Description
These Soft Pumpkin Cookies are perfectly tender and fluffy with warm pumpkin pie spice and rich pumpkin puree, providing a delicious fall-inspired treat. Easy to make and optionally topped with creamy frosting, these cookies are perfect for seasonal celebrations or cozy afternoons.
Ingredients
Units
Scale
Cookies
- 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
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the unsalted butter and brown sugar together until well combined and fluffy, about 1 minute.
- Add wet ingredients: Incorporate the egg into the butter-sugar mixture and mix until blended. Then add the pumpkin puree and vanilla extract, mixing until smooth and combined.
- Combine dry ingredients: Sprinkle the pumpkin pie spice, baking powder, baking soda, and sea salt evenly over the mixture. Stir to combine well.
- Add flour: Gradually add the all-purpose flour and mix on low speed just until the dough comes together. The dough will be very soft and resemble a thick scoopable batter. Scrape down the sides of the bowl as needed to ensure even mixing.
- Scoop the dough: Using a 2-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading.
- Bake the cookies: Bake one sheet at a time for 12 to 15 minutes, until the cookies are puffed and the tops have set without wobbling.
- Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
- Frost if desired: Once cooled, optionally frost the cookies with cream cheese frosting for added richness and flavor.
Notes
- Yields about 25 soft pumpkin cookies.
- Dough is soft; do not overmix to keep cookies tender.
- Cookies can be stored in an airtight container for up to 3 days or refrigerated for longer freshness.
- For a dairy-free option, use softened coconut oil and dairy-free frosting.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
