Why You’ll Love This Pumpkin Cookies Recipe
When you take a bite of these pumpkin cookies, you’ll instantly understand why they’re a fall favorite. The warm, spiced aroma fills your kitchen, inviting everyone to gather around.
Each cookie boasts a soft, chewy texture that melts in your mouth, and the rich pumpkin flavor is perfectly complemented by hints of cinnamon. Plus, those chocolate chips add a delightful sweetness that balances the spices beautifully.
They’re not just cookies; they’re a cozy hug in dessert form! Whether you’re enjoying them with coffee or sharing them with friends, these treats will quickly become a cherished autumn tradition.
Ingredients of Pumpkin Cookies
Making pumpkin cookies is as much about the ingredients as it’s about the love you put into mixing them together. If you’ve ever been in the kitchen during fall, you know that the scent of pumpkin and spices can turn an ordinary day into something special.
So, let’s plunge into what you’ll need to whip up a batch of these dreamy cookies. Trust me, you won’t regret it when your home smells like a cozy autumn day.
Here’s what you’ll need to gather:
- 1 (19 ounce) can pumpkin
- 2 tablespoons milk
- 2 cups sugar
- 2 beaten eggs
- 1 cup Crisco shortening (or butter, if you prefer)
- 2 teaspoons vanilla extract
- 4 cups flour
- 2 teaspoons baking soda
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 cups chocolate chips
- 1 teaspoon salt
Now, before you start measuring everything, let’s chat a bit about some of these ingredients.
First off, using real butter instead of Crisco can give your cookies a richer flavor and a bit of a crispy edge, which is totally divine. If you’re feeling adventurous, consider mixing in some nuts or swapping out chocolate chips for white chocolate chips for a different twist.
And if you like your cookies a bit spicier, don’t be shy with the cinnamon—just remember, it’s all about balance.
How to Make Pumpkin Cookies
Making pumpkin cookies is like inviting a warm hug into your kitchen. So, let’s roll up those sleeves and get started on this delightful adventure. First, grab a large mixing bowl and toss in 1 (19 ounce) can of pumpkin, 2 tablespoons of milk, and 2 cups of sugar. Now, it’s time to add some life to this mix—crack in 2 beaten eggs and add 1 cup of Crisco shortening (or butter if you’re feeling fancy). Don’t forget the 2 teaspoons of vanilla extract; this is where the magic happens. Stir it all together until it’s smooth and creamy, like your favorite fall latte.
Once your wet ingredients are all mixed up and smelling like autumn, grab a separate bowl to blend the dry ingredients. In this bowl, combine 4 cups of flour, 2 teaspoons of baking soda, 4 teaspoons of baking powder, 2 teaspoons of cinnamon, and 1 teaspoon of salt. It’s a bit of a workout, but whisk it all together so there are no clumps.
Now, the fun part: slowly add those dry ingredients to your pumpkin mixture. Mix until everything is well incorporated, but don’t overdo it—this isn’t a workout competition, after all. Finally, fold in 2 cups of chocolate chips. Yes, you heard me right. Chocolate chips. Because who can resist that gooey goodness?
Now, preheat your oven to 375°F. Line a cookie sheet with parchment paper (or just grease it if you’re feeling rebellious), then drop rounded tablespoonfuls of the dough onto the sheet—make sure to leave some space between them because they’ll spread a little.
Pop those beauties into the oven and let them bake for about 10 to 15 minutes, or until they’re golden brown. My oven tends to be a bit overzealous, so they usually only take about 9 minutes. Keep an eye on them, and when you can smell that heavenly aroma wafting through your home, it’s a good sign that they’re almost ready.
Enjoy the process, and don’t be afraid to sneak a taste before they cool—no one’s judging here.
Pumpkin Cookies Substitutions & Variations
Although pumpkin cookies are delicious as is, there’s plenty of room for creativity with substitutions and variations to suit your taste.
For a healthier twist, I sometimes swap out half the sugar for applesauce or mashed bananas. If you’re not a fan of chocolate chips, try adding dried cranberries or walnuts instead.
You can also experiment with different spices, like nutmeg or ginger, to give your cookies a unique flavor. Additionally, using almond or coconut flour can add a delightful texture.
Don’t hesitate to play around with the recipe until you find your perfect combination!
What to Serve with Pumpkin Cookies
After experimenting with various substitutions and variations for pumpkin cookies, I’ve found that pairing them with the right accompaniments can elevate the whole experience.
A warm cup of chai or spiced coffee complements the cookies beautifully, enhancing their cozy flavors. For a festive touch, serve them with a dollop of cream cheese frosting or a drizzle of caramel sauce.
I also love adding a side of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a crunchy contrast, consider a handful of candied pecans or walnuts.
These pairings make every bite even more delightful!
Additional Tips & Notes
To guarantee your pumpkin cookies turn out perfectly, I recommend measuring your ingredients accurately and being mindful of the mixing process.
Don’t overmix the dough; it can lead to tough cookies. If you prefer a softer texture, chill the dough for an hour before baking.
Experiment with spices! A pinch of nutmeg or ginger can add great depth. If you want to switch things up, try adding nuts or dried fruit.
Keep an eye on the cookies while they bake; ovens vary.
Finally, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy!