Fall Cookies Recipe

I recently stumbled upon the perfect cookie that embodies all things cozy and autumnal—pumpkin, spice, and everything nice in one delicious bite. If you’re anything like me and love a chewy cookie with a hint of pumpkin flavor, a sprinkle of cinnamon, and the delightful surprise of chocolate and nuts, then keep reading because this recipe is about to become your new fall favorite.

When the air turns crisp and the leaves swirl to the ground, I crave cookies that capture the flavor of the season. These Fall Cookies do just that.

They are so easy to mix up. Just stir together melted butter and sugars until smooth in a large bowl.

Then mix in a half cup of canned pumpkin puree, two large eggs, and one teaspoon of vanilla extract. From there, the batter gets a whole lot of flavor (and some warmth) from two teaspoons of cinnamon and one teaspoon of baking powder.

Oh, and don’t forget to stir in six ounces of chocolate chips!

Ingredients

• All-purpose flour: Provides structure and carbohydrates, the base of the cookie.
• Egg: Adds moisture, acts as a binder, and provides protein.
• Butter: Contributes flavor and richness, making cookies tender.
• Brown sugar: Adds sweetness and a hint of molasses, moisture.
• Pumpkin puree: Adds moisture, fiber, and a subtle earthy flavor.
• Cinnamon: A warm spice that enhances the fall flavors.
• Chocolate chips: Adds sweetness and a rich, creamy texture.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup canned pumpkin puree
• 1 cup chopped nuts (optional, such as walnuts or pecans)
• 1 cup dried cranberries or raisins (optional)
• 1 cup white chocolate chips or dark chocolate chips

How to Make this

1. Set your oven to 350°F (175°C) to warm up. Prepare two of your baking sheets by lining them with parchment paper or by using silicone mats.

2. In a medium bowl, combine together the flour, baking soda, baking powder, salt, and cinnamon. Whisk them together very well. Set them aside.

3. In a very big bowl, mix the soft butter with the brown sugar and the white granulated sugar until the mixture is light and fluffy.

4. Beat the egg in until it’s well mixed, then mix in the vanilla extract and the pumpkin puree until smooth.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing just until everything is combined. Take care not to mix too much.

6. Incorporate the chopped nuts, dried cranberries or raisins, and chocolate chips into the batter so that they are evenly distributed.

7. With a tablespoon or cookie scoop, rounded spoonfuls of dough are dropped onto baking sheets prepared ahead of time, leaving approximately 2 inches between each cookie.

8. Place in the oven ready and heated to 350 degrees Fahrenheit for just about 10-12 minutes. Be sure to watch the edges as they should be a delicious golden brown, and look for the centers to be perfectly plump and set.

9. Take the cookies out of the oven and let them sit on the baking sheets for roughly 5 minutes. After that, move the cookies to a wire rack and let them cool all the way before serving them or storing them.

10. An airtight container is a proper storage unit for cookies that have cooled down. It can keep them preserved for up to a week at room temperature and for a longer period of time in the freezer.

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Mixer (handheld or stand mixer)
8. Measuring cups and spoons
9. Spatula
10. Tablespoon or cookie scoop
11. Wire rack
12. Airtight container

FAQ

• Q: Can I use fresh pumpkin instead of canned pumpkin puree?A: Yes, you can use fresh pumpkin puree in place of canned. Be sure it is well-drained and comparable in consistency to the canned version.
• Q: Can I substitute the white chocolate chips for another type of chocolate?A: Certainly! You can use dark chocolate chips, or if you like, even milk chocolate chips.
• Q: Are the nuts necessary for the recipe?A: No, the nuts are not required. They are not necessary; you can leave them out completely or substitute with even more chocolate chips or dried fruit.
• Q: How should I store these cookies once they’re baked?A: Keep cookies in an airtight container at room temperature for up to a week, and they will be just fine. For longer storage, freeze them for up to three months.
• Q: Can I double the recipe?A: Yes, it is easy to double the amount of ingredients to make a bigger batch of cookies.
• Q: Can I use whole wheat flour instead of all-purpose flour?You can use whole wheat flour, but the texture will be denser. You might try half whole wheat and half all-purpose for a good balance.

  B: You can use whole wheat flour, but the texture will be denser. You might try half whole wheat and half all-purpose for a good balance.

Fall Cookies Recipe Substitutions and Variations

1/2 cup of unsalted butter, softened.
Substitue with:
1/2 cup of coconut oil or
1/2 cup of vegan butter for a dairy-free option.
1 large egg – Substitute with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for a vegan option.
1/2 cup canned pumpkin puree – Use an equal amount of mashed sweet potato or butternut squash puree.
1 cup chopped nuts – Substitute sunflower seeds or pumpkin seeds for a nut-free alternative.
1 cup of white chocolate chips or dark chocolate chips

Substitute:
Carob chips for a caffeine-free option; same amount of chopped chocolate for a rustic texture.

Pro Tips

1. Chill the Dough For even better texture and to prevent excessive spreading, chill the dough in the refrigerator for about 30 minutes before baking. This step will help the cookies maintain their shape and become chewier.

2. Use Fresh Spices Ensure your ground cinnamon is fresh for the best flavor. Old spices can lose their potency and won’t provide the same warmth to your cookies.

3. Brown Your Butter For an extra layer of flavor, consider browning the butter before using it in your dough. Let it cool slightly before mixing with the sugars. This can impart a nutty, toasty taste to the cookies.

4. Pumpkin Purée Alternatives For a twist, you can experiment by replacing half of the pumpkin purée with applesauce, which can add natural sweetness and a slight tartness.

5. Add a Texture Boost Toast the nuts before adding them to the dough. This will enhance their flavor and add a crunchy texture, providing a delightful contrast to the soft cookie base.