The Ultimate Soft Pumpkin Cookies Recipe for a Cozy Fall Season
If you’re a true enthusiast of crisp autumn mornings, the mesmerizing dance of leaves changing colors, and the comforting warmth of seasonal lattes, then prepare to be utterly enchanted by these incredibly soft pumpkin cookies! For me, Autumn truly begins the moment I bite into the delectable, melt-in-your-mouth center of these cookies, savoring every hint of those glorious pumpkin spices.
Whether you’re eagerly anticipating the farewell to summer’s heat or holding onto every last ray of sunshine, this delightful recipe makes the transition into the new season taste all the sweeter. These soft pumpkin cookies are not just a treat; they’re an experience, a warm embrace in cookie form, perfectly capturing the essence of fall.
The unparalleled soft consistency and the delicate yet distinct pumpkin flavors of these cookies are guaranteed to be a big hit, even with the most discerning palates. They are truly an irresistible autumn delight that will have everyone asking for more!
It’s often a challenge to find recipes that earn my 6-year-old daughter’s enthusiastic approval, but these pumpkin cookies consistently win the gold seal! A secret to their incredible tenderness lies in the use of egg yolks, which contribute to their extra soft and rich texture – making them absolutely perfect for little ones who might be losing their baby teeth or simply prefer a cookie that melts in their mouth.
Another fantastic reason to adore these cookies? They are super simple to whip together! Especially if you often find yourself with leftover egg yolks after making other recipes, this is a wonderful and delicious way to use them up, preventing waste and creating a delightful treat with minimal effort.
Jump to Section:
- 🎁 Ingredients
- 🎃 Soft Pumpkin Cookies Step-by-Step Visuals
- 🔪 Instructions – Detailed
- 🥡 Substitutions & Variations
- 🥛 Essential Equipment
- 🤩 Storage Tips
- 💭 Top Tips for Success
- 🤖🏻 Frequently Asked Questions (FAQ)
- Other Recipes You’ll Love
- 📖 Full Recipe Card
- ⚙️ Food Safety Guidelines
🎁 Key Ingredients for Irresistible Pumpkin Cookies
Crafting these wonderfully soft pumpkin cookies requires a handful of common pantry staples, each playing a crucial role in achieving that perfect texture and rich, comforting flavor. Here’s a quick overview of what you’ll need to gather:
- Pumpkin Puree – You can use convenient store-bought pumpkin puree, or make your own from scratch, especially if you’ve recently enjoyed carving pumpkins with your family! Just be sure it’s 100% pumpkin puree, not pie filling.
- Unsalted Butter – Always at room temperature for optimal creaming with sugars.
- Brown Sugar – Adds moisture and a deeper, caramel-like flavor, contributing to the cookies’ softness and chewiness.
- White Granulated Sugar – Provides sweetness and helps with spreading and crisping the edges just slightly.
- Egg Yolks – The secret to that extra soft, rich, and full-bodied texture. Don’t discard those egg whites; save them for other delicious recipes like meringues or lighter cookies!
- Cinnamon – A classic fall spice. When buying, reach for Ceylon cinnamon if possible. Ceylon cinnamon, though typically more expensive than Cassia cinnamon, contains significantly less coumarin. Coumarin in large amounts can be toxic and should be consumed in moderation, especially by pregnant women, making Ceylon a healthier choice.
- Vanilla Extract – Enhances all the other flavors, adding a warm, aromatic depth.
- All-Purpose Flour – The structural base for your soft cookies.
- Baking Powder – A leavening agent that helps the cookies rise and become fluffy.
- Salt – Crucial for balancing sweetness and enhancing overall flavor.
- Baking Soda – Works with the acidic pumpkin puree and brown sugar to give a perfect lift and tenderness.
For precise quantities and measurements, please refer to the comprehensive recipe card below!
🎃 Soft Pumpkin Cookies: A Visual Step-by-Step Guide
Follow these simple visual steps to create your perfect batch of soft pumpkin cookies. Each image guides you through the process, ensuring a smooth and enjoyable baking experience from start to finish!
