Irresistibly Soft Pumpkin Cookies: Your Ultimate Fall Baking Recipe
If you’re a fan of crisp mornings, the vibrant colors of autumn leaves, and the comforting warmth of seasonal lattes, then prepare to fall head over heels for these incredibly soft and pillowy pumpkin cookies! For me, autumn truly begins the moment I bite into one of these delectable treats, savoring their soft, melt-in-your-mouth center and the rich, aromatic blend of pumpkin spices. They embody everything wonderful about the season.
Whether you’re eagerly anticipating the arrival of fall or clinging to the last remnants of summer, this pumpkin cookie recipe offers a delicious transition, making the change in seasons taste even sweeter. These aren’t just any cookies; they are a celebration of autumn’s bounty, promising a cozy experience with every single bite.
The remarkably soft consistency and the delicate yet distinct pumpkin flavors of these cookies are sure to be a massive hit, even captivating the most discerning palates. It’s rare to find a recipe that my 6-year-old daughter wholeheartedly approves of, but these pumpkin cookies consistently earn her gold seal of approval. Their extra soft and full texture, achieved by using only egg yolks, makes them perfect for little ones, especially those who might be starting to lose their baby teeth!
Another fantastic reason to adore this recipe? These soft pumpkin cookies are incredibly simple and quick to whip up! They’re especially convenient if you find yourself with leftover egg yolks from another baking project, providing a delicious way to utilize them instead of letting them go to waste. Get ready to enjoy the ultimate fall cookie with minimal effort and maximum flavor!
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🥘 Essential Ingredients for Your Soft Pumpkin Cookies
Crafting these perfectly soft pumpkin cookies requires a thoughtful selection of ingredients. Each component plays a crucial role in achieving that coveted moist texture and rich autumnal flavor. Here’s what you’ll need:
- Pumpkin Puree – You can use convenient store-bought pumpkin puree (ensure it’s 100% pumpkin, not pie filling!) or, for an even fresher flavor, opt for homemade puree, especially if you’ve recently enjoyed carving pumpkins with your family.
- Unsalted Butter – At room temperature, for a smooth, creamy base that incorporates beautifully with the sugars.
- Brown Sugar – Adds moisture, chewiness, and a lovely molasses flavor that complements the pumpkin perfectly.
- White Granulated Sugar – Contributes to the sweetness and helps with the spread and crispness around the edges, balancing the brown sugar.
- Egg Yolks – These are key to the extra soft, rich, and full texture of these cookies. Don’t discard the egg whites – save them for other delicious recipes!
- Cinnamon – The classic warming spice for pumpkin. For a superior flavor and health benefits, reach for Ceylon cinnamon when buying. Ceylon cinnamon, which is more expensive than Cassia cinnamon, contains hardly any Coumarin. Coumarin in large amounts can be toxic and should not be consumed, especially by pregnant women.
- Vanilla Extract – Enhances all the other flavors, adding a touch of sweet aroma and depth.
- All-Purpose Flour – The structural base of our cookies, providing the perfect tender crumb.
- Baking Powder – A leavening agent that helps the cookies rise and achieve their fluffy texture.
- Salt – Crucial for balancing sweetness and bringing out the complex flavors of the pumpkin and spices.
- Baking Soda – Works with the acidic pumpkin puree to create lift and tenderness, ensuring a soft bite.
For precise quantities and measurements, please refer to the comprehensive recipe card provided below.
🎃 Baking Your Soft Pumpkin Cookies: A Visual Guide
Follow these easy steps with accompanying visuals to create the most divine soft pumpkin cookies. Each image guides you through a crucial stage of the baking process, ensuring perfect results every time.
These incredibly soft and spiced cookies pair wonderfully with a festive pumpkin cocktail, a warm mug of coffee, or a glass of milk for a truly satisfying autumn treat. They are perfect for sharing with family and friends, or simply enjoying all by yourself.
