Description
These Soft Pumpkin Cookies are a delightful fall treat featuring tender, cake-like texture and warm pumpkin spice flavor. Made with pumpkin puree, brown sugar, and a perfect blend of spices, these cookies bake to a soft, puffy perfection. Optionally topped with cream cheese frosting, they offer a luscious finish. Ideal for cozy autumn days or holiday celebrations.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup unsalted butter, at room temperature (or softened coconut oil)
- 1 1/4 cups packed brown sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups all-purpose flour, spooned and leveled
Optional Topping
- Cream cheese frosting
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer bowl fitted with the paddle attachment, or using an electric hand mixer, cream together the softened butter and brown sugar until the mixture is smooth and well combined, about 1 minute.
- Add Wet Ingredients: Beat in the egg until fully incorporated, then add the pumpkin puree and vanilla extract. Mix well to create a smooth batter.
- Mix Dry Ingredients: Sprinkle the pumpkin pie spice, baking powder, baking soda, and sea salt evenly over the wet mixture. Mix to combine thoroughly. Then add the flour gradually and mix on low speed just until the dough comes together. The dough will be soft and scoopable, similar to a thick batter.
- Scoop Dough: Using a 2-tablespoon cookie scoop, portion out the dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake Cookies: Bake one sheet at a time for 12 to 15 minutes until the cookies are puffed and the tops appear set. Avoid overbaking to keep them soft.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Optional Frosting: Once fully cooled, spread cream cheese frosting on top of the cookies if desired for added richness and sweetness.
Notes
- Yields about 25 cookies.
- Ensure the butter is at room temperature for easier creaming and better texture.
- For a dairy-free version, substitute butter with coconut oil and use a dairy-free cream cheese frosting.
- Use fresh pumpkin puree rather than canned for the best flavor.
- Cookies store well in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
