Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (5g)
- Ground ginger: 1/2 teaspoon (2.5g)
- Pumpkin puree: 1 cup (240g)
- Unsalted butter, softened: 1 cup (2 sticks/226g)
- Granulated sugar: 1 cup (200g)
- Brown sugar: 1/2 cup (100g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5ml)
- Chopped walnuts: 1 cup (130g)
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and ginger.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with pumpkin puree.
- Stir in walnuts.
- Scoop dough by rounded tablespoons and place on prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Per cookie (based on 8 servings):
* Calories: 260
* Total Fat: 13g
* Saturated Fat: 6g
* Cholesterol: 45mg
* Sodium: 180mg
* Total Carbohydrates: 35g
* Dietary Fiber: 2g
* Sugar: 19g
* Protein: 3g
Dish Characteristics:
- Soft and chewy with a hint of crunch from the walnuts
- Warm and autumnal flavors with a perfect balance of spices
- Perfect for breakfast, afternoon tea, or as a holiday treat
User Comments:
- "These cookies were absolutely delicious! They had the perfect balance of pumpkin and spice, and the walnuts added an extra layer of flavor."
- "I made these cookies for my family and they loved them. They were easy to make and turned out so pretty."
- "I've tried many pumpkin cookie recipes, but these are by far the best. They're soft, moist, and the perfect way to celebrate fall."
- "These cookies are perfect for fall gatherings. They're flavorful and festive, and they're always a crowd-pleaser."
Special Precautions and Tips:
- For a crispier cookie, bake for an additional 1-2 minutes.
- If you don't have parchment paper, grease the baking sheet lightly with cooking spray.
- To make ahead, dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight before baking.
- Walnuts can be substituted with pecans or other nuts of your choice.