🔪 Detailed Instructions for Perfect Pumpkin Cookies
Achieving the perfect soft pumpkin cookie requires attention to detail. This section provides comprehensive instructions, starting with how to prepare your own pumpkin puree if you choose that route, followed by the step-by-step process for the cookie dough itself.
Homemade Pumpkin Puree
If you’re opting for fresh, homemade pumpkin puree, here’s how to get the best flavor and texture:
- First, thoroughly wash your pumpkin. Then, carefully cut it into a few manageable pieces. Remove the seeds and stringy bits.
- Place the pumpkin pieces, skin-side down, on a prepared baking sheet (you can line it with parchment paper for easier cleanup).
- Bake them at 200 C / 400 F for approximately 30-40 minutes. The pumpkin is ready when it starts to brown and caramelize beautifully around the edges. This baking process is crucial as it significantly reduces the excess liquid content in the pumpkin and concentrates its natural, sweet flavors, resulting in a richer puree.
- Once baked and slightly cooled, scoop the softened pumpkin flesh from its peel.
- Using a fork, a potato masher, or a food processor, mash or blend these bits of pumpkin into a smooth, fine puree.
- Allow the puree to cool completely before using it in your cookie dough to prevent melting the butter prematurely.
Pumpkin Cookie Dough
Important Note: Before you start, always double-check that you are working with 100% pumpkin puree and not pumpkin pie filling. The pre-made filling contains added spices and sweeteners that will drastically alter the flavor profile and sweetness level of this specific recipe, leading to an unbalanced result.
- To begin preparing your soft pumpkin cookie dough, bring out your electric mixer (a stand mixer with a paddle attachment or a hand mixer will work perfectly). Start by beating the unsalted butter, which should be at room temperature, until it’s light and creamy. This usually takes about 1-2 minutes.
- Next, add your brown sugar and white granulated sugar to the creamy butter. Continue mixing for another 2-3 minutes until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- While the mixer is still running on low speed, gradually add the egg yolks, vanilla extract, and pumpkin puree. Mix until just combined. Be careful not to overmix at this stage, as it can make the cookies tough.
- In a separate bowl, whisk together all of your dry ingredients: all-purpose flour, baking powder, baking soda, salt, and cinnamon. Then, sieve this dry mixture into the wet ingredients in the mixer at medium-low speed. Continue mixing only until everything is just well combined and no streaks of flour remain. Overmixing the flour can develop gluten, leading to tougher cookies.
- Preheat your oven to 190 C / 375 F.
- Line a large baking sheet with parchment paper. This prevents sticking and helps with easy cleanup.
- Using an ice cream scoop (a 2-tablespoon size works well) or by hand (ensure each ball of dough is roughly two tablespoons in size), place balls of dough onto the prepared baking sheet. Make sure to space them at least 4 cm / 2 inches apart from each other, as they will spread during baking.
- Once your baking sheet is filled, bake the cookies for 10-15 minutes. The exact baking time may vary depending on your oven, so keep an eye on them. They should be lightly golden around the edges and set in the center.
- After removing them from the oven, let the cookies cool down on the baking tray for several minutes. Because of their incredible softness, they might crumble if you try to transfer them to a wire rack too soon.
- Once they’ve had a few minutes to set and cool, carefully move them to a wire rack to cool completely.
Once your soft pumpkin cookies have cooled down sufficiently, it’s time to plate these delicious autumn treats and exclaim, “Bon Appétit!” They are perfect for a cozy afternoon snack, a festive dessert, or a delightful addition to any fall gathering.
Fall in Love with these Autumn Recipes
If you’ve enjoyed these soft pumpkin cookies, you’ll surely adore these other delightful autumn-inspired recipes. Explore more ways to celebrate the season with comforting flavors!
