Small Batch Soft Pumpkin Cookies Recipe
Fall is all wrapped up into a soft and cakey pumpkin cookie. They present a warm pumpkin spice flavor. Cookies are a quick and easy fall or anytime-of-year treat.
Soft Pumpkin Cookies
Fall is all wrapped up into a soft and cakey pumpkin cookie. They present a warm pumpkin spice flavor. Cookies are a quick and easy fall or anytime-of-year treat.
Equipment
- Small bowl
- Baking sheet
- Parchment paper
Ingredients
- 1/4 Cup Butter , softened
- 1/4 Cup Brown sugar, packed
- 1/4 Cup Canned pumpkin (See Notes)
- 1 Large Egg yolk , room temperature
- 1/2 tsp Vanilla extract
- 1/2 Cup + 1/2 Tbsp All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 tsp Ground cinnamon
- 1/4 tsp Pumpkin pie spice
- 1/8 tsp Salt
Instructions
- Pre-heat oven to 350℉. Line a baking sheet with parchment paper.
- Place flour, salt, and spices into a small bowl and set aside.
- Cream butter and sugars in a 2-cup liquid measuring cup with an immersion blender with beaters attachment, for 1 minute.
- Add the egg yolk, vanilla, and pumpkin puree to the creamed sugar and mix for 30 seconds.
- Add the flour mixture in 2 parts and mix until combined. The cookies will be slightly wet.
- Scoop out 3 Tbsp for each cookie. Roll them into a ball and place them on a baking sheet.
- Refrigerate cookies for 10 minutes.
- Bake for 12-15 minutes. Tops will be set and no longer look wet.
- Remove from the oven and leave on the baking sheet for 5 minutes. Remove to a cooling rack. Cool the cookies completely.
Notes
If canned pumpkin has liquid at the top of the can, remove it with a spoon and discard it. Also, only use pure pumpkin, not pumpkin pie filling.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 CookieCalories: 160kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 50mgSugar: 9gCalcium: 30mgIron: 0.8mg
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