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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
