This easy soft pumpkin cookie recipe is a blessing to any serious pumpkin lover. Make cookies ahead of time and keep them in the pantry for up to a week. If you can keep them around, they store beautifully!
A Great Make Ahead Cookie
The dough needs to chill for at least an hour before baking. However, longer is okay. Make the dough up to 3 days ahead of time and keep refrigerated.
This is ideal because it breaks it all up on busy days. Make the dough on Wednesday after work and bake the cookies Saturday morning for a weekend treat.
Use Any Winter Squash
Pumpkin is, of course, amazing in cookies and most every baked good. However, any cooked and pureed winter squash will work with equally tasty results.
A person could use canned pumpkin in a pinch, but making your own pureed pumpkin (or any winter squash) is easy and frugal too!
Amazing Keepers
Pumpkin keeps cookies moist, meaning these will last at least a week in at room temperature (in an airtight container). These soft pumpkin cookies freeze incredibley well.
They even stay softer than most cookies in the freezer, meaning they’re quite good cold but could also make for delightful ice cream sandwiches.
And because they are such good keepers, consider making a double batch eating some now and freezing the rest for later.
So Many Options to Customize
These cookies are amazing plain, just as the recipe is written. However, if a person wanted to fancy them up or switch things around they are an amazing canvas for just that.
Skip the spice or add more based on personal preference.
Add some or all of the following to make for heartier cookies:
- 1 cup of chopped nuts or toasted seeds
- 1 cup of raisins or other dried fruit
- 1 cup of chocolate chips
For a fancier presentation try these ideas:
- Drizzle the cooked & cooled cookies with melted chocolate
- Frost the cookies with cream cheese or spice frosting
- Make smaller cookies and sandwich some frosting between two for whoopie pies
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The Best Soft Pumpkin Cookie Recipe Around
These soft pumpkin cookies are lightly spiced and moist making them great keepers and perfect for any fall buffet.
Ingredients
- 1 Cup Salted Butter, softened
- 1 Cup Pumpkin Puree
- 1/2 Cup White Suger
- 1/2 Cup Brown Sugar, Packed
- 1 Egg
- 1 Tablespoon Vanilla Extract
- 2 Cups Unbleached, All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Allspice
Instructions
- Sift together the flour, baking powder, baking soda, cinnamon, ginger, and allspice. Set aside.
- Cream together the butter and sugars until light and fluffy.
- Add the pureed pumpkin, egg, and vanilla extract. Beat until well combined.
- Stir the dry ingredients into the sugar mixture, mixing until completely incorporated.
- Cover the dough and chill for at least 1 hour.
- When ready to bake, prheat the oven to 350 degrees Fahrenheit.
- Line cookies sheets with silicone baking sheets or parchment paper.
- Drop the cookie dough by large tablespoons full onto the sheets.
- Bake in the preheated oven for 12 to 15 minutes. The edges will be lightly browned.
- Remove from sheets to cool on wire racks.
Nutrition Information:
Yield:
36Serving Size:
1 CookiesAmount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 106mgCarbohydrates: 11gFiber: 0gSugar: 6gProtein: 1g
We cannot guarantee that these are accurate, use them as a guideline only.
Gail Stafford
Wednesday 2nd of October 2019
The cookies look very good. Thank You!