Soft Pumpkin Cookies Recipe

By Martha

Everyday Kitchen Bliss!

October 4, 2024

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Why You’ll Love This Recipe:

Soft and Chewy Texture: These cookies are irresistibly soft, thanks to the pumpkin puree which keeps them moist and fluffy.
Full of Fall Flavors: The combination of cinnamon, nutmeg, and cloves adds a cozy, spiced flavor that’s perfect for autumn.
Simple to Make: With easy-to-follow steps, this recipe is great for both beginner and experienced bakers.
Kid-Friendly: Kids love the mild sweetness of these cookies, making them an excellent addition to any family dessert menu.

Ingredients You’ll Need:

Pumpkin Puree: This is the star ingredient, giving the cookies their signature flavor and moist texture.
Flour: All-purpose flour is used as the base for the dough, ensuring the cookies are light and fluffy.
Butter: Adds richness and helps create a soft texture.
Sugar: A mix of granulated and brown sugar for sweetness and a hint of caramel flavor from the brown sugar.
Egg: Helps bind the ingredients together and contributes to the soft texture.
Baking Soda: For leavening, giving the cookies a slight rise.
Baking Powder: Works with the baking soda to create a light and fluffy cookie.
Cinnamon: The essential spice for a classic pumpkin flavor.
Nutmeg: Adds a warm, nutty spice that complements the pumpkin perfectly.
Ground Cloves: A strong spice that enhances the flavor of the pumpkin.
Vanilla Extract: Adds a sweet aroma and depth of flavor.
Salt: Balances the sweetness and enhances the overall flavor.

How to Make Soft Pumpkin Cookies:

Step-by-Step Instructions:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Prepare the wet ingredients: In a large bowl, cream the butter and sugars together until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, and mix until fully combined.
Mix the dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Combine wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies dense.
Drop the dough onto the baking sheet: Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are slightly golden and the tops are set. The cookies will still be soft in the center, which is perfect.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cooking Tips:

Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices, which will throw off the balance of the recipe.
Room Temperature Ingredients: Using room temperature butter and egg ensures that the ingredients blend smoothly, giving you a better-textured cookie.
Don’t Overbake: Pumpkin cookies are best when they’re soft and slightly underdone in the center. Keep an eye on them as they bake to avoid overcooking.

Helpful Tips:

Measuring Flour: Make sure to spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can lead to dense cookies.
Adding Mix-ins: If you want to add some texture, mix in chocolate chips, chopped nuts, or raisins into the dough for added flavor and crunch.
Storage: Store these cookies in an airtight container at room temperature. They stay fresh for up to five days and can also be frozen for up to three months.

Details:

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes:

For a slightly sweeter cookie, drizzle them with a simple glaze made from powdered sugar and milk.
If you want to make the cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s packaging for the right ratio.

Nutritional Information (Per Serving):

Calories: 120 kcal
Fat: 5g
Carbohydrates: 18g
Protein: 1g
Fiber: 1g
Sugar: 10g

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it’s cooked and pureed until smooth. Canned pumpkin is more convenient and often has a more consistent texture.

Why are my cookies too soft?
Pumpkin naturally adds moisture to baked goods, so these cookies will be soft. However, if they are too soft, you may have underbaked them slightly. Ensure the edges are golden and the tops are set before removing them from the oven.

Can I make the dough ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 24 hours. When ready to bake, let the dough sit at room temperature for about 10 minutes to soften slightly before scooping and baking.

Storage Instructions:

Store your pumpkin cookies in an airtight container at room temperature for up to five days. To keep them fresh longer, you can freeze the cookies in a freezer-safe container for up to three months. When ready to enjoy, simply thaw at room temperature or warm in the oven for a few minutes.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cookie delights:

Conclusion:

Soft pumpkin cookies are a delightful way to bring the warm, comforting flavors of fall into your home. With their tender texture and spiced flavor, they’re a crowd-pleaser that will have everyone reaching for more. Whether you’re baking for family, friends, or simply enjoying a cozy night in, these cookies are sure to make the occasion extra special.

Soft Pumpkin Cookies Recipe

Author: Martha

Print Recipe

Description

Ingredients

Pumpkin Puree: This is the star ingredient, giving the cookies their signature flavor and moist texture.
Flour: All-purpose flour is used as the base for the dough, ensuring the cookies are light and fluffy.
Butter: Adds richness and helps create a soft texture.
Sugar: A mix of granulated and brown sugar for sweetness and a hint of caramel flavor from the brown sugar.
Egg: Helps bind the ingredients together and contributes to the soft texture.
Baking Soda: For leavening, giving the cookies a slight rise.
Baking Powder: Works with the baking soda to create a light and fluffy cookie.
Cinnamon: The essential spice for a classic pumpkin flavor.
Nutmeg: Adds a warm, nutty spice that complements the pumpkin perfectly.
Ground Cloves: A strong spice that enhances the flavor of the pumpkin.
Vanilla Extract: Adds a sweet aroma and depth of flavor.
Salt: Balances the sweetness and enhances the overall flavor.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Prepare the wet ingredients: In a large bowl, cream the butter and sugars together until light and fluffy. Add the egg, pumpkin puree, and vanilla extract, and mix until fully combined.
Mix the dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Combine wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies dense.
Drop the dough onto the baking sheet: Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are slightly golden and the tops are set. The cookies will still be soft in the center, which is perfect.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a slightly sweeter cookie, drizzle them with a simple glaze made from powdered sugar and milk.
If you want to make the cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s packaging for the right ratio.