Pumpkin Cookies.

You either love them or you don’t.

Personally, I love them. 

There are so many variations out there and I’m sure you already have your favorite recipe. But I have to say- this  easy homemade Pumpkin Cookie recipe will probably top them all.

These cookies turn out soft but also a little chewy. They have just the right amount of pumpkin and spice flavor. And they are really easy, too. They freeze well and they make a lot from just one batch.

You can make them into muffins by pouring the batter into muffin tins and you can switch up what kind of chocolate chips you use (or leave them out completely!), too. 

They are seriously so hard to mess up and turn out perfect every time.

Get ready to be asked where you got this recipe from because when you share them with friends and family they will ask you for it.

Ingredients

2 12 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

12 teaspoon ground nutmeg (pro tip: get a whole nutmeg shell and grate the sides to make it fresh- you won’t believe how much better it tastes!)

12 teaspoon pumpkin pie spice

12 teaspoon salt

1 12 cups sugar

12 butter (softened)

1 cup pumpkin puree (not pumpkin pie filling)

1 egg

1 teaspoon vanilla

Instructions

Pre heat oven or grill to 375 degrees

Combine flour, baking soda, baking powder, cinnamon, nutmeg, pumpkin pie spice and salt in your mixing bowl.

Next, add sugar and butter into the flour mixture and beat until combined

Add in pumpkin and vanilla extract

Beat in flour one cup at a time

Use a spoon or cookie scoop to drop the batter onto a greased cookie sheet. You can makes these big or small.

Bake for 15 minutes  

Enjoy

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