Pumpkin Cake Cookies
Soft, fluffy, and bursting with autumnal charm, these Pumpkin Cake Cookies are a must-try treat for pumpkin lovers! Made with real pumpkin puree and a blend of warming spices like cinnamon, nutmeg, and ginger, these cake-like cookies deliver a perfect balance of sweetness and spice. The dough comes together effortlessly with pantry staples, and a dusting of powdered sugar adds an optional touch of elegance. Ready in under 30 minutes, these easy-to-make cookies are ideal for fall gatherings, holiday dessert spreads, or a cozy snack with your favorite hot beverage. Experience the comforting flavors of fall in every bite with this delightful pumpkin dessert recipe!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Pumpkin puree
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.5 cup Unsalted butter (softened)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.25 cup Powdered sugar (for dusting, optional)
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 all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and pumpkin puree to the wet ingredients. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle the cooled cookies with powdered sugar for an extra touch of sweetness.
Serve and enjoy your soft and fluffy Pumpkin Cake Cookies with a glass of milk or a cup of coffee!
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 483.3 g | 176% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 281.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 310 mg | 24% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1069 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.