These delightful cookies are not just a standalone treat; they truly shine when paired with a delicious, warming beverage. Consider serving them alongside a steaming cup of coffee, a comforting mug of tea, or even a festive pumpkin cocktail for an adult-friendly autumn indulgence!
🔪 Detailed Instructions for Perfect Soft Pumpkin Cookies
Ready to dive into baking? Here are the detailed instructions to guide you through every step of making these incredible soft pumpkin cookies. We’ll start with making your own pumpkin puree, then move on to the cookie dough itself.
Homemade Pumpkin Puree (Optional)
If you’re using store-bought pumpkin puree, you can skip this section and jump directly to the cookie dough instructions. However, for an unparalleled fresh pumpkin flavor, making your own puree is a game-changer! Here’s how:
- First, take your pumpkin and carefully cut it into a few manageable pieces.
- Place these pumpkin pieces onto a baking sheet lined with parchment paper.
- Bake them in an oven preheated to 200°C / 400°F for approximately 30-40 minutes. You’ll know they’re ready when the pumpkin starts to brown around the edges and caramelize slightly. This crucial baking step removes excess liquid, which is essential for a thick puree, and intensely enriches the pumpkin’s natural flavor.
- Once baked, allow the pumpkin to cool slightly, then scrape the tender flesh from the peel.
- Using a fork or a potato masher, mash the pumpkin bits into a fine, smooth puree. For an even silkier texture, you can use a food processor or blender.
- Let the puree cool completely before incorporating it into your cookie dough.
Pumpkin Cookie Dough
Before you begin, double-check that you’re working with 100% pumpkin puree and NOT pumpkin pie filling. This is critically important! Pre-made pumpkin pie filling contains added spices and sweeteners that will significantly alter the flavor profile and texture of our soft pumpkin cookies, throwing off the entire recipe.
- To start your pumpkin cookie dough, grab your electric mixer. Begin by beating the room temperature unsalted butter until it’s light and creamy.
- Next, add both the brown sugar and white granulated sugar to the butter. Continue mixing for another 2-3 minutes until the mixture is well combined and fluffy.
- While the mixer is still running at a medium speed, gradually add the egg yolks one by one, followed by the vanilla extract and your pumpkin puree. Mix until everything is smoothly incorporated.
- In a separate bowl, whisk together all your dry ingredients: all-purpose flour, baking soda, cinnamon, baking powder, and salt. Now, gradually sieve these dry ingredients into your wet mixture using the mixer on medium-low speed. Continue mixing just until everything is well combined and a soft, fluffy dough forms. Be careful not to overmix!
- Preheat your oven to 190°C / 375°F. Line a large baking sheet with parchment paper.
- Using an ice cream scoop for consistent sizing (or by hand, ensuring each ball is about two tablespoons worth of dough), place the cookie dough balls onto the prepared baking sheet. Make sure to leave at least 4 cm / 2 inches of space between each dough ball to allow for spreading during baking.
- Once your baking sheet is full, bake the cookies for 10-15 minutes. The exact time may vary slightly depending on your oven, so keep an eye on them. They should be lightly golden at the edges and set in the center.
- After baking, let the cookies cool down on the baking tray for several minutes. Because they are so wonderfully soft, they might crumble if you try to move them to a wire rack too soon.
Once they’ve had a few minutes to cool down and firm up slightly, you can carefully transfer them to a wire rack to finish cooling completely. Then, feel free to plate these delicious pumpkin treats and proudly say “Bon Appétit!” They are truly a taste of autumn bliss.
Discover More Delightful Autumn Recipes
The fall season offers a bounty of flavors perfect for baking and sipping. If you’ve enjoyed these soft pumpkin cookies, you’ll surely adore these other autumn-inspired treats and drinks:
- Bourbon Highball
- Beetroot Sour Cocktail
- Rum Muffins
- Negroni Cocktail Recipe
🥡 Simple Substitutions and Flavor Variations
This recipe is quite versatile, allowing for minor adjustments to suit your taste preferences or what you have on hand:
- For an even more intense pumpkin spice flavor: You can easily replace the cinnamon with a pre-made pumpkin spice mix. This blend typically includes cinnamon, nutmeg, ginger, and cloves, providing a deeper, more complex autumn aroma.
- Add-ins: Consider folding in a cup of chocolate chips, chopped walnuts or pecans, or even some dried cranberries into the dough for added texture and flavor.
- Glaze: For an extra touch, drizzle a simple cream cheese glaze or a vanilla icing over the cooled cookies.
🥛 Essential Equipment for Baking
Gathering your tools before you start will make the baking process much smoother:
- Parchment Paper: Essential for non-stick baking and easy cleanup.
- Sieve: For sifting dry ingredients, ensuring a lump-free and airy dough.
- Ice Cream Scoop or Teaspoons: For perfectly portioned cookies.
- Baking Rack/Sheet: To bake your cookies evenly.
- Hand/Stand Mixer with a Flat Beater Attachment: Makes creaming butter and sugar a breeze.
- Cooling Rack: For cooling cookies thoroughly and preventing sogginess.
🤩 Storage for Your Soft Pumpkin Cookies
This recipe yields a generous batch of about 40 cookies, so you’re likely to have some delightful leftovers! Proper storage ensures they stay fresh and delicious:
- At Room Temperature: Store cooled cookies in an airtight container at room temperature. They will maintain their softness and flavor for up to five days.
- Freezing: For longer storage, you can freeze these soft pumpkin cookies. Place fully cooled cookies in a single layer on a baking sheet to flash freeze for about an hour, then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They will keep well for up to a few months. Thaw at room temperature when ready to enjoy!
💭 Top Tips for Pumpkin Cookie Perfection
Achieving truly amazing soft pumpkin cookies relies on a few key insights. Keep these top tips in mind for the best results:
- Pumpkin Puree vs. Pumpkin Pie Filling: This is the most crucial tip! Whether you make your own pumpkin puree from scratch or opt for the convenience of store-bought canned pumpkin, ensure it is 100% pure pumpkin puree. Absolutely avoid pumpkin pie filling! The pre-made filling is already seasoned with spices and sweetened, which will completely throw off the carefully balanced flavors of this recipe. Always check the label!
- Utilize Leftover Egg Whites: This recipe calls for four egg yolks, leaving you with four perfect egg whites. Don’t let them go to waste! They are ideal for making other delicious treats such as chewy coconut cookies, delicate walnut meringue cookies, or festive cinnamon stars. You can even freeze them for later use!
- Explore Other Pumpkin Treats: If you’re a big fan of pumpkin cookies but crave a little variety, consider trying these delightful pumpkin whoopie pies for a fun change of pace. They offer a similar flavor profile but with a different, equally enjoyable texture.
🤖🏻 Frequently Asked Questions (FAQ) About Pumpkin Cookies
The key to preventing soggy pumpkin cookies is allowing them to cool completely before storing or serving. If you try to serve or store them while still warm, the trapped steam will condense and make them soft and potentially soggy, and they might also crumble easily. Always let them cool entirely on a wire rack to ensure they maintain their delightful texture.
These delicious pumpkin cookies will stay fresh and soft for up to five days when stored properly in an airtight container at room temperature. If you need them to last longer, you can freeze them for up to a few months. Just make sure they are completely cooled before freezing.
If you find yourself with extra fresh pumpkins that you’re not planning to carve, there are numerous delicious ways to put them to good use! You can scoop out and roast the pumpkin seeds with a little salt for a crunchy, nutrient-rich snack. Roasting pumpkin in the oven is also the first step to making your own flavorful homemade pumpkin puree. Beyond that, pumpkin is incredibly versatile and can be used in a wide array of recipes, including classic pumpkin pies, fluffy pumpkin muffins, creamy no-bake pumpkin cheesecake, and even savory dishes like pumpkin chili! One of my personal favorites is using homemade pumpkin puree to craft my own cozy pumpkin lattes at home.
Freezing egg whites is a fantastic way to prevent waste. The easiest and most organized method is to use an ice cube tray. Simply pour one egg white into each compartment, or use two teaspoons of egg white for what typically equals one large egg white. Once frozen solid, transfer the egg white cubes to a freezer-safe bag or container. This way, you can easily grab the exact quantity you need for future recipes without thawing a large batch.
