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    Home » Cookies

    Soft Pumpkin Cookies

    Published: Sep 7, 2021 · Modified: Feb 14, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    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.

    Soft Pumpkin Cookies on a plate with a few small pumpkins.

    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 on a plate with a few small pumpkins.

    Soft Pumpkin Cookies

    Barbara Hall
    This 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.
    5 from 1 vote
    Print Recipe
    Prep Time 15 mins
    Total Bake Time 13 mins
    Chill 3 hrs
    Total Time 3 hrs 28 mins
    Course Cookies
    Cuisine American
    Servings 28 cookies
    Calories 117 kcal

    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
    Keyword pumpkin cookies, soft pumpkin cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. 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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