Description
These soft, cake-like pumpkin cookies are infused with warm autumn spices and real pumpkin puree for a moist, tender texture. Perfectly balanced to avoid a gummy consistency, they deliver a deep, earthy flavor enhanced by the richness of brown sugar. This reliable recipe creates a crowd-pleasing treat that stays fresh for days, making it an ideal choice for fall holiday gatherings or simple weekend indulgence.
Ingredients
2.5 cups all-purpose flour
1 cup 100% pure pumpkin puree
1 cup brown sugar
0.5 cup granulated sugar
0.5 cup unsalted butter, softened
1 large egg
2 tsp pumpkin spice
1 tsp baking soda
0.5 tsp salt
1 tsp vanilla extract
Instructions
Whisk the flour, baking soda, salt, and pumpkin spice in a medium bowl until combined.
Cream the softened butter with both sugars in a large mixing bowl using a hand mixer until light and fluffy.
Add the egg and vanilla extract to the butter mixture, beating until well incorporated.
Stir in the pumpkin puree until the mixture is smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Chill the dough for at least 30 minutes to allow spices to bloom and prevent spreading.
Preheat the oven to 350 degrees Fahrenheit.
Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them two inches apart.
Bake for 10 to 12 minutes until the tops appear set.
Cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use pure pumpkin puree and not pre-mixed pumpkin pie filling. Chilling the dough is essential for the best texture and shape. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 45
- Cook Time: 12
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 16g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
