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
To ensure your cookies remain soft and chewy, avoid overbaking them; they should look slightly underdone when you take them out of the oven. You can add a pinch of nutmeg or ginger for extra spice to enhance the pumpkin flavor. If you prefer a sweeter cookie, consider drizzling a simple glaze made of powdered sugar and milk over the cooled cookies for an added touch of sweetness.
Tried this recipe?Let us know how it was!