Fluffy Bakery Style Pumpkin Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- Optional: 1 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat and Prepare – Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
- Step 2: Cream Butter and Sugars – In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer.
- Step 3: Add Wet Ingredients – Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat on medium speed until well combined. Don’t worry if the mixture looks slightly curdled at this stage; it will come together once the dry ingredients are added.
- Step 4: Whisk Dry Ingredients – In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Ensuring these are well-blended helps avoid clumps of spices or leavening agents in your cookies.
- Step 5: Combine Mixtures – Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour streaks disappear. If you are using chocolate chips or nuts, fold them in gently with a spatula at the very end.
- Step 6: Scoop and Bake – Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set and the tops spring back slightly when touched.
- Step 7: Cool – Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. This helps the structure set so they remain fluffy.