Soft Pumpkin Cookies (Printable Version)

Tender, cake-like cookies with pumpkin and warm spices, ready in under 30 minutes.

# What You'll Need:

01 - 2 1/4 cups all-purpose flour

02 - 1 tsp baking powder

03 - 1 tsp baking soda

04 - 1/2 tsp salt

05 - 2 tsp ground cinnamon

06 - 1/2 tsp ground nutmeg

07 - 1/2 tsp ground ginger

08 - 1/4 tsp ground cloves

09 - 1 cup granulated sugar

10 - 1/2 cup brown sugar, packed

11 - 1/2 cup unsalted butter, softened

12 - 1 cup pumpkin purée

13 - 1 large egg

14 - 1 tsp vanilla extract

15 - 1 cup semi-sweet chocolate chips or chopped nuts

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.

03 - Beat granulated sugar, brown sugar, and butter in a large bowl until light and fluffy.

04 - Mix in pumpkin purée, egg, and vanilla extract until well combined.

05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated.

06 - Gently fold in chocolate chips or nuts if using.

07 - Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.

08 - Bake for 11-13 minutes until edges are set and tops look dry.

09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The texture is impossibly soft, almost like little cake bites that melt in your mouth
They come together in under 30 minutes but taste like you spent all afternoon baking
The spice blend hits that perfect cozy note without being overwhelming

02 -

The cookies will look underbaked when you take them out but they continue cooking on the hot pan
Using pumpkin pie filling instead of plain purée will make the cookies too sweet and affect the texture

03 -

Room temperature ingredients incorporate more easily and create a better texture
Measure the pumpkin purée by weight if possible because it is easy to overmeasure by volume