Soft Pumpkin Cookies

Soft pumpkin cookies are a sweet treat, especially with coffee or tea. This pumpkin cookie recipe makes drop cookies with warm fall flavors.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 9

Total Time 19

Servings cookies

Calories 56kcal

Preheat the oven to 400℉. Line a baking sheet with parchment paper; set aside.
In the large mixing bowl of a stand mixer (or use an electric hand mixer), cream together the butter and sugar for about 1 minute to combine.
Add pumpkin puree, egg, vanilla extract, pumpkin pie spice, baking soda, baking powder and salt. Beat on medium speed until combined (The batter may look odd/separated - don't worry!)
Add the flour and mix on low speed until it's just incorporated.
Using a cookie scoop or tablespoon, drop the cookies about an inch apart on the prepared baking sheet.
Bake in preheated oven for 9-11 minutes, or until the tops are soft and edges are golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before enjoying!

Use butter that is soft, but still cool. If it's too soft, the butter will be difficult to incorporate with the sugar.
Line the baking pan with parchment paper. This helps prevent the cookies from sticking.
Avoid over mixing the dough or your cookies won't be soft and fluffy.
Want to make glazed or frosted pumpkin cookies? After they cool, drizzle powdered sugar glaze over the tops. Or, for a sweeter treat, use my recipe for cream cheese frosting.
Add chocolate chips - Chocolate and pumpkin pair well together. Toss in a half cup of chocolate chips if desired.
Make the cookies larger - You can make your cookies bigger, just be sure to space them out a bit more. You may need to bake them a minute or two longer as well.
For more pumpkin flavor - If you like a really noticeable pumpkin flavor, you can add some pumpkin extract, or double the amount of pumpkin spice.