Soft Pumpkin Cookies
User Reviews
5
Soft Pumpkin Cookies
Description
This recipe combines softened butter and brown sugar creamed together before adding egg, pumpkin puree, and vanilla extract. Pumpkin pie spice and leavening agents provide warm spice notes and rise, while salt balances the sweetness. The dough is mixed gently with all-purpose flour until just combined, resulting in a soft batter-like dough that scoops easily.
Baked at 350°F for about 12 to 15 minutes, the cookies develop puffed, set tops while remaining soft inside. Cooling on the baking sheet helps them set without becoming hard. The optional cream cheese frosting can add a smooth tang to complement the warm spices and pumpkin flavor.
This batch yields approximately 25 cookies, suitable for sharing as a seasonal treat or dessert.
Ingredients
- ½ cup butter at room temperature, or softened coconut oil, unsalted
- 1¼ cups brown sugar packed
- 1 egg large
- ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- 2 cups all-purpose flour spooned and leveled
- cream cheese frosting optional
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and brown sugar until well-combined, about 1 minute. Add the egg and mix to combine, followed by the pumpkin puree and vanilla extract.
- Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the pumpkin mixture. Mix to combine, then add the flour and mix on low speed until just combined, stopping to scrape down the sides of the bowl as needed. The dough will be very soft, like a thick, scoopable batter.
- Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between dough balls.
- Bake, one sheet at a time, for 12 to 15 minutes, or until the cookies are puffed and the tops are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- When completely cool, frost with cream cheese frosting, if desired.
Notes
- Yields about 25 soft and tender pumpkin cookies per batch.
User Reviews
Overall Rating
5
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