These soft, cakey pumpkin cookies are one of the most-loved recipes in the family notebook. Grandma baked these every fall, and the low oven temperature is the secret to keeping them perfectly tender.
Ingredients
- 2¼ cups flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 2 sticks butter, softened
- 1½ cups packed brown sugar
- 1 cup solid pumpkin, canned
- 2 large eggs
- 1 tbsp vanilla
- 10 oz chocolate or white chips
- 1 cup pecans, chopped (optional)
Instructions
- Preheat oven to 300°F.
- In a medium bowl, whisk together flour, pumpkin pie spice, and baking soda. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the pumpkin, eggs, and vanilla until well combined.
- Gradually fold in the dry ingredients until just mixed—don't overmix.
- Stir in chocolate (or white) chips and pecans, if using.
- Drop by spoonfuls onto an ungreased cookie sheet.
- Bake at 300°F for 20–22 minutes, until the edges are just set.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
