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    Home » Cookies

    Soft Pumpkin Cookies

    Updated: Jun 27, 2024 · Published: Nov 17, 2023 by Barbara · This post may contain links on which I could make a small commission if an item is purchased · 2 Comments

    Jump to Recipe Print Recipe

    This cookie reminds me of a crinkle cookie. It has a soft inside and a little crusty outside from being rolled in the powdered sugar. Baking cinnamon and nutmeg spices in the oven gives me a warm feeling, even if it is cold outside.

    Soft Pumpkin cookie on a soft cloth.

    I was shocked by how light and airy the inside of these cookies are, and of course, they are so good!!!!

    Jump to:
    • Ingredients for Soft Pumpkin Cookies
    • Cinnamon-What Kind to Use
    • Making Pumpkin Cookies
    • Baking Crinkle Pumpkin Cookies
    • FAQ's
    • Other Pumpkin Delights
    • Recipe

    Ingredients for Soft Pumpkin Cookies

    Ingredients for making Soft Pumpkin cookies.
    Jump to Recipe for Amounts
    • Unsalted butter
    • Granulated sugar
    • Vanilla extract
    • Pure pumpkin puree
    • Egg
    • All-purpose flour
    • Baking Soda
    • Baking powder
    • Cinnamon
    • Nutmeg
    • Salt
    • Confectioner sugar 

    Cinnamon-What Kind to Use

    I have four different containers of cinnamon currently in my pantry: Ceylon (Spice House), Ground (McCormick), Korintje (Pampered Chief), and Vietnamese (Penzeys).

    Comparing 4 different cinnamons on taste and color.

    So, this is my take on how and what I would use each type of cinnamon. McCormick's ground I keep in my pantry from the old days before I realized there were other types of cinnamon. It is still a good staple for anyone, but try different brands to kick up your cinnamon taste.

    The Pampered Chief is only around during the holidays. But it reminds me of the cinnamon sugar I used to put on my buttered toast as a kid; it is a little sweeter. I have used this cinnamon in one or two cookies.

    That leaves the Ceylon and the Vietnamese cinnamons as my go-to types for baking cookies. How do I decide which to use? If I have a cookie with cinnamon in the name, I want a bold cinnamon to stand up and be noticed, so I grab the Vietnamese by Penzeys.

    But that does not mean I do not enjoy the Ceylon, which is just slightly milder in intensity. This is more of my blend-in and plays nice with the other spices cinnamon.

    Try one against the one you currently use and see if you can tell a difference. If you bake a lot, it will only take a short time to go through the bottle, so it will not be a waste of money.

    Making Pumpkin Cookies

    I try to get all my ingredients ready before I start. This helps me to remember not to miss anything.

    I start by weighing the sugar into a bowl and setting it aside. Next, weigh the flour in another bowl. Add baking soda, baking powder, cinnamon, nutmeg, and salt to the flour, running a whisk through to blend.

    Soft cubed butter in a mixer bowl.

    In a mixer bowl, I cube the butter and turn the mixer on a medium speed for a couple of minutes.

    Butter and sugar are mixed in a mixing bowl.

    Then, add the granulated sugar to the butter. Because the ratio of sugar to butter is higher, it will not completely blend. Just mix for a couple of minutes on a medium mixer speed.

    Adding an egg, vanilla extract and pumpkin puree to the butter sugar mixture.

    Add the egg, pumpkin puree, and vanilla extract and mix for a minute or two. It will look broken, but that is OK. It will come together when the flour is added.

    Pumpkin cookie dough completely mixed.

    Finally, starting on a low mixer speed, gradually add the flour mixture and blend until the flour is incorporated. This is usually a minute or two.

    Scrape down the sides, lightly cover the bowl, and refrigerate for 3 to 4 hours. You can speed up this time by sticking the bowl in the freezer for an hour. You need the cookie dough stiff enough to scoop and roll in the powdered sugar.

    Baking Crinkle Pumpkin Cookies

    Preheat the oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. I set the bowl with the cookie dough on the right side, then a small bowl of the powdered sugar and finally the sheet pan on the left.

    A bowl of the pumpkin cookie dough next to a bowl of powdered sugar and sitting next to a parchment-lined sheet pan.

    Try and make the cookie balls about the same size so the baking is consistent. Scoop some of the cookie dough into your hand and make a ball. The cookie dough might be a little tacky but drop the ball into the powdered sugar and roll it around until it is covered.

    Scooped cookie balls rolled in powdered sugar sitting on a parchment-lined sheet pan.

    Fit twelve balls onto a cookie sheet pan and bake at 350°F (175°C or 180°C) for 13 to 15 minutes. When baking, there will be cracks in them from the powdered sugar.

    Move the cookies to a cooling rack once they are out of the oven.

    Full lenght image of a stack of soft pumpkin cookies on a wooden board.

    Enjoy!

    FAQ's

    How do I store my pumpkin cookies?

    They are their best for the first 3 or 4 days. After that, the powdered sugar used to make the crinkle effect starts to dissolve into the cookies. I keep them in a container on the counter with the lid cracked to allow airflow.

    Can I use pumpkin pie filling instead of the pumpkin puree?

    I would not. Pumpkin pie filling blends pumpkin, squashes, sugar, and spices. It is hard to substitute the pie filling for the pumpkin puree because you need to know how much to reduce the spices and sugar to equal the puree. It is usually thinner in consistency and contains more water.

    Can I add nuts and chips to my pumpkin cookies?

    Oh, my YES! Popular add-ins include pecans, walnuts, hazelnuts, raisins, and chocolate chips. Pumpkin is a very versatile flavor.

    Other Pumpkin Delights

    • Pumpkin with applesauce and walnut cookies in a white bowl on a wooden plank.
      Pumpkin with Applesauce and Walnut Cookies
    • Stack of 5 baked Pumpkin Sugar Cookies on a wooden plank
      Pumpkin Sugar Cookies
    • All about pumpkin cookies on a plate. Cookie with frosting and chopped pecans on top.
      All About Pumpkin Cookies
    • Hazelnut Pumpkin Orange Cookies closeup on a plate and dusted with powdered sugar.
      Hazelnut Pumpkin Orange Cookies

    Recipe

    Soft Pumpkin cookie on a soft cloth.
    QR Code

    Soft Pumpkin Cookies

    Barbara Hall
    These cookies are light and airy and oh-so-good!!! There is a perfect amount of pumpkin and spices to satisfy anyone's holiday dessert.
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    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 39 minutes mins
    Chill 3 hours hrs
    Total Time 3 hours hrs 54 minutes mins
    Course Cookies
    Cuisine American
    Servings 28 cookies
    Calories 117 kcal

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    Ingredients
     

    • ½ cup (113.5 g) Butter unsalted room temperature
    • 1 ½ cups (300 g) Granulated sugar
    • 1 teaspoon (1 teaspoon) Vanilla extract
    • 1 cup (245 g) Pure pumpkin puree
    • 1 (1) Egg
    • 2 ½ cup (312.5 g) All-purpose flour
    • 1 teaspoon (1 teaspoon) Baking Soda
    • 1 teaspoon (1 teaspoon) Baking powder
    • 1 teaspoon (1 teaspoon) Cinnamon
    • ½ teaspoon (0.5 teaspoon) Nutmeg
    • ½ teaspoon (0.5 teaspoon) Salt
    • ½ cup (62.5 g) Confectioner sugar Enough to roll cookie balls in

    Instructions
     

    • In a large bowl, weigh or measure the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. I use a whisk to blend, then set aside. In another bowl, weigh or measure the granulated sugar and set it aside.
    • Mix the sugar and softened butter in a stand or hand-held mixer until blended, about 2 minutes on a medium mixer speed. Add pumpkin puree, egg, and vanilla extract and mix on a medium speed until combined.
    • On a low mixer speed, gradually add the flour mixture. Place the cookie dough into the refrigerator for 3 to 4 hours. You can place the cookie dough into the freezer for an hour to speed up the process. The dough is a little tacky, but if it is too loose, stick it back in the freezer for another 15 minutes.
    • Preheat the oven to 350°F (175°C or 180°C) and line your cookie sheet pans with parchment paper. Pull the cookie dough out of the refrigerator or the freezer and scoop out enough to make a 1-½-inch ball. I use a cookie scooper, but you could use a spoon. Try to make the balls about the same size so they bake evenly. Roll the balls in the confectioner sugar until coated. Place 12 sugar-coated balls on a prepared sheet pan.
    • Bake for 13-15 minutes at 350°F (175°C or 180°C); move to a cooling rack after you take them out of the oven.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 117kcalCarbohydrates: 22gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 99mgPotassium: 34mgFiber: 1gSugar: 11gVitamin A: 1472IUVitamin C: 0.4mgCalcium: 15mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Comments

      5 from 1 vote (1 rating without comment)

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    1. Sonia Lott says

      December 13, 2023 at 9:27 am

      Can I freeze the dough balls and bake at a later time?

      Reply
      • Barbara says

        December 13, 2023 at 11:00 am

        Hi Sonia, I have not done this, but others have, so yes, to freeze them and bake them later. Don't forget to thaw them some so you can roll them in the powdered sugar before baking them.

        Cheers,
        Barbara

        Reply
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    Hi! My name is Barbara Hall. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results? My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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