Other Delightful Recipes You’ll Adore
If you enjoyed baking these soft pumpkin cookies, here are a few more delicious recipes from my kitchen that you might love, perfect for any occasion:
- No Bake Pumpkin Cheesecake
- Apple Yogurt Breakfast Granola
- Cinnamon Whipped Cream Recipe
- Easy & Delicious Chestnut Cake
- Cinnamon Cookies
If you bake this wonderful soft pumpkin cookie recipe, please let me know how much you enjoyed it by giving it a ★★★★★ star rating and leaving a comment below. Your feedback is truly awesome and helps others discover these delicious treats! You can also sign up for our Newsletter to get weekly delicious homemade recipes directly in 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!
📖 Soft Pumpkin Cookies: Full Recipe Card
Easy Soft Pumpkin Cookies
By 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
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Baking rack
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Stand mixer with a flat beater attachment
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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 (ensure it’s 100% puree, not pie filling)
- 4 Large Egg yolks
- ½ tablespoon Ground Cinnamon
- 2 tablespoons 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 beating the 1 ½ cups of room temperature butter until light and fluffy.1 ½ cups Butter
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Gradually add the 1 ½ cups Brown sugar and ½ cup White granulated sugar to the butter, continuing to mix for 2-3 minutes until well combined.1 ½ cups Brown sugar, ½ cup White granulated sugar
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While still mixing, incorporate the 4 Egg yolks, 2 tablespoons Vanilla extract, and 1 ½ cups Pumpkin puree. Mix until everything is smoothly blended.4 Egg yolks, 2 tablespoon Vanilla extract, 1 ½ cups Pumpkin puree
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Sieve in the 3 cups All-purpose flour, ½ tablespoon Cinnamon, 1 teaspoon Baking powder, ¼ teaspoon Salt, and ½ teaspoon Baking soda into the wet mixture. Mix on medium-low speed until a cohesive, fluffy pumpkin cookie dough forms. Avoid overmixing.½ tablespoon 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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Prepare a large baking tray by lining it with parchment paper.
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Using an ice cream scoop (or by hand, forming balls of dough using about two tablespoons for each), place the dough balls at least 4 cm / 2 inches apart on the prepared baking sheet. This spacing is important to prevent them from spreading into each other. Bake for 10-15 minutes, or until lightly golden and set.
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Allow the cookies to cool on the baking tray for several minutes before carefully transferring them to a cooling rack to cool completely. This helps them firm up and prevents crumbling due to their soft texture.
Notes
- Cut the pumpkin into a few pieces.
- Preheat the oven to 200°C / 400°F and bake the pumpkin on a baking sheet until it starts to brown nicely and caramelize, usually for 30-45 minutes.
- Baking the pumpkin will remove excess liquid and enhance the rich flavor of the puree you need.
- Once baked, scrape the tender pumpkin flesh from the peel. Using a fork or potato masher, squish it into a fine, smooth puree.
- Allow the puree to cool completely before using.
- Then, proceed with the detailed pumpkin cookie recipe instructions above.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
👎 You Might Also Like These Recipes
If you love baking and discovering new flavors, be sure to explore these other fantastic recipes. Each one is designed to bring joy to your kitchen and your taste buds!
- 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
Always prioritize safety in the kitchen. Following these general food safety tips will help ensure your cooking experience is both enjoyable and safe:
- Cook all foods to a minimum safe internal temperature of 165°F (74°C), especially if including any meat in other recipes.
- To prevent cross-contamination, do not use the same utensils on cooked food that previously touched raw meat or unwashed produce.
- Always wash your hands thoroughly with soap and water after handling raw meat, poultry, or eggs.
- Avoid leaving perishable food sitting out at room temperature for extended periods (generally no more than two hours).
- Never leave cooking food unattended on the stovetop or in the oven.
- When cooking with oils at high temperatures, use oils with a high smoke point to prevent the formation of harmful compounds.
- Ensure you always have good ventilation in your kitchen, especially when using a gas stove, to disperse cooking fumes.
For further detailed information and comprehensive guidelines on food safety, please check the Safe Food Handling resources from the FDA.
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