Description
These Soft Pumpkin Cookies are tender, moist, and packed with warm pumpkin pie spice flavors. Perfectly balanced with pumpkin puree and a hint of vanilla, these cookies are soft-baked to perfection and can be optionally topped with creamy, tangy cream cheese frosting for a delightful fall treat.
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, for decorating
Instructions
- Preheat 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 on medium speed until the mixture becomes light and fluffy, about 1 minute.
- Add Wet Ingredients. Beat in the egg until fully incorporated. Then add the pumpkin puree and vanilla extract, mixing until smooth and well combined.
- Mix Dry Ingredients. Sprinkle the pumpkin pie spice, baking powder, baking soda, and sea salt evenly over the wet mixture. Mix briefly to combine, then gradually add the flour. Mix on low speed until the flour is just incorporated, scraping down the bowl’s sides as needed. The dough will have a soft, thick, scoopable batter consistency.
- Scoop Cookies onto Sheets. Using a 2-tablespoon cookie scoop or spoon, drop portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake the Cookies. Bake one sheet at a time in the preheated oven for 12 to 15 minutes until the cookies have puffed up and the tops appear set but still soft.
- Cool the Cookies. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely.
- Optional Frosting. Once the cookies are completely cooled, frost them with cream cheese frosting if desired for a creamy, tangy finish.
Notes
- For a dairy-free version, substitute butter with softened coconut oil and use a dairy-free cream cheese frosting or omit frosting altogether.
- Make sure to spoon and level the flour to avoid dense cookies.
- Use fresh pumpkin puree for the best flavor; canned pumpkin works well too but avoid pumpkin pie filling as it contains added sugar and spices.
- Cookies are best stored in an airtight container at room temperature for up to 4 days.
- The batter will be soft but thick enough to scoop easily; do not add extra flour as it will make cookies dry.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
