Soft pumpkin cookies

These soft and fluffy cookies are full of pumpkin flavor and fall spices. Enjoy sharing these with a friend (or three)!

soft pumpkin cookies

One day, my daughter asked me to make her some pumpkin bread. I did that, and I took it a step further. I used another half a can of pumpkin puree and made these soft pumpkin cookies.

Although I didn’t add any chocolate chips to my cookies, you can certain do so. I topped my cookies with a white chocolate drizzle for an extra burst of sweetness and flavor. You can absolutely do the same. Top with your favorite frosting, like cream cheese. Or melt some chocolate and drizzle that on top.

soft pumpkin cookies

This recipe made almost 3 dozen cookies, so you can share with a friend – or not. I won’t judge, promise. Since the cookies are pretty soft, I recommend keeping them in the refrigerator so they don’t get too mushy on the counter. I shared a bunch of these with my learn-to-skate adult classes and coaching friends one evening. They were all gobbled up!

Happy fall!

soft pumpkin cookies

Soft pumpkin cookies

Super soft and fluffy pumpkin cookies that are perfect for fall. Feel free to top them with your favorite frosting or drizzle!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 34
Author: Eva Bakes

Ingredients

  • 2 and ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 and ½ cups granulated sugar
  • ½ cup (1 stick) unsalted butter room temperature
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • glaze or frosting optional

Instructions

  • Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
  • Add in the pumpkin, egg, and vanilla and mix well. Turn the mixer to low and slowly add in the dry ingredients.
  • Using a medium cookie scoop or two spoons, scoop about a golf-ball sized amount onto your prepared baking pan, ensuring that there is at least 1-2 inches between each dough ball.
  • Bake in your preheated oven for 15-18 minutes or until the tops and sides are set. Allow the cookies to cool completely. If desired, top with your favorite frosting or drizzle on some simple glaze (powdered sugar, milk/water and a tad of vanilla).

Notes

These cookies are quite soft so they do not need to be stored in an airtight container. You can store them covered in the refrigerator and they will last for several days.
Source: Very Best Baking

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