This cookie reminds me of a crinkle cookie. It has a soft inside and a little crusty on the outside from the confectioner's sugar. Cinnamon and nutmeg spices baking in the oven give me a warm feeling all over, even if it is cold outside.
These are going into work tomorrow for the gang, funny my cookies don't seem to last long, and I am sure this will be the case with these soft pumpkin cookies. I was shocked by how light and airy the inside of these cookies are, and of course, they are so good!!!!
Adapted from Lovely Little Kitchen
Soft Pumpkin Cookies
Barbara HallThis is the first time I made soft pumpkin cookies but it will not be the last. They are airy and light and oh so good!!! Perfect amount of pumpkin and spices but I did add about ¼ cup more than the recipe called for just to finish the container of pumpkin puree.
Ingredients
- 2 ½ cup All-purpose flour 325g
- 1 teaspoon Baking Soda 6g
- 1 teaspoon Baking powder 4g
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
- 1 ½ cups Granulated sugar 300g
- ½ cup Butter softened
- 1 cup Pure pumpkin puree
- 1 Egg
- 1 teaspoon Vanilla extract
- Confectioner sugar Enough to roll cookie balls in
Instructions
- In a large bowl weight and measure out the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. I just use a wire whisk to blend then set aside.
- In a stand or hand-held mixer beat sugar and softened butter till blended. On medium speed add pumpkin, egg, and vanilla extract until it is well blended.
- Gradually add in the dry ingredients that you had set aside. Slowly or you will get a flour bath. Place the cookie dough into the refrigerator for 3 to 4 hours. If you have room in your freezer the last hour that is where I put mine. The dough is sticky and when you go to roll it into a ball if it is not cold enough it makes it harder to form a ball. I spent time putting the dough back in the freezer between batches, I only did 1 pan at a time.
- Preheat the oven to 375° 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 an inch wide ball. I use a cookie scoop but you can use a spoon also. Roll the balls in the confectioner sugar till coated. I just go back and forth between hands to get the excess off. Line your cookie sheet pan with 12 balls.
- Bake 13-15 minutes, remove to cooling rack after you take them out of the oven. I got 28 cookies from my batch.
Nutrition
Calories: 117kcalCarbohydrates: 20gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 128mgPotassium: 34mgFiber: 1gSugar: 11gVitamin A: 1472IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!
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