Warm and gooey on the side with a soft crunch on the outside, these Pumpkin Pillow Cookies are the perfect treat for the holidays. A staple in our family, these cookies capture what fall and the colder weather are all about.
I found this recipe a while ago around the same time of year, searching for a new type of cookie to make for the holidays. I changed a couple ingredients to adapt to the altitude in Colorado and make it unique, and now these are the only cookies we have made since in my family. Delicious, fluffy, with hits on nutmeg and cinnamon, it is the perfect cookie for the cold weather.

If you have a hard time baking or get nervous when you look at the recipe, no stress, these cookies are simple to make and does not take too long in the oven. This is the perfect recipe to wow your family and put a smile on everyones faces.

Ingredients:

This recipe yields around two dozen cookies. 

Preheat Over: 375°

Time: 15-18 minutes

In a bowl, mix flour, salt, baking soda, cinnamon, nutmeg, clove and ginger and set off to the side

In a mixer, add softened butter, brown sugar, and white sugar and mix until a smooth consistency (Important Step: The longer you cream the butter and sugar together, the fluffier the cookies). Then add in an egg and vanilla extract and mix.

Then, alternate adding in the dry mixture and the pumpkin puree in the mixture until everything is combined. Don’t over mix at this step, over mixing will cause the cookies to become doughy and tough. 

Using a spatula, fold in the chocolate chip cookies.

Prep your baking pan with a sheet of parchment paper and place cookies evenly apart throughout the pan. The cookies will expand a lot so more space is better.

Now bake them and enjoy. Share with your family member or keep them all to yourself, that is what I often do.