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–+ servings
Pumpkin Cookies

Soft Pumpkin Cookies

Darlene
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Refrigeration Time 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 People
Calories 160 kcal

Equipment

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