Ingredients
-
Dry goods: All-purpose flour, baking soda, baking powder, salt, rolled oats
-
Sugars: Brown sugar, granulated sugar, powdered sugar, molasses, maple syrup
-
Fats: Unsalted butter (softened or browned), vegetable oil, shortening
-
Binders: Eggs, egg yolks, pumpkin puree, applesauce
-
Spices: Ground cinnamon, nutmeg, ginger, cloves, allspice
-
Flavor boosters: Vanilla extract, almond extract, orange zest
-
Mix-ins: Chocolate chips, white chocolate chips, dried cranberries, chopped nuts, caramel bits
Optional but awesome:
-
Glazes: Maple glaze, powdered sugar icing
-
Fillings: Apple butter, pumpkin cream cheese, marshmallow fluff
Instructions
-
Preheat oven to 350°F unless otherwise stated.
-
Line baking sheets with parchment paper or silicone mats.
-
Mix dry ingredients in one bowl (flour, spices, leaveners, salt).
-
Cream butter and sugars in another bowl until light and fluffy (2–3 minutes).
-
Add eggs and vanilla, beating until combined.
-
Add pumpkin/applesauce (if used) and mix until smooth.
-
Gradually add dry mixture to wet mixture—don’t overmix.
-
Fold in mix-ins like chips, nuts, or fruit.
-
Chill dough for 30–60 minutes if it’s soft or sticky.
-
Scoop and space dough onto prepared sheets.
-
Bake for 9–14 minutes depending on size and desired texture.
-
-
Cool on sheet for 5 minutes before transferring to a wire rack.
Notes
Use fresh spices: Old cinnamon won’t cut it—replace your jars yearly for maximum punch.
Brown your butter: Adds a nutty depth that’s perfect for fall flavors.
Don’t skip chilling: It stops spreading and intensifies flavor.
Size matters: Use a cookie scoop for even baking.