Description
These Soft Pumpkin Cookies are tender, flavorful treats perfect for the fall season. Made with pumpkin puree and warm pumpkin pie spices, they have a soft, cake-like texture and a subtle sweetness. Optionally topped with creamy frosting, they make a delightful dessert or snack.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup unsalted butter, at room temperature, or softened coconut oil
- 1 1/4 cups packed brown sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups all-purpose flour, spooned and leveled
Optional Frosting
- Cream cheese frosting, for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the room temperature butter and brown sugar until well combined and fluffy, about 1 minute.
- Add Wet Ingredients: Add the egg and mix until incorporated. Then add the pumpkin puree and vanilla extract, mixing well to combine all wet ingredients thoroughly.
- Add Spices and Leavening Agents: Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the mixture. Mix to combine so these flavoring and rising agents are evenly distributed.
- Incorporate Flour: Add the flour to the wet mixture and mix on low speed just until combined, stopping occasionally to scrape down the sides of the bowl. Avoid overmixing; the dough will be very soft, with a consistency similar to a thick, scoopable batter.
- Scoop Dough onto Baking Sheets: Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing each scoop about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 12 to 15 minutes, or until the cookies puff up and the tops are set but not browned.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Optional Frosting: Once completely cool, frost the cookies with cream cheese frosting if desired for a luscious finishing touch.
Notes
- For softer cookies, slightly underbake and allow them to cool on the baking sheet.
- You can substitute softened coconut oil for butter for a dairy-free option.
- Use fresh pumpkin puree or canned; just ensure it is pure pumpkin and not pumpkin pie filling.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Ensure cookies are completely cool before frosting to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
