Base ingredients: All-purpose flour, baking soda, baking powder, salt
Sweeteners: Brown sugar, granulated sugar, maple syrup, molasses, honey
Fats: Butter (unsalted), vegetable oil, shortening (rarely)
Binders: Eggs, egg yolks, pumpkin puree, applesauce
Spices: Cinnamon, nutmeg, cloves, allspice, ginger
Extras: Rolled oats, chocolate chips, white chocolate, chopped nuts, cranberries

Toppings/Drizzles: Powdered sugar, cream cheese frosting, maple glaze, caramel sauce

Preheat oven to 350°F.

Prepare pans with parchment paper or grease lightly.

Mix dry ingredients in one bowl.

Cream butter and sugar until fluffy.

Add eggs and flavorings (vanilla, pumpkin, etc.).

Stir in dry ingredients gradually—don’t overmix.

Fold in extras (chips, fruit, nuts).

Spread or scoop into baking dish or onto sheets.

Bake until edges are golden and centers set.

Cool completely before frosting or glazing.

Use room-temp ingredients: Eggs, butter, and dairy mix better.

Don’t overmix: Especially important in muffins and bars to avoid a tough crumb.

Measure flour correctly: Spoon and level—don’t scoop.

Chill doughs when needed: Helps cookies hold shape and improves flavor.

Use real pumpkin puree: Not pumpkin pie mix.