Soft Pumpkin Spice Cookies Recipe
These Soft Pumpkin Spice Cookies are the epitome of fall baking—light, fluffy, and infused with warm spices. Resembling muffin tops or whoopie pies, they offer a tender bite that's both comforting and indulgent.
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are set and the centers are soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
- Use Pure Pumpkin Puree: Ensure you're using plain pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Measure Flour Accurately: Too much flour can make the cookies dense. Spoon the flour into your measuring cup and level it off.
- Avoid Overmixing: Mix the dough until just combined to maintain a tender texture.
- Cool Completely Before Storing: Ensure cookies are fully cooled before storing to prevent condensation and sogginess.