Fall for Pumpkin Cookies: These sweet, cakey delights are filled with the cozy flavors of autumn. They're a breeze to bake in under 15 minutes and have a unique, muffin-like texture. Plus, we've got tips for chewier cookie lovers!
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.
To Serve
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.
Notes
Here are some expert tips for Perfecting Pumpkin Cookies:
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.