pumpkin cookie

You&#039;ll love these delicious soft and chewy pumpkin cookies. Full of chocolate, spices and completely delicious!

Pumpkin Chocolate Chip Cookies

all-purpose flour (240 grams)

tsp baking soda

tsp baking powder (Dark)

cinnamon

tsp ground ginger

tsp allspice

tsp cardamom

tsp salt

butter (170 grams, melted)

light brown sugar (100 grams, Packed)

sugar (100 grams)

pumpkin puree (strained*)

tsp vanilla extract (5 milliliters)

semisweet chocolate chips (150 grams)

Press the pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture.

Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.

Mix the melted butter and sugars together in bowl, add the vanilla then mix in the pumpkin.

Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. I like to reserve a handful to place on top of each cookie at the very end but that&#039;s optional. Cover and chill for at least 30 minutes, preferably an hour or two.

Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.

Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.

You&#039;ll love these delicious soft and cakey pumpkin cookies. Full of fall spices and beyond delicious!

Pumpkin Cookies

all-purpose flour (300 grams)

tsp baking powder

tsp nutmeg

butter (Softened)

brown sugar (Packed)

sugar

egg (large)

pumpkin puree

sugar (240 grams)

tbsp milk

vanilla

Preheat oven to 350F. Sift the flour, baking soda, baking powder, salt and spices into a large bowl. Whisk together and set aside.

Cream the butter, and sugars together in a stand mixer fitted with a paddle attachment (or using an electric mixer). Beat until lighter in color and fluffy.

Add the egg and vanilla while mixing on low, then mix in the pumpkin. Scrape the bowl down and mix again until ingredients are distributed.

Add the flour mixture in then mix on low to medium-low until just combined. Scrape bowl down one last time and use a spatula to fold in any remaining flour. Cover and chill for at least 30 minutes, preferably an hour or two.

Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls. Roll each into a ball with your clean palms for a more rounded cookie.

Place balls about two inches apart on a parchment paper or silicon-lined baking sheet and bake at 350F for about 11 minutes. The cookies&#039; edges will be set but the centers appear baked.

While the cookies are cooling you can mix the icing. Add the powdered sugar to a bowl then drizzle in the vanilla and milk. Mix until smooth and add more milk if needed to get a drizzling consistency.

Arrange the cookies close together and drizzle icing over the top. You can use a spoon or pipe it out from a piping bag.

These super-soft and cakey pumpkin cookies filled with spices and drizzled with icing are a perfect melt-in-your mouth treat for fall. 

RECIPE: https://preppykitchen.com/pumpkin-cookies/

If you love fall spices, pumpkin and soft cookies that basically float into your mouth then these pumpkin spice cookies are for you! Beyond easy to make, come together in a snap and crazy delicious.

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How to Make Pumpkin Cookies

Single Serve Pumpkin Cookie

oat flour

tbsp coconut sugar ((or monk fruit

pumpkin

salt

tbsp pure pumpkin purée

water

tsp vanilla extract

chocolate chips ((optional, but recommended))

Preheat the oven to 350°F and line a small cookie sheet with parchment paper (or simply spray with cooking spray).

While the oven preheats, combine all of your cookie ingredients (except the chocolate chips) in a small bowl and mix until smooth. Add in the optional chocolate chips and stir again to combine.

Place your cookie dough batter onto your prepared cookie sheet and smooth it out into a cookie shape. Bake at 350° for 15-20 minutes (I usually do about 18 minutes).

Remove your cookie from the oven once baked and drizzle with melted chocolate (optional). Enjoy!

https://www.youtube.com/watch?v=uZfN2zxr2w4

this single serve pumpkin cookie is the best way to use up leftover pumpkin purée! it’s so easy to make and will be ready in just a couple minutes! highly recommend adding the chocolate chips. 🫶🏼

ingredients
•oat flour (I use homemade)
•salt & spices
•baking powder
•coconut sugar (or monk fruit or vanilla protein powder)
•pumpkin puree
•vanilla extract
•water or dairy free milk
•chocolate chips (optional, but recommended!)

recipe
https://thebigleybasics.com/single-serve-pumpkin-cookie

follow along for more healthy recipes and healthy living tips and tricks👇🏻

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Who’s giving this single serve pumpkin chocolate chip cookie a try? 😋

#singleserve #cookierecipe #pumpkinchocolatechipcookies #pumpkinchocolatechip #pumpkincookies #healthycookies #vegancookies #dairyfreecookies #glutenfreecookies #refinedsugarfree #sugarfreecookies #proteincookies #healthydessert #sugarfreedessert #proteindessert #healthybaking #fallbaking #falldessert #easybaking #easycookies #guiltfreedessert #cookies

single serve pumpkin cookies #shorts

Chewy and tender, these cookies melt in your mouth with every single bite.

pumpkin pie spice cookies

unsalted butter

brown sugar

all purpose flour

tsp pumpkin pie spice

white sugar

In a large bowl, whisk together melted butter and brown sugar. The mixture will look like clumpy wet sand. Whisk in the egg yolks and vanilla, until smooth, glossy, and combined. Stir in pumpkin puree until incorporated.

Stir in baking soda, salt, and pumpkin pie spice until combined. Add the flour and fold in until just combined. Do not over mix.

Cover the bowl with plastic wrap. Place in the refrigerator to chill for at least 30 minutes, up to overnight.

When ready to bake, preheat the oven to 350˚F. Line two rimmed baking sheets with silicone mats or parchment paper.

In a small bowl, stir together sugar and cinnamon for the cinnamon sugar until combined.

Roll the cookie dough into smooth balls, about 1 1/2 inches in diameter. Drop them into the cinnamon sugar, tossing to coat well. Place the balls on the lined baking sheets, spacing them about 2 inches apart. Use the palm of your hand to flatten them slightly.

Bake for 9 to 12 minutes. The edges should be a light golden brown and the center will look puffy and slightly cracked. Let the cookies rest on the baking sheets for about 5 minutes before removing to wire racks to cool completely.

Store in an airtight container at room temperature.

https://content.jwplatform.com/videos/Og9NL9o9.mp4

Get ready for fall with these delicious pumpkin spice cookies! These chewy cookies have just the right amount of pumpkin spice flavor, with a crunchy cinnamon sugar coating for just a touch of texture. Each bite is filled with your favorite comforting fall flavors!

Pumpkin Spice Cookies Horizontal Video.MOV

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Pumpkin Chocolate Chip Cookies

Pumpkin Cookies

Single Serve Pumpkin Cookie

pumpkin pie spice cookies

Top 4 pumpkin cookie recipes from across the web

The most viewed pumpkin cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Chocolate Chip Cookies

Pumpkin Cookies

Single Serve Pumpkin Cookie

pumpkin pie spice cookies

The most viewed pumpkin cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine