Can I freeze the cookie dough?

Yes! This dough freezes beautifully. For best results, scoop the dough (with or without mix-ins) into individual cookie balls and place them on a baking sheet. Freeze the sheet for about an hour until the dough balls are solid. Then, transfer the frozen dough balls to a freezer-safe zip-top bag. They can be stored in the freezer for up to 3 months. You can bake them directly from frozen; just add 2-3 minutes to the baking time.

How do I get my cookies to be the same size?

For uniformly sized cookies that bake evenly, a cookie scoop is your best friend. A medium-sized scoop (about 1.5 tablespoons) is perfect for this recipe. It ensures each cookie is the same size and shape, which not only looks professional but also guarantees they all finish baking at the same time.

What if I only want to make one type of cookie?

That’s perfectly fine! If you have your heart set on just one variation, simply make the full batch of master dough and add three times the amount of the specified mix-in. For example, for a full batch of pumpkin cookies chocolate chip cookies, you would add 3 cups of chocolate chips to the entire batch of dough.

pumpkin cookies: how to make them with just 3 ingredients

Name: Pumpkin cookies: how to make 3 types from 1 dough
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1 cup 100% pure pumpkin puree; 1 large egg; 1 teaspoon vanilla extract

Description

These classic, soft, cake-like pumpkin cookies are the perfect fall treat. This is the versatile master recipe, perfect on its own or ready for your favorite mix-ins.

Ingredients

Scale

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup packed brown sugar

1 cup 100% pure pumpkin puree

1 large egg

1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, all spices, and salt. Set aside.

3. In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

4. Beat in the pumpkin puree, egg, and vanilla extract until well combined.

5. With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.

7. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling.

For uniformly sized cookies, use a medium cookie scoop.

This dough is the perfect base for mix-ins. See the full blog post for variations like chocolate chips or oatmeal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 95 kcal
Sugar: 11g
Sodium: 85mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg