Pumpkin Cookies

These delicious soft cookies highlight a seasonal & holiday favorite: Pumpkin.

Using homemade pumpkin puree (super easy to make!) from our own sugar pumpkins, and our farm fresh eggs, these treats are a farm favorite.

Make them for your upcoming cookie swaps, holiday dinners, or simply just because.

Yield: 18–24 cookies

Prep Time: 15 minutes

Cook Time: 10–12 minutes

Total Time: ~30 minutes

Ingredients

1 cup homemade pumpkin purée

1 large egg

½ cup white sugar

1 cup packed brown sugar

1 stick salted butter (browned and cooled until soft)

1½ teaspoons ground cinnamon

2 teaspoons baking soda

½ tablespoon vanilla extract

2 ½ cups all-purpose flour (plus more as needed)

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Brown the butter: In a saucepan over medium heat, melt the butter and cook until it turns golden brown and smells nutty. Remove from heat and refrigerate until soft but not solid.

Mix the wet ingredients: In a large bowl, combine the pumpkin purée, egg, white sugar, brown sugar, vanilla extract, and softened brown butter. Stir until smooth and well blended.

Mix the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, and baking soda.

Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If the dough feels too sticky, add a bit more flour, 1 tablespoon at a time.

Scoop and bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the cookies are set and lightly golden around the edges.

Cool: Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, try adding a pinch of nutmeg or clove.

These cookies pair perfectly with cream cheese frosting or a drizzle of maple glaze.