Ella Brittain, CFNN Reporter
The first day of fall was last week and you know what that means, it is officially pumpkin season! With that in mind, I wanted to make a recipe with pumpkin. These homemade pumpkin cookies are so fluffy that they are almost like a muffin top. This recipe is completely customizable to fit any restrictions or preferences. Once you have one cookie, you will not want to stop!
- 2 large baking pans
- Parchment paper (optional)
- 1 large bowl
- 1 medium bowl
- A handheld mixer
- 2 ¼ cups of All-Purpose Flour (I used a Gluten-Free Mixture, but you can use any all-purpose flour)
- 1 teaspoon of baking soda
- 1 teaspoon of pumpkin pie spice
- ½ teaspoon of kosher salt
- 2 sticks of softened unsalted butter
- ¾ cup of brown sugar
- ½ cup of granulated sugar
- ¾ cup of pumpkin puree
- 1 large egg
- 2 teaspoons of pure vanilla extract
- Chocolate chips (I used both white chocolate and milk chocolate, but you could use dark chocolate if you would like)
- Crushed or chopped pecans
- Maple syrup (for sweetness)
- Honey (for sweetness)
- Preheat your oven to 375 degrees. Line the two baking pans with parchment paper. (You could also just spray the two pans with cooking spray instead.)
- In the smaller bowl, whisk together the flour of your choice, baking soda, pumpkin pie spice, and salt. (You could also add a little bit of cinnamon.)
- In the large bowl, use your hand mixer to combine the butter, brown sugar, and granulated sugar. Mix until light and fluffy.
- In the same bowl, beat in the pumpkin, egg, and vanilla extract until fully combined, then add the flour mixture. (Make sure there is no raw flour)
- Lastly, fold in your chocolate chips or any other toppings and refrigerate for 30 minutes.
- Scoop balls onto the baking pans and bake for about 12 minutes or until golden around the edges. (I used an ice cream scoop and I recommend flattening the dough just a little bit before baking.)
Hope you enjoy these delicious cookies! Until next time, I am Ella Brittain and this is Ell’s Kitchen!