Soft Pumpkin Cookies Recipe

Introduction

These soft pumpkin cookies are a delightful fall treat, packed with warm spices and a tender texture. Perfect for sharing or enjoying with a cup of tea, they combine the natural sweetness of pumpkin with comforting cinnamon and nutmeg.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour (or gluten-free all-purpose flour blend for GF version)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup brown sugar, packed
• 1/2 to 1 cup semi-sweet chocolate chips or chopped nuts (pecans or walnuts) or dried cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Step 2: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
3. Step 3: Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture, stirring well until fully combined and smooth.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
5. Step 5: Gradually add the dry ingredients to the wet pumpkin mixture, folding gently until just combined. Avoid overmixing to keep cookies soft.
6. Step 6: Fold in the chocolate chips, nuts, or dried cranberries, if using.
7. Step 7: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing cookies about two inches apart.
8. Step 8: Bake for 10-12 minutes until edges are set but centers remain soft.
9. Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Tips & Variations

• For extra flavor, add a teaspoon of ground ginger or a pinch of cardamom to the dry ingredients.
• Use a mix of chocolate chips and chopped nuts for texture contrast.
• To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free blend.
• Chilling the dough for 30 minutes before baking can help prevent spreading.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin if you cook and puree it first until smooth. Measure out 1 cup of the cooked pumpkin puree to replace the canned version.

Can I freeze these pumpkin cookies?

Absolutely. Freeze baked and cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.

Soft Pumpkin Cookies Recipe

---

★★★★★

4.4 from 81 reviews

• Author: Harper
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These soft pumpkin cookies are the perfect fall treat, combining tender pumpkin puree with warm spices like cinnamon, nutmeg, and cloves. With a delightful balance of sweetness from brown sugar and a choice of semi-sweet chocolate chips, nuts, or dried cranberries, these cookies are moist, flavorful, and melt in your mouth. Ideal for cozy gatherings or a comforting snack any time of year.

---

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 2 cups all-purpose flour (or gluten-free all-purpose flour blend for GF version)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Additional Ingredients

• 1 cup brown sugar, packed
• 1/2 to 1 cup semi-sweet chocolate chips or chopped nuts (pecans or walnuts) or dried cranberries

---

Instructions

1. Prep Your Ingredients: Gather all ingredients to ensure a smooth baking process. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy. This creates a tender crumb and evenly distributes the sweetness throughout the cookies.
3. Mix in Pumpkin and Egg: Add the pumpkin puree and egg to the butter-sugar mixture, stirring well until fully combined and smooth, ensuring even moisture and flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to combine the spices and leavening for even distribution.
5. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, folding gently until just combined. Avoid overmixing to keep the cookies soft and tender.
6. Scoop and Bake: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing cookies about two inches apart to allow spreading. Bake for 10-12 minutes until edges are set but centers remain soft.
7. Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time helps them firm up while staying soft inside for the perfect texture.

Notes

• Use canned pumpkin puree for consistent moisture and flavor.
• Substitute all-purpose flour with gluten-free flour blend for a gluten-free option.
• Customize by adding semi-sweet chocolate chips, nuts, or dried cranberries based on preference.
• Do not overmix the dough to ensure soft, tender cookies.
• Store cookies in an airtight container at room temperature for up to 4 days.
• For longer storage, freeze the baked cookies wrapped well for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: soft pumpkin cookies, pumpkin spice cookies, fall cookies, easy pumpkin cookie recipe, soft baked cookies, holiday cookies