Experience the joy of Pumpkin Cookies, a perfect blend of sweetness, softness, and the essence of autumn. Prepared with pumpkin puree and pumpkin pie spice, these cookies are not only easy to make, with a baking time of less than 15 minutes, but also uniquely soft and cake-like, similar to mini pumpkin muffins. For those who prefer a chewier texture, we have helpful tips too!
Enjoy these cookies as they are, or elevate their taste with a simple sugar icing. Ideal for autumn baking or whenever you crave something sweet, Pumpkin Cookies are sure to please your taste buds.
Explore More Pumpkin Delights:
- Pumpkin Bread
- Pumpkin Cheesecake
- Pumpkin Muffins
- Roasted Pumpkin Seeds
- Roasted Pumpkin
- Pumpkin Soup
- Pumpkin Pancakes
- Pumpkin Spice Latte
Ingredients and Substitutions Overview
Prepare to bake a delightful batch of Pumpkin Cookies using easily accessible ingredients from your local grocery store. Here's what you'll need to create these tasty treats.
- Pumpkin Puree: This is the star of the show, adding that rich pumpkin flavor and lovely moisture.
- All-Purpose Flour: It's the base that gives your cookies the perfect structure.
- Pumpkin Pie Spice: A cozy blend of cinnamon, ginger, cloves, and nutmeg, it's all about those warm autumn vibes. You can go with a store-bought mix or make your own for a custom spice hit.
- Vanilla Essence: A dash to enhance your cookies' aroma and taste.
- Brown Sugar: It brings in a sweet, caramel-like depth.
- Sugar: Not just for sweetness, it also helps in achieving the right texture.
- Orange Juice: Adds a subtle citrus twist that beautifully complements the pumpkin.
- Egg: Keeps everything together and adds moisture.
- Baking Soda & Baking Powder: For that lovely rise and a soft, fluffy texture.
- Salt: A little goes a long way in balancing and intensifying the flavors.
- Butter: For that irresistible, rich buttery flavor.
How to Make Pumpkin Cookies at Home?
Dive into the world of baking with our easy-to-follow Pumpkin Cookies recipe. Perfect for any skill level with visual guidance, this recipe brings the essence of autumn to your kitchen. Here's how to make these delightful treats:
Discover More Cookie Creations:
- Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Shortbread Cookies
- 3 cups All Purpose Flour
- 1¾ cups Pumpkin Puree, after bloating with tissue paper it may reduce to 1½ cups
- ¾ cup Unsalted Butter, room temperature, usually 12 tbsp
- 1 Egg, room temperature
- 2 tsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1½ tsp Baking Powder
- 1 cup White Sugar
- ¾ cup Brown Sugar
- 2 tsp Orange Juice
- 2 tsp Vanilla Essence
- ½ tsp Salt
To Prep Dry Ingredients
- Start by sifting the all-purpose flour, leavening agents (baking soda and baking powder), salt, and pumpkin pie spice into a bowl, using a fine mesh strainer for a smooth consistency.
- Whisk the sifted ingredients together until they are thoroughly combined, and set it aside for later use.
To Prep Wet Ingredients
- In a separate bowl, combine softened butter, brown sugar, and white sugar. Beat these ingredients with an electric beater on medium speed until the mixture becomes fluffy and smooth.
- Add the egg, vanilla essence, and orange juice to the bowl. Whisk these in until they are thoroughly combined with the butter-sugar mixture.
- Incorporate the blotted pumpkin puree into this mixture, beating it until everything is well combined.
To Prep Cookie Dough
- Gradually add the previously prepared dry flour mixture to the pumpkin puree-butter mixture.
- Using the beater on low speed, beat the mixture just until combined, making sure to scrape the sides of the bowl as needed. Your cookie dough is now ready for baking.
To Bake the Pumpkin Cookie Dough
- Line a baking tray with parchment paper and use a cookie scoop to place the dough onto the tray, ensuring there is a space of 2.5 to 3 inches between each cookie.
