Soft Batch Pumpkin Cookies
User Reviews
4.8
12 reviews
Excellent
Soft Batch Pumpkin Cookies
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Soft Batch Pumpkin Cookies are tender little pumpkin spice cookies with a soft melting texture and a crisp sugar coating ~ think snickerdoodle meets pumpkin spice ~ hello fall!
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Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup shortening 95 grams; I use Crisco butter flavor
- 1 cup granulated sugar 210 grams
- 1 egg extra large, at room temperature
- 1 tsp vanilla extract
- 1 pumpkin spice heaping teaspoon
- 1/2 pumpkin 15-ounce can (not pumpkin pie filling); scant cup
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups all-purpose flour 313 grams; measure by fluffing, scooping, and leveling
For rolling
- 2/3 cup granulated sugar 150 grams
Instructions
- Preheat the oven to 350F
- Cream the butter and shortening with the sugar together until well combined. Beat in the egg, scraping down the sides of the bowl well.
- Beat in the extract, spices, and pumpkin. Blend in the baking powder, baking soda, and salt, then add the flour and mix just until there is no dry flour left. Scrap the sides and bottom of the bowl to be sure everything is well combined.
- Use a 1 3/4 inch cookie scoop to portion out the dough and roll in the granulated sugar. I find it easiest to first shower the ball of dough with sugar and then roll it gently in my palms, adding more sugar as needed. More is better when it comes to the sugar coating, so be liberal.
- Place the balls of dough on a parchment lined cookie sheet, 2 inches apart, and use the bottom of a small glass to press down ever so gently to flatten just a little.
- Bake for about 10 minutes, making sure not to over bake: you don't want to dry the cookies out. Be sure to check your oven's temperature with an oven thermometor to be sure. I sprinkle the cookies with a little more sugar just as they come out of the oven.
- Let the cookies sit for a couple of minutes on the baking sheet and then carefully remove them to a cooling rack. The cookies will be delicate at first, but will firm up as they cool. Makes about 30 cookies.
Notes
- If your dough is literally too wet to roll, even when you sprinkle it liberally with sugar, fold in a little more flour.
- I like to bake a test cookie or two before I commit a whole pan to the oven.
Nutrition Information
Show Details
Calories
124kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
42mg
(2%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
105IU
(2%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies (approximately)
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 42mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 105IU | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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