Description
A heartwarming recipe for Pumpkin & Carrot Cookies, perfectly spiced and sweetened, celebrating the flavors of fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated fresh carrots
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup softened butter
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
- 3/4 cup chopped nuts (pecans or walnuts, optional)
- 4 ounces cream cheese (for frosting)
- 1/2 cup powdered sugar (for frosting)
- 1 dash vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together brown sugar and softened butter until light and fluffy.
- Add pumpkin puree, grated carrots, and egg; mix well until thoroughly blended.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually combine the dry ingredients with the wet ingredients, stirring just until the flour disappears.
- If using, fold in chopped nuts gently.
- Scoop dough onto prepared baking sheets, spacing them a few inches apart.
- Bake for 15-18 minutes until edges are set and lightly golden.
- Cool on pans for a few minutes before transferring to a wire rack.
- Prepare cream cheese frosting by mixing together cream cheese, powdered sugar, and vanilla, then spread on cooled cookies.
Notes
Chill the dough for 30 minutes before baking for better shape retention if needed. Enjoy warm or paired with ice cream or apple cider.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, carrot cookies, fall treats, baking, dessert