Imagine the aroma of warm spices and sweet pumpkin wafting through your kitchen.
There’s something irresistibly cozy about soft pumpkin cookies—easy to whip up and even easier to enjoy.
The simple ingredients transform into soft, pillowy treats that melt in your mouth.
As the cookies bake, their edges turn golden, promising a delightful bite.
Let’s bring this comforting treat to life and savor the flavors of fall.
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 baking sheet
- 1 parchment paper
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Soft Pumpkin Cookies, follow this timeline:
- Reading & Gathering Ingredients (5 minutes)
- Read through the entire recipe to understand the steps.
- Gather all the ingredients and equipment needed.
- Prep Work (10 minutes)
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Soften the butter (if not already done).
- Measure out all the ingredients.
- Mixing Ingredients (5 minutes)
- In a large mixing bowl, whisk together the pumpkin puree, sugar, butter, egg, and vanilla extract until smooth.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
- Combining & Preparing Dough (5 minutes)
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined.
- Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Baking (10 minutes)
- Bake the cookies in the preheated oven for 10 minutes or until the edges are set and the cookies are lightly golden.
- Resting & Cooling (10 minutes)
- Let the cookies rest on the baking sheet for 2 minutes.
- Transfer the cookies to a cooling rack and allow them to cool completely.
Adjust the timeline as needed based on your personal cooking speed and kitchen setup
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the pumpkin puree, sugar, butter, egg, and vanilla extract until smooth.
In a medium mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined.
Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10 minutes or until the edges are set and the cookies are lightly golden.
Remove from the oven and let the cookies rest on the baking sheet for 2 minutes.
Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Serving Tips
- Serve with a scoop of vanilla ice cream: The creamy sweetness of the ice cream complements the spiced flavor of the cookies perfectly.
- Pair with a hot cup of coffee or tea: A warm beverage enhances the cozy, comforting nature of the pumpkin cookies.
- Top with whipped cream: Add a dollop of whipped cream for an extra touch of indulgence that pairs beautifully with the soft texture.
- Drizzle with caramel sauce: A sweet caramel drizzle adds a delicious contrast to the slightly spiced cookies.
- Garnish with a sprinkle of cinnamon sugar: Enhance the warm spice notes with a light dusting of cinnamon sugar before serving.
Storage
Store soft pumpkin cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
For longer storage, freeze them for up to 3 months.
Freezing
To freeze soft pumpkin cookies, first cool them completely.
Then, arrange them in a single layer on a baking sheet and freeze.
Transfer to an airtight container, separating layers with parchment paper.
Reheating
To reheat soft pumpkin cookies, place them in a preheated oven at 300°F (150°C) for 3-5 minutes.
Alternatively, microwave for 10-15 seconds for a quick warm-up.
Final Thoughts
Soft pumpkin cookies are a delightful treat, perfect for autumn gatherings or a cozy afternoon snack.
Their tender texture and rich pumpkin flavor make them a favorite among dessert enthusiasts.
Remember to avoid overbaking to keep them soft and chewy.
Adding a pinch of nutmeg or ginger can enhance the pumpkin spice profile.
If you have a sweet tooth, consider drizzling a simple glaze made of powdered sugar and milk over the cooled cookies.
Enjoy these cookies with a warm cup of tea or coffee for a comforting experience.
Frequently Asked Questions
Can I Substitute Fresh Pumpkin Puree for Canned Pumpkin Puree?
Yes, you can use fresh pumpkin puree, but make certain it’s thickened by draining excess water. Roast pumpkin, blend until smooth, then measure equal to canned puree. This substitution keeps texture consistent while maintaining the cookies’ flavor integrity.
How Can I Make the Cookies Gluten-Free?
Substitute the all-purpose flour with a gluten-free flour blend. Verify the blend includes xanthan gum or add 1/4 teaspoon yourself. Mix as directed, watching texture. Confirm all other ingredients are gluten-free certified for safety.
What Is the Best Way to Measure Flour for This Recipe?
To measure flour accurately, use the spoon-and-level method. Fluff the flour with a spoon, lightly spoon it into a measuring cup, then level it off with a knife. Avoid packing it down for precise results.
Can I Add Chocolate Chips to the Cookie Dough?
Yes, you can add chocolate chips to the dough. Fold in 1 cup of chocolate chips after mixing the dry and wet ingredients. Guarantee even distribution for consistent flavor in every bite. Adjust baking time if needed.
How Can I Make the Cookies Vegan-Friendly?
Replace the butter with vegan margarine, egg with flaxseed meal mixed in water, and guarantee the sugar is vegan. Check your baking powder for vegan status. Mix and bake as instructed for delicious vegan-friendly cookies.
Soft Pumpkin Cookies
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Wooden spoon
- 1 Baking sheet
- 1 Parchment paper
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, butter, egg, and vanilla extract until smooth.
- In a medium mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined.
- Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10 minutes or until the edges are set and the cookies are lightly golden.
- Remove from the oven and let the cookies rest on the baking sheet for 2 minutes.
- Transfer the cookies to a cooling rack and allow them to cool completely before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
