cream or cookie scoop to drop the batter onto greased or parchment-covered cookie sheets; smooth tops of cookies (optional).
  5. Bake for 15-20 minutes or until lightly browned; add frosting or glaze of choice (optional).
  6. Cool and enjoy! 

Yields three dozen cookies.