- Place the tray in a preheated oven at 350°F and bake for 12-15 minutes, positioning the tray on the middle rack.
- After baking, remove the cookies from the oven. Let them cool for at least 10-15 minutes. For enhanced flavor and color, you can even leave them to set overnight.
- Enjoy these delightfully soft Pumpkin Cookies as is, or enhance their sweetness with a simple sugar icing. They pair perfectly with a glass of milk, a cup of coffee, or tea, making them a versatile treat for any time of day.
Chef's Notes and Tips
Ingredient Preparation and Handling:
- Drain Pumpkin Puree: Excess water in pumpkin puree can affect your cookie dough. Gently blot the puree with a paper towel to remove the excess moisture, as cookie dough requires less water compared to cake batter.
- Canned vs. Homemade Puree: While homemade pumpkin puree is an option, using canned puree from stores is recommended. It has lower water content, resulting in perfect cookies.
- Room Temperature Ingredients: Ensure your eggs, butter, and orange juice are at room temperature. This helps in smoothly mixing the ingredients for the cookie dough.
- Fall Spices: While I used pumpkin pie spice, you can customize your spice blend with ground cinnamon, cloves, ginger, nutmeg, and allspice to suit your taste.
Baking Essentials and Guidelines:
- Proper Spacing: Leave at least 3 inches of space between each cookie on the baking sheet to avoid them sticking together as they may expand while baking.
- Chocolate Variation: For chocolate lovers, add ½ cup of chocolate chips to the cookie dough to make pumpkin chocolate chip cookies.
- Baking Temperature and Time: Bake at 350°F for about 12-15 minutes for soft, cakey cookies with slightly set edges.
- For Chewier Cookies: If you prefer chewier cookies, use melted butter and simply mix it with the sugar. There's no need to use a beater. You can also omit the eggs for a chewier texture.
- Flatten for Flat Cookies: If you want flatter cookies, gently flatten the cookie dough with a spoon in the center before baking.
Cooling and Serving:
- Cooling Time: Allow the cookies to cool on a wire rack for 10-15 minutes once out of the oven. Cooling overnight intensifies flavors and deepens the color, making them a perfect make-ahead dessert.
- Icing Option: While these pumpkin cookies are delicious on their own, you can also choose to ice them with a simple sugar icing if desired.
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Dive into the flavors of fall with our comforting pumpkin recipes, perfect for cozy evenings and crisp autumn days. From savory soups to sweet treats, find your ideal dish to celebrate the season's bounty.
Storing Baked Cookies:
- After baking, your Pumpkin Cookies can stay fresh for about 1 week if you keep them in a closed, airtight container or ziplock bag at room temperature.
- If you've iced the cookies, it's best to store them in the refrigerator, where they'll remain good for up to a week. Iced cookies can last 2-3 days at room temperature.
- If you want to keep them longer, you can freeze baked cookies in the refrigerator for up to 2-3 months. Thaw them, bring them to room temperature, and warm them slightly in the microwave before serving.
Storing Cookie Dough:
- If you've prepared extra cookie dough and plan to use it later, cover the bowl with plastic wrap and store it in the refrigerator. It will stay good for up to 2 days.
- When ready to bake, bring the dough to room temperature, shape it into cookies, and then proceed with baking.
- Alternatively, you can freeze the cookie dough for up to 2 months. Make sure to wrap it tightly in plastic wrap. Before shaping and baking, thaw the dough and bring it to room temperature.
Pumpkin Cookies pair wonderfully with a variety of accompaniments. Consider serving them with a cup of hot spiced chai tea, a steaming mug of black coffee, a comforting masala chai, or a chai tea latte for a delightful treat. Alternatively, you can elevate your experience by topping simple icing, a scoop of vanilla ice cream, or a dollop of freshly whipped cream for an extra layer of indulgence.