When pumpkins come into season, we all know it’s fall. These delicious soft pumpkin cookies are some of the first treats I make for the season. Everyone loves them. The soft, crumbly texture is perfect to be enjoyed with a hot cup of coffee, chai, latte, etc.
The Ingredients for Pumpkin Cookies
A bunch of spices and a delicious squash added to the usual cookie dough and we have the best cookies in the world.
Ingredients List for this Fall Recipe:
- 1 cup unsalted butter at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 cup pumpkin puree
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon allspice
- 1/2 teaspoon clove powder
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground black pepper (optional)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
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The Pumpkin for this Pumpkin Cookies
I like to make my own puree using fresh sugar (pie) pumpkins. You can use store bought puree if you prefer. If you do, make sure to buy the “Pure ” puree and not the one with spices and sugar added to it. We are going to add our own sugar and spices, so you want to avoid buying the already spiced one.
To make your own puree, cut a sugar pumpkin in half, remove the seeds and pith and place it cut side down on a parchment lined baking tray. Bake it for about 1 hour at 350 degrees F. Remove from the oven and let it cool down completely. Once it’s cooled all the way, use a spoon to scrape out the pulp and discard the peel into the compost.
The Cookie Mix
Now we are ready to make our cookies. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar till they are smooth – for about 4-5 mins. Add the egg and continue to beat for another 1 min until the egg is well mixed into the butter. Add the puree to the bowl and mix it in well, so that it is evenly distributed.
In a separate bowl, mix together the flour, baking powder, cinnamon, allspice, cloves, nutmeg, ginger, black pepper (if using), and salt. Add this to the wet ingredients and mix everything well to make a dough. The dough will be quite soft, but that’s what we want and that’s what will make the cookies soft and delicious.
We need to cool the butter down again, so we need to put the dough into the fridge to cool down. Using a spatula, place the dough onto some cling wrap foil. Wrap the dough and place it into the fridge for up to 1 hour. I divide the dough into two and make logs so that they are easy to cut once they come out of the fridge.
Baking the Pumpkin Cookies
Preheat the oven to 350 degrees F. Remove the dough from the fridge and cut the dough into cookie size pieces. The dough will still be soft, so the cookies might not be even. Place them gently onto parchment lined cookie trays. The cookies will expand a slight bit, so make sure to keep them separated a little to allow them to expand.
Bake the cookies for about 25 mins. The cookies will be quite soft when they come out of the oven. Remove them from the oven and allow them to cool down on the baking sheets for about 5 mins before gently transferring them onto a cookie rack to cool completely. I use a spatula so as not to break them while transferring them.
Enjoy them with a warm cup of coffee, my chai, or a delicious latte. Store them in an air tight container in the fridge for up to 4 days.
NOTE: I like to add a little bit of simple icing to them. Mix together 1 cup of icing sugar, and a pinch of salt with 2 tablespoons of milk or orange juice to form icing. Pour that onto the cookies after they are completely cooled.
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Delicious Soft Pumpkin CookiesCourse: DessertCuisine: CanadianDifficulty: Easy
These delicious soft pumpkin cookies are one of those you’ll want to go back to over and over. Easy to make and enjoy, they will please everyone.
1 cup unsalted butter at room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree (see note)
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon powder
1/2 teaspoon allspice
1/2 teaspoon clove powder
1/2 teaspoon grated nutmeg
1/4 teaspoon ground black pepper (optional)
1/2 teaspoon ground ginger
1/4 teaspoon salt
- In a large mixing bowl, beat the butter and both sugars till they are smooth – for about 4-5 mins. You can use a hand mixer or a whisk.
- Add the egg and continue beating for another 1 min.
- Add the pumpkin puree to the bowl and mix it together so it is evenly distributed into the butter.
- In a separate bowl, mix together the flour, baking powder, cinnamon, allspice, cloves, nutmeg, ginger, black pepper, and salt. Add this to the wet ingredients and mix everything well to make a dough.
- The dough will be quite soft. Using a spatula, place half the dough onto a piece of plastic wrap and, form a log.
- Place the second half of the dough into a second piece of plastic wrap and form a second log.
- Place both logs into the fridge for about an hour to allow the butter to harden again.
- Preheat the oven to 350 degrees F.
- Remove the dough from the fridge and cut the dough into cookie size pieces. The dough will still be soft, so the cookies might not be even.
- Place the cookies on a parchment lined baking tray and bake for 25 mins. Keep an eye on the cookies so they don’t bur. Each oven is different, so baking times will vary.
- Remove from the oven and allow them to cool down on the baking sheets for about 5 mins before transferring them onto a cookie rack to cool completely. They will be very soft when they come out of the oven, so be careful when transferring them to the cooling rack.
- Allow them to cool down completely before you add some icing if you like. (See note.)
- Store them in an air tight container for up to 4 days in the fridge.
- – I make my own puree by roasting pumpkins, but if you prefer store bought, use the “Pure” (The no spice added version).
– Icing: Mix together 1 cup of icing sugar, a pinch of salt with 2-3 tablespoons of milk or orange juice.