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- 1 cup pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract To make soft pumpkin pie cookies, you need key ingredients. First, pumpkin puree gives the cookies their rich flavor. Granulated sugar and brown sugar add sweetness, while butter makes them soft. One large egg binds everything together. Finally, vanilla extract gives a lovely taste. - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 tablespoon pumpkin pie spice - ¼ teaspoon salt Next, you need dry ingredients for texture. All-purpose flour is the base. Baking powder helps the cookies rise, while baking soda adds softness. Pumpkin pie spice brings warmth and flavor, and salt balances the sweetness. - ½ cup white chocolate chips - Additional pumpkin pie spice for dusting For a twist, consider adding white chocolate chips. They create a sweet surprise in every bite. You can also sprinkle extra pumpkin pie spice on top for more flavor and a beautiful finish. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Line a baking sheet with parchment paper. This step is key for easy cleanup. The parchment helps cookies bake evenly and prevents sticking. - Cream butter with sugars. - Incorporate pumpkin puree, egg, and vanilla. Start by mixing the softened butter with both sugars. Beat them until fluffy. Then, add pumpkin puree, the egg, and vanilla. Mix well until it's smooth and creamy. This mixture gives the cookies their soft texture and flavor. - Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. - Gradually combine with wet ingredients. In a separate bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice, and salt. This blend adds flavor and lift. Gradually mix it into the wet ingredients until just combined. Be careful not to overmix. - Drop rounded tablespoons on the baking sheet. - Bake for 12-15 minutes. Use a spoon to drop rounded tablespoons of dough onto the sheet. Space them about 2 inches apart. Bake them for 12-15 minutes until the edges are golden and the centers look set. Watch closely to avoid overbaking. - Let cool on baking sheet for 5 minutes. - Transfer to wire rack and dust with pumpkin pie spice. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. Finally, dust with extra pumpkin pie spice for added flavor and a beautiful look. To get soft cookies, do not overmix the dough. Overmixing can make the cookies tough. Mix just until the flour disappears. That’s the key to soft texture. Monitor baking time closely. Cookies bake fast, so check them at 12 minutes. The edges should be golden, but the centers need to look soft. They will firm up after cooling. You can always add more pumpkin pie spice for extra flavor. If you love spice, try adding a bit more. It adds warmth and depth. You can also use different types of chocolate chips, like dark or milk chocolate. Nuts like pecans or walnuts can add crunch too. These options make your cookies unique and tasty. One big mistake is overbaking cookies. They should stay soft and chewy, so set a timer. If you forget, they can turn hard. Another mistake is not measuring ingredients accurately. Use measuring cups for dry and liquid ingredients. This helps ensure your cookies turn out perfect every time. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider making your own pumpkin puree from fresh pumpkins instead of using canned. This will give your cookies a richer taste. Chill the Dough: If your cookie dough feels too soft, chill it in the refrigerator for about 30 minutes. This will help the cookies hold their shape while baking. Don’t Overbake: Keep an eye on your cookies as they bake. They should look slightly underbaked in the center when you take them out, as they will continue to firm up as they cool. Spice it Up: Feel free to experiment with additional spices like cinnamon or nutmeg for a personalized flavor. Just a pinch can elevate your cookies to the next level. {{image_2}} To make gluten-free pumpkin pie cookies, use a gluten-free flour blend. Look for a blend that has xanthan gum for the best texture. Start with a 1:1 blend. This means you can swap it directly for all-purpose flour. Make sure to check the packaging for specific instructions. You want your cookies to be soft and chewy. If you want vegan pumpkin pie cookies, you can replace the egg. Here are some great options: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes before adding to your mix. - Chia seeds: Use 1 tablespoon of chia seeds with 3 tablespoons of water in the same way. For butter, use dairy-free alternatives like coconut oil or vegan butter. These options keep your cookies rich and tasty. Spices can change the flavor of your cookies. You can use cinnamon, nutmeg, or ginger for a twist. Try adding 1 teaspoon of cinnamon or ½ teaspoon of nutmeg. If you want more kick, add a pinch of ginger. Adjust the pumpkin pie spice to keep balance. This way, your cookies stay flavorful and soft. To keep your soft pumpkin pie cookies fresh, store them in an airtight container. This will shield them from air and moisture. You can stack the cookies with a layer of parchment paper in between. This layer helps prevent sticking. For added freshness, place a slice of bread in the container. The bread helps absorb moisture, keeping the cookies soft and tasty for longer. You can freeze these cookies to enjoy later. First, let the cookies cool completely after baking. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. This step helps keep their shape. Once frozen, transfer the cookies to a freezer-safe bag. Label the bag with the date. To thaw, just take out the cookies and leave them at room temperature for about 30 minutes. You can also warm them in the oven for a few minutes if you prefer them warm. Soft pumpkin pie cookies can last up to a week at room temperature. Keep them in an airtight container to maintain freshness. If you store them in the fridge, they can last up to two weeks. The cooler temperature slows down spoilage, but they may dry out a bit. So, enjoy them fresh or store them wisely! Yes, you can use fresh pumpkin. Start by choosing a sugar pumpkin, also known as a pie pumpkin. Cut it in half and scoop out the seeds. Roast the pumpkin halves cut-side down on a baking sheet at 350°F (175°C) for about 45 minutes. Once soft, scoop out the flesh and blend it until smooth. Use this puree in your cookie recipe. Fresh pumpkin gives a nice flavor and texture. To make soft cookies, use room temperature butter. This helps create a light and fluffy mix. Do not overmix the dough; mix until just combined. Keep an eye on the baking time. Bake until the edges are golden but the centers are soft. If you want, add an extra egg yolk. This adds moisture and helps keep cookies soft. Yes, you can use other sweeteners. Try using coconut sugar for a richer taste. Maple syrup can also work, but reduce other liquids in the recipe. Honey is another option, but it may change the texture a bit. Adjust the amount based on how sweet you like your cookies. These cookies pair well with warm drinks. Try serving them with a cup of hot apple cider or chai tea. You can also enjoy them with a scoop of vanilla ice cream for a tasty treat. For a fun twist, serve with whipped cream and a sprinkle of cinnamon on top. Soft pumpkin pie cookies are easy to make and full of flavor. We explored the essential and optional ingredients, as well as step-by-step instructions for perfect cookies. I shared tips to enhance texture and flavor, along with common mistakes to avoid. You can also try gluten-free or vegan options. Remember to store your cookies properly to keep them fresh. With this guide, you can bake delicious cookies that everyone will love. Enjoy your time in the kitchen and share your treats with friends!

Soft Pumpkin Pie Cookies

Deliciously soft cookies infused with pumpkin and warm spices, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 2 cup granulated sugar
  • 1 2 cup brown sugar, packed
  • 1 2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 4 teaspoon salt
  • 1 2 cup white chocolate chips (optional)
  • Additional pumpkin pie spice for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the white chocolate chips for an added sweetness.
  • Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12-15 minutes, or until the edges are lightly golden and the centers look set but soft. Don’t overbake; the cookies will continue to firm up as they cool.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust with additional pumpkin pie spice for an extra touch.

Notes

Dust with additional pumpkin pie spice for extra flavor.
Keyword cookies, fall, pumpkin