Grams’ Pumpkin Cookies: A Fall Family Tradition
Try Grams’ Pumpkin Cookies for a soft, cozy fall treat! These cookies are packed with pumpkin, spices, and white chocolate chips. Perfect for making memories with family during the fall season!
One of my favorite fall traditions is baking these soft and cozy pumpkin cookies with my kids, just like my grandma used to do with me. This recipe has been in our family for as long as I can remember. Every fall we gather in the kitchen, mix up a batch of these cookies, and fill the house with the warm, comforting smell of pumpkin and spices. Grams’ Pumpkin Cookies are soft, full of fall flavor, and topped with white chocolate chips and a pecan half for an extra special touch. I’m excited to share this family tradition with you, and I know you’ll love making (and eating!) these cookies just as much as we do.
Why You’ll Love These Pumpkin Cookies
These pumpkin cookies are perfect for fall because they’re soft, lightly spiced, and incredibly easy to make. The nutmeg and pumpkin give them that classic autumn flavor, while the white chocolate chips add a sweet and creamy contrast. They’re a great way to welcome the season and make a fun activity to enjoy with family. Plus, if you love soft, melt-in-your-mouth cookies, these are sure to become a new favorite!
Ingredients
1 Cup Butter, Softened
Butter provides richness and makes these cookies wonderfully soft. Make sure your butter is softened for easy mixing.1 Cup Packed Brown Sugar
Brown sugar gives these cookies a deep, caramel-like sweetness and adds to the soft texture.2 tsp Nutmeg
Nutmeg adds a warm, earthy spice that pairs perfectly with the pumpkin. It’s what gives these cookies that true fall flavor.1 tsp Baking Soda
Baking soda helps the cookies rise and gives them a nice fluffy texture.1 Cup Canned Pumpkin
Pumpkin is the star of this recipe! It keeps the cookies moist and gives them a mild pumpkin flavor that isn't overpowering.1 Egg
The egg helps bind all the ingredients together and adds a little extra richness to the dough.2 tsp Vanilla Extract
Vanilla enhances the flavor of the pumpkin and spices, adding a sweet undertone.2 Cups All-Purpose Flour
Flour gives structure to the cookies, keeping them tender but sturdy enough to hold their shape.2 Cups White Baking Chips
These add a sweet, creamy contrast to the spicy pumpkin flavor. They melt slightly in the oven, creating little pockets of sweetness in every bite.Pecan Halves (Optional)
If you want to add some crunch, place a pecan half on top of each cookie. It adds texture and a nutty flavor that pairs beautifully with the pumpkin.
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.Mix Wet Ingredients
In a large bowl, beat the softened butter on medium-high speed for 30 seconds until creamy. Add in the pumpkin, egg, vanilla extract, brown sugar, nutmeg, and baking soda. Mix until well combined (about 30 seconds).Add Dry Ingredients
Gradually add the flour into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, or the cookies will be tough. Fold in the white baking chips with a spatula.Shape the Cookies
Using a tablespoon or cookie scoop, drop the dough onto your prepared baking sheets. If you're using pecans, press a pecan half into the top of each cookie for an added decorative touch and some extra flavor.Bake
Bake the cookies in the preheated oven for 10-14 minutes, or until they are just set around the edges. The centers may still look a little soft, but they’ll firm up as they cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.Enjoy!
Serve these cookies warm with a cup of coffee, tea, or even hot chocolate for the ultimate cozy fall treat.
Tips for Perfect Pumpkin Cookies:
Use Softened Butter: Softened butter incorporates more smoothly with the other ingredients and gives the cookies a softer texture.
Don't Overmix the Dough: Once you add the flour, mix just until combined to keep the cookies tender.
Customize Your Cookies: Not a fan of white chocolate? Try substituting dark chocolate chips, or skip the pecans if you prefer a nut-free version.
Storage Tip: These cookies stay soft and moist for days! Store them in an airtight container at room temperature, or freeze them for up to three months.
Grams’ Pumpkin Cookies
Ingredients
- 1 Cup Butter, Softened
- 1 Cup Packed Brown Sugar
- 2 tsp Nutmeg
- 1 tsp Baking Soda
- 1 Cup Canned Pumpkin
- 1 Egg
- 2 tsp Vanilla Extract
- 2 Cups All-Purpose Flour
- 2 Cups White Baking Chips
- Pecan Halves (Optional)
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
- In a large bowl, beat the softened butter on medium-high speed for 30 seconds until creamy. Add in the pumpkin, egg, vanilla extract, brown sugar, nutmeg, and baking soda. Mix until well combined (about 30 seconds).
- Gradually add the flour into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, or the cookies will be tough. Fold in the white baking chips with a spatula.
- Using a tablespoon or cookie scoop, drop the dough onto your prepared baking sheets. If you're using pecans, press a pecan half into the top of each cookie for an added decorative touch and some extra flavor.
- Bake the cookies in the preheated oven for 10-14 minutes, or until they are just set around the edges. The centers may still look a little soft, but they’ll firm up as they cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve these cookies warm with a cup of coffee, tea, or even hot chocolate for the ultimate cozy fall treat.
Notes
Tips for Perfect Pumpkin Cookies:
- Use Softened Butter: Softened butter incorporates more smoothly with the other ingredients and gives the cookies a softer texture.
- Don't Overmix the Dough: Once you add the flour, mix just until combined to keep the cookies tender.
- Customize Your Cookies: Not a fan of white chocolate? Try substituting dark chocolate chips, or skip the pecans if you prefer a nut-free version.
- Storage Tip: These cookies stay soft and moist for days! Store them in an airtight container at room temperature, or freeze them for up to three months.
This Chicken Apple Sausage Pasta with Spinach and Mushrooms is a quick and easy dinner loaded with flavor! With garlic butter mushrooms, wilted spinach, and parmesan, this 30-minute recipe is perfect for cozy weeknights and busy families.