Pumpkin Puff Cookies
Fluffy, spiced, and bursting with autumnal charm, these Pumpkin Puff Cookies are the ultimate fall treat! Made with real pumpkin puree and a warm blend of cinnamon, nutmeg, and ginger, these cookies deliver a soft, cake-like texture that practically melts in your mouth. A touch of brown sugar adds richness, while a dusting of powdered sugar provides an optional sweet finish that makes them as pretty as they are delicious. With a quick prep time of just 15 minutes and yielding 24 cookies per batch, they’re perfect for cozy gatherings or a sweet snack any time of day. Whether you're looking for the best pumpkin cookies recipe or a delightful twist on classic fall desserts, these cookies are sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the sugar-butter mixture. Beat on medium speed until well combined. The mixture may look slightly curdled—this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Do not overmix.
Using a tablespoon or cookie scoop, 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 in the center and just beginning to turn golden around the edges.
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.
Optional: Once cooled, sprinkle the cookies with powdered sugar for a light, sweet finish before serving.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 342.7 g | 125% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 137.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 270 mg | 21% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1522 mg | 32% | |
*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.
