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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
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).
Add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat on medium speed until well combined.
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.
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.
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are slightly springy to touch.
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.
If desired, lightly dust the cooled cookies with powdered sugar before serving.
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 601.5 g | 219% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 355.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 285 mg | 22% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
