Obviously, you’re not a respectable person entering the month of October if you don’t have a basic pumpkin cookie recipe handy. Certainly, you may not have a hundred variations at the ready, but you can’t possibly take yourself seriously if you don’t have a basic pumpkin cookie! Come on.
Ok, well, if you don’t, please don’t worry. I shall share mine with you.
I’m not trying to win a “fancy pumpkin cookie contest” or anything. I just really like pumpkin cookies. I like them to be sweet. I like them to be easy. I prefer them to be ready very fast. And it’s best if they’re a little on the soft side. So, with those being my only requirements, this recipe fits the bill!
Here’s what you’ll need:
- 1 c. sugar
- 1/2 c. butter, softened
- 1 c. canned pumpkin puree
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/2 c. chocolate chips
Um, that’s really easy. That’s barely any stuff. You probably have it all on hand right now.
So here’s what you do:
Preheat your oven to 375. Mix together the sugar, butter, and pumpkin. In a separate bowl, mix your flour, baking powder, baking soda, cinnamon, and salt. Then mix the dry into the wet ingredients with a hand mixer. Finally stir in your chocolate chips. (Or don’t. Whatever. You could use pecans or walnuts or raisins. If that sort of thing makes you happier than chocolate chips. Weirdo.)
Scoop tablespoon sized dollops onto an ungreased cookie sheet and bake for 10 minutes. Then ENJOY them. They were too fast and easy not to enjoy!
Yum! O my gosh, do I like cookies.
Happy October, friends!