- Bourbon Highball
- Beetroot Sour Cocktail
- Rum Muffins
- Negroni Cocktail Recipe
🥜 Creative Substitutions for Your Pumpkin Cookies
While this recipe is perfected with cinnamon, there’s always room for personal touches and variations to make these soft pumpkin cookies uniquely yours. If you’re looking to intensify the overall autumn flavor, consider this easy substitution:
- Pumpkin Spice Mix: For an even more intense and classic pumpkin spice flavor, you can replace the individual cinnamon with a pre-mixed pumpkin spice mix. Most mixes contain cinnamon, nutmeg, ginger, and cloves, offering a fuller, more complex flavor profile that truly screams “fall.” Start with the same quantity as the cinnamon and adjust to your taste.
🍽 Essential Baking Equipment
Having the right tools on hand makes the baking process smooth and enjoyable. Here’s the essential equipment you’ll need to create these soft pumpkin cookies:
- Parchment Paper: Essential for lining baking sheets, preventing sticking, and ensuring easy removal of your delicate cookies.
- Sieve: For sifting dry ingredients, which helps to remove lumps and ensures a light, airy dough and uniform texture.
- Ice Cream Scoop or Teaspoons: For portioning out consistent cookie dough balls, ensuring even baking. A 2-tablespoon scoop is ideal.
- Baking Rack/Baking Sheet: You’ll need at least one large baking sheet to bake your cookies and another (or wait for the first to cool) for subsequent batches.
- Hand/Stand Mixer with a Flat Beater Attachment: Crucial for creaming butter and sugar, and thoroughly combining ingredients without overworking the dough.
- Cooling Rack: Allows air to circulate around the cookies, preventing them from becoming soggy and helping them cool properly.
🌡 Storage Tips for Your Soft Pumpkin Cookies
This wonderful recipe yields a generous batch of approximately 40 cookies, meaning you’re likely to have some delicious leftovers! Proper storage is key to maintaining their delightful softness and flavor:
- Room Temperature: If stored in an airtight container at room temperature, these soft pumpkin cookies will maintain their freshness and tender texture for up to five days. Make sure they are completely cooled before storing to prevent condensation, which can lead to sogginess.
- Freezing: For longer storage, these cookies freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag. They will keep well for up to a few months. Thaw at room temperature when ready to enjoy.
💭 Top Baking Tips for Success
To ensure your soft pumpkin cookies turn out perfectly every time, keep these expert tips in mind:
- Pumpkin Puree vs. Pumpkin Pie Filling: This is perhaps the most crucial tip! If you don’t feel like making your own pumpkin puree or haven’t been able to find fresh pumpkins at the grocery store yet this season, canned pumpkin puree is an excellent alternative. The only really important thing you need to remember is to never use pumpkin pie filling! The premade filling has additional spices and sweeteners already mixed in, which will throw off the entire delicate balance of this recipe, making your cookies either too sweet or oddly spiced. Always check the label carefully for “100% pumpkin puree.”
- Utilize Leftover Egg Whites: This recipe uses only egg yolks, leaving you with four (or more, depending on the number of batches) egg whites. Don’t let them go to waste! Egg whites are incredibly versatile and perfect for making other delightful treats such as light and airy coconut cookies, elegant walnut meringue cookies, or festive cinnamon stars. Freeze them for later use if you don’t plan to bake with them right away.
- Explore Pumpkin Variations: If you’re already a huge fan of pumpkin cookies and want to try something a little different, consider trying out these pumpkin whoopie pies for a fun change of pace. They offer a similar beloved flavor profile but with a unique, cake-like texture.
- Don’t Overmix the Dough: Once you add the flour, mix only until just combined. Overmixing can develop the gluten in the flour, leading to tougher, less tender cookies. A light hand results in a delightfully soft texture.
🙋🏻 Frequently Asked Questions About Pumpkin Cookies
The most critical step to prevent your soft pumpkin cookies from becoming soggy is to ensure they cool completely before storing them. When hot cookies are placed in an airtight container, the trapped steam will condense, making them moist and potentially soggy or crumbly. Allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool fully to room temperature. This also helps them set properly, preventing them from crumbling when handled.
These delicious pumpkin cookies are best enjoyed fresh, but they have a good shelf life. When stored in an airtight container at room temperature, they will remain wonderfully soft and flavorful for up to five days. If you wish to keep them longer, they can be frozen for up to a few months. Just ensure they are fully cooled before freezing, then place them in a freezer-safe bag or container.
Pumpkins are incredibly versatile and offer much more than just carving! If you’ve got some pumpkins that you’re not planning to carve, there are actually several delicious ways you can put your gourd to good use. For starters, you can scoop out and roast your pumpkin seeds with a little salt for a filling, nutrient-rich snack. And if you roast your pumpkin in the oven, you can easily make a delicious homemade pumpkin puree, perfect for baking! You can also use pumpkin for a variety of other delightful recipes, such as classic pumpkin pies, moist pumpkin muffins, creamy no-bake pumpkin cheesecake, and even savory dishes like pumpkin chili or hearty soups. My personal favorite thing to do with pumpkins, though, is to create my own cozy pumpkin lattes at home!
Freezing egg whites is a great way to avoid food waste, especially after making this cookie recipe. The easiest and most convenient method is to use an ice cube tray. Simply pour one egg white into each compartment, freeze until solid, then transfer the frozen egg white cubes to a freezer-safe bag. This method helps you keep track of quantities. As a general rule of thumb, two teaspoons of frozen egg white liquid equal one large fresh egg white.
Other Recipes You’ll Love
If you enjoyed making and tasting these soft pumpkin cookies, you might also like to explore these other fantastic recipes from our collection:
- No Bake Pumpkin Cheesecake: A creamy, spice-filled dessert that’s perfect for any occasion, requiring no oven time.
- Apple Yogurt Breakfast Granola: A wholesome and delicious start to your day, packed with fruity goodness and crunch.
- Cinnamon Whipped Cream Recipe: The perfect accompaniment to these pumpkin cookies, or any fall dessert, adding a light and spiced topping.
- Easy & Delicious Chestnut Cake: A unique and flavorful cake that brings another wonderful autumn ingredient to the forefront.
- Cinnamon Cookies: If you love the spice in these pumpkin cookies, these standalone cinnamon delights are a must-try!
If you try this recipe, I would absolutely love to hear how you liked it! Please consider giving it a ★★★★★ star rating and leaving a comment below. Your feedback is invaluable and would be awesome! You can also sign up for our Newsletter to get weekly delicious recipes directly to your inbox, or follow me on Pinterest or Instagram and share your delightful creation with me. Just tag me @combinegoodflavors and use the hashtag #combinegoodflavors, so I don’t miss it!
📖 Recipe
Easy Soft Pumpkin Cookies
Nora
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Pin Recipe
Equipment
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Parchment Paper
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Sieve
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Ice cream scoop or teaspoons for portioning
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Baking rack
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Stand mixer with a flat beater attachment (or a hand mixer)
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Cooling Rack
Ingredients
- 1 ½ cups Unsalted Butter
- 1 ½ cups Brown sugar
- ½ cup White granulated sugar
- 1 ½ cups Pumpkin puree (not pumpkin pie filling!)
- 4 Large Egg yolks
- ½ tablespoon Ground Cinnamon
- 2 tablespoon Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ½ teaspoon Baking soda
Instructions
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Using an electric mixer, begin by beating 1 ½ cups of unsalted butter, ensured to be at room temperature, until it’s light and creamy.1 ½ cups Unsalted Butter
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Gradually add 1 ½ cups Brown sugar and ½ cup White granulated sugar to the butter, continuing to mix for an additional 2-3 minutes until the mixture is fluffy and well incorporated.1 ½ cups Brown sugar, ½ cup White granulated sugar
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While the mixer is still running, incorporate 4 large egg yolks, 2 tablespoons Vanilla extract, and 1 ½ cups Pumpkin puree. Mix until everything is just combined.4 Large Egg yolks, 2 tablespoon Vanilla extract, 1 ½ cups Pumpkin puree
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In a separate bowl, combine 3 cups All-purpose flour, ½ tablespoon Ground Cinnamon, 1 teaspoon Baking powder, ¼ teaspoon Salt, and ½ teaspoon Baking soda. Sieve this dry mixture into the wet pumpkin cream using the mixer at medium-low speed, mixing just until all ingredients are evenly combined and a fluffy dough forms.½ tablespoon Ground Cinnamon, 3 cups All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Salt, ½ teaspoon Baking soda
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Preheat your oven to 190 C / 375 F.
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Line a large baking tray with parchment paper.
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Using an ice cream scoop (or by hand, forming balls of dough with at least two tablespoons for each), place the dough balls onto the prepared baking sheet. Ensure they are spaced at least 4 cm / 2 inches apart to allow for spreading during baking. Bake for 10-15 minutes, or until the edges are lightly golden and the centers are set.
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Let the baked cookies cool down on the baking tray for several minutes before carefully transferring them to a cooling rack. This prevents them from crumbling due to their soft texture.
Notes
- Begin by washing your pumpkin thoroughly. Then, carefully cut the pumpkin into a few large, manageable pieces. Remove the seeds and stringy bits.
- Preheat your oven to 200 C / 400 F. Place the pumpkin pieces on a baking sheet, ideally lined with parchment paper. Bake for 30-45 minutes, or until the pumpkin flesh is very tender and begins to brown and caramelize nicely around the edges. This caramelization enhances the natural sweetness and depth of flavor.
- Baking the pumpkin at this temperature and duration is crucial as it removes excess liquid content, which can otherwise make your puree watery and your cookies soggy. This process ensures a rich, concentrated pumpkin flavor.
- Once baked, allow the pumpkin to cool slightly. Then, scrape the soft pumpkin flesh from the peel into a bowl. Use a fork or a potato masher to squish it into a fine, smooth puree. For an even smoother consistency, you can use a food processor.
- Let the homemade puree cool down completely to room temperature before incorporating it into your cookie dough.
- Once your pumpkin puree is ready and cooled, proceed with the detailed instructions provided in the pumpkin cookie recipe above.
Nutrition values are estimates only, calculated using online tools. Please verify using your own data.
🤎 More Delightful Recipes You’ll Love
If you enjoyed these irresistibly soft pumpkin cookies, then you’re in for a treat with these other beloved recipes. Explore more culinary delights that are perfect for any season or occasion!
- Fall in Love with this Cranberry Bundt Cake
- 5 Ingredients Raspberry Cheesecake Thumbprint Cookies
- Easy Cut-Out Sugar Cookies {no chill}
- Cinnamon Whipped Cream Recipe
⛑️ Important Food Safety Guidelines
Ensuring food safety is paramount when preparing any meal or baked good. Please follow these general guidelines to keep your kitchen and food preparation safe:
- Minimum Cooking Temperature: Always cook foods to a minimum internal temperature of 165 °F (74 °C) to eliminate harmful bacteria. While these cookies don’t contain meat, this is a good general rule for other recipes.
- Cross-Contamination Prevention: Never use the same utensils or cutting boards on cooked food that have previously touched raw meat, poultry, or seafood without thorough washing.
- Hand Hygiene: Always wash your hands thoroughly with soap and warm water after touching raw meat, eggs, or unwashed produce.
- Temperature Danger Zone: Do not leave perishable food sitting out at room temperature for extended periods (typically more than two hours), as this can promote bacterial growth.
- Never Leave Cooking Unattended: Always keep an eye on food cooking on the stovetop or in the oven to prevent accidents and ensure proper cooking.
- High Smoke Point Oils: When cooking with oil, use those with a high smoking point to avoid the formation of harmful compounds and off-flavors.
- Ventilation: Always ensure good ventilation in your kitchen when using a gas stove to prevent the buildup of harmful gases.
For further comprehensive information and detailed guidelines on safe food handling practices, please refer to reliable sources such as the Safe Food Handling guide from the FDA.