Description
Delicious fall cookies that blend pumpkin and carrot for a soft, chewy treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated carrots
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
- Optional: Chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, mix pumpkin puree, grated carrots, eggs, and vanilla extract until combined.
- In another bowl, whisk brown and white sugar, then add flour, baking soda, baking powder, salt, and spices; mix until just combined.
- Gently fold the dry ingredients into the wet ingredients, avoiding overmixing.
- If desired, fold in nuts or chocolate chips.
- Scoop cookies onto prepared sheets, leaving space between each.
- Bake for 12-15 minutes or until set and lightly browned around edges.
- Let cool before transferring to a wire rack.
Notes
Store in an airtight container for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, carrot cookies, fall treats, dessert recipes, baking