Pumpkin Cookies
Cost $4.55 recipe / $0.19 servingPumpkin Cookies are the only treat you need this fall! They're deliciously chewy, perfectly spiced, and dotted with gooey chocolate chips!Step-by-step photos can be seen below the recipe card.
Ingredients
- 1½ cups all-purpose flour ($0.27)
- ½ tsp baking powder ($0.04)
- ½ tsp baking soda ($0.01)
- 2 ½ tsp pumpkin pie spice ($0.47*)
- ¼ tsp salt (+ a pinch for sprinkling if desired $0.01)
- 8 Tbsp unsalted butter (melted but not hot, $0.99)
- 1 cup brown sugar (packed, $0.82**)
- 1 tsp vanilla extract ($0.65)
- ¼ cup pumpkin puree (strained, $0.30***)
- 1 Tbsp hot water ($0.00)
- 1 egg ($0.31)
- ⅛ cup white chocolate chips ($0.30)
- ⅛ cup butterscotch chips ($0.38)
Instructions
- Preheat oven to 375℉. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in medium size mixing bowl. Whisk together to mix thoroughly.
- Cream together melted butter and brown sugar.
- With the mixer running, add vanilla extract, pumpkin puree, hot water, and egg.**** (Read note.)
- Add flour to the wet mixture little by little, mixing until just combined.
- Be careful not to overmix the dough. Stop mixing once the flour is fully incorporated.
- Scrape down mixing bowl and fold in white chocolate chips and butterscotch chips by hand.
- Chill in fridge or freezer for 10-15 minutes so it’s scoopable and not too soft.
- Using a cookie scoop, scoop balls out onto a parchment-lined cookie sheet, 2 inches apart. Sprinkle each with a little salt if you like a salty sweet flavor. I like to push a couple extra chocolate chips on top too, so they look extra pretty when they come out of the oven.
- Bake 10-12 minutes. Let cool for 15 minutes before handling. Enjoy!
See how we calculate recipe costs here.
Equipment
- Hand Mixer
- Baking Sheet
Notes
*Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, allspice, and ground cloves (aka the flavors of fall!). You can use store-bought, but making your own pumpkin pie spice is super simple and means you can adjust the flavors to your liking.
**Light or dark brown sugar works great in this recipe, so use whatever you have on hand. Dark brown sugar will alter the color, but I have tried both varieties of brown sugar, and they both yield pretty and tasty cookies!
***Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugars and spices, while pumpkin puree is just that—pure pumpkin. Be sure to strain your pumpkin before using it.
****Pour your hot water away from the egg. Even though it will all get mixed together, if you pour it directly on the egg, it may start to cook prematurely!
Nutrition
Serving: 1cookieCalories: 110kcalCarbohydrates: 17gProtein: 1gFat: 4gSodium: 66mgFiber: 0.3g
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