Old Fashioned Soft Pumpkin Cookies
Indulge in the cozy flavors of autumn with these Old Fashioned Soft Pumpkin Cookies, a classic treat bursting with warm spices and the natural sweetness of pumpkin. These pillowy cookies are incredibly tender, thanks to a perfectly balanced mix of pumpkin puree and a blend of cinnamon and nutmeg, giving each bite an irresistible touch of fall. Prepared in just 20 minutes of hands-on time, this recipe is ideal for busy bakers seeking a fuss-free yet impressive dessert. Topped with a sprinkle of powdered sugar for a hint of elegance, these cookies are perfect for holiday gatherings, coffee breaks, or anytime you crave a nostalgic moment. Plus, the recipe yields an impressive batch of 36 cookies, making it a crowd-pleasing favorite. Get ready to fill your kitchen with the comforting aroma of freshly baked goodness!
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Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 cup Canned pumpkin puree
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 4
Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat on medium speed until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients in two or three increments, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Step 6
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are slightly springy to touch.
Step 8
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
If desired, lightly dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
| Serving size | (1083.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3514.8 |
| Total Fat 111.1g | 0% |
| Saturated Fat 64.8g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 449.2mg | 0% |
| Sodium 3046.7mg | 0% |
| Total Carbohydrate 601.5g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 355.8g | |
| Protein 41.2g | 0% |
| Vitamin D 99.3IU | 0% |
| Calcium 284.6mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 1087.1mg | 0% |
Source of Calories