Nothing says Fall like pumpkin. It's sweet, savory and the spice has the perfect earthy bite and flavor you're craving.

These will be a hit in your house.

Here's how you make em'.

Photo bycanva

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1/2 teaspoon salt
• 1 cup chocolate chips or chopped nuts (optional)
• Powdered sugar for dusting (optional)

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract until well combined.
• Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
• Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. If using, fold in the chocolate chips or nuts.
• Scoop Cookies: Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, leaving some space between each cookie.
• Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look soft, but they will firm up as they cool.
• Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Dust with powdered sugar if desired.
• Enjoy: Serve warm or store in an airtight container for up to a week.

Are you trying this recipe?

Warm, soft, flavorful. Everything you are looking for this Fall in a dessert.

You will be so happy you did!