Soft Pumpkin Cookies Recipe
User Reviews
5
Soft Pumpkin Cookies Recipe
Description
This recipe for Soft Pumpkin Cookies starts with mixing all-purpose flour with baking powder, baking soda, cinnamon, and salt to create a well-rounded leavening and spicing base. Creamed butter and sugar add richness and moisture, while egg and vanilla provide structure and flavor. Pumpkin puree is gently incorporated to add moisture and a mellow sweetness. The dough is scooped in tablespoon-sized balls and lightly flattened before baking at 350°F, ensuring even cooking.
The baking process yields cookies marked by a tender crumb, with edges just firming to provide slight contrast. The cinnamon imparts warmth while the pumpkin lends moisture and a gentle earthiness. These cookies work well as a sweet snack or dessert, pairing nicely with tea or coffee.
Note that the nutrition label included applies only to the cookie itself without any frosting, aligning expectations for the recipe's intended serving.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp salt
- 1/2 tsp ground cinnamon
- 16 Tbsp butter softened, unsalted
- 1 cup granulated sugar
- 1 egg room temperature, large
- 2 tsp vanilla extract
- 7 oz pumpkin about half of a 15 oz can, puree
Instructions
- Preheat the oven to 350˚F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour with baking soda, baking powder, cinnamon, and salt and set aside.
- Add butter and sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk together on medium-high speed until light and fluffy.
- Add in egg, and vanilla extract and whisk until combined.
- Add in pumpkin puree and whisk to combine.
- Switch to the paddle attachment and add in the flour mixture in fourths, allowing it to incorporate between additions. scrape down the bowl as needed and mix until well combined.
- Add dough balls to the baking sheet, about 1 Tbsp for each cookie. Since this is a soft dough, a cookie scoop makes it easier. Scoop cookies onto the prepared baking sheet, leaving at least 1-inch of space between each one. Lightly press the tops of the cookies to flatten them a little.
- Bake at 350F for about 10-12 minutes or just until the cookie edges are just starting to turn golden brown. Transfer to a wire rack to cool completely to room temperature and serve with Cream Cheese Frosting if desired.
Notes
- The provided nutrition label reflects only the cookie without frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbs | 15g | |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 66mg | 3% |
| Potassium | 43mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 1224IU | 24% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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