Description
Soft Pumpkin Cookies are fluffy, moist, cake-like cookies bursting with warm autumn spices. Perfect for fall gatherings or cozy snacking, they’re delicious plain or topped with frosting or glaze.
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Optional: cream cheese frosting or powdered sugar glaze for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin purée, egg, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 12–15 minutes until set and lightly golden on edges.
- Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or drizzle with glaze if desired.
Notes
- Use thick pumpkin purée to avoid excess moisture.
- Cookies are naturally cake-like due to the pumpkin.
- Chill dough briefly if it’s too soft to scoop.
- Let cookies cool fully before frosting to prevent melting.
- Freeze unfrosted cookies for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
