Soft Pumpkin Cookies

Well, everyone, brace yourselves. I’m on a pumpkin kick. Last year, I barely did any baking with pumpkin, so I’m going to try and make up for it this year. It started with my birthday cake, and pumpkin buttercream. I mean, the cake tasted like Fall. I was pretty happy.

I had some leftover pumpkin from that buttercream, and I went wild! I began dreaming of all things pumpkin. I realized that I don’t have a pumpkin loaf recipe (as in JUST a pumpkin loaf – the one I have on here already is pumpkin chocolate chip), so I wanted a pumpkin loaf recipe. Spoiler alert! That one’s coming next week.

I also love cookies. They are just the perfect snack or dessert. Single-serve, and having a few doesn’t feel like the biggest crime. Enter these soft pumpkin cookies.

I knew I wanted to make them as soon as I saw the picture. They look amazing! They were also a snap to make, so it’s a win in the preparation department as well.

So, because I love Fall, and pumpkin is both overrated and underrated (figure that one out! Hah!), here are some pumpkin cookies: the inadvertent Part Two in a Recipes Including Pumpkin unofficial series on the blog!


Yield: Approx. 3 dozen cookies

2½ c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg OR use 1½ tsp. pumpkin pie spice instead of cinnamon and nutmeg
1½ c. sugar
½ c. butter, softened
1 c. pumpkin puree
1 egg
1 tsp. vanilla
1 c. icing sugar

In a medium sized-bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

In the bowl of a mixer fitted with the paddle attachment, combine the butter and sugar until creamy. Add the pumpkin, egg, and vanilla, stirring to combine after each addition, until smooth.

Add in the dry ingredients in increments, combining after each addition.

Place the dough in the refrigerator for 3-4 hours.

When ready to bake the cookies, preheat oven to 375° F.

Line two baking sheets with parchment paper, silicone baking sheets, or spray with non-stick spray.

Scoop cookie dough into 1-inch balls, and roll in icing sugar. Place dough balls on prepared baking sheets, and bake for 11-13 minutes, until cookies start to crack on top.

Remove from baking sheet and cool on a wire rack. Enjoy!

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