Soft Pumpkin Cookies
Let’s Chat About Why I Love These Soft Pumpkin Cookies
Alright, so, everyone has that one recipe they pull out when the weather turns a bit crisp and they want the house to smell like actual happiness. For me? It’s these soft pumpkin cookies. I swear, the first time I made them, I forgot half the spices and still, my neighbor (who can be a bit judgy, let’s be real) ate five in a row. Actually, if you peeked into my kitchen most autumn weekends, you’d find me wrestling with a can of pumpkin and cursing under my breath when I can’t find my measuring spoons. But it all works out; these cookies are basically foolproof. Or as close as I get, anyway!
Why You’ll Love This (Trust Me, I Make These When…)
I make this when the leaves start clogging up my driveway and I want an excuse to turn the oven on (and, you know, ignore the raking for a while). My family goes just a little bit wild for these because they’re super soft—not like those hockey puck cookies I tried making once—and the pumpkin makes them feel healthy, even though there’s a good bit of sugar in there. Oh, and they’re basically cake in cookie form. If that’s not enough, I started making these for bake sales, but one year I got distracted and left out the nuts, and honestly, everyone liked them better that way. Go figure.
What You’ll Need (And a Few Lazy Substitutes)
- 2 cups all-purpose flour (sometimes I’ll swap in half whole wheat just to feel virtuous—can’t say the kids noticed much difference)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt (my grandma always insisted on sea salt, but table salt works, promise)
- 2 tsp ground cinnamon (Pumpkin Pie Spice is fine if that’s what you’ve got)
- 1/2 tsp nutmeg
- 1/2 tsp ginger (if you’re out, just add a smidge more cinnamon—no one’s mad)
- 3/4 cup brown sugar, packed (but white sugar works in a pinch, if you’re low)
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree (NOT pumpkin pie filling—the labels all look the same to me too!)
- 1/2 cup unsalted butter, softened (but, you didn’t hear it from me, margarine works in a pinch)
- 1 large egg
- 1 tsp vanilla extract (sometimes I just splash it in; it’s never made anything worse)
- Optional: 1 cup chocolate chips, or walnuts if your crowd is into that kind of thing
How I Actually Make These (And Where I Usually Sneak a Taste)
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment—unless, like me, you run out sometimes; just grease the heck out of the pan and soldier on.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those lovely spices. This is the part where my mind wanders to whether I remembered to buy coffee for tomorrow.
- In a biggish bowl, cream together the softened butter, brown sugar, and granulated sugar until it looks light and fluffy. You can use a mixer if you want, but I just use a wooden spoon (and a strong arm—who needs the gym?).
- Add the egg, pumpkin puree, and vanilla. Give it a good mix. It might look a bit odd and curdled at this stage; don’t panic. This is always when I worry I’ve ruined it, but it comes together, I swear.
- Slowly add the dry mixture into the wet stuff. Stir until just combined. If you’re adding chocolate chips or nuts, now’s the time. And yes, I sneak a taste here. Quality control!
- Drop by rounded spoonfuls (I use a tablespoon, but honestly, just whatever size your heart desires) onto the baking sheet. Leave some space; they do spread a little.
- Bake for about 11–14 minutes. Check around 12 min—tops should look set and bottoms just barely golden. If you like them a bit firmer, give them another minute or two, but who are we kidding, soft is better.
- Let cool on the pan for a good 5 min before moving them to a wire rack. Or, if you’re like me, just risk burning your fingers for a warm one straight away.
Notes I Learned the Hard Way
- Don’t overmix the dough. Trust me, I did it once and ended up with chewy, weirdly springy cookies; not my finest hour.
- If you only have salted butter, just skip the added salt. Actually, I think it tastes a bit better that way.
- I tried using fresh pumpkin once. Way too watery and a bit of a faff, but hey, it works if you’re up for a project.
Things I’ve Tried (Some Worked, Some…Not So Much)
- Swapping in butterscotch chips for chocolate—so good, kind of like a secret weapon.
- Leaving out the egg for a vegan friend: cookies were decent, but a bit crumbly. Maybe a chia egg next time?
- On a whim, I once tried adding shredded coconut. Honestly, not a fan—the texture was a bit odd. But you do you.
What If You Don’t Have Every Gadget?
I use a cookie scoop when I can find it (which, let’s be honest, is about half the time), but a regular old spoon does just fine. No mixer? No big deal. Just use a strong spoon and some elbow grease. Oh, and if you don’t have parchment paper, a well-greased baking sheet is your friend. Serious Eats has a good list of cookie-baking tools if you want to nerd out, but you really don’t need anything fancy.
Storing These (Not That They’ll Last Long)
So, technically, you can keep these in an airtight container at room temp for 3–4 days. But honestly, in my house, they never last more than a day! If you want them to last, maybe stash a few in the freezer—just thaw at room temp. I’ve heard (from my sister) they taste even better the next day, but I’ve never managed to test that theory myself.
How My Family Eats Them (Plus a Weird Tradition)
Personally, I like them with a hot mug of tea, but my kids dunk them in milk (whole, none of that watery stuff). My uncle insists on slathering a bit of cream cheese frosting on top and, weird as it sounds, it’s actually delicious. Oh, and last Thanksgiving, my cousin used them to make pumpkin cookie ice cream sandwiches—messy, but so good. If you’re curious about tea pairings, this tea-nerd guide is a fun rabbit hole.
Pro Tips (AKA, Learn From My Mistakes)
- Let the cookies cool on the pan those few minutes—they’re crazy fragile straight from the oven. I once tried rushing this step and ended up with a pile of delicious crumbs.
- Don’t swap in pumpkin pie filling for puree. Did that once. Too sweet, too spiced, just not right.
- If you want perfectly round cookies, chill the dough for 20 minutes. But, to be honest, I usually skip this and just embrace the rustic look.
FAQ—Real Questions I’ve Gotten (And My Honest Answers)
- Can I make these gluten-free?
Yep, just sub in your favorite 1:1 gluten-free flour blend. I tried Bob’s Red Mill once; came out great. - Do I need to refrigerate the dough?
No, but if you want taller cookies or you’re fighting a hot kitchen, a little chill doesn’t hurt. - Can I double the recipe?
Absolutely—just use two pans or bake in batches. Trust me, you’ll want the extras. - How do I know when they’re done?
Top should look just set. If you’re unsure, poke one; if it springs back, you’re good to go. (I sometimes just eat one to check. For science.) - Is it okay to use pumpkin pie spice instead of all the individual spices?
Sure! I do it when I can’t be bothered to dig around for the nutmeg.
So, that’s my not-so-perfect, very real Soft Pumpkin Cookie routine. Hope your kitchen smells like autumn and, if you’re anything like me, you’ll have crumbs everywhere by the end. If you need more pumpkin inspiration, Sally’s Baking Addiction has a ton of good stuff—but, you know, start with these!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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3In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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5Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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6Bake for 13-15 minutes, or until the cookies are set and lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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