Description
These Soft Pumpkin Cookies are moist, tender, and packed with warm fall flavors like cinnamon and pumpkin puree. Quick and easy to make, they feature a perfectly balanced sweetness and a delightful soft texture. Ideal for cozy autumn snacks or festive gatherings, these cookies can be enjoyed plain or topped with cream cheese frosting for an extra special treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients
- 16 Tbsp unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg (room temperature)
- 2 tsp vanilla extract
- 7 oz pumpkin puree (about half of a 15 oz can)
Instructions
- Preheat and Prepare Dry Ingredients: Preheat your oven to 350ËšF (175ËšC) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt thoroughly, then set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a whisk attachment, combine the softened butter and granulated sugar. Whisk on medium-high speed until the mixture is light, fluffy, and pale in color, which usually takes a few minutes.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Whisk until fully combined and smooth to ensure good incorporation.
- Mix in Pumpkin Puree: Add the pumpkin puree to the wet mixture and whisk again until everything is evenly combined and smooth, giving the dough its characteristic autumn flavor and moisture.
- Combine Dry and Wet Ingredients: Switch to the paddle attachment on your stand mixer. Gradually add the flour mixture in four parts, mixing well after each addition. Scrape down the sides of the bowl as needed to achieve a completely uniform dough without overmixing.
- Shape Cookies on Baking Sheet: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheet, spacing them about 1 inch apart. Since the dough is soft, lightly press the tops of each cookie to flatten them slightly, ensuring even baking.
- Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown but the centers remain soft. Remove from the oven and transfer the cookies to a wire rack to cool completely to room temperature before serving. Optionally, top with cream cheese frosting for added flavor.
Notes
- Use room temperature egg and softened butter to ensure a smooth, creamy batter.
- Do not overbake; cookies should be soft and just lightly golden on the edges for the best texture.
- Allow cookies to cool completely before frosting to prevent melting the frosting.
- This recipe can be doubled or halved depending on your desired yield